If you’re craving a salad that feels like a complete meal yet bursts with fresh, bold flavors, trust me when I say the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe will become your new go-to. It’s the perfect harmony of juicy, smoky grilled steak paired with sweet charred corn, tangy balsamic dressing, creamy Gorgonzola, and crisp salad greens. Every bite is a celebration of textures and tastes, making it ideal for casual dinners or impressing guests without breaking a sweat in the kitchen.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and all the flavor in this recipe. Each element adds its own magic, whether it’s the savory punch from the flank steak or the fresh crunch from the salad greens. The simplicity of these ingredients means you won’t need any fancy pantry items, just fresh, quality foods working together in perfect harmony.
- 1 pound flank steak: Choose a nicely marbled cut for juicy, tender results that shine after grilling.
- 1/4 cup balsamic vinegar: This vinegar brings a sweet and tangy kiss that brightens up the whole dish.
- 2 tablespoons olive oil: Adds smoothness and helps meld the dressing flavors perfectly.
- 1 teaspoon Dijon mustard: A subtle heat and creaminess that strengthens the dressing’s character.
- 1/2 teaspoon garlic powder: Infuses a mellow garlicky undertone without overpowering the salad.
- 1/4 teaspoon black pepper: Freshly ground provides just the right amount of spice and depth.
- 1/4 teaspoon salt: Enhances all the natural flavors throughout the dish.
- 2 ears corn, husked: Grilling adds a smoky sweetness that truly elevates the salad.
- 4 cups mixed salad greens: A colorful, crisp base that brings freshness and balance.
- 1/2 cup crumbled Gorgonzola cheese: Offers a creamy, tangy bite that complements the steak beautifully.
- 1/4 cup red onion, thinly sliced: Adds a mild pungency and crunch.
- 1/4 cup cherry tomatoes, halved: Sweet bursts of juiciness and vibrant color.
- 1 tablespoon fresh parsley, chopped: A bright herbal note that finishes off the salad.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Prepare Your Grill and Steak
Start by heating your grill to medium-high—a perfect temperature to lock in juices and sear that beautiful crust on your flank steak. Season it simply with salt and pepper to enhance the natural flavor without overshadowing the meat.
Step 2: Grill the Steak and Corn
Place the steak on the grill and let it cook undisturbed for 4-5 minutes on each side to get those smoky grill marks and your preferred doneness. At the same time, pop the husked corn directly on the grill, turning every few minutes until it’s tender and charred, usually about 10 to 12 minutes.
Step 3: Rest and Prep Your Steak and Corn
Once cooked, remove the steak from the grill and let it rest for about 5 minutes—this step is key for juicy slices. Meanwhile, cool the corn enough to handle, then slice the kernels off the cob, capturing all that grilled sweetness in a bowl.
Step 4: Whisk the Balsamic Dressing
While the meat rests, mix together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper in a small bowl. Whisk until the dressing is smooth and glossy, ready to coat every bite with tangy richness.
Step 5: Assemble the Salad Base
Toss the salad greens into a large bowl, then add the crumbled Gorgonzola, sliced red onions, halved cherry tomatoes, and fresh parsley. This mix of colors and textures sets the stage for the star ingredients.
Step 6: Dress and Combine
Drizzle the balsamic dressing over your salad ingredients, tossing gently but thoroughly. Next, add the grilled corn and thinly sliced steak, stirring just enough to distribute everything evenly while keeping each bite distinct and delightful.
Step 7: Serve and Enjoy
Serve this vibrant Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe immediately to enjoy the fresh, contrasting flavors at their peak. It’s a meal packed with freshness, smoky warmth, and creamy bites that will keep you reaching for more.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
For an extra pop of flavor and color, sprinkle some toasted pecans or walnuts on top to add a crunchy layer. Fresh basil leaves or a light sprinkle of lemon zest can also elevate this salad’s aromatic profile, making each bite more exciting.
Side Dishes
This salad shines as a hearty main course but also pairs beautifully with a warm crusty baguette or garlic bread for dipping. A light soup like tomato bisque or a chilled gazpacho can complement it perfectly without overwhelming the palate.
