This salad is a tasty mix of tender steak, crunchy grilled corn, and creamy gorgonzola cheese, all drizzled with zesty balsamic dressing. It’s like a summer picnic on your plate!
You can’t go wrong with this combo. The sweet corn pairs perfectly with the bold cheese and savory steak. I love munching on it for lunch or as a light dinner—so easy and satisfying!
Key Ingredients & Substitutions
Flank Steak: This cut is flavorful and works great for grilling. If you can’t find flank steak, skirt steak or sirloin are good alternatives. You can also use chicken or tofu for a lighter option.
Balsamic Vinegar: It gives the steak a tangy sweetness. If you’re out, red wine vinegar or apple cider vinegar mixed with a bit of sugar can work in a pinch, although the flavor will be slightly different.
Mixed Greens: I love a mix of spinach, arugula, and romaine for texture and flavor. If you prefer, you can use kale, radicchio, or any other greens you have on hand.
Gorgonzola Cheese: This blue cheese adds a creamy, salty punch. If you’re not a fan, feta or goat cheese makes a tasty swap without losing too much character.
How Do I Grill Corn to Get That Perfect Char?
Grilling corn can elevate its sweetness and add a nice smoky flavor. Here’s how to get it just right:
- Soak the corn in cold water for about 15 minutes before grilling. This helps keep it moist.
- Preheat your grill to medium-high heat. Wet corn should be wrapped in foil or placed directly onto the grill for about 10-12 minutes.
- Turn the corn every few minutes for even charring.
- Once charred, allow it to cool slightly before cutting the kernels off the cob. This method keeps it juicy and tasty!
Delicious 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 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
For the Salad:
- 2 ears of corn, husked
- 6 cups mixed greens (like spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
How Much Time Will You Need?
This tasty salad will take about 15 minutes to prepare and an additional 30 minutes for marinating the steak, plus 20 minutes for grilling. Overall, you’re looking at about 1 hour and 5 minutes to have this flavorful Balsamic Steak Gorgonzola Salad ready to enjoy!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by making the marinade! In a medium bowl, mix together the balsamic vinegar, olive oil, salt, pepper, and garlic powder. Place the flank steak in a large resealable bag or a shallow dish, and pour the marinade over the steak. Seal it up or cover the dish, then leave it in the fridge for at least 30 minutes (or up to 4 hours if you have time) to soak up all that yummy flavor.
2. Grill the Corn:
While your steak is marinating, get your grill ready! Preheat the grill to medium-high heat. Once it’s hot, put the husked ears of corn on the grill. Grill the corn for about 10-12 minutes, turning it every few minutes until it gets nice and charred all over. When it’s done, take it off the grill and let it cool for a bit before cutting the kernels off the cob.
3. Cook the Steak:
Now it’s time to cook the steak! Remove it from the marinade and toss the marinade away. Grill the steak over medium-high heat for about 5-7 minutes on each side, depending on how well you like it cooked (5 minutes for medium rare is usually just right). After grilling, let the steak rest for about 5 minutes before slicing it against the grain so it’s super tender.
4. Prepare the Salad:
While the steak is resting, grab a large bowl and toss together the mixed greens, halved cherry tomatoes, crumbled Gorgonzola cheese, grilled corn kernels, chopped parsley, and thinly sliced red onion. This mix is going to be fresh and colorful!
5. Assemble:
Time to put it all together! Place the salad mixture on a big serving platter. Lay the sliced steak right on top. If you like, drizzle a little extra balsamic vinegar and olive oil over the top and sprinkle with more parsley to make it look fabulous!
6. Serve:
Now you’re ready to dig in! Enjoy your Balsamic Steak Gorgonzola Salad warm or at room temperature. It makes a hearty main dish that’s perfect for any occasion!
Can I Substitute the Flank Steak with Another Cut of Meat?
Absolutely! If you don’t have flank steak, you can use skirt steak, sirloin, or even chicken breast for a lighter option. Just adjust the grilling time accordingly, especially for thinner cuts like chicken.
What If I Don’t Have Balsamic Vinegar?
No worries! If you’re out of balsamic vinegar, you can use red wine vinegar or apple cider vinegar as a substitute. To mimic the sweetness of balsamic, consider adding a teaspoon of honey or maple syrup to your marinade.
How Should I Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge. Keep the dressing separate to prevent the greens from wilting. It should be good for up to 2 days. To refresh, consider adding a little more balsamic vinegar and olive oil when serving.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the components ahead of time! Marinate the steak the night before and grill the corn earlier in the day. Just assemble the salad right before serving to keep everything fresh and crisp.
