Elevate your salad game with this vibrant Balsamic Steak Gorgonzola Salad with Grilled Corn, a perfect blend of smoky, tangy, and creamy flavors. Tender, juicy steak slices mingle with sweet, charred grilled corn, peppery greens, and bold crumbles of tangy Gorgonzola cheese—all drizzled with a rich balsamic glaze that ties every element together beautifully. Whether you’re craving a light dinner or an impressive lunch, this salad delivers fresh, satisfying bites with gourmet flair.
Why You’ll Love This Recipe:
Bold & Balanced Flavors: The sharpness of Gorgonzola contrasts perfectly with sweet grilled corn and tangy balsamic.
Juicy, Flavorful Steak: Expertly grilled and sliced for maximum tenderness and taste.
Fresh & Textured: Crisp greens and smoky corn add vibrant color and crunch.
Light Yet Satisfying: A nutritious meal that feels indulgent without weighing you down.
Quick & Elegant: Easy to prepare but impressive enough for guests or special occasions!
Ingredients
To create this mouthwatering Balsamic Steak Gorgonzola Salad with Grilled Corn, you’ll need a handful of fresh ingredients that come together beautifully.
Flank Steak**: This cut is perfect for grilling, offering a rich flavor and tenderness when cooked right.
Salt and Black Pepper**: Essential for seasoning, these staples enhance the natural flavors of the steak.
Olive Oil**: A drizzle adds richness and helps achieve that perfect sear on the steak and corn.
Mixed Salad Greens**: A vibrant mix of greens provides a fresh base, adding crunch and color to your salad.
Cherry Tomatoes**: These sweet, juicy gems add a burst of flavor and a pop of color.
Gorgonzola Cheese**: Creamy and tangy, this cheese elevates the salad with its bold flavor.
Corn Kernels**: Whether fresh or frozen, corn brings sweetness and a delightful char when grilled.
Balsamic Vinegar**: This tangy dressing ties everything together, adding depth and brightness.
Honey**: A touch of sweetness balances the acidity of the vinegar, creating a harmonious dressing.
Dijon Mustard**: This adds a subtle kick and creaminess to the dressing, enhancing the overall flavor.
For those looking to mix things up, consider adding sliced jalapeños for heat or swapping Gorgonzola for feta or goat cheese for a different twist.
All ingredient quantities are listed at the bottom of the article for easy reference and printing.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Creating this Balsamic Steak Gorgonzola Salad with Grilled Corn is a straightforward process that will have you feeling like a culinary rock star.
Let’s dive into the steps that will lead you to a delicious, hearty salad in no time.
Step 1: Prepare the Flank Steak
Start by taking your flank steak out of the fridge.
Let it sit at room temperature for about 15 minutes.
This helps it cook evenly.
Season both sides generously with salt and black pepper.
Drizzle one tablespoon of olive oil over the steak, ensuring it’s well-coated.
This will help create a beautiful crust when grilling.
Step 2: Grill the Flank Steak
Preheat your grill to medium-high heat.
Once hot, place the seasoned flank steak on the grill.
Cook for about 5-7 minutes on each side for that perfect medium-rare.
If you prefer it more done, adjust the time accordingly.
After grilling, remove the steak and let it rest for 5 minutes.
This resting period allows the juices to redistribute, making every bite tender and juicy.
Step 3: Grill the Corn
While the steak is resting, it’s time to grill the corn.
If you’re using fresh corn, grill the ears for about 10-12 minutes.
Turn them occasionally until they’re nicely charred.
For frozen corn, sauté it in a skillet with one tablespoon of olive oil over medium heat.
Cook until heated through and slightly charred.
The grilling adds a smoky sweetness that complements the salad beautifully.
Step 4: Make the Balsamic Dressing
In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard.
This dressing is the magic that ties all the flavors together.
Taste it and adjust the sweetness or tanginess to your liking.
Set the dressing aside while you prepare the salad.
Step 5: Combine the Salad Ingredients
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and grilled corn.
Slice the rested flank steak against the grain into thin strips and add it to the bowl.
Drizzle the balsamic dressing over the salad and toss gently to combine.
Make sure everything is well-coated in that delicious dressing.
Step 6: Serve and Enjoy
Finally, top your salad with crumbled Gorgonzola cheese.
