This steak salad is a tasty mix of juicy grilled steak, sweet grilled corn, and tangy Gorgonzola cheese—all tossed together with a zippy balsamic dressing. Yum!
Nothing beats the flavor combination of savory steak and sweet corn. Plus, it’s a fun way to get your veggies in without even noticing! I love serving it fresh with a slice of crusty bread.
Key Ingredients & Substitutions
Steak: Flank steak is great for this recipe because it’s flavorful and tender when cooked right. However, if you can’t find flank, sirloin works well too! You can also use grilled chicken or tofu for a lighter or vegetarian option.
Corn: Fresh corn is a summer delight, but frozen corn can be used in a pinch. Just thaw and add it to the salad for a similar sweetness. Canned corn is also an alternative, but drain and rinse it first!
Gorgonzola Cheese: This cheese adds a delicious tang to the salad. If you’re not a fan, try feta or goat cheese as substitutes. They won’t give you the same flavor, but they are tasty options!
Balsamic Vinegar: You can swap balsamic vinegar for red or white wine vinegar if you want a different tang. Just make sure to adjust the sweetness by adding more honey or maple syrup as needed!
How Do I Get the Steak Cooked Just Right?
Cooking steak can be tricky, so here’s how to nail it every time! Start by letting your steak sit at room temperature for about 30 minutes before grilling. This helps it cook evenly.
- Preheat your grill or pan. A hot surface gives a good sear.
- Cook the steak for 4-5 minutes per side for medium rare. Use an internal thermometer and aim for about 135°F.
- Let it rest for 5 minutes after grilling. This allows the juices to redistribute, making it juicy.
- Slice against the grain. Look for the lines in the meat and cut across them for tender pieces.
Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or sirloin steak
- Salt and freshly ground black pepper, to taste
- 2 ears fresh corn, husked
- 4 cups mixed salad greens (baby spinach, arugula, spring mix)
- 1 cup cherry tomatoes, halved (a mix of red and yellow if possible)
- 1/2 cup crumbled Gorgonzola cheese
- 2 tbsp fresh parsley, finely chopped (for garnish)
For the Balsamic Dressing:
- 3 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious steak salad will take about 30-35 minutes to prepare. You’ll spend around 10-15 minutes grilling the steak and corn, plus another 10-15 minutes to mix your ingredients, prepare the dressing, and assemble the salad. It’s quick and perfect for a healthy meal!
Step-by-Step Instructions:
1. Preparing the Grill:
Start by preheating your grill or grill pan over medium-high heat. It’s important to get it nice and hot for good grilling!
2. Seasoning the Steak:
Generously season the steak on both sides with salt and freshly ground black pepper. This adds great flavor to the meat!
3. Grilling the Corn:
Place the ears of corn directly on the preheated grill. Grill them for about 10-15 minutes, turning occasionally, until they’re charred and tender. Once done, take them off the grill and let them cool slightly. When cool, cut the kernels off the cob and set aside.
4. Grilling the Steak:
Next, put the seasoned steak on the grill. Cook for 4-5 minutes on each side for medium rare, or until it’s cooked to your liking. Once done, take it from the grill and let it rest for 5 minutes—this helps keep it juicy. Slice it thinly against the grain.
5. Making the Dressing:
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper until it’s well mixed and slightly thickened.
6. Assembling the Salad:
In a large salad bowl or on individual serving plates, add mixed salad greens, grilled corn kernels, and halved cherry tomatoes. Sprinkle the crumbled Gorgonzola cheese over the top.
7. Tossing with Dressing:
Drizzle about half of the balsamic dressing over the salad and toss it gently to combine everything.
8. Adding the Steak:
Arrange your sliced grilled steak beautifully over the salad and drizzle the remaining dressing on top.
9. Garnishing:
Finish off the salad by garnishing with the finely chopped fresh parsley.
10. Serve and Enjoy!
Dig into this delicious steak salad immediately while everything is fresh and flavorful. Enjoy your wonderful meal!
FAQ
Can I Use Different Types of Steak?
Absolutely! While flank steak and sirloin are great choices for this salad, you can also use ribeye or even skirt steak. Just be mindful of cooking times as they may vary based on thickness.
Can I Prepare the Salad in Advance?
You can prep some components ahead of time! Grill the steak and corn and store them in the fridge for up to 3 days. Just assemble the salad with fresh greens and dressing right before serving for the best crunch.
How Should I Store Leftovers?
If you have leftovers, store the salad components separately in airtight containers in the refrigerator. The steak and corn can last up to 3 days, while the salad greens should be eaten within 2 days for optimal freshness!
What Other Toppings Can I Add?
Feel free to get creative! Additional toppings like sliced avocados, nuts (such as walnuts or pecans), or roasted bell peppers can add more flavor and texture to your salad!
