If you’re craving a vibrant, hearty salad that perfectly balances tangy, savory, and fresh flavors, then you’re going to fall head over heels for this Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe. It’s one of those dishes that feels special yet effortless, combining tender, balsamic-marinated steak, creamy gorgonzola, sweet grilled corn, and crisp mixed greens into a mouthwatering medley. Whether it’s for a weeknight dinner or impressing friends at a weekend barbecue, this salad brings a burst of color and bold flavor that’s as satisfying as it is beautiful.
Ingredients You’ll Need
This recipe is all about simplicity and letting each ingredient shine. Each component contributes distinct textures and flavors that transform an ordinary salad into a showstopper. From the juicy, caramelized steak to the fresh crunch of the greens, every bite feels perfectly balanced.
- 1 lb flank or sirloin steak: Choose a tender cut that grills beautifully and holds flavor nicely.
- 1/4 cup balsamic vinegar: The star marinade ingredient imparting tangy sweetness and depth.
- 4 oz gorgonzola cheese, crumbled: Adds creamy, salty richness to contrast the fresh greens.
- 1 cup fresh or grilled corn kernels: Sweetness and a slight smokiness if grilled, adding texture.
- 4 cups mixed greens (arugula and spinach): Peppery and mild leaves providing a fresh, crisp salad base.
- 1 cup cherry tomatoes, halved: Juicy bursts of color and subtle acidity.
- 2 tbsp extra virgin olive oil: A luscious drizzle to bring everything together.
- Salt and pepper to taste: Essential seasonings to enhance every ingredient.
How to Make Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Step 1: Marinate the Steak
Start by marinating your steak with that glorious balsamic vinegar, along with a sprinkle of salt and freshly ground pepper. This simple soak for at least 30 minutes not only tenderizes the meat but infuses it with a rich, tangy flavor that complements the natural beefiness perfectly.
Step 2: Grill the Steak
Heat your grill to medium-high and place the marinated steak on it. Cook for about 5 to 7 minutes per side, depending on your preferred level of doneness. The heat carmelizes the balsamic sugars and creates a wonderful crust. Once grilled, let the steak rest – this keeps it juicy and makes slicing much easier.
Step 3: Grill the Corn
If you’re using fresh corn, throw it on the grill during the final minutes of the steak cooking time. Grilling imparts a delicate smoky aroma and a touch of char that turns ordinary sweet corn into something unforgettable. Once cooled slightly, cut the kernels from the cob.
Step 4: Prepare the Salad Base
In a large bowl, toss together the mixed greens and halved cherry tomatoes. These fresh components bring vibrant color and lively crunch, creating a fresh foundation for your salad.
Step 5: Add Corn and Cheese
Stir in the grilled corn kernels for bursts of sweet, smoky flavor, then scatter the crumbled gorgonzola cheese on top. Its creamy, slightly tangy profile beautifully contrasts the sweetness of the corn and the balsamic steak.
Step 6: Slice and Assemble
Slice the rested steak thinly against the grain to ensure tenderness. Arrange the slices on top of your salad, then finish with a generous drizzle of extra virgin olive oil and, if you love, a splash more balsamic vinegar for an extra punch of brightness. Your Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe is ready to delight!
How to Serve Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Garnishes
For an irresistible finishing touch, sprinkle freshly cracked black pepper or chopped fresh herbs like basil or parsley over the salad. Toasted pine nuts or walnuts also add a wonderful crunch and a bit of nutty flavor, enhancing the salad’s complexity even more.
Side Dishes
This salad shines on its own, but pairing it with crusty artisan bread or a light soup can turn it into a complete meal. Consider serving alongside a chilled white wine or sparkling water infused with lemon to refresh the palate.
Creative Ways to Present
Serve this salad in rustic wooden bowls or on beautiful platter-style plates to showcase the colors and textures. For a festive occasion, assemble individual salad jars layering ingredients so the vibrant colors are visible, making them perfect for grab-and-go or picnic-style entertaining.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe, store the salad components separately if possible. Keep the steak slices in an airtight container, and the salad ingredients in another to preserve freshness and texture.
