This Balsamic Steak Gorgonzola Salad is packed with flavor! Juicy steak, tangy gorgonzola, and sweet grilled corn come together for a perfect summer dish.
Grilling corn is like sunshine on a plate! I love how the smoky flavors mix with the salad—it’s almost like a little barbecue party in my mouth! 😄
I’m always amazed at how quickly I can whip this up. Just grill the corn and steak, toss everything together, and I have a tasty dinner ready in no time!
Key Ingredients & Substitutions
Flank Steak: This cut is perfect for grilling due to its rich flavor. If you’re searching for alternatives, try skirt steak or sirloin, which can also be delicious. For a vegetarian option, grilled portobello mushrooms work well and have a similar texture.
Balsamic Vinegar: It brings a sweet tang to the marinade. If you don’t have it, red wine vinegar or apple cider vinegar can work, but consider adding a pinch of sugar for sweetness. Personally, I love using a high-quality balsamic for its depth of flavor.
Gorgonzola Cheese: This blue cheese adds a robust flavor. If you’re not a fan, try feta or goat cheese, which provide a milder taste. Keep in mind that these cheeses won’t have the same sharpness, though!
Mixed Salad Greens: Arugula and spinach add great textures and flavors. You can substitute with romaine or kale if needed. Just make sure to chop kale finely for a better bite!
Cherry Tomatoes: Halved for color and sweetness, you can swap these with diced bell peppers or cucumbers for a different crunch. A mix of colors always makes the dish more appealing.
How Do I Get the Perfect Grill Marks on My Steak?
Grilling steak to perfection is all about the right technique. Here’s how to ensure you get those pretty grill marks and great flavor:
- Preheat your grill: Make sure it’s hot! This helps create the sear.
- Don’t move the steak too much: Place it on the grill and let it sit. For grill marks, flip it only once.
- Use a meat thermometer: It helps you check doneness—medium-rare is typically about 135°F.
- Let it rest: After grilling, letting the steak rest for 5-10 minutes is key. It allows juices to redistribute for a more tender bite.
With these tips, your steak will not only look great but also taste fantastic!
How to Make 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
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Grilled Corn:
- 2 ears of corn, husked
For the Salad:
- 4 cups mixed salad greens (like arugula, spinach, and spring mix)
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: cooked pasta (like fusilli or rotini) for added texture
How Much Time Will You Need?
This delicious salad takes about 30 minutes to prepare and an additional 30 minutes for marinating the steak. Overall, you’ll need about an hour to whip up this fantastic meal, which includes grilling and assembling the salad.
Step-by-Step Instructions:
1. Marinate the Steak:
Start by making the marinade! In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined. Place the flank steak in a resealable bag, pour the marinade over it, seal the bag, and give it a gentle massage to coat the steak evenly. Refrigerate for at least 30 minutes, or up to 2 hours to let those flavors really sink in!
2. Grill the Corn:
Once the steak is marinating, preheat your grill to medium-high heat. Take the husked corn and place it directly on the grill grates. Cook for about 10-15 minutes, turning it occasionally so all sides get nice and charred. The corn is ready when it’s cooked through. Remove it from the grill and let it cool for a bit before slicing the kernels off the cob.
3. Cook the Steak:
Remove the flank steak from the marinade and let any excess drip off. Place it on the grill and cook on high heat for about 4-5 minutes per side, depending on how you like it cooked. For medium-rare, aim for an internal temperature of about 135°F. After cooking, let the steak rest for 5-10 minutes to keep it juicy, then slice it against the grain into thin strips.
4. Assemble the Salad:
In a large bowl, combine your mixed salad greens, halved cherry tomatoes, and the grilled corn kernels. If you’re adding cooked pasta for extra texture, toss it in now. Finally, sprinkle the crumbled Gorgonzola cheese over the top.
5. Dress and Garnish:
Drizzle the salad with any leftover balsamic marinade or your favorite store-bought balsamic dressing. Toss everything gently to mix it well. Top the salad with the sliced steak, and add a sprinkle of fresh parsley for a lovely finish!
6. Serve:
Divide the delicious salad onto plates and serve immediately. Enjoy the fresh ingredients paired with the rich flavors of the steak and creamy Gorgonzola cheese!
Can I Use a Different Cut of Steak?
Absolutely! If flank steak isn’t available, you can use skirt steak, sirloin, or ribeye as alternatives. Just keep in mind that cooking times may vary depending on the thickness of the cut, so be sure to monitor the internal temperature for your preferred doneness!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the steak and replace it with grilled portobello mushrooms or roasted chickpeas for a hearty protein boost. You could also add some sliced avocado or nuts for added texture and healthy fats!
What Should I Do With Leftover Steak?
If you have leftover steak, slice it thinly and store it in an airtight container in the fridge for up to 3 days. You can enjoy it cold in salads or sandwiches, or reheat it in a skillet over low heat. Just be careful not to overcook it again to maintain tenderness!
Can I Prep the Salad in Advance?
Yes, you can prep most components in advance! Marinate the steak up to 2 hours ahead and grill it shortly before serving for the best flavor. You can wash and chop the salad ingredients a few hours prior, but wait to dress the salad until just before serving to prevent it from getting soggy.