Creative Ways to Present
Serve this salad in individual glass bowls to showcase the colorful layers, or build it on a large wooden board for a casual, shareable experience. Drizzle some extra balsamic glaze artistically on the plate for a restaurant-quality look that’s surprisingly easy to achieve at home.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled corn kernels and sliced steak separately from the salad greens in airtight containers to prevent sogginess. Keep the dressing in a small jar on the side so you can toss everything fresh before serving again.
Freezing
While the steak and corn freeze reasonably well, the salad ingredients and dressing do not fare as well after freezing. For best results, freeze only the cooked steak and corn if needed, then thaw and combine with fresh salad components when ready.
Reheating
Reheat the steak gently in a pan or microwave just enough to take the chill off—overcooking will dry it out. The grilled corn can be warmed alongside or eaten cold, depending on your preference. Avoid reheating the salad greens; add them fresh for crispness.
FAQs
Can I use a different type of steak for this salad?
Absolutely! While flank steak is ideal for its flavor and tenderness when sliced thin, skirt or sirloin steaks also work well, offering different textures and flavor profiles to suit your preference.
Is there a vegetarian version of this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe?
You can easily omit the steak and add grilled portobello mushrooms or marinated tofu for a satisfying vegetarian twist. The bold balsamic dressing and grilled corn remain star players in this flavorful alternative.
Can I prepare the dressing in advance?
Yes, the balsamic vinaigrette can be made a day ahead and stored in the refrigerator. Just give it a good whisk or shake before drizzling, as the ingredients may separate over time.
What’s the best way to slice the steak?
For tenderness, slice the rested steak thinly against the grain. This means cutting perpendicular to the muscle fibers, which shortens them and makes each bite easier to chew and more enjoyable.
How do I keep the salad from getting soggy if I’m serving it later?
Keep the salad greens, dressing, grilled corn, and steak separated until ready to serve. Toss the ingredients together last minute to preserve the crispness and freshness everyone loves.
Final Thoughts
This Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe truly brings together the best of summer grilling and fresh, vibrant salad making in one irresistible dish. It’s perfect for those evenings when you want something both hearty and light with a little bit of wow factor. Give it a try, and I promise it will become a treasured favorite in your recipe collection.
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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A flavorful and vibrant Balsamic Steak Gorgonzola Salad featuring tender grilled flank steak, sweet grilled corn, and a tangy balsamic dressing. Enhanced with crumbled Gorgonzola cheese, fresh veggies, and herbs, this salad is a perfect balance of savory, smoky, and fresh flavors ideal for a light yet satisfying meal.
Ingredients
Steak and Marinade
- 1 pound flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Grilled Corn
- 2 ears corn, husked
Salad
- 4 cups mixed salad greens
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it is hot enough for cooking the steak and corn evenly.
- Season Steak: Season the flank steak on both sides with a pinch of salt and black pepper to enhance its natural flavors.
- Grill Steak: Place the steak on the grill and cook for about 4-5 minutes per side until it reaches your preferred doneness, achieving a nice sear.
- Grill Corn: While steak grills, place the husked corn directly on the grill grate, turning occasionally to char the kernels evenly for approximately 10-12 minutes until tender.
- Rest Steak: Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute, making it juicy and tender.
- Prepare Corn Kernels: Once slightly cooled, cut the kernels off the cob with a sharp knife and place them into a large bowl for the salad.
- Make Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper until emulsified and smooth.
- Assemble Salad: In a large bowl, combine mixed greens, crumbled Gorgonzola, sliced red onion, halved cherry tomatoes, and chopped parsley.
- Add Dressing: Drizzle the balsamic dressing over the salad ingredients and toss gently to evenly coat.
- Add Steak and Corn: Thinly slice the rested steak against the grain and add it along with the grilled corn kernels on top of the salad.
- Toss Salad: Lightly toss the salad again to distribute the steak and corn evenly throughout.
- Serve: Serve the salad immediately to enjoy a fresh and flavorful meal.
Notes
- Resting the steak after grilling is crucial to keep it juicy and tender.
- Grilled corn adds a natural sweetness and smoky flavor that complements the steak and dressing beautifully.
- For extra heat, add a pinch of red pepper flakes to the dressing.
- This salad works great with other steak cuts like sirloin or ribeye if flank steak is unavailable.
- Use a sharp knife to slice steak thinly to avoid chewy pieces.
- Make sure the grill is properly preheated to avoid sticking and ensure good grill marks.
