Introduction to Grilled Balsamic Steak Salad with Gorgonzola & Corn
There’s something magical about a meal that feels both indulgent and light at the same time. The Grilled Balsamic Steak Salad with Gorgonzola & Corn is just that—a delightful balance of flavors and textures that can brighten any day. Whether you’re coming home after a long day or hosting friends for a weekend gathering, this salad is your go-to. It’s quick to whip up, yet impressive enough to make your loved ones feel special. Trust me, once you try it, you’ll be adding it to your regular rotation!
Why You’ll Love This Grilled Balsamic Steak Salad with Gorgonzola & Corn
This Grilled Balsamic Steak Salad with Gorgonzola & Corn is a game-changer for busy weeknights or casual get-togethers. It’s incredibly easy to prepare, taking just 45 minutes from start to finish. The combination of juicy steak, creamy Gorgonzola, and sweet corn creates a flavor explosion that will leave your taste buds dancing. Plus, it’s a healthy option that doesn’t skimp on satisfaction—perfect for anyone looking to eat well without sacrificing taste!
Ingredients for Grilled Balsamic Steak Salad with Gorgonzola & Corn
Gathering the right ingredients is the first step to culinary success. For this Grilled Balsamic Steak Salad with Gorgonzola & Corn, you’ll need a mix of fresh and flavorful components that come together beautifully. Here’s what you’ll need:
Flank steak: A lean cut that’s perfect for grilling, offering rich flavor and tenderness when cooked right.
Balsamic vinegar: This adds a tangy sweetness that elevates the entire dish, balancing the savory elements.
Olive oil: A staple in many kitchens, it helps to marinate the steak and adds a lovely richness.
Dijon mustard: A hint of sharpness that complements the balsamic and enhances the marinade.
Garlic: Freshly minced garlic brings a robust flavor that’s hard to resist.
Salt and black pepper: Essential seasonings that enhance all the flavors in the salad.
Mixed salad greens: A vibrant mix of arugula, spinach, and romaine adds freshness and crunch.
Cherry tomatoes: Sweet and juicy, they provide a pop of color and flavor.
Corn kernels: Whether fresh, frozen, or canned, corn adds a delightful sweetness and texture.
Gorgonzola cheese: Creamy and tangy, this cheese is the star of the show, adding depth to each bite.
Red onion: Thinly sliced for a mild bite that complements the other ingredients.
Fresh basil (optional): A sprinkle of this herb adds a fragrant touch that brightens the salad.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative with your ingredients—substituting Gorgonzola with feta or goat cheese can give a different twist to the flavor profile!
How to Make Grilled Balsamic Steak Salad with Gorgonzola & Corn
Creating this Grilled Balsamic Steak Salad with Gorgonzola & Corn is a straightforward process that will have you feeling like a culinary rockstar. Follow these simple steps, and you’ll be enjoying a delicious meal in no time!
Step 1: Prepare the Marinade
Start by whisking together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. This marinade is the heart of the dish, infusing the steak with flavor. Don’t rush this step; let those ingredients mingle for a minute!
Step 2: Marinate the Steak
Place your flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it’s well-coated. Seal it up and let it chill in the fridge for at least 30 minutes. If you have time, letting it marinate for up to 2 hours will deepen the flavors.
Step 3: Grill the Steak
Preheat your grill to medium-high heat. Once it’s hot, remove the steak from the marinade and discard the leftover liquid. Grill the steak for about 5-7 minutes on each side for a perfect medium-rare. Adjust the time if you prefer it more well-done. The sizzling sound is music to your ears!
Step 4: Rest and Slice the Steak
After grilling, let the steak rest for about 5 minutes. This step is crucial; it allows the juices to redistribute, making each bite tender and juicy. Slice the steak thinly against the grain for maximum tenderness. Trust me, this makes a difference!
Step 5: Grill the Corn
If you’re using fresh corn, toss it on the grill for about 5-7 minutes until it’s nicely charred. If you’re using canned or frozen corn, simply heat it in a skillet until warmed through. The charred corn adds a sweet crunch that complements the salad beautifully.
Step 6: Assemble the Salad
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, grilled corn, and sliced red onion. If you’re feeling fancy, toss in some fresh basil for an aromatic touch. This colorful mix is not just a feast for the taste buds but also for the eyes!
