This Balsamic Steak Gorgonzola Salad is a tasty mix of juicy steak, creamy gorgonzola, and sweet grilled corn. It’s like a summer party on a plate!
I love how easy it is to whip up—just grill the corn and steak, toss it all together, and enjoy! Perfect for sunny days when you want something fresh and filling! ☀️
Key Ingredients & Substitutions
Flank Steak: Flank steak gives great flavor, but you can substitute it with skirt steak or sirloin if needed. They’re both tender and cook well on the grill too.
Balsamic Vinegar: If you’re out of balsamic vinegar, you can use red wine vinegar with a touch of honey or maple syrup to mimic that sweet, tangy flavor.
Mixed Greens: I love using baby arugula and spinach, but any salad mix works just fine. You can swap in kale for a heartier texture, too.
Gorgonzola Cheese: If you want a milder cheese, try feta or goat cheese as a substitute. They both add creaminess without overpowering the salad.
Grilled Corn: Fresh corn is best, but frozen corn works well too. Just make sure to check for the char, as it adds a nice smoky flavor.
How Do You Grill the Perfect Steak?
Grilling steak can be tricky, but with a few tips, you can nail it every time. First, remember to bring your steak to room temperature before cooking; this helps with even cooking.
- Season generously with salt and pepper just before grilling. A good seasoning enhances flavor.
- Preheat your grill to medium-high; hot is crucial for a nice sear.
- Grill each side for 5-7 minutes for medium-rare. For best results, use a meat thermometer (130°F for medium-rare).
- Don’t skip resting the steak after grilling! Let it sit for 10 minutes for juices to redistribute before slicing.
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- Salt and pepper to taste
- 2 cups mixed greens (arugula, spinach, or spring mix)
- 1 cup cherry tomatoes, halved (variety of colors)
- 1 cup grilled corn kernels (fresh or frozen)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup cooked fusilli pasta (optional for added texture)
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
How Much Time Will You Need?
This salad takes about 15 minutes for preparation, plus 10 minutes for grilling and 30 minutes for marinating the steak. So, set aside about 55 minutes total to bring this fresh and delicious dish together!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by seasoning the flank steak with salt and pepper on both sides. In a small bowl, whisk together the balsamic vinegar and olive oil. Pour this marinade over the steak, making sure it’s well-coated. Let it marinate for at least 30 minutes at room temperature, or if you have more time, pop it in the fridge for up to 2 hours to really soak in the flavors.
2. Grill the Steak:
Once your steak is marinated, it’s time to grill! Preheat your grill to medium-high heat. Remove the steak from the marinade (but don’t throw away that tasty liquid just yet!) and grill the steak for about 5-7 minutes on each side, depending on how you like it cooked. When it’s done, take it off the grill, place it on a cutting board, and let it rest for about 10 minutes before slicing.
3. Grill the Corn:
If you’re using fresh corn, grill the ear on the grill until it’s nicely charred, which should take about 10 minutes. Make sure to turn it occasionally. Once it’s done, let it cool a bit, then slice the kernels off the cob. If you opt for frozen corn, just sauté it in a pan over medium heat until it’s warmed through and slightly charred.
4. Prepare the Salad Base:
In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, grilled corn, thinly sliced red onion, chopped parsley, and the optional fusilli pasta. Toss everything together lightly for an even distribution.
5. Add the Cheese:
Gently fold in the crumbled Gorgonzola cheese with the salad ingredients. This will add a creamy and tangy touch to your delightful salad.
6. Assemble the Salad:
Slice the rested steak thinly against the grain. Arrange the salad mixture on a serving platter or divide into bowls, and then top with the sliced steak, making it look appetizing and colorful!
7. Serve:
Drizzle any remaining balsamic marinade over the salad or serve it with additional balsamic vinaigrette on the side. Enjoy this fresh and hearty Balsamic Steak Gorgonzola Salad with Grilled Corn!
Can I Substitute the Flank Steak with Another Cut of Meat?
Absolutely! You can use ribeye, sirloin, or even chicken breast if you prefer. Just be aware that cooking times may vary depending on the thickness of the meat and the desired doneness, so adjust accordingly.
What If I Can’t Find Gorgonzola Cheese?
No problem! You can substitute Gorgonzola with another blue cheese, feta, or goat cheese for a similar tangy flavor profile. The texture may vary slightly, but it will still be delicious!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the steak and salad separate to maintain freshness. When ready to eat, you can enjoy it cold or give it a gentle reheat on the stove.
Can I Make This Salad Vegan?
Yes! For a vegan version, replace the flank steak with grilled portobello mushrooms or marinated tofu. Omit the Gorgonzola cheese or use a plant-based cheese alternative. You can still enjoy the flavors with a delicious lemon vinaigrette for dressing!
