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
Scale
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.
