If you are searching for a dish that brings together bold flavors and fresh textures in perfect harmony, look no further than this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe. It combines tender, juicy flank steak with the sweetness of grilled corn, the creamy punch of Gorgonzola cheese, and a tangy balsamic dressing, creating a vibrant salad that’s as satisfying as it is colorful. This recipe is a celebration of contrasts—smoky and sweet, creamy and crisp, all tossed together to make an unforgettable meal that feels both indulgent and fresh.
Ingredients You’ll Need
This salad shines because of its simplicity and the quality of its ingredients. Each plays a vital role, from the tender steak adding hearty flavor to the grilled corn’s natural sweetness and the zesty balsamic dressing tying everything together in a delicious embrace. Here’s what you need to create this crowd-pleaser:
- 1 pound flank steak: Choose a fresh cut for optimal tenderness and flavor, perfect for quick grilling.
- 1/4 cup balsamic vinegar: Brings a rich, tangy sweetness that brightens the whole dish.
- 2 tablespoons olive oil: Adds smoothness to the dressing and helps coat the steak beautifully.
- 1 teaspoon Dijon mustard: Gives a subtle bite and depth to the dressing’s flavor.
- 1/2 teaspoon garlic powder: Enhances the savory notes without overpowering the salad.
- 1/4 teaspoon black pepper: Adds gentle heat and complexity throughout.
- 1/4 teaspoon salt: Essential for seasoning and balancing all the flavors.
- 2 ears corn, husked: Fresh corn grilled to smoky perfection adds wonderful texture and sweetness.
- 4 cups mixed salad greens: Choose a mix with varying textures and peppery hints to keep every bite interesting.
- 1/2 cup crumbled Gorgonzola cheese: Provides creamy, slightly tangy richness that pairs beautifully with the steak.
- 1/4 cup red onion, thinly sliced: Adds sharpness and crunch, balancing the creaminess and sweetness.
- 1/4 cup cherry tomatoes, halved: Juicy bursts of freshness that lighten the flavor profile.
- 1 tablespoon fresh parsley, chopped: A bright herbal note that lifts the entire salad.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Preheat and Season Your Steak
Start by firing up your grill to medium-high heat so it’s ready to give your flank steak that satisfying sear. While the grill warms, season your steak simply with salt and black pepper—just enough to enhance the natural flavor of the meat without overshadowing it. This straightforward seasoning is key to letting the steak shine through in this salad.
Step 2: Grill the Steak and Corn
Place the flank steak directly on the grill grates and cook for about 4 to 5 minutes per side. This will give you a beautifully charred exterior with a tender interior, but feel free to adjust timing based on your preferred doneness. Meanwhile, don’t forget the corn! Grill those ears alongside the steak, turning every few minutes, until each kernel is lightly charred and sweetly softened—about 10 to 12 minutes.
Step 3: Rest and Slice the Steak; Prepare the Corn
Resting is crucial for juicy steak, so once it’s off the grill, let it sit for about 5 minutes before slicing thinly against the grain. While it rests, remove the grilled corn and let it cool just enough to handle. Then, take a sharp knife and cut the kernels off the cob into a bowl—these smoky kernels will bring so much dimension to the salad.
Step 4: Whisk the Balsamic Dressing
In a small bowl, create the luscious dressing by whisking together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper until silky and combined. This dressing is the magic that ties all your fresh ingredients together with just the right amount of tang and richness.
Step 5: Assemble Your Salad
In a large bowl, toss your mixed greens with Gorgonzola cheese, red onion slices, cherry tomato halves, and the chopped parsley. Drizzle the balsamic dressing over everything and toss gently so each ingredient is coated in that flavorful vinaigrette. Finally, top the salad with the grilled corn kernels and thin slices of steak. Give it a light toss once more, and your Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is ready to steal the show.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
For a touch of freshness and crunch, consider sprinkling some toasted pine nuts or walnuts on top. These add a delightful texture contrast and a subtle nutty flavor that complements the dressing and steak. A few extra sprigs of fresh parsley or chives not only brighten the presentation but ramp up the herbal aroma.
Side Dishes
This salad is hearty enough to stand on its own, but if you want to round out the meal, serve it alongside crusty grilled bread or garlic-roasted potatoes. Either choice adds a warm, comforting element to the plate without overwhelming the fresh and tangy flavors in your salad.
Creative Ways to Present
Serve this salad family-style in a large wooden bowl for a rustic, inviting feel that encourages everyone to dive in. Alternatively, make individual plated salads for a more elegant presentation—just arrange the steak slices and corn artfully over the greens and add a final drizzle of balsamic dressing right before serving to maintain its brightness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately for best results. Keep the steak and grilled corn in an airtight container in the fridge, and store the greens and vegetables without dressing to prevent wilting. The dressing itself can be kept in a small jar or container. Combine everything fresh when ready to serve again.
