This hearty steak salad combines tender grilled steak, sweet corn, and creamy gorgonzola cheese, all tossed in a tangy balsamic dressing. It’s a perfect mix of flavors!
If you’re like me, it’s hard to resist that tasty gorgonzola! I enjoy adding a few crunchy toppings for extra fun. Make sure to grill the corn for that smoky touch—you’ll love it!
Key Ingredients & Substitutions
Flank/Skirt Steak: Both cuts are great for grilling and are packed with flavor. If you’re looking for a leaner option, try chicken breast or tofu. Just make sure to marinate them for some extra flavor.
Corn: Grilling corn gives it a nice charred taste. If corn isn’t in season, you can use canned or frozen corn as a substitute. Just drain and heat them up before adding to the salad.
Gorgonzola Cheese: This cheese adds creaminess and sharpness. If you can’t find gorgonzola, feta or goat cheese work well too. They provide a similar creamy texture with a different flavor profile.
Balsamic Vinegar: The star of the dressing! If you’re out of balsamic vinegar, red wine or apple cider vinegar can be a good alternative. You can also mix in a little sugar to balance the acidity.
How Can You Grill Corn Like a Pro?
Grilling corn brings out its natural sweetness, making it a perfect addition to salads. Here’s how to do it well:
- Preheat your grill to medium-high. This ensures even cooking.
- Husk the corn and remove all the silk—you want it clean!
- Grill the corn for 8-10 minutes, turning occasionally until you see nice char marks. This gives it that delicious smoky flavor.
- Let it cool slightly, then cut the kernels off the cob for easy mixing in your salad.
Enjoy this technique; it really boosts the flavor in your salad!
Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) flank or skirt steak
- Salt and freshly ground black pepper, to taste
- 2 ears of corn, husked
- 6 cups mixed salad greens (baby spinach, arugula, spring mix)
- 1 cup cherry tomatoes, halved (mixed colors are lovely)
- 1/2 cup crumbled gorgonzola cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prep and around 20 minutes to cook, for a total of about 35 minutes. It’s quick, fresh, and perfect for a delightful meal!
Step-by-Step Instructions:
1. Prepare the Grill:
Preheat your grill or grill pan to medium-high heat. This ensures great searing for both the steak and the corn.
2. Season the Steak:
Pat the steak dry with paper towels. Season both sides generously with salt and black pepper—this enhances the flavor of the meat!
3. Grill the Corn:
Place the ears of corn on the preheated grill. Cook for about 8-10 minutes, turning occasionally, until the corn is charred and tender. Once done, remove it from the grill and let it cool a bit. When it’s cool enough to handle, carefully cut the kernels off the cob into a bowl.
4. Grill the Steak:
Put the steak on the grill now and cook for 4-5 minutes on each side for medium-rare (adjust the time if you prefer it well done). Once cooked, take it off the grill and let it rest for 5-10 minutes before slicing.
5. Make the Dressing:
In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey or maple syrup, and a pinch of salt and pepper until well combined. This simple dressing packs a flavorful punch!
6. Assemble the Salad:
On a large serving platter or bowl, spread out the mixed salad greens. Top with the grilled corn kernels, cherry tomatoes, and crumbled gorgonzola cheese for a tasty combination of colors and textures.
7. Slice the Steak:
After the steak has rested, slice it thinly against the grain and lay the slices over the salad. This ensures each bite is tender and easy to chew.
8. Dress and Garnish:
Generously drizzle the balsamic dressing over the salad and steak. Finish off by sprinkling fresh chopped parsley on top.
9. Serve:
Depending on your preference, lightly toss the salad to mix the ingredients or serve it as is for a beautiful presentation. Enjoy your vibrant, easy-to-make balsamic steak salad bursting with smoky grilled corn and creamy gorgonzola!
FAQ for Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Can I Use a Different Cut of Steak?
Absolutely! While flank and skirt steak are great choices because they’re tender and flavorful, you can also use ribeye, sirloin, or even chicken or tofu for a lighter option. Just adjust the cooking time accordingly to ensure they’re cooked to your liking.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the steak and add extra protein like roasted chickpeas or grilled portobello mushrooms. You can also increase the amount of gorgonzola cheese for added flavor and creaminess.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For the best taste, keep the dressing separate until you’re ready to eat to prevent the greens from wilting.
Can I Prep This Salad Ahead of Time?
Yes! You can grill the steak and corn ahead of time and prepare the salad ingredients. Assemble right before serving, and drizzle with the dressing to keep everything fresh and crisp.
