If you love a salad that feels like a full-on feast, the Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe is your new best friend. Juicy, perfectly grilled steak meets the tangy sweetness of balsamic vinegar and the creamy bite of crumbled gorgonzola, while fresh grilled corn and vibrant mixed greens add the perfect balance of texture and freshness. This salad is as satisfying as it is stunning, making it a fantastic way to impress guests or treat yourself to something special for dinner.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of ingredients that come together to create an explosion of flavors and textures. Each element plays a crucial role, whether it’s the tender steak, the punchy balsamic, or the creamy cheese.
- 1 lb flank or sirloin steak: Chosen for tenderness and flavor, perfect for grilling to juicy perfection.
- 1/4 cup balsamic vinegar: Adds deep sweetness and acidity that brightens the whole dish.
- 4 oz gorgonzola cheese, crumbled: Provides a creamy, slightly sharp contrast that pairs beautifully with the steak.
- 1 cup fresh or grilled corn kernels: Adds a pop of sweetness and a lovely bite, especially when lightly charred.
- 4 cups mixed greens (arugula and spinach): Offers a fresh, peppery base that balances richness.
- 1 cup cherry tomatoes, halved: Brings juicy bursts of color and subtle tartness.
- 2 tbsp extra virgin olive oil: Used to dress the salad with a rich, fruity finish.
- Salt and pepper to taste: Essential for seasoning the steak and enhancing all the natural flavors.
How to Make Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Step 1: Marinate the Steak
Begin by soaking your steak in balsamic vinegar combined with salt and pepper for at least 30 minutes. This simple marinade tenderizes the meat while infusing it with a tangy sweetness that will shine through after grilling. Don’t rush this step; it’s where your steak gains that unforgettable flavor.
Step 2: Grill the Steak
Heat your grill to medium-high and lay the steak down to cook for about 5 to 7 minutes per side, depending on your preferred doneness. The goal is to develop a beautifully seared crust while keeping the inside juicy. After grilling, let the steak rest so the juices redistribute for maximum tenderness.
Step 3: Grill the Corn
If you’re working with fresh corn, take advantage of the steak’s grilling time and char the corn for a few minutes. This step deepens the sweetness and adds a smoky note. Once charred, slice off the kernels—it’s like adding little golden bursts of flavor to your salad.
Step 4: Prepare the Salad Base
In a big bowl, toss the mixed greens with the halved cherry tomatoes. The combination of peppery arugula and mild spinach creates a fresh, vibrant canvas that welcomes the bold flavors of steak and cheese.
Step 5: Layer in Corn and Gorgonzola
Sprinkle the grilled corn kernels over the greens, then add crumbled gorgonzola. This step is where the creamy and sweet elements start to mingle with the fresh base, teasing your palate for what’s coming next.
Step 6: Slice Steak and Assemble
Thinly slice the rested steak against the grain; this ensures each bite is tender and easy to enjoy. Arrange the steak slices on top of the salad, then drizzle everything with olive oil and, if you like, a little extra balsamic vinegar. This final dressing gives the whole dish a glossy, luscious finish.
How to Serve Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Garnishes
A handful of toasted walnuts or pecans can add a wonderful crunchy contrast, while a sprinkle of fresh herbs like basil or chives can brighten the flavors beautifully. Don’t be afraid to add a few extra cherry tomatoes or a squeeze of lemon juice for an extra zesty kick.
Side Dishes
This salad is hearty on its own, but it pairs wonderfully with warm crusty bread or a light quinoa pilaf. If you want to keep things light, a chilled glass of Sauvignon Blanc or an iced herbal tea complements the balsamic and cheese notes perfectly.
Creative Ways to Present
Serve this salad family style on a large wooden board or platter, allowing everyone to help themselves. Alternatively, build individual servings in clear glass bowls to showcase the colorful layers of greens, corn, tomatoes, and steak slices—it’s a feast for the eyes as much as the taste buds.
