Introduction to Balsamic Steak Gorgonzola Salad with Grilled Corn
There’s something magical about a salad that can steal the show, and my Balsamic Steak Gorgonzola Salad with Grilled Corn does just that.
Picture a busy weeknight when you want to impress your family or friends without spending hours in the kitchen. This dish is your answer!
With its vibrant colors and a delightful mix of flavors, it’s not just a meal; it’s an experience.
The juicy steak, creamy Gorgonzola, and sweet grilled corn come together to create a salad that’s both satisfying and refreshing.
Trust me, your taste buds will thank you!
Why You’ll Love This Balsamic Steak Gorgonzola Salad with Grilled Corn
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a game-changer for your dinner routine.
It’s quick to whip up, taking just 35 minutes from start to finish.
The combination of tender steak, tangy Gorgonzola, and sweet corn creates a flavor explosion that will leave everyone asking for seconds.
Plus, it’s a gluten-free option that doesn’t skimp on taste, making it perfect for any gathering or casual weeknight meal.
Ingredients for Balsamic Steak Gorgonzola Salad with Grilled Corn
Creating this Balsamic Steak Gorgonzola Salad with Grilled Corn is a breeze, especially with the right ingredients.
Here’s what you’ll need:
Flank steak: This cut is perfect for grilling, offering a rich flavor and tenderness when cooked right.
Salt and black pepper: Essential for seasoning the steak, enhancing its natural flavors.
Olive oil: A drizzle adds moisture and helps the seasoning stick to the steak.
Mixed salad greens: A blend of arugula, spinach, and romaine provides a fresh, crunchy base.
Cherry tomatoes: Their sweetness and juiciness brighten up the salad.
Corn kernels: Fresh or frozen, they add a sweet, smoky flavor when grilled.
Gorgonzola cheese: This creamy blue cheese brings a tangy richness that pairs beautifully with the steak.
Balsamic vinegar: A key ingredient for the dressing, it adds a sweet and tangy kick.
Honey: Balances the acidity of the vinegar, creating a harmonious dressing.
Dijon mustard: Adds depth and a slight kick to the dressing.
Extra virgin olive oil: For the dressing, it enhances flavor and texture.
Feel free to get creative!
You can marinate the flank steak in balsamic vinegar, garlic, and herbs for extra flavor.
If Gorgonzola isn’t your thing, feta or goat cheese can be delightful substitutes.
For exact quantities, check the bottom of the article where you can find everything available for printing.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Creating this Balsamic Steak Gorgonzola Salad with Grilled Corn is a straightforward process that will have you feeling like a culinary rock star.
Let’s dive into the steps!
Step 1: Prepare the Grill and Season the Steak
Start by preheating your grill to medium-high heat.
While it warms up, season the flank steak generously with salt and black pepper.
Drizzle 1 tablespoon of olive oil over the steak, ensuring it’s evenly coated.
This not only adds flavor but also helps the seasoning stick.
Trust me, this simple step makes a world of difference!
Step 2: Grill the Steak
Once the grill is hot, place the seasoned steak on it.
Grill for about 5-7 minutes on each side, depending on how you like your steak cooked.
For medium-rare, aim for an internal temperature of 130°F.
After grilling, remove the steak and let it rest for 10 minutes.
This resting period allows the juices to redistribute, ensuring every bite is tender and juicy.
Slice it thinly against the grain for the best texture.
Step 3: Grill the Corn
While the steak is resting, it’s time to grill the corn.
If you’re using fresh corn, place it directly on the grill.
Turn it occasionally for about 10-12 minutes until it’s nicely charred.
If you have frozen corn, sauté it in a skillet over medium heat until it’s heated through and slightly browned.
The char adds a smoky sweetness that elevates the salad.
Step 4: Combine Salad Ingredients
In a large bowl, toss together the mixed salad greens, halved cherry tomatoes, grilled corn, and crumbled Gorgonzola cheese.
The colors and textures will make your salad pop!
Feel free to adjust the quantities based on your preferences.
This is your creation, after all!
Step 5: Make the Dressing
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and the remaining olive oil.
This dressing is the secret sauce that ties everything together.
Taste it and adjust the sweetness or tanginess to your liking.
