There is something incredibly satisfying about the combination of juicy, grilled steak paired with the creamy tang of Gorgonzola and the sweetness of fresh corn. The Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe brings all these flavors together in a vibrant, colorful dish that bursts with freshness and depth in every bite. It’s perfect for warm-weather meals or anytime you want to impress without spending hours in the kitchen. Trust me, once you try this salad, it’ll become a new favorite you’ll want to share with friends and family again and again.
Ingredients You’ll Need
Each ingredient for this salad has a simple but crucial role, from providing the perfect balance of tang, sweetness, and savory depth to adding vibrant colors and contrasting textures that make the dish truly shine.
- 1 lb flank steak: A flavorful and tender cut perfect for grilling and slicing thin.
- 2 tablespoons balsamic vinegar: Adds a rich, tangy base for the marinade that brightens the steak.
- 2 tablespoons olive oil: Helps create a smooth marinade and keeps everything juicy on the grill.
- 1 teaspoon Dijon mustard: Gives a subtle kick and helps emulsify the marinade.
- 1 garlic clove, minced: Infuses the steak with a fragrant punch.
- Salt and pepper to taste: Essential seasonings that elevate every component.
- 4 ears fresh corn, husked: Grilled to get a smoky-sweet flavor and satisfying crunch.
- 6 cups mixed greens or arugula: The peppery, fresh bed that keeps the salad light and lively.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and acidity.
- 1/2 small red onion, thinly sliced: Adds a sharp, crunchy contrast.
- 1/3 cup crumbled Gorgonzola cheese: Creamy, tangy, and luxurious in every bite.
- 1/4 cup chopped fresh basil: Brings fresh herbaceous notes to brighten the salad.
- Additional balsamic glaze for drizzling: A finishing touch that provides sweetness and a beautiful sheen.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Marinate the Steak
Start by whisking together the balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper. This marinade is where the magic begins—infusing the flank steak with vibrant, tangy flavors that will caramelize beautifully on the grill. Let the steak soak up these flavors for at least 30 minutes, but for best results, aim for 1 to 2 hours. This resting time allows the meat to tenderize and the tastes to deepen.
Step 2: Prepare and Grill the Corn
While the steak marinates, preheat your grill to medium-high. Grill the husked ears of corn for about 10 to 12 minutes, turning occasionally to achieve a smoky, charred exterior. This step brings out the natural sweetness in the corn, which pairs perfectly with the savory steak and sharp Gorgonzola. Once grilled, let the corn cool slightly before cutting the kernels off the cob—each bite will add a delightful pop of texture to the salad.
Step 3: Grill the Steak
Remove the flank steak from the marinade and place it on the hot grill. Cook for 4 to 6 minutes per side depending on thickness and your preferred doneness. The marinade caramelizes and forms a flavorful crust that’s downright irresistible. After grilling, allow the steak to rest for 5 to 10 minutes. This resting period keeps the juices locked inside, ensuring every slice is juicy and tender when you cut thinly against the grain.
Step 4: Assemble the Salad
In a large bowl or on a serving platter, layer the mixed greens or arugula as the base. Scatter halved cherry tomatoes, thinly sliced red onions, and freshly grilled corn kernels on top. Arrange the steak slices beautifully over the salad, then sprinkle the crumbled Gorgonzola and chopped fresh basil for bursts of creamy and herbal richness. Finish with a drizzle of balsamic glaze for sweetness and a gorgeous glossy touch.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
To elevate your salad, consider adding freshly cracked black pepper or a pinch of flaky sea salt on top. Thin lemon zest or extra basil leaves bring a fragrant brightness that complements the balsamic and steak. A light drizzle of extra virgin olive oil right before serving highlights the freshness and adds a silky finish.
Side Dishes
This salad is a star on its own but pairs wonderfully with grilled bread brushed with garlic butter, a chilled white wine, or even a simple quinoa pilaf. If you want to add heartiness, creamy mashed potatoes or roasted sweet potatoes make great side options that keep the meal balanced and satisfying.
