This colorful salad features juicy steak, sweet grilled corn, and tangy gorgonzola cheese. The balsamic dressing ties everything together for a delicious meal that’s fresh and filling!
I love how the grilled corn adds a nice crunch! Plus, it’s super simple to whip up for dinner or impress friends at a get-together—just grill, toss, and enjoy! 🌽🥩
Key Ingredients & Substitutions
Steak: Flank or skirt steak are great choices; they’re flavorful and juicy. If you prefer a leaner cut, consider using sirloin or chicken for a lighter option.
Gorgonzola Cheese: This cheese adds a nice tang. If you’re not a fan, feta or goat cheese can work nicely for a similar creaminess without the sharpness.
Corn: Fresh corn on the cob is best when grilled for sweetness. Canned or frozen corn can be convenient alternatives; just make sure to sauté or microwave them before adding to the salad.
Balsamic Vinegar: While balsamic gives sweetness, red wine vinegar or apple cider vinegar can replace it if you want a more tart flavor. Just adjust the sweetness in the dressing if using vinegar instead.
How Do I Grill Steak to Perfection?
Grilling the steak just right is key for a delicious salad. Here’s how to do it well:
- Preheat: Always preheat your grill to medium-high. This ensures a good sear.
- Season: Don’t skimp on salt and pepper; it enhances the steak’s flavor. I usually keep it simple!
- Grill Time: Aim for 4-5 minutes per side for medium-rare. Use a meat thermometer if you have it—135°F is perfect!
- Rest the Steak: Letting it rest after grilling (5-10 minutes) allows juices to redistribute, giving you a juicier bite.
By paying attention to these tips, your steak will be tender and full of flavor, making the salad even better!
Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Ingredients You’ll Need:
For the Salad:
- 1 lb flank or skirt steak
- Salt and black pepper, to taste
- 2 ears fresh corn, husked
- 4 cups mixed salad greens (e.g., baby spinach, arugula, spring mix)
- 1 cup cherry tomatoes, halved (mixed colors if possible)
- 1/2 cup Gorgonzola cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
For the Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 30 minutes in total. You’ll spend about 10 minutes prepping and grilling the steak and corn, and another 10 minutes to assemble the salad and prepare the dressing. It’s a quick, tasty dish perfect for lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Steak and Corn:
First, heat your grill or grill pan to medium-high. While it’s heating, season your steak generously with salt and pepper on both sides. Take the husked corn and lightly brush it with olive oil, also seasoning it with a pinch of salt.
2. Grill the Corn:
Place the corn directly on the grill. Rotate it occasionally, letting it grill until it’s nicely charred and tender—about 10-12 minutes is perfect. When it’s done, let it cool for a few minutes, then carefully cut the kernels off the cob and set them aside.
3. Grill the Steak:
At the same time as the corn, put the steak onto the grill. Cook it for about 4-5 minutes on each side for medium-rare. If you like it more well-done, leave it on a bit longer. Once it’s cooked to your liking, take it off the grill and let it rest for 5-10 minutes.
4. Make the Dressing:
While your steak is cooling, grab a mixing bowl and whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey (or maple syrup), minced garlic, and add salt and pepper to taste. Whisk until it’s nice and smooth—this will be the magic dressing for your salad!
5. Assemble the Salad:
In a large serving bowl or platter, combine the mixed greens, grilled corn kernels, and halved cherry tomatoes. Gently toss everything together with about half of the balsamic dressing to coat the greens.
6. Slice the Steak:
Now, it’s time to slice the steak! Cut it thinly against the grain (this helps make it tender), then arrange those beautiful slices over the top of your salad.
7. Add Cheese and Garnish:
Sprinkle the crumbled Gorgonzola cheese over the salad and steak. Drizzle with the rest of the balsamic dressing and sprinkle with fresh chopped parsley for a pop of color and flavor.
8. Serve Immediately:
Dig in and enjoy your vibrant, filling Balsamic Steak Salad with Grilled Corn and Gorgonzola! It’s a delightful mix of flavors and textures that everyone will love.
This recipe serves 3 to 4 people, making it a perfect option for a small gathering or cozy family dinner.
Frequently Asked Questions (FAQ)
Can I Use Other Types of Meat?
Absolutely! While flank or skirt steak works wonderfully, you can substitute it with chicken breast or sirloin for a lighter option. Just adjust the cooking time accordingly—chicken usually takes a bit longer to grill.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the salad fresh, you might want to store the dressing separately and add it just before serving.
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the balsamic dressing a few days in advance. Just keep it in a sealed jar in the fridge. Give it a good shake before using, as the ingredients may separate over time.
What Should I Serve with This Salad?
This salad is quite filling on its own, but if you’re looking for sides, consider serving it with crusty bread or a light soup. It also pairs beautifully with a glass of red wine!