Freezing
Freezing is not recommended for this salad because the delicate greens and fresh corn can lose their texture and flavor after thawing. The steak can be frozen separately if you plan on repurposing it in cooked dishes later.
Reheating
To reheat steak slices, gently warm them in a skillet over low heat to avoid drying them out. Avoid reheating the salad greens or cheese to keep the freshness intact. Toss everything together just before serving.
FAQs
Can I use a different cheese instead of gorgonzola?
Absolutely! Feta or blue cheese are great alternatives that provide a similar creamy and tangy contrast, though gorgonzola has a unique sharpness that really stands out.
Is flank steak the best choice for this salad?
Flank or sirloin steak works best due to their flavor and texture, but you can use other cuts like ribeye or strip steak depending on your preference and budget.
Can this salad be made vegetarian?
Yes! Simply omit the steak and add extra grilled vegetables like mushrooms or portobello to maintain a hearty texture along with the corn and cheese.
How long should I marinate the steak?
A minimum of 30 minutes is important to absorb the balsamic flavor, though you can marinate up to 2 hours for even deeper taste without compromising the meat’s texture.
Can I prepare this salad in advance for a party?
You can prep most ingredients ahead, but wait to combine the steak and dressing with the greens until just before serving to keep everything fresh and crisp.
Final Thoughts
This Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe is genuinely one of those dishes you’ll return to again and again. It’s elegant, bursting with balanced flavors, and surprisingly simple to pull together. So next time you’re craving something fresh with a little kick, roll up your sleeves and dive into this delicious salad—you won’t regret it!
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Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A vibrant and hearty Grilled Balsamic Steak Salad featuring tender marinated flank or sirloin steak, tangy balsamic vinegar, creamy gorgonzola cheese, and charred fresh corn atop a bed of peppery arugula and spinach, finished with juicy cherry tomatoes and a drizzle of olive oil for a perfectly balanced and flavorful meal.
Ingredients
Steak and Marinade
- 1 lb flank or sirloin steak
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Salad Base
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
Toppings
- 4 oz gorgonzola cheese, crumbled
- 1 cup fresh or grilled corn kernels
Dressing and Finishing
- 2 tbsp extra virgin olive oil
- Additional balsamic vinegar (optional, for drizzling)
Instructions
- Marinate the Steak: Combine balsamic vinegar with salt and pepper in a shallow dish. Add the steak and ensure it is evenly coated. Cover and marinate for at least 30 minutes to infuse the flavors.
- Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and place it on the grill. Cook for 5-7 minutes per side, or until it reaches your preferred level of doneness. Once cooked, transfer to a plate and let it rest for a few minutes before slicing.
- Grill the Corn (Optional): While the steak cooks, place fresh corn on the grill during the last few minutes and char lightly until slightly blackened. Remove the kernels from the cob once cooled.
- Prepare the Salad Base: In a large bowl, toss together the mixed greens with halved cherry tomatoes, ensuring an even distribution of flavors and colors.
- Add Toppings: Incorporate the grilled corn kernels into the salad, then generously sprinkle the crumbled gorgonzola cheese on top to add a creamy, tangy contrast.
- Slice and Assemble: Slice the rested steak thinly against the grain to ensure tenderness. Arrange the slices atop the salad and finish by drizzling extra virgin olive oil and additional balsamic vinegar over the entire dish for added richness and acidity.
Notes
- Marinating the steak longer than 30 minutes (up to 2 hours) will deepen the flavor.
- Use fresh corn off the cob for best texture and sweetness.
- For a milder cheese option, substitute gorgonzola with feta or goat cheese.
- Leftover steak can be refrigerated and used in wraps or sandwiches.
- Adjust balsamic vinegar quantity according to taste preference, especially if you prefer a more tangy salad.
