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

Scale

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

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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.