A little extra honey or vinegar can make a big difference!
Step 6: Assemble the Salad
Drizzle the dressing over the salad and toss gently to combine.
Be careful not to overdo it; you want every ingredient to shine.
Finally, top the salad with the sliced steak.
For an extra touch, sprinkle more Gorgonzola on top.
Serve immediately and watch your loved ones dig in with delight!
Tips for Success
Let the steak come to room temperature before grilling for even cooking.
Use a meat thermometer to check for doneness; it’s a game changer!
Don’t skip the resting time for the steak; it keeps it juicy.
Feel free to customize the salad with your favorite veggies.
Make the dressing ahead of time for a quick assembly later.
Equipment Needed
Grill: A gas or charcoal grill works wonders for this recipe.
Grill tongs: Essential for flipping the steak and corn safely.
Meat thermometer: Helps ensure your steak is cooked perfectly.
Mixing bowls: For combining salad ingredients and dressing.
Whisk: A simple tool for mixing the dressing smoothly.
Variations
Grilled Chicken: Swap the flank steak for grilled chicken breast for a lighter option.
Vegetarian Delight: Replace the steak with grilled portobello mushrooms for a hearty, meat-free version.
Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes to the salad for some heat.
Nutty Flavor: Toss in some toasted walnuts or pecans for added crunch and flavor.
Herb Infusion: Incorporate fresh herbs like basil or cilantro for a burst of freshness.
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 in a large bowl or on individual plates, garnished with fresh herbs for a pop of color.
FAQs about Balsamic Steak Gorgonzola Salad with Grilled Corn
Can I use a different type of cheese in this salad?
Absolutely! If Gorgonzola isn’t your favorite, feta or goat cheese can be excellent substitutes. They’ll still provide that creamy texture and tangy flavor.
How can I make this salad ahead of time?
To prep in advance, grill the steak and corn, then store them separately in the fridge. Assemble the salad just before serving to keep everything fresh and crisp.
What can I serve with this salad?
This Balsamic Steak Gorgonzola Salad with Grilled Corn pairs wonderfully with garlic bread or a light quinoa salad. A chilled glass of Sauvignon Blanc also complements the flavors beautifully.
Is this salad gluten-free?
Yes! This salad is naturally gluten-free, making it a great option for those with dietary restrictions. Just ensure any additional ingredients you add are also gluten-free.
Can I use frozen corn instead of fresh?
Definitely! Frozen corn works well in this recipe. Just sauté it in a skillet until heated through and slightly browned for that delicious charred flavor.
Final Thoughts
Creating this Balsamic Steak Gorgonzola Salad with Grilled Corn is more than just a meal; it’s a celebration of flavors and textures that brings joy to the table.
Each bite is a delightful dance of juicy steak, creamy cheese, and sweet corn, making it a dish that’s sure to impress.
Whether you’re cooking for family or hosting friends, this salad is a crowd-pleaser that’s quick and easy to prepare.
So, roll up your sleeves, fire up the grill, and enjoy the satisfaction of serving a dish that’s as beautiful as it is delicious!
Balsamic Steak Gorgonzola Salad with Grilled Corn delights your taste buds with a perfect blend of flavors and textures.
Ingredients
Scale
1 lb flank steak
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
4 cups mixed salad greens (such as arugula, spinach, and romaine)
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or frozen)
1/2 cup crumbled Gorgonzola cheese
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Instructions
Preheat the grill to medium-high heat. Season the flank steak with salt and black pepper, then drizzle with 1 tablespoon of olive oil.
Grill the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 10 minutes before slicing thinly against the grain.
While the steak is resting, grill the corn for about 10-12 minutes, turning occasionally until charred. If using frozen corn, sauté it in a skillet over medium heat until heated through and slightly browned.
In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and crumbled Gorgonzola cheese.
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining olive oil until well combined.
Drizzle the dressing over the salad and toss gently to combine. Top with the sliced steak.
Serve immediately, garnished with additional Gorgonzola if desired.
Notes
For added flavor, marinate the flank steak in balsamic vinegar, garlic, and herbs for a few hours before grilling.
Substitute the Gorgonzola cheese with feta or goat cheese for a different taste profile.