This adds a creamy, tangy finish that elevates the dish.
Serve immediately for the best flavor and texture.
Gather your loved ones around the table and enjoy this delightful Balsamic Steak Gorgonzola Salad with Grilled Corn together.
Trust me, they’ll be asking for seconds!
Tips for Success
Let the flank steak rest after grilling to keep it juicy.
Use a meat thermometer for perfect doneness; aim for 130°F for medium-rare.
Grill corn until it’s charred for that smoky flavor.
Feel free to customize the salad with your favorite veggies.
Make the dressing ahead of time for a quick assembly later.
Equipment Needed
Grill: A gas or charcoal grill works great; a grill pan can be a good alternative.
Meat thermometer: Ensures your steak is cooked to perfection; a simple knife can also help check doneness.
Mixing bowl: For combining salad ingredients; any large bowl will do.
Whisk: For mixing the dressing; a fork can work in a pinch.
Variations
For a spicy twist, add sliced jalapeños or a sprinkle of red pepper flakes to the salad.
Swap Gorgonzola for feta or goat cheese for a different flavor profile.
Use grilled shrimp or chicken instead of flank steak for a lighter option.
Incorporate seasonal vegetables like bell peppers or zucchini for added color and nutrition.
For a vegan version, replace steak with marinated tofu and use a plant-based cheese alternative.
Serving Suggestions
Pair the salad with a crisp white wine, like Sauvignon Blanc, to enhance the flavors.
Serve with crusty bread or garlic knots for a satisfying meal.
For a colorful presentation, arrange the salad on a large platter.
Add a sprinkle of fresh herbs like basil or parsley for a pop of color.
FAQs about Balsamic Steak Gorgonzola Salad with Grilled Corn
Can I make this salad ahead of time?
Absolutely! You can grill the steak and corn in advance. Just store them separately in the fridge. Assemble the salad right before serving to keep everything fresh and crisp.
What can I substitute for Gorgonzola cheese?
If Gorgonzola isn’t your thing, feta or goat cheese are excellent alternatives. They’ll still provide that creamy texture and tangy flavor, but with a different twist.
Is this salad gluten-free?
Yes, the Balsamic Steak Gorgonzola Salad with Grilled Corn is gluten-free! Just ensure that any additional ingredients or dressings you use are also gluten-free.
Can I use a different cut of steak?
Definitely! While flank steak is ideal, you can use skirt steak or sirloin. Just adjust the cooking time based on the thickness of the cut.
How can I make this salad more filling?
To add more substance, consider tossing in some cooked quinoa or farro. These grains will boost the protein and fiber content, making it a heartier meal.
Final Thoughts
Creating the Balsamic Steak Gorgonzola Salad with Grilled Corn is more than just a cooking experience; it’s a celebration of flavors and memories.
Each bite brings together the smoky sweetness of grilled corn, the savory richness of flank steak, and the creamy tang of Gorgonzola.
This salad is perfect for those busy weeknights or when you want to impress guests without the fuss.
It’s a dish that invites laughter, conversation, and satisfaction around the table.
So, roll up your sleeves, fire up the grill, and enjoy the joy this salad brings to your dining experience!
A delicious and hearty salad featuring grilled flank steak, Gorgonzola cheese, and sweet grilled corn, all drizzled with a tangy balsamic dressing.
Ingredients
Scale
1 pound flank steak
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cup Gorgonzola cheese, crumbled
1 cup corn kernels (fresh or frozen)
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Instructions
Preheat your grill to medium-high heat. Season the flank steak with salt and black pepper on both sides. Drizzle 1 tablespoon of olive oil over the steak, coating it evenly.
Grill the flank steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
While the steak is resting, grill the corn. If using fresh corn, grill the ears for about 10-12 minutes, turning occasionally, until charred. If using frozen corn, sauté it in a skillet with 1 tablespoon of olive oil over medium heat until heated through and slightly charred.
In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard. Set aside.
In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and sliced steak. Drizzle the balsamic dressing over the salad and toss gently to combine.
Top the salad with crumbled Gorgonzola cheese and serve immediately.
Notes
For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the salad.
Substitute the Gorgonzola cheese with feta or goat cheese for a different flavor profile.