Freezing
Because this salad includes fresh greens and dressing, freezing is not ideal as textures and flavors will degrade. However, you can freeze the grilled steak and corn separately if you want to prep ahead. Thaw them gently in the fridge before reheating and assembling the salad.
Reheating
To reheat leftover steak and corn, warm them in a skillet over medium heat or briefly in the microwave until just heated through—avoid overheating to preserve tenderness. Reassemble the salad fresh with crisp greens and dressing after reheating for the best eating experience.
FAQs
Can I use a different type of steak in this recipe?
Absolutely! While flank steak offers great flavor and texture, sirloin, skirt steak, or ribeye can also work wonderfully. Just adjust grilling times based on thickness and your preferred doneness.
Is it possible to make this salad vegetarian?
Yes! Swap the steak with grilled portobello mushrooms or marinated tofu for a satisfying vegetarian version that still pairs beautifully with the balsamic dressing, grilled corn, and Gorgonzola.
Can I prepare the dressing in advance?
Definitely. The balsamic dressing can be whisked up to a week ahead and stored in the refrigerator. Just give it a quick shake or stir before drizzling over the salad to recombine the ingredients.
How do I achieve the perfect doneness on the steak?
Timing depends on your grill and steak thickness, but generally cooking flank steak 4-5 minutes per side yields medium-rare. Use a meat thermometer for precision—130°F for medium-rare or 140°F for medium.
What kind of salad greens work best?
A mix of baby spinach, arugula, and spring mix offers a good balance of flavors and textures—peppery, tender, and crisp. Feel free to customize based on your preference and what’s fresh.
Final Thoughts
This Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is one of those dishes that feels luxurious yet is surprisingly simple to make. It’s perfect for a weeknight dinner that impresses or a weekend gathering with friends. The combination of sweet corn, tangy cheese, and juicy steak coated in a vibrant balsamic dressing makes every bite a delight. Trust me, once you try this salad, it will quickly become a favorite go-to meal that you’ll want to make again and again!
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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish combining tender grilled flank steak, sweet smoky grilled corn, and a tangy balsamic dressing. Enhanced with creamy Gorgonzola cheese, fresh salad greens, and crisp vegetables, this salad is perfect for a light yet satisfying meal with a beautiful balance of savory, tangy, and fresh ingredients.
Ingredients
For the Steak and Corn
- 1 pound flank steak
- 2 ears corn, husked
- Salt, to taste (about 1/4 teaspoon)
- Black pepper, to taste (about 1/4 teaspoon)
For the Dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the Salad
- 4 cups mixed salad greens
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat grill: Preheat your grill to medium-high heat to prepare for grilling the steak and corn.
- Season the steak: Season the flank steak on both sides with a pinch of salt and black pepper to enhance its flavor.
- Grill the steak: Place the steak on the grill and cook for 4-5 minutes per side, or until it reaches your preferred doneness, ensuring a delicious sear and juicy interior.
- Grill the corn: While the steak cooks, place the husked ears of corn on the grill. Rotate occasionally to cook evenly for about 10-12 minutes until lightly charred and tender.
- Rest and slice the steak: Remove the steak from the grill and let it rest for 5 minutes to retain juices. Then slice thinly against the grain for tenderness.
- Prepare corn kernels: Remove the grilled corn from the cob by cutting the kernels off with a sharp knife, and place them in a large bowl.
- Make the dressing: Whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper in a small bowl until emulsified and smooth.
- Assemble the salad base: Place mixed salad greens into a large serving bowl. Add crumbled Gorgonzola cheese, thinly sliced red onion, halved cherry tomatoes, and chopped fresh parsley over the greens.
- Add dressing and toss: Drizzle the prepared balsamic dressing over the salad ingredients and toss gently to coat everything evenly with flavor.
- Top with steak and corn: Add the sliced grilled steak and the grilled corn kernels on top of the salad.
- Final toss and serve: Toss the salad lightly one more time to distribute steak and corn evenly, then serve immediately to enjoy the fresh and smoky flavors.
Notes
- Allowing the steak to rest after grilling is crucial for juicy slices.
- Use a sharp knife to slice the steak thinly against the grain to maximize tenderness.
- Rotating the corn regularly while grilling ensures an even char without burning.
- The balsamic dressing can be prepared ahead of time and refrigerated for up to 2 days.
- Gorgonzola cheese adds a sharp, creamy flavor—feel free to substitute with blue cheese or feta if preferred.
- This salad is best served immediately after assembly to keep greens fresh and crisp.
