Balsamic Steak Gorgonzola Salad with Grilled Corn

Why You’ll Love This Recipe

Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty, flavorful dish that combines juicy, marinated steak with tangy Gorgonzola, sweet grilled corn, and fresh greens. The balsamic dressing enhances the flavors, creating a perfect balance of savory, sweet, and tangy notes. This salad is both satisfying and refreshing, making it ideal for a summer meal or a protein-packed lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank or skirt steak
• Balsamic vinegar
• Olive oil
• Dijon mustard
• Honey
• Garlic, minced
• Salt
• Black pepper
• Mixed salad greens
• Grilled corn kernels
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Gorgonzola cheese, crumbled
• Avocado, sliced (optional)
• Fresh basil or parsley (optional, for garnish)

Directions

1. In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper to create the marinade.
2. Place the steak in a resealable bag or shallow dish and pour half of the marinade over it. Marinate in the refrigerator for at least 30 minutes, reserving the other half for the dressing.
3. Preheat the grill to medium-high heat. Grill the steak for 4-5 minutes per side or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing.
4. Grill the corn until slightly charred, then cut the kernels off the cob.
5. In a large bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn, and avocado slices if using.
6. Top the salad with sliced steak and crumbled Gorgonzola.
7. Drizzle the reserved balsamic dressing over the salad.
8. Garnish with fresh basil or parsley if desired and serve immediately.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Marinating Time: 30 minutes
• Cooking Time: 10 minutes
• Total Time: 55 minutes

Variations

• Spicy Twist: Add red pepper flakes to the balsamic dressing for a bit of heat.
• Different Cheese: Substitute Gorgonzola with blue cheese or feta for a different flavor profile.
• Vegetarian Option: Replace steak with grilled portobello mushrooms or tofu.
• Grain Addition: Add cooked quinoa or farro for extra texture and nutrients.

Storage/Reheating

• Storage: Store leftover salad and steak separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the steak gently in a skillet over medium heat or in the microwave for 30-60 seconds. Assemble the salad fresh for best texture.

FAQs

Can I use a different cut of steak?

Yes, ribeye, sirloin, or New York strip are also great options for this salad.

Can I make this salad ahead of time?

You can prep the ingredients ahead, but assemble the salad just before serving to keep it fresh.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

What if I don’t have a grill?

You can cook the steak and corn on a grill pan or in a cast-iron skillet on the stovetop.

Can I use frozen corn?

Yes, thaw and pat dry before grilling or sautéing in a pan until slightly charred.

Is Gorgonzola very strong in flavor?

Gorgonzola has a bold, tangy flavor. If you prefer something milder, try using blue cheese or feta.

How long should I marinate the steak?

Marinate for at least 30 minutes, but up to 8 hours for deeper flavor.

Can I make the dressing in advance?

Yes, store the balsamic dressing in the refrigerator for up to 5 days.

What greens work best for this salad?

Mixed greens, arugula, spinach, or romaine all work well.

How do I keep the avocado from browning?

If using avocado, toss it in a little lemon or lime juice to prevent browning.

Conclusion

Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant, flavorful dish perfect for any occasion. With juicy steak, creamy Gorgonzola, sweet corn, and a tangy balsamic dressing, it’s a satisfying meal that’s easy to prepare and sure to impress.

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