This Balsamic Steak Salad is a tasty mix of juicy steak, tangy gorgonzola, and sweet grilled corn. It’s a perfect blend of flavors that will make your taste buds dance!
I love how the balsamic dressing adds a zesty kick, and who can resist the creamy gorgonzola? It’s a great way to enjoy a hearty meal that feels fancy without all the fuss!
Key Ingredients & Substitutions
Steak: Flank or skirt steak gives this salad a tender and juicy bite. If you’re looking for a leaner option, try using sirloin or chicken breast instead. Just remember that cooking times may vary.
Gorgonzola: This cheese adds a sharp, creamy touch to the salad. If you’re not a fan or need a dairy-free option, try feta cheese or even crumbled tofu for a different twist!
Fresh Corn: Grilled corn brings sweetness and texture. If fresh corn isn’t available, you can use canned or frozen corn. Just sauté it briefly before adding to the salad.
Balsamic Vinegar: This is key for the dressing. If you want to switch it up, use red wine vinegar or apple cider vinegar for a different flavor that pairs well with steak.
How Do I Get My Steak Perfectly Grilled?
Grilling steak can be tricky, but with a few tips, you can achieve the perfect doneness.
- Preheat your grill—this helps to create a nice sear. A hot grill gives the steak great flavor.
- Season well with salt and pepper before grilling. This enhances the natural taste.
- Use a meat thermometer for accuracy! Aim for 130°F for medium rare, adjusting your cooking time as needed.
- Let it rest after grilling! This allows the juices to redistribute, keeping your steak tender.
Balsamic Steak Salad with Gorgonzola and Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or skirt steak
- Salt and freshly ground black pepper, to taste
- 2 ears fresh corn, husked
- 4 cups mixed salad greens (such as baby spinach, arugula, and spring mix)
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1/2 cup crumbled gorgonzola cheese
- 2 tbsp fresh parsley, finely chopped (for garnish)
For the Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 10 minutes prepping and seasoning the ingredients, plus about 15-20 minutes for grilling the steak and corn. The remaining time will be for assembling the salad and whipping up the dressing. Quick, fresh, and absolutely delicious!
Step-by-Step Instructions:
1. Preheat the Grill:
Begin by preheating your grill to medium-high heat. This step is essential for achieving a nice sear on the steak while keeping it juicy inside.
2. Season Your Steak:
Generously season the flank or skirt steak with salt and freshly ground black pepper on both sides. This will enhance its natural flavors.
3. Prepare the Corn:
Lightly brush the corn with olive oil and sprinkle it with a pinch of salt to taste. This will help bring out its sweetness when grilled.
4. Grill the Steak and Corn:
Place the seasoned steak and corn on the preheated grill. Grill the steak for about 4-6 minutes per side, or until it reaches your desired doneness (medium-rare is best for flank or skirt steak). Grill the corn, turning occasionally, until it is charred in spots and tender, which should take about 8-10 minutes.
5. Rest and Slice the Steak:
Remove the steak and corn from the grill. Let the steak rest for about 5-10 minutes before slicing it thinly against the grain. This helps keep the meat tender and juicy.
6. Prepare the Grilled Corn:
Once it’s cool enough to handle, cut the corn kernels off the cob, collecting them in a mixing bowl for the salad.
7. Make the Balsamic Dressing:
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey or maple syrup, and some salt and pepper to taste. The dressing should be balanced sweet and tangy!
8. Assemble the Salad:
In a large salad bowl or platter, combine the mixed salad greens, grilled corn kernels, and halved cherry tomatoes.
9. Dress the Salad:
Drizzle the salad with about half of the balsamic dressing and toss gently to combine. This will ensure all the greens are well coated.
10. Layer the Steak and Cheese:
Arrange the sliced steak beautifully on top of the salad, then sprinkle with the crumbled gorgonzola cheese. Drizzle with the remaining balsamic dressing for extra flavor.
11. Garnish and Serve:
Finish the salad by garnishing it with chopped fresh parsley. Serve immediately, and enjoy your flavorful and vibrant balsamic steak salad with sweet grilled corn and tangy gorgonzola!
FAQs about Balsamic Steak Salad with Gorgonzola and Grilled Corn
Can I Use Different Cuts of Meat?
Absolutely! While flank steak or skirt steak are ideal for their tenderness and flavor, you can also use sirloin, ribeye, or even chicken breast if preferred. Just adjust the cooking time accordingly to avoid overcooking.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To keep the salad fresh, store the dressing separately and add it right before serving. This prevents the greens from wilting!
Can I Make This Salad Ahead of Time?
You can prepare the grilled steak and corn ahead of time and refrigerate them for up to 2 days. Assemble the salad ingredients and the dressing fresh just before serving for the best flavor and texture.
What Can I Substitute for Gorgonzola Cheese?
If you’re not a fan of gorgonzola or need a dairy-free option, try using feta cheese or goat cheese for a similar creamy texture. For a non-cheese alternative, crumbled tofu or avocado can add delicious creaminess.
