This Balsamic Steak Salad is a tasty mix of juicy steak, fresh greens, and grilled corn, all drizzled with zesty balsamic dressing. The creamy gorgonzola adds a wonderful touch!
Honestly, who can resist a salad that feels more like a meal? I love how the grilled corn gives it that sweet crunch. Perfect for warm days when you want something light yet filling!
Key Ingredients & Substitutions
Steak: Flank or skirt steak is ideal for this recipe. If you prefer a leaner cut, consider using sirloin or top round. For a more budget-friendly option, you can use grilled chicken or even tofu for a vegetarian twist!
Gorgonzola Cheese: Gorgonzola brings a creamy and tangy flavor, but if it’s not your favorite, blue cheese or feta can be great alternatives. For a non-dairy option, try using a cashew-based cheese.
Corn: Fresh corn is perfect for grilling, but you could also use canned or frozen corn. Just be sure to sauté them in a pan to get them warm. Canned beans like black beans can also provide a different texture and taste!
Mixed Salad Greens: Arugula, spinach, and romaine are great, but you can mix in kale, baby spinach, or even just one type of lettuce. Baby kale is a personal favorite for its healthy crunch!
How Do I Grill Steak Perfectly?
Grilling steak to perfection is all about timing and temperature. Here’s how to do it:
- Preheat your grill really well to get those nice grill marks.
- Season your steak generously. Don’t be shy with the salt and pepper!
- Put it on the grill; avoid moving it around too much. Let it cook undisturbed for about 4-5 minutes.
- Flip it and grill for another 4-5 minutes, adjusting as needed for thickness.
- Use a meat thermometer: 130°F (54°C) for medium-rare.
- Let it rest outside the grill for at least 5 minutes before slicing. This helps keep the juices in!
With these tips, you’ll have a juicy steak that really enhances your salad.
Balsamic Steak Salad With Gorgonzola and Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) flank or skirt steak
- Salt and freshly ground black pepper, to taste
- 2 ears corn, husked
- 6 cups mixed salad greens (e.g., arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved (use a mix of red and yellow for color)
- 1/2 cup crumbled gorgonzola cheese
- 2 tbsp fresh parsley, chopped (for garnish)
For the Balsamic Dressing:
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1-2 tsp honey or maple syrup (adjust for sweetness)
- 1/2 cup olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prep and about 20 minutes to cook, plus a little time to rest the steak. So, in total, you’re looking at around 35-40 minutes to enjoy this flavorful dish!
Step-by-Step Instructions:
1. Prepare the Grill or Pan:
Start by preheating your grill or grill pan over medium-high heat. You want it nice and hot to get good grill marks and seal in the juices!
2. Season the Steak:
Take your flank or skirt steak and pat it dry with some paper towels. This helps achieve a nice sear. Generously season both sides with salt and freshly ground black pepper—don’t be shy!
3. Grill the Corn:
Place the husked corn directly on the grill. Rotate it occasionally until the kernels are slightly charred and tender, which should take about 8-10 minutes. Once grilled, take it off the heat and let it cool a bit before cutting the kernels off the cob.
4. Grill the Steak:
Place the seasoned steak on the hot grill. Cook for about 4-5 minutes on each side for a medium-rare steak (feel free to adjust the time based on your preferred doneness). Once done, remove the steak and let it rest for about 5-10 minutes before slicing it thinly against the grain.
5. Make the Balsamic Dressing:
In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, and honey (or maple syrup for sweetness). Gradually drizzle in the olive oil while whisking until everything is well blended and emulsified. Season with salt and pepper to taste.
6. Assemble the Salad:
In a large bowl or on a serving platter, mix together the salad greens, halved cherry tomatoes, grilled corn kernels, and crumbled gorgonzola cheese.
7. Add Steak and Dressing:
Now, arrange the sliced steak on top of your salad mixture. Drizzle the balsamic dressing over everything for that delicious finishing touch!
8. Garnish and Serve:
To make it look extra pretty and add some freshness, sprinkle chopped fresh parsley on top. Serve immediately and enjoy this vibrant and satisfying salad!
With the combination of balsamic-marinated steak, sweet grilled corn, and creamy gorgonzola, this salad is sure to be a hit!
FAQ about Balsamic Steak Salad With Gorgonzola and Grilled Corn
Can I Use Other Cuts of Steak?
Absolutely! While flank and skirt steak are great choices due to their flavor and tenderness, you can also use sirloin, ribeye, or even tenderloin. Just adjust the cooking time based on thickness, and always let it rest before slicing.
Can I Substitute the Gorgonzola Cheese?
Yes! If you’re not a fan of gorgonzola, you can use blue cheese or feta for a different twist. For a dairy-free option, try a cashew-based cheese or simply omit it for a lighter salad.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best results, keep the dressing separate until you’re ready to eat to prevent the greens from wilting. Reheat the steak gently if you prefer it warm!
Can I Make the Dressing Ahead of Time?
Definitely! You can prepare the balsamic dressing a day in advance. Just store it in an airtight container in the refrigerator. Give it a good shake before using, as the ingredients may separate while sitting.
