This tasty salad features juicy grilled steak, tangy gorgonzola cheese, and sweet grilled corn. The balsamic dressing brings everything together for a burst of flavor!
Honestly, who doesn’t love steak and cheese in a salad? I like to toss in some fresh greens and enjoy it for lunch or dinner – it feels fancy, but it’s super simple to make!
Key Ingredients & Substitutions
Steak: Flank steak is great for its flavor and tenderness but sirloin works too if you prefer a leaner cut. If you need a substitute, try chicken breast or tofu for a protein change that’s also delicious!
Balsamic Vinegar: This gives the marinade a tangy kick. If you’re low on it, red wine vinegar is a suitable alternative. It won’t have the same sweetness, but it still adds nice acidity.
Mixed Greens: I love using a mix of arugula and spinach for fresh flavor. You could also use just romaine or kale. Just make sure it’s something you enjoy eating!
Gorgonzola Cheese: This blue cheese adds a creamy texture and bold flavor. If it’s not your favorite, feta or goat cheese work great too, providing a milder taste.
Grilled Corn: Fresh corn is ideal for grilling, but you can use canned or frozen corn in a pinch. Just char it well to enhance the flavor.
How Do I Grill Steak to Perfection?
Grilling steak can be tricky, but here’s how to do it right. Start by setting your grill to medium-high heat. This helps create a great sear on the outside while keeping the inside juicy.
- Marinate the steak for at least 30 minutes to absorb flavors.
- Once the grill is hot, clean the grates for a nice sear.
- Place the steak on the grill and avoid moving it for 4-6 minutes per side for even cooking.
- Use a meat thermometer; 130°F is perfect for medium-rare. Always let it rest post-grill to keep those juices in.
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Steak:
- 1 lb flank steak or sirloin
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
For the Salad:
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cup cooked pasta (fusilli or rotini works well)
- 1 cup grilled corn (fresh or frozen, cooked on the grill)
- 1 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare, plus marinating the steak for at least 30 minutes (or up to 2 hours). Grilling the steak and corn will take about 20 minutes. In total, you’re looking at around 1 hour to get everything ready and enjoy this flavorful dish!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by making the marinade! In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, and a pinch of salt and pepper. Place your flank steak in a resealable bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and let it marinate for at least 30 minutes in the fridge. If you have time, marinating for up to 2 hours will give even better flavor!
2. Grill the Steak:
Once the steak has marinated, preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 4-6 minutes per side, depending on how you like your steak. For medium-rare, aim for an internal temperature of about 130°F. After grilling, take the steak off the grill and let it rest for 5-10 minutes before slicing it thinly against the grain.
3. Prepare the Grilled Corn:
If you’re using fresh corn, grill the ears for about 10-15 minutes until they are nicely charred, then carefully cut the kernels off the cob. If you have frozen corn, simply grill it in a grill pan until it’s heated through and has some char marks.
4. Make the Salad:
In a large mixing bowl, gather your salad ingredients! Combine the mixed greens, halved cherry tomatoes, cooked pasta, grilled corn, crumbled Gorgonzola cheese, thinly sliced red onion, and chopped parsley. Give it a light toss so everything is mixed well.
5. Make the Dressing:
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, Dijon mustard, and a sprinkle of salt and pepper. Mix until everything is well blended and emulsified. This simple dressing will add a wonderful zing to your salad!
6. Assemble the Salad:
Drizzle the dressing over the salad mixture, then toss everything together gently to combine. Arrange the sliced steak on top and feel free to add more chopped parsley for garnish if you’d like!
7. Serve:
Enjoy your salad immediately, savoring the delicious combination of textures and flavors from the tender steak, creamy Gorgonzola, and sweet grilled corn. Bon appétit!
Can I Use a Different Type of Steak?
Absolutely! While flank steak and sirloin are great options, you can also use ribeye or tenderloin for a richer flavor. Just keep in mind that cooking times may vary depending on the cut you choose, so use a meat thermometer to ensure it’s cooked to your liking!
What If I Don’t Have Gorgonzola Cheese?
No problem! You can substitute Gorgonzola with feta cheese for a similar tangy flavor, or use blue cheese if you prefer. For a milder option, try goat cheese or even mozzarella for a creamier texture!
How to Store Leftovers
Store any leftover salad in an airtight container in the fridge for up to 2 days. To keep the greens fresh, it’s best to store the dressing separately and add it just before serving. Reheat any leftover steak gently in the microwave or on the stovetop!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, replace the steak with grilled tofu or chickpeas for protein, and swap out Gorgonzola for a vegan cheese or nutritional yeast. Use a plant-based dressing made with vinegar, olive oil, and your favorite seasonings to keep those delicious flavors alive!
