Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola

Key Ingredients & Substitutions

Flank Steak or Sirloin Steak: Both cuts work well here, but I lean towards flank steak for its flavor. If you’re looking for something leaner, use chicken breast or even grill some mushrooms for a meatless option.

Gorgonzola Cheese: This cheese adds a great tanginess. If you’re not a fan, you can swap it out for feta or goat cheese, which both provide a lovely creamy texture and flavor.

Mixed Salad Greens: Feel free to use whatever greens you have. Spinach, arugula, or even romaine will work. I often mix in some kale for a bit more crunch and nutrition!

Balsamic Vinegar: If balsamic doesn’t suit your taste, you can use red wine vinegar or apple cider vinegar. Just balance it with a touch of sweetness if needed, like honey or maple syrup.

How Do You Get the Perfectly Grilled Steak?

Grilling steak can be daunting, but it gets easier with a few tips! Make sure to preheat your grill well so you can achieve those lovely grill marks.

• Start by patting the steak dry to help with browning. Season generously with salt and pepper.
• Grill on high heat for about 4-5 minutes on each side for medium-rare. Adjust the time based on thickness and your preferred doneness.
• Let the steak rest after grilling. This keeps it juicy! While it rests, chop your corn and other salad ingredients.

Slice the steak against the grain for the best tenderness. Simple techniques go a long way in making a delicious meal!

Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola

Ingredients You’ll Need:

• 1 lb flank steak or sirloin steak
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil (for grilling steak)
• 2 ears fresh corn, husked
• 6 cups mixed salad greens (such as baby spinach, arugula, red leaf lettuce)
• 1 cup cherry tomatoes, halved (preferably a mix of red and yellow)
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
• 1/4 cup balsamic vinegar
• 2 tbsp extra-virgin olive oil (for dressing)
• 1 tsp honey or maple syrup (optional, for dressing)
• 1 garlic clove, minced (optional, for dressing)
• Freshly ground black pepper, to taste

How Much Time Will You Need?

This delicious salad takes about 20 minutes to prepare, plus some extra time for grilling. It’s perfect for a quick weeknight dinner or a light weekend meal, offering a wonderful combination of flavors and textures in no time!

Step-by-Step Instructions:

1. Prepare the Steak:

Start by patting the steak dry with paper towels. This helps it sear better. Next, season both sides generously with salt and freshly ground black pepper. This will enhance the steak’s flavor as it cooks.

2. Grill the Corn and Steak:

Preheat your grill (or grill pan) over medium-high heat. Brush the steak lightly with 1 tablespoon of olive oil. Place the corn and steak on the grill. Grill the corn for about 10 minutes, turning every few minutes until it is charred and tender. For the steak, grill for 4-5 minutes per side for medium-rare; adjust the time according to your preferred doneness. Once done, remove both the steak and corn from the grill and let the steak rest for 5-10 minutes before slicing.

3. Prepare the Corn:

After the corn has cooled slightly, carefully cut the kernels off the cob. Transfer the kernels to a large salad bowl. This will add a fresh, sweet crunch to your salad!

4. Slice the Steak:

Using a sharp knife, thinly slice the rested steak against the grain. Slicing against the grain helps ensure a tender bite.

5. Make the Dressing:

In a small bowl, whisk together the balsamic vinegar, extra-virgin olive oil, honey (if using), minced garlic (if using), and season with salt and freshly ground black pepper to taste. This dressing pulls all the flavors together!

6. Assemble the Salad:

In the bowl with corn, add the mixed salad greens, halved cherry tomatoes, crumbled Gorgonzola cheese, and chopped parsley. Toss everything together gently with half of the dressing to coat all the ingredients.

7. Plate and Garnish:

Arrange the sliced steak beautifully on top of your salad. Drizzle with the remaining dressing and sprinkle some extra parsley for a fresh touch!

8. Serve:

Serve the salad immediately while the steak is warm. Enjoy the delightful mix of tender steak, fresh veggies, tangy balsamic vinaigrette, creamy Gorgonzola, and sweet grilled corn—your taste buds will thank you!

This colorful salad is not only delicious but also a gorgeous dish to share with family and friends. Enjoy your meal! 🍽️

FAQ for Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola

Can I Use Beef Alternatives?

Yes! If you prefer a lighter option, you can substitute the steak with grilled chicken breast or even grilled tofu for a vegetarian version. Both options will work well with the rest of the salad ingredients.

How Do I Store Leftover Salad?

Store any leftover salad in an airtight container in the fridge for up to 2 days. However, it’s best to keep the dressing separate until you’re ready to eat again to prevent sogginess!

Can I Prepare This Salad Ahead of Time?

Absolutely! You can grill the steak and corn ahead of time and store them in the fridge. Assemble the salad components (greens, tomatoes, cheese) separately, and toss everything together with the dressing just before serving for the best flavor and texture.

What Can I Substitute for Gorgonzola Cheese?

If Gorgonzola isn’t available or isn’t your favorite, feel free to substitute it with feta or goat cheese. Both options will add a similar creamy texture and tangy flavor to the salad.

This FAQ should help clarify any common questions as you prepare your delicious salad! Enjoy!