Step 7: Serve and Enjoy
Top the salad with the sliced steak and sprinkle crumbled Gorgonzola cheese over everything. Drizzle with a bit more balsamic vinegar or olive oil if you like. Serve immediately and watch your friends and family dig in with delight. Enjoy every bite of this Grilled Balsamic Steak Salad with Gorgonzola & Corn!
Tips for Success
Let the steak marinate longer for deeper flavor—up to 2 hours is ideal.
Use a meat thermometer to check doneness; 130°F for medium-rare.
Grill corn until it’s charred for that smoky sweetness.
Slice the steak against the grain for maximum tenderness.
Feel free to mix and match greens for a unique salad experience!
Equipment Needed
Grill: A gas or charcoal grill works wonders for that smoky flavor.
Mixing bowl: For whisking the marinade; a large bowl will do.
Meat thermometer: Ensures perfect doneness; a simple knife can also help check.
Cutting board: Essential for slicing the steak.
Serving platter: To present your beautiful salad!
Variations
Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes for a fiery twist.
Cheese Swap: Substitute Gorgonzola with feta or goat cheese for a different flavor profile.
Grilled Veggies: Toss in grilled bell peppers or zucchini for extra color and nutrition.
Vegan Option: Replace steak with grilled portobello mushrooms and use a plant-based cheese alternative.
Herb Infusion: Experiment with different herbs like cilantro or parsley for a fresh taste.
Serving Suggestions
Side Dishes: Pair with garlic bread or a light quinoa salad for a complete meal.
Drinks: A chilled glass of Sauvignon Blanc or a light lager complements the flavors beautifully.
Presentation: Serve on a large platter, garnished with extra basil for a pop of color.
FAQs about Grilled Balsamic Steak Salad with Gorgonzola & Corn
Can I use a different cut of steak for this salad? Absolutely! While flank steak is ideal for grilling, you can also use sirloin or ribeye. Just adjust the cooking time based on the thickness of the cut.
How can I make this salad ahead of time? You can marinate the steak a day in advance and store it in the fridge. Assemble the salad just before serving to keep the greens fresh and crisp.
Is this salad gluten-free? Yes! The Grilled Balsamic Steak Salad with Gorgonzola & Corn is naturally gluten-free, making it a great option for those with dietary restrictions.
What can I substitute for Gorgonzola cheese? If Gorgonzola isn’t your thing, feta or goat cheese works wonderfully as alternatives. They’ll still provide that creamy texture and tangy flavor.
Can I add more vegetables to this salad? Definitely! Feel free to toss in your favorite veggies like bell peppers, cucumbers, or even avocado for added flavor and nutrition.
Final Thoughts
Every bite of this Grilled Balsamic Steak Salad with Gorgonzola & Corn is a celebration of flavors that brings joy to the table. It’s not just a meal; it’s an experience that transforms ordinary moments into something special. The combination of juicy steak, creamy cheese, and sweet corn creates a symphony of taste that lingers long after the last forkful. Whether you’re enjoying it solo or sharing it with loved ones, this salad is sure to impress. So fire up that grill, gather your ingredients, and let this delightful dish bring a smile to your face!
A delicious and refreshing Grilled Balsamic Steak Salad with Gorgonzola & Corn, perfect for a light meal.
Ingredients
Scale
1 pound flank steak
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
6 cups mixed salad greens (such as arugula, spinach, and romaine)
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup crumbled Gorgonzola cheese
1/4 cup red onion, thinly sliced
1/4 cup fresh basil, chopped (optional)
Instructions
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper to create the marinade.
Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness.
Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
While the steak is resting, grill the corn (if using fresh) for about 5-7 minutes until charred, or heat canned/frozen corn in a skillet until warmed through.
In a large bowl, combine the mixed greens, cherry tomatoes, corn, sliced red onion, and chopped basil (if using).
Top the salad with the sliced steak and sprinkle with crumbled Gorgonzola cheese.
Drizzle with additional balsamic vinegar or olive oil if desired, and serve immediately.
Notes
For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the salad.
Substitute the Gorgonzola cheese with feta or goat cheese for a different flavor profile.
