This salad is a fresh mix of tender steak, tangy gorgonzola cheese, and sweet grilled corn. It’s colorful, tasty, and perfect for a light meal or a fancy dinner!
Honestly, I can’t get enough of that gorgonzola—it brings the perfect zing. Pair this salad with a nice drink, and you’ll feel like a chef in your own kitchen! 🍽️
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling, but if it’s not available, you can substitute sirloin steak or ribeye. Both have good flavor and tenderness when cooked right—just adjust cooking time as needed.
Balsamic Vinegar: Balsamic adds a sweet tang, but you can use red wine vinegar or apple cider vinegar if you prefer something a bit sharper. Just remember, these options may not be as sweet, so taste as you go.
Mixed Greens: I enjoy a mix of spinach and arugula for pepperiness, but feel free to use any greens you like! Kale or butter lettuce can work too. It’s all about what you prefer.
Gorgonzola Cheese: If you’re not a fan of blue cheese or have allergies, feta or goat cheese can offer a milder alternative. Both will complement the salad nicely.
Grilled Corn: Fresh corn adds a sweet crunch, but you can use canned or frozen corn if you’re short on time. Just drain the canned corn, or thaw the frozen corn before using.
How Do You Achieve Perfectly Grilled Steak?
Getting the right temperature and texture on your steak can make all the difference. Here are the steps I swear by:
- Marinate your steak for at least 30 minutes to infuse flavor and tenderize the meat. Longer is better!
- Let the steak rest at room temperature for about 15-20 minutes before grilling. This helps cook it evenly.
- Preheat your grill to medium-high heat. A hot grill gives nice grill marks and seals in juices.
- Cook for 5-7 minutes on each side for medium-rare. Use a meat thermometer: 130-135°F is perfect. Don’t forget to let it rest for 5-10 minutes after grilling; this keeps it juicy!
- Always slice against the grain for more tender pieces. Check the direction of the muscle fibers before cutting!
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 ears of corn, husked
- 8 cups mixed greens (e.g., spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved (preferably a mix of colors)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup pasta (e.g., rotini or fusilli), cooked and cooled (optional)
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep time, and you’ll want to marinate the steak for at least 30 minutes, up to 4 hours for richer flavor. After that, grilling and assembling will take around 30-40 minutes. Total time will be about 1 to 1.5 hours, depending on marinating time.
Step-by-Step Instructions:
1. Marinate the Steak:
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Place your flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal it up and pop it in the fridge for at least 30 minutes. If you have time, let it marinate for up to 4 hours to soak up more flavor.
2. Grill the Corn:
While your steak is marinating, preheat the grill to medium-high heat. Once it’s hot, add the husked corn to the grill. Grill the corn on all sides until you see nice char marks, about 10-12 minutes. After grilling, take it off the heat and let it cool for a moment before carefully slicing the kernels off the cob.
3. Cook the Steak:
Take the steak out of the marinade and let it sit at room temperature for about 10 minutes. Season it with a bit more salt and pepper if you like. Grill the steak for about 5-7 minutes on each side for medium-rare, cooking longer if you prefer it more well done. When it’s ready, remove it from the grill and let it rest for 5-10 minutes before slicing.
4. Prepare the Salad Base:
In a large bowl, toss together the mixed greens, cherry tomatoes, grilled corn kernels, crumbled Gorgonzola cheese, chopped parsley, and red onion. If you’re using pasta, add it in to give your salad a nice texture and heartiness.
5. Slice and Serve:
Now, thinly slice the grilled steak against the grain. Place the sliced steak on top of your beautiful salad, and if you like, drizzle some leftover balsamic vinaigrette over the top. Gently toss everything together, serve immediately, and enjoy your tasty Balsamic Steak Gorgonzola Salad with Grilled Corn!
Can I Use a Different Cut of Steak?
Absolutely! While flank steak works great, you can substitute with sirloin, ribeye, or even skirt steak if you prefer. Just keep in mind that cooking times may vary based on the thickness of the cut, so adjust accordingly to achieve your desired doneness.
What If I Don’t Have Gorgonzola Cheese?
No problem! If Gorgonzola isn’t available, you can use feta cheese or goat cheese as a tasty alternative. Both will still add a creamy texture and a bit of tang to the salad!
How Do I Store Leftover Salad?
For best results, store leftover salad components separately. Keep the greens and toppings in one container and the grilled steak in another. This will help keep everything fresh! You can refrigerate the salad components for up to 2 days. When ready to eat, just assemble and enjoy!
Can I Make This Salad Vegetarian?
Definitely! You can omit the steak and instead add grilled portobello mushrooms, chickpeas, or roasted nuts for protein. The balance of flavors and textures will still make for a delicious salad!
