Nothing beats the vibrant flavors and satisfying textures of a perfectly balanced salad, and that is exactly what the Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe delivers. This dish brilliantly combines tender, juicy steak infused with the tangy sweetness of balsamic vinegar, creamy crumbles of pungent gorgonzola, and the delightful pop of fresh grilled corn. It’s a refreshing, colorful salad that feels both indulgent and wholesome, perfect for any season when you want something light yet deeply flavorful.
Ingredients You’ll Need
Every ingredient in this salad plays an essential role, each contributing its unique taste, texture, and color to build a harmonious flavor experience. The simplicity of these components is what makes this recipe so approachable yet impressive.
- 1 lb flank or sirloin steak: Choose a cut with good marbling for tenderness and flavor when grilled.
- 1/4 cup balsamic vinegar: The star marinade ingredient that brightens and tenderizes the steak.
- 4 oz gorgonzola cheese, crumbled: Adds a bold and creamy punch that contrasts beautifully with the sweet corn.
- 1 cup fresh or grilled corn kernels: Brings a natural sweetness and a touch of smokiness if grilled.
- 4 cups mixed greens (arugula and spinach): These leafy greens provide a fresh, peppery, and mild base with plenty of color.
- 1 cup cherry tomatoes, halved: Their juicy burst adds bright acidity and vibrant red hues.
- 2 tbsp extra virgin olive oil: For drizzling, rounding out flavors with its fruity richness.
- Salt and pepper to taste: Essential seasonings that bring all the elements into balance.
How to Make Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Step 1: Marinate the Steak
Start by marinating your choice of flank or sirloin steak in balsamic vinegar combined with salt and pepper. This not only infuses the meat with tangy richness but also helps tenderize it. Allow the steak to soak up these flavors for at least 30 minutes so every bite bursts with that perfect balance of sharpness and depth.
Step 2: Grill the Steak
While the steak marinates, preheat your grill to medium-high heat. Place the steak on the grill and cook it for about 5 to 7 minutes per side. This timing will give you a wonderfully juicy steak cooked to medium-rare or medium, but adjust to your preferred doneness. Once off the grill, let the steak rest for several minutes—this helps the juices redistribute so every slice stays moist and flavorful.
Step 3: Grill the Corn (Optional)
If using fresh corn, take the opportunity to grill the ears during the last few minutes of the steak cooking. This step adds a subtle smoky char that deepens the sweetness of the corn, creating delightful texture and flavor that make this salad extra memorable.
Step 4: Prepare the Salad Base
In a large bowl, toss together your fresh mixed greens of arugula and spinach with juicy, halved cherry tomatoes. This combination delivers a fantastic mix of peppery, tender leaves and bursts of ripe, acidic tomato that sets the stage for the other components.
Step 5: Add Corn and Gorgonzola
Next, sprinkle the salad with your grilled or fresh corn kernels and crumble generous amounts of gorgonzola over the top. These additions bring beautiful pops of sweetness and a creamy, tangy bite that balance the smoky steak perfectly.
Step 6: Slice and Assemble
Slice the rested steak thinly against the grain for the most tender bites, then artfully arrange the strips atop the salad. Finish with a drizzle of extra virgin olive oil and a splash of additional balsamic vinegar. This final touch ties together all the flavors and enhances the overall freshness and zest.
How to Serve Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Garnishes
For an inviting presentation, garnish your salad with freshly cracked black pepper and a sprinkle of flaky sea salt. A few chopped fresh herbs like parsley or basil can also add that extra burst of aroma and color, making each forkful even more enticing.
Side Dishes
This salad shines as a main course but pairs beautifully with light, summery sides. Think roasted baby potatoes, crusty artisan bread, or a simple lemon vinaigrette quinoa salad to keep the meal balanced yet flavorful.
Creative Ways to Present
Serve this salad in large shallow bowls or on elegant platters, layering the steak and cheese so each bite includes a bit of everything. For a fun twist, present the components buffet-style and let guests build their own Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe meals according to their preferences.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad components separate if possible to maintain freshness—store steak slices in an airtight container, and pack the greens, corn, and cheese apart. Use within 1 to 2 days for the best texture and taste.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. While steak can be frozen, the fresh salad greens, corn, and gorgonzola do not freeze well and may lose their texture dramatically.