Creative Ways to Present
For an elegant touch, serve this salad on a large wooden board with steak slices artfully fanned out. You can also toss everything gently in a large bowl to combine the flavors a bit more. Using colorful bowls or platters will enhance the vibrant greens, reds, and yellows, making it as much a feast for the eyes as for the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled steak and corn separately from the greens to prevent wilting. Place everything in airtight containers and refrigerate for up to 2 days. Keep any extra balsamic glaze apart and add it fresh when serving again to maintain its wonderful texture and flavor.
Freezing
While this salad tastes best fresh, you can freeze leftover steak and grilled corn kernels separately. Wrap tightly in freezer-safe bags and freeze for up to 2 months. Avoid freezing the greens or cheese as their texture won’t hold up well after thawing.
Reheating
To reheat, gently warm the steak and corn in a skillet or microwave until just heated through—avoid overheating to keep the steak tender. Add them back to fresh greens with cheese and herbs for the best taste and texture when serving leftovers.
FAQs
Can I use a different type of steak for this recipe?
Absolutely! Skirt steak or ribeye are excellent alternatives that also grill beautifully and pair well with the salad ingredients. Just adjust cooking time based on thickness and preferred doneness.
Is Gorgonzola cheese essential, or can I substitute it?
You can definitely swap Gorgonzola for blue cheese or even feta if you prefer milder flavors. The creamy tanginess is key, so choose a cheese you enjoy that complements the balsamic and steak.
How do I know when the steak is done grilling?
Use a meat thermometer for best results: medium-rare is about 130°F, medium 140°F. Alternatively, press the steak gently—slight give indicates medium doneness. Resting after grilling helps juices redistribute for perfect tenderness.
Can I prepare this salad ahead of time?
You can marinate the steak and grill the corn a few hours ahead, but it’s best to assemble the greens, cheese, and balsamic glaze just before serving to keep everything fresh and vibrant.
What kind of balsamic glaze works best for drizzling?
A thick, slightly sweet balsamic reduction is ideal. You can buy it ready-made or gently simmer balsamic vinegar with a bit of sugar until it thickens into a syrupy consistency for that perfect finishing touch.
Final Thoughts
If you’re looking for a salad that’s packed with bold flavors, beautiful textures, and a satisfying meaty touch, this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is your new go-to. It’s easy to prepare, stunning on the plate, and deliciously fresh all at once. Go ahead, give it a try—you might just find your new signature dish for summer gatherings or cozy weeknight dinners!
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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and satisfying dish featuring tender marinated flank steak, sweet smoky grilled corn, and a tangy balsamic dressing. Tossed with fresh mixed greens, cherry tomatoes, red onion, and topped with creamy Gorgonzola cheese and fresh basil, it’s a perfect gluten-free main course for a hearty summer meal.
Ingredients
For the Marinade and Steak
- 1 lb flank steak
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
For the Salad
- 4 ears fresh corn, husked
- 6 cups mixed greens or arugula
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup chopped fresh basil
- Additional balsamic glaze for drizzling
Instructions
- Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined to create the marinade.
- Marinate the Steak: Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it, ensuring it is fully coated. Let it marinate for at least 30 minutes, preferably 1 to 2 hours for maximum flavor absorption.
- Preheat the Grill: Heat the grill to medium-high heat in preparation for cooking the steak and corn.
- Grill the Corn: Place the husked ears of corn on the grill and cook for 10 to 12 minutes, turning occasionally, until they are lightly charred and cooked through. Remove from the grill and set aside to cool.
- Grill the Steak: Remove the steak from the marinade and grill it for 4 to 6 minutes per side until it reaches your desired level of doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5 to 10 minutes to allow the juices to redistribute.
- Slice Corn and Steak: Once the corn is cool enough to handle, slice the kernels off the cob. Thinly slice the rested steak against the grain for tender slices.
- Assemble the Salad: In a large serving bowl or platter, arrange the mixed greens, halved cherry tomatoes, thinly sliced red onion, grilled corn kernels, sliced steak, crumbled Gorgonzola cheese, and chopped fresh basil evenly.
- Finish with Balsamic Glaze: Drizzle additional balsamic glaze over the assembled salad just before serving to add a sweet and tangy finish.
Notes
- For extra flavor, substitute blue cheese for Gorgonzola to add a sharper taste.
- You can use skirt steak or ribeye instead of flank steak depending on your preference.
- Add avocado slices or grilled potatoes to make the salad more filling and heartier for a main meal.
