This Balsamic Steak Gorgonzola Salad is a tasty mix of juicy steak, tangy Gorgonzola cheese, and sweet grilled corn, all drizzled with zesty balsamic dressing. It’s colorful and full of flavor!
If you’re like me, you can’t resist the combo of steak and cheese. The grilled corn adds a sweet crunch that makes it even better! Perfect for a summer meal or anytime you want to impress. 😊
Key Ingredients & Substitutions
Flank Steak: This cut of meat is perfect for grilling and adds a rich flavor to the salad. If flank steak isn’t available, you can swap it for skirt steak or sirloin. These cuts offer a similar taste and texture.
Balsamic Vinegar: The star of the marinade! If you want a milder flavor, you can use red wine vinegar or apple cider vinegar. For a touch of sweetness, consider using balsamic glaze.
Gorgonzola Cheese: This cheese brings a creamy tanginess. If you prefer a milder flavor, opt for feta or goat cheese. Both will still provide a delicious creamy contrast.
Corn: Grilled corn enhances the salad with smokiness. If corn isn’t in season, you can use canned or frozen corn, or even substitute with roasted red bell pepper for added color and sweetness.
Pasta: The pasta is optional, but if included, rotini or bowtie work great! You can also skip it for a lower-carb option or use quinoa or a gluten-free pasta if needed.
How Can I Grill Steak to Perfect Doneness?
Grilling steak might seem tricky, but it’s easier than you think! The key is to pay attention to the timing and technique.
- Make sure to preheat your grill to medium-high for even cooking.
- Once the steak is on the grill, avoid pressing down on it. This keeps the juices locked in.
- Check for doneness by using a meat thermometer: 130°F for medium-rare and 145°F for medium. Remember, the meat will continue cooking a bit after removing it from the grill.
- Let the steak rest for 5 minutes before slicing. This gives juices a chance to distribute through the meat for more flavor.
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 pound flank steak
- 2 cups mixed salad greens (e.g., arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1/2 cup Gorgonzola cheese, crumbled
- 2 ears of corn, husked and grilled
- 1 cup cooked pasta (e.g., rotini or bowtie), optional
- Fresh parsley, chopped for garnish
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This dish will take about 30 minutes of preparation and marinating time, plus another 25 minutes for cooking and grilling. So, set aside around 55 minutes in total to create this delicious salad!
Step-by-Step Instructions:
1. Marinate the Steak:
In a shallow dish, mix together the balsamic vinegar, olive oil, salt, and pepper. Place the flank steak in this mixture, making sure to turn it around so it’s fully coated. Let the steak marinate for at least 30 minutes; you can also refrigerate it for up to 2 hours if you have the time. This will help the flavors soak in!
2. Preheat the Grill:
While your steak is marinating, preheat your grill to medium-high heat. This will ensure it’s hot enough to give your steak and corn a nice grill marks and flavor.
3. Grill the Corn:
Once the grill is hot, place the husked corn on it. Grill for about 10-12 minutes, turning occasionally until it gets lightly charred all over. After grilling, remove the corn from the grill and allow it to cool for a bit. Once it’s cool, carefully cut the kernels off the cob and set them aside.
4. Grill the Steak:
Take the marinated steak out of the dish and place it on the grill. Cook the steak for about 4-5 minutes on each side for medium-rare, adjusting the time based on how you like your meat cooked. When it’s done, remove it from the grill and let it rest for about 5 minutes. Then, slice the steak thinly against the grain to keep it tender.
5. Prepare the Salad Base:
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, grilled corn, and cooked pasta (if you decided to use it). Then, add half of the crumbled Gorgonzola cheese into the mix. Give it a gentle toss to combine everything nicely.
6. Assemble the Salad:
Take a large serving plate and arrange the salad mixture on it. Lay the sliced steak on top, then sprinkle the remaining Gorgonzola cheese and chopped parsley over everything to add a pop of color and flavor.
7. Serve:
If you like, drizzle a little extra balsamic vinegar or your favorite dressing on top. Serve immediately and enjoy your delicious Balsamic Steak Gorgonzola Salad with Grilled Corn!
Can I Use a Different Cut of Steak?
Absolutely! If you don’t have flank steak, other great options include sirloin, hanger steak, or ribeye. Just be sure to adjust the cooking time based on the thickness of the cut, as some may require a bit longer on the grill.
What If I Don’t Have Balsamic Vinegar?
No worries! You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a different flavor profile. If you want to mimic the sweetness of balsamic, add a little honey or maple syrup to the vinegar for balance.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the marinated steak and grill it a few hours in advance. Store the sliced steak separately and assemble the salad just before serving to keep the greens fresh and crisp. Remember to keep the grilled corn and Gorgonzola cheese separate as well!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the salad components separate if possible to maintain freshness. Reheat the steak gently in a skillet over low heat or enjoy it cold in the salad!