Reheating
If you have leftover steak, gently reheat it in a skillet over low heat to avoid overcooking. The salad itself should be eaten cold or at room temperature for maximum flavor and freshness.
FAQs
Can I use a different type of cheese instead of gorgonzola?
Absolutely! While gorgonzola adds a unique creamy tang, you can substitute with blue cheese, feta, or even goat cheese for a similar punch. Each brings its own character to the salad.
Is flank steak the best choice for this salad?
Flank steak is excellent due to its flavor and texture; however, sirloin or skirt steak also work wonderfully. Choose a cut that grills well and slices thinly against the grain.
Can I prepare this salad without a grill?
Yes! You can cook the steak and corn on a stovetop grill pan or even broil them under your oven’s broiler. The key is to get good caramelization and a bit of char to replicate grilled flavors.
How long should I marinate the steak?
At least 30 minutes is ideal to let the balsamic vinegar do its work. If you have extra time, marinate for up to 2 hours for even deeper flavor, but avoid going much longer as the vinegar may start to break down the meat excessively.
What kind of balsamic vinegar is best?
A good quality aged balsamic vinegar delivers the most complex sweetness and tang. Avoid very cheap versions as they can be overly sour and thin, which will affect the overall taste of the salad.
Final Thoughts
If you want a salad that’s anything but ordinary, the Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe is your go-to dish. It’s packed with layers of flavor, satisfying textures, and a gorgeous presentation that’s sure to impress. This recipe invites you to celebrate fresh ingredients, simple techniques, and the joy of sharing a delicious meal with loved ones. Give it a try—you might just find your new favorite salad!
Print
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
Description
A vibrant and flavorful Grilled Balsamic Steak Salad featuring tender marinated flank or sirloin steak, smoky grilled corn, fresh mixed greens, cherry tomatoes, and tangy Gorgonzola cheese, all brought together with a balsamic vinaigrette dressing. Perfect for a hearty yet healthy meal in under an hour.
Ingredients
Steak & Marinade
- 1 lb flank or sirloin steak
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Salad Components
- 4 cups mixed greens (arugula and spinach)
- 1 cup fresh or grilled corn kernels
- 1 cup cherry tomatoes, halved
- 4 oz Gorgonzola cheese, crumbled
Dressing & Finishing
- 2 tbsp extra virgin olive oil
- Additional balsamic vinegar for drizzling (optional)
Instructions
- Marinate Steak: In a bowl or shallow dish, combine the balsamic vinegar with salt and pepper. Place the flank or sirloin steak into the mixture and marinate for at least 30 minutes to infuse flavor.
- Preheat Grill: Heat your grill to medium-high temperature to ensure a proper sear and even cooking.
- Grill Steak: Place the marinated steak on the grill and cook for 5-7 minutes on each side until it reaches your preferred level of doneness. Remove the steak and allow it to rest so the juices redistribute.
- Grill Corn: During the last few minutes of cooking the steak, grill the fresh corn until it is slightly charred, enhancing its natural sweetness and adding smoky notes.
- Prepare Salad Base: In a large bowl, toss together the mixed greens and halved cherry tomatoes evenly.
- Add Corn and Cheese: Mix in the grilled corn kernels and sprinkle the crumbled Gorgonzola cheese over the salad for a creamy, tangy contrast.
- Slice Steak and Assemble: Cut the rested steak thinly against the grain to maximize tenderness. Arrange the slices over the salad.
- Dress the Salad: Drizzle the olive oil and additional balsamic vinegar (if desired) over the assembled salad for added flavor and moisture. Serve immediately.
Notes
- Marinating the steak not only adds flavor but helps tenderize the meat.
- Resting the steak after grilling is crucial to keep it juicy and flavorful.
- Grilling the corn adds a smoky depth that complements the balsamic and steak well.
- You can substitute Gorgonzola with blue cheese or feta if preferred.
- For added crunch, consider topping the salad with toasted nuts like walnuts or pecans.
