This delicious steak salad is packed with flavor! Tender steak is paired with creamy Gorgonzola cheese and sweet grilled corn, tossed together with fresh greens and a tangy balsamic dressing.
Your taste buds will thank you for this one! 🌽🥩 I love how quick it is to make. Just grill the steak and corn, chop everything up, and enjoy a meal that’s fancy but super easy!
Key Ingredients & Substitutions
Steak: Flank or sirloin steak works best for this salad. Flank is lean and flavorful, while sirloin is tenderer. You could swap it for chicken breast or even grilled portobello mushrooms for a tasty vegetarian option.
Corn: Fresh corn adds a sweet touch. However, if it’s not in season, you can use frozen corn. Just quickly sauté it to get some color before adding it to the salad.
Gorgonzola Cheese: This cheese is creamy with a sharp flavor. If you prefer something milder, feta or goat cheese are great alternatives. They’ll keep the salad yummy without the strong blue cheese taste.
Balsamic Vinegar: This is crucial for the salad’s tanginess. If you don’t have balsamic, red wine vinegar or apple cider vinegar can work well, though they will alter the flavor slightly. Adding a bit of sugar can help mimic the sweetness of balsamic.
How Do I Get the Steak Just Right?
Cooking steak can be a bit tricky, but with these steps, you’ll master it in no time. Aim for medium-rare for the juiciest results!
- First, let the steak come to room temperature. This helps it cook evenly.
- Season it well with generous salt and pepper just before grilling.
- Grill each side for about 4-5 minutes depending on thickness. Use a meat thermometer if you have one; it should read 130°F (54°C) for medium-rare.
- Let the steak rest after grilling. This helps the juices redistribute, making it more tender when you slice it.
- Slice against the grain for maximum tenderness. This is key to not having tough pieces!
Easy Balsamic Steak Salad with Gorgonzola and Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) flank steak or sirloin steak
- Salt and freshly ground black pepper, to taste
- 2 ears of fresh corn, husked
- 6 cups mixed salad greens (such as baby spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved (red and yellow for color)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup fresh parsley, chopped
For the Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe requires about 15-20 minutes of preparation and grilling time, plus a few minutes to assemble. It’s quick, simple, and perfect for a delightful meal any day of the week!
Step-by-Step Instructions:
1. Prepping the Grill:
Start by preparing your grill or grill pan over medium-high heat. Make sure to lightly oil the grate so the steak and corn don’t stick.
2. Season the Steak:
Generously season the steak with salt and freshly ground black pepper on both sides. This will enhance the flavor as it grills!
3. Grilling the Corn:
Place the husked corn directly on the grill. Cook for about 8-10 minutes, turning occasionally until it is charred and tender. Once done, remove from the grill and allow it to cool slightly.
4. Grilling the Steak:
Now, it’s time to grill the steak! Grill for about 4-5 minutes on each side for medium-rare, adjusting the time depending on the thickness of the steak. After grilling, remove the steak and let it rest for 5-10 minutes to keep it juicy.
5. Cutting the Corn:
While the steak is resting, cut the corn kernels off the cob using a sharp knife. Be careful to cut close to the cob for all the sweet kernels!
6. Slicing the Steak:
After the steak has rested, slice it thinly against the grain. This will make your pieces tender and easy to chew.
7. Making the Dressing:
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until everything is well combined.
8. Combining the Salad:
In a large bowl or serving platter, combine the mixed greens, halved cherry tomatoes, grilled corn kernels, and fresh parsley. Mix gently.
9. Dressing the Salad:
Drizzle the salad with the balsamic dressing and toss it gently to coat all the lovely ingredients.
10. Adding the Steak and Cheese:
Top the salad with the sliced steak and sprinkle the crumbled Gorgonzola cheese over everything. This adds a creamy and tangy touch!
11. Serve and Enjoy:
Serve immediately for the freshest flavor, and enjoy your delightful balsamic steak salad!
This salad perfectly combines the smoky grilled corn, savory steak, creamy Gorgonzola, and zesty balsamic dressing for a delicious and colorful meal!
FAQ for Easy Balsamic Steak Salad with Gorgonzola and Grilled Corn
Can I Use Leftover Steak for This Salad?
Absolutely! Leftover steak works perfectly. Just slice it thin and toss it in with the fresh ingredients. You might want to warm it up slightly in the microwave or skillet before adding it to the salad for the best flavor and texture.
What Can I Substitute for Gorgonzola Cheese?
If Gorgonzola isn’t your favorite, you can substitute it with feta cheese or goat cheese. Both options will add a different but delightful flavor and creamy texture to the salad.
How Should I Store Leftover Salad?
To store leftovers, keep the salad and dressing separate to prevent the greens from wilting. Store the salad in an airtight container in the fridge for up to 2 days. The grilled corn and steak can be added back in right before serving again.
Can I Make This Salad Vegetarian?
Definitely! You can skip the steak and use grilled vegetables such as zucchini, bell peppers, or portobello mushrooms as the main protein. You can also add chickpeas for some extra protein and texture.
