This Balsamic Steak Gorgonzola Salad is a tasty mix of juicy steak, tangy gorgonzola cheese, and sweet grilled corn. It’s perfect for a quick dinner or a fun BBQ!
Honestly, who doesn’t love a salad that feels like a full meal? I could eat this every day—especially with that yummy balsamic dressing on top! 🥗
I enjoy making this salad on warm days. It’s super easy to throw together and always impresses friends. Plus, the grilled corn adds a nice crunch! Yum!
Key Ingredients & Substitutions
Flank or Sirloin Steak: Both cuts are great for grilling, but flank steak has a slightly beefier flavor. If you’re looking for a leaner option, consider using chicken or portobello mushrooms instead.
Balsamic Vinegar: This is crucial for adding tang and sweetness. If you don’t have balsamic on hand, try red wine vinegar mixed with a little honey for a similar taste.
Gorgonzola Cheese: This blue cheese adds a punch! For a milder flavor, try feta or goat cheese. Vegan cheese options are also available if you’re dairy-free.
Mixed Greens: While I love the mix of spinach and arugula, any salad greens work. Use romaine or even kale for a sturdier texture.
Grilled Corn: Fresh corn is best, but canned or frozen corn also works. If using canned, just drain and rinse it before adding it to the salad.
How Do You Get Perfectly Grilled Corn?
Grilling corn adds a smoky flavor that elevates your salad. Here’s how to grill it to perfection:
- Preheat your grill to medium-high heat to get those nice char marks.
- Place the corn directly on the grill. Turn it every few minutes for even cooking over about 10-12 minutes.
- Look for nice charred spots; this means it’s cooked and full of flavor!
- Let it cool, then use a sharp knife to cut the kernels off the cob—easy peasy!
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or sirloin steak
- 2 ears of corn, husked
- 4 cups mixed greens (e.g., spinach, arugula, or spring mix)
- 1 cup cherry tomatoes, halved (yellow and red for color contrast)
- 1 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup roasted nuts (like walnuts or pecans), optional
- 1/2 cup cooked pasta (such as rotini or farfalle), optional for added texture
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This flavorful salad takes about 15 minutes of prep time, plus an additional 30 minutes for marinating the steak. Grilling the corn and steak will take roughly 20 minutes. In total, plan for about 1 hour, including grilling and assembly time.
Step-by-Step Instructions:
1. Marinate the Steak:
In a shallow dish, mix together the balsamic vinegar, olive oil, salt, and pepper. Place the steak in the mixture and make sure it’s well-coated. Cover the dish and let it marinate for at least 30 minutes—longer if you have time, as the flavors will deepen.
2. Grill the Corn:
While the steak is marinating, preheat your grill to medium-high heat. Place the husked corn directly on the grill. Grill the corn for about 10-12 minutes, turning it occasionally until it’s nice and charred. Once done, let it cool for a bit before slicing the kernels off the cob.
3. Cook the Steak:
After marinating, take the steak out of the marinade and place it on the grill. Cook the steak for about 4-6 minutes on each side for medium-rare (or adjust based on your preference). Once cooked, remove the steak from the grill and let it rest for 5-10 minutes before slicing it thinly against the grain.
4. Assemble the Salad:
In a large salad bowl, mix together the mixed greens, grilled corn kernels, cherry tomato halves, crumbled Gorgonzola cheese, and chopped parsley. If you’d like some extra texture, toss in the cooked pasta and nuts optional.
5. Add the Steak:
Finally, top the salad with the beautifully sliced grilled steak. It adds a hearty touch and looks fantastic!
6. Serve:
If you like, drizzle a little extra balsamic vinaigrette over the top, toss the salad lightly to combine, and serve immediately. Enjoy your delicious Balsamic Steak Gorgonzola Salad!
Can I Use a Different Type of Steak?
Absolutely! If flank steak or sirloin isn’t available, you can use ribeye, T-bone, or even chicken breast for a lighter option. Just adjust the cooking time based on the thickness of the meat to ensure it’s cooked to your liking.
What Can I Substitute for Gorgonzola Cheese?
If you’re not a fan of Gorgonzola, you can substitute it with feta or goat cheese for a similar creamy texture. If you prefer a milder flavor, try using mozzarella or cheddar as alternatives.
How to Store Leftovers
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the steak and salad components separate if possible, to maintain freshness. You can reheat the steak gently before serving, but the salad is best enjoyed cold.
Can I Make This Salad Vegetarian?
Yes! Simply omit the steak and add extra grilled vegetables like bell peppers or zucchini for a hearty option. You might also increase the amount of roasted nuts or include some chickpeas for added protein and texture!
