This fresh salad is a tasty mix of juicy steak, creamy gorgonzola cheese, and sweet grilled corn. The balsamic dressing ties everything together for a delicious meal!
I love how the flavors blend, and it’s perfect for a summer day. Plus, who can resist a salad that’s this hearty? You’ll definitely want seconds! 🌽🥩
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling due to its rich flavor. If you can’t find flank steak, you can substitute it with skirt steak or sirloin. Both will give a delicious result with similar cooking times, but the flavor may vary a bit.
Balsamic Vinegar: The marinade’s acidity enhances the steak’s taste. If balsamic isn’t on hand, red wine vinegar or apple cider vinegar works as a good substitute. Just be aware that it will change the salad’s flavor slightly!
Gorgonzola Cheese: I love the tangy taste Gorgonzola brings to this salad. If you’re not a fan, feta or goat cheese can be great alternatives that still add a nice creaminess.
Corn: Grilled corn adds a smoky sweetness. If fresh corn isn’t available, frozen corn can be used. Just make sure to cook it well to enhance the flavor.
How Do I Grill the Corn to Perfection?
Grilling corn is simple, but there’s a trick to getting it just right. The goal is to achieve that nice char for flavor without burning it. Here’s how:
- Preheat your grill to medium-high. This helps get those grill marks and smoky flavor.
- Place the corn directly on the grill. Turn it every few minutes to ensure even grilling.
- Grill for about 10-15 minutes, or until you see some charring.
- After grilling, let it cool a bit before cutting off the kernels; this makes it easier to handle.
Remember, grilling should be about patience. Don’t rush it, and you’ll enjoy perfectly grilled corn!
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Steak and Marinade:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
For the Salad:
- 2 cups mixed salad greens (arugula, spinach, and/or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or grilled)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Optional: 1 cup cooked pasta (e.g., rotini or gemelli) for extra texture
How Much Time Will You Need?
This delicious salad will take about 15-20 minutes to prepare, plus a minimum of 30 minutes for marinating the steak. If you have time, letting the steak marinate for a few hours will enhance the flavor. Altogether, you’re looking at about 1 hour total time, including all cooking and assembly.
Step-by-Step Instructions:
1. Marinate the Steak:
In a mixing bowl, combine the balsamic vinegar, olive oil, salt, and pepper. Put the flank steak into a resealable plastic bag and pour the marinade over it. Seal the bag and give it a gentle shake to coat the steak evenly. Place it in the refrigerator for at least 30 minutes—if you have time, refrigerate it for a few hours. This will really help the flavors sink in!
2. Grill the Corn:
If you’re using fresh corn, fire up your grill to medium-high heat. Grill the corn for about 10-15 minutes, turning it occasionally so it gets evenly charred and tender. After grilling, let it cool for a minute, and then cut the kernels off the cob using a sharp knife. If you’re using frozen corn, you can easily grill it in a basket or sauté it directly in a pan on the stovetop until heated through.
3. Cook the Steak:
Once your steak has marinated, take it out of the bag and let the excess marinade drip off. Grill the steak on medium-high heat for about 5-7 minutes on each side, depending on how well done you like it. For a medium-rare steak, aim for an internal temperature of about 135°F. Once cooked to preference, remove it from the grill and let it rest for about 5 minutes before slicing it against the grain into nice strips.
4. Prepare the Salad:
In a large mixing bowl, add the mixed greens, halved cherry tomatoes, grilled corn, crumbled Gorgonzola cheese, thinly sliced red onion, and chopped parsley. If you’re using cooked pasta, toss that in as well for some added texture and heartiness to your salad.
5. Assemble the Salad:
Gently toss the salad to combine all the ingredients evenly. When everything is mixed well, arrange the sliced steak on top of the salad, making it look beautiful and inviting!
6. Serve:
Before you dig in, drizzle any leftover balsamic marinade (or a fresh balsamic dressing if you prefer) over the salad. Enjoy every bite of your Balsamic Steak Gorgonzola Salad with Grilled Corn!
Can I Use a Different Cut of Steak?
Absolutely! If flank steak isn’t available, you can substitute it with sirloin, ribeye, or even skirt steak. Just adjust the cooking time based on the thickness and desired doneness of the cut you choose.
How to Grill Corn if I Don’t Have a Grill?
No worries! You can easily cook corn on the stovetop. Just sauté the corn kernels in a pan over medium heat for about 5-7 minutes until they’re heated through and slightly charred. You can also boil fresh corn for 3-5 minutes if preferred.
What Can I Substitute for Gorgonzola Cheese?
If Gorgonzola isn’t your favorite or you need a milder flavor, try substituting it with feta cheese or goat cheese. Both will add a delicious creaminess to the salad similar to Gorgonzola!
How to Store Leftover Salad?
To store leftovers, keep the salad ingredients separate from the steak if possible. Place the greens, veggies, and cheese in an airtight container in the fridge for up to 2 days. Store the sliced steak separately and enjoy it either cold on the salad or reheated later!