Make Ahead and Storage
Storing Leftovers
You can absolutely enjoy leftovers from this Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe. Keep the steak and salad components stored separately if possible; this helps prevent the greens from getting soggy. Use airtight containers and refrigerate for up to 2 days.
Freezing
Because this salad relies heavily on fresh greens and cheese, freezing is not recommended. Steak can be frozen separately if grilled in advance, but for optimal flavor and texture, prepare the salad fresh whenever possible.
Reheating
If you want to enjoy the steak warm again, gently reheat it in a skillet over low heat or in the oven wrapped in foil. Avoid overheating, which can dry out the meat. Always add steak on top of your salad fresh, while the veggies stay cool and crisp.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While flank or sirloin steak is ideal for grilling and slicing thin, you can substitute with ribeye, skirt steak, or even filet mignon depending on your preference and budget. Just adjust grilling time to your cut’s thickness and desired doneness.
Is it necessary to grill the corn, or can I use canned corn?
Grilled corn adds a delightful smoky sweetness that really enhances the salad, but if fresh corn is out of season, canned or frozen corn works fine. Just warm it slightly and dry it on a paper towel before adding to your salad.
Can I prepare this salad vegan or vegetarian?
For a vegetarian take, skip the steak and add hearty grilled portobello mushrooms or roasted chickpeas instead. Substitute gorgonzola with a vegan blue cheese or omit cheese for a simple but equally delicious version.
What wine pairs best with the Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe?
A medium-bodied red like Pinot Noir or a fruity Zinfandel complements the balsamic and steak beautifully without overpowering the salad greens and cheese. If you prefer white, a crisp Sauvignon Blanc is a refreshing choice.
How long can I marinate the steak for the best flavor?
Marinating for at least 30 minutes is essential, but you can also marinate up to 4 hours in the fridge for even deeper flavor infusion. Avoid marinating too long to prevent the acidity from breaking down the meat texture excessively.
Final Thoughts
This Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe is one of those dishes that feels impressive but comes together effortlessly. The balance of savory, sweet, creamy, and fresh is genius, and once you try it, I bet it will become a staple in your recipe rotation just like it is in mine. Treat yourself and your loved ones to this satisfying salad—you’ll be amazed at how simple ingredients can create such memorable meals!
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Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and flavorful Grilled Balsamic Steak Salad combining tender marinated steak, tangy balsamic vinegar, creamy gorgonzola cheese, and sweet grilled corn served over fresh mixed greens and cherry tomatoes. Perfect for a healthy and satisfying meal in about 45 minutes.
Ingredients
For the Steak and Marinade
- 1 lb flank or sirloin steak
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
For the Salad
- 4 oz gorgonzola cheese, crumbled
- 1 cup fresh or grilled corn kernels
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
Instructions
- Marinate the steak: Combine balsamic vinegar with salt and pepper in a bowl. Place the flank or sirloin steak in the marinade and let it sit for at least 30 minutes to absorb the flavors.
- Preheat and grill the steak: Heat your grill to medium-high. Grill the marinated steak for 5-7 minutes on each side until it reaches your desired level of doneness. Once cooked, remove the steak and let it rest for a few minutes to retain juices.
- Grill the corn: If using fresh corn, grill it for the last few minutes while the steak is cooking until it is slightly charred, then remove the kernels from the cob. If using pre-cooked corn, you can skip grilling.
- Prepare the salad base: In a large bowl, combine the mixed greens with halved cherry tomatoes and toss gently to mix.
- Add toppings: Sprinkle the grilled corn kernels and crumbled gorgonzola cheese evenly over the greens and tomatoes.
- Slice and assemble: Slice the rested steak thinly against the grain. Arrange the steak strips on top of the salad. Finally, drizzle the entire salad with extra virgin olive oil and additional balsamic vinegar if desired.
Notes
- Allowing the steak to rest after grilling helps keep it juicy and tender.
- You can substitute gorgonzola cheese with blue cheese or feta if preferred.
- Fresh corn can be substituted with frozen or canned sweet corn if grilling is not an option.
- Adjust the balsamic vinegar quantity to taste for a tangier or milder flavor.
