This Balsamic Steak Gorgonzola Salad is a fresh mix of flavors! Juicy steak pieces, creamy gorgonzola, and sweet grilled corn bring a tasty twist to your salad bowl.
You can’t go wrong with this dish. The combination of steak and tangy balsamic dressing makes every bite exciting! I love serving it with a loaf of crusty bread for a complete meal.
Key Ingredients & Substitutions
Flank Steak: This is perfect for grilling, but if you can’t find it, top sirloin or skirt steak work well too. I like flank steak for its flavor and tenderness when cooked right.
Balsamic Vinegar: It adds a tangy sweetness to the steak. If you run out, red wine vinegar mixed with a bit of honey can work as a substitute.
Gorgonzola Cheese: Its strong, creamy flavor is what makes this salad pop! If you’re not a fan, feta cheese is a nice alternative that also gives a salty kick.
Mixed Greens: Feel free to get creative! I often mix in different greens like kale or baby spinach if I have them on hand. Just ensure they are fresh for the best taste.
Corn: Fresh corn is fantastic, but you can use frozen or canned corn in a pinch. Just make sure to drain and thaw it if it’s frozen.
How Do You Get the Best Flavor from Marinating the Steak?
Marinating is a key step to maxing out flavor. For the best results, here are some tips:
- Let the steak marinate for at least 30 minutes, but longer (up to 2 hours) is better for deeper flavor.
- Ensure the marinade fully coats the steak by flipping it occasionally.
- Bring the steak to room temperature before grilling. This helps cook it evenly.
When slicing your steak after grilling, always cut against the grain. This creates more tender pieces for your salad!
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Steak Marinade:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Salad:
- 2 ears of sweet corn, husked
- 8 cups mixed salad greens (e.g., romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- Optional: additional grilled veggies (like bell peppers or zucchini)
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare, plus marinating time for the steak (at least 30 minutes or up to 2 hours). You’ll spend another 30 minutes grilling the corn and steak. Altogether, you’ll be enjoying your hearty salad in around 1 to 2 hours.
Step-by-Step Instructions:
1. Marinate the Steak:
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, salt, and pepper. Place the flank steak in a dish or a resealable plastic bag, and pour the marinade over it. Make sure it coats all sides of the steak. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 2 hours for the best flavor.
2. Grill the Corn:
Preheat your grill or grill pan over medium-high heat. Grill the husked corn for about 10-15 minutes, turning it frequently until it gets nice grill marks and is lightly charred. Once grilled, carefully remove it from the grill and let it cool slightly. Then, hold the ear of corn vertical and use a knife to cut the kernels off the cob into a bowl.
3. Grill the Flank Steak:
Now, it’s time to grill the marinated flank steak! Place it on the grill and cook for about 4-6 minutes on each side, or until it reaches your desired temperature (medium-rare is about 135°F). Once done, take it off the grill and let it rest for 5-10 minutes to keep it juicy. After resting, slice the steak thinly against the grain.
4. Assemble the Salad:
In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, crumbled Gorgonzola cheese, chopped parsley, and sliced red onion. Mix everything together gently.
5. Add the Steak and Serve:
Top the salad with the sliced steak and drizzle any leftover balsamic marinade over the top for extra flavor. Toss everything together gently to combine, and garnish with extra parsley if you like.
6. Enjoy Your Meal:
Your Balsamic Steak Gorgonzola Salad with Grilled Corn is ready to delight your taste buds! Serve it immediately and enjoy the fantastic combination of flavors. Happy eating!
Can I Use a Different Cut of Steak?
Absolutely! If flank steak isn’t available, you can substitute it with skirt steak, sirloin, or even ribeye. Just be mindful of cooking times, as different cuts can have varying tenderness and cooking requirements. Always slice against the grain for the best texture!
What Can I Substitute for Gorgonzola Cheese?
If Gorgonzola isn’t your favorite, you can swap it out for other blue cheeses like Roquefort or Stilton, which offer similar flavors. For a milder option, feta cheese or goat cheese will work well too, providing a creamy texture without the strong blue cheese taste!
How to Store Leftovers
Store any leftover salad in an airtight container in the fridge for up to 2 days. To keep the greens crisp, you can store the steak and salad ingredients separately and toss them together just before serving. If the balsamic dressing gets too thick, whisk in a little olive oil or water to loosen it up when you reheat.
Can I Make This Salad Vegetarian?
Yes, you can easily make this salad vegetarian by omitting the steak. Try adding grilled vegetables like zucchini or bell peppers instead for heartiness, or incorporate chickpeas or quinoa for additional protein. Adjust the marinade by using a mix of balsamic vinegar, olive oil, and a dash of Dijon mustard for a flavorful dressing!
