Introduction: Can a Salad Really Be a Showstopper?
Ever wondered if a salad could steal the spotlight at dinner? Imagine tender, juicy steak, smoky grilled corn, creamy Gorgonzola, and a tangy balsamic dressing all coming together in one bowl. Sounds like a meal that’s both healthy and indulgent, right? The Grilled Balsamic Steak Salad with Gorgonzola & Corn is your answer to a quick, flavorful dish that’s perfect for summer barbecues or a fancy weeknight dinner. This salad is packed with vibrant flavors, fresh ingredients, and just the right amount of crunch. Ready to impress your taste buds and your guests? Let’s dive into this delicious recipe!
Overview: Why the Grilled Balsamic Steak Salad Is So Special
This salad is a perfect balance of hearty and fresh. The smoky, marinated steak pairs beautifully with crisp greens, sweet grilled corn, and the bold, tangy kick of Gorgonzola cheese. It’s a meal that feels gourmet but comes together in just 30 minutes, making it ideal for busy weeknights or a special occasion. Plus, it’s loaded with nutrients and customizable to suit your tastes.
- Time Requirement: About 30 minutes (including marinating and grilling time).
- Difficulty Level: Easy to moderate. Grilling the steak and corn is simple, but timing the steak for the perfect doneness takes a little attention.
- Why It’s Special: This salad combines protein, veggies, and healthy fats in one dish. The balsamic marinade and dressing add a sweet-tangy depth, while the Gorgonzola and grilled corn bring bold, smoky flavors. It’s versatile, colorful, and perfect for any season.
Essential Ingredients
The magic of this salad lies in its fresh, high-quality ingredients. Each one plays a key role in creating a balanced, flavorful dish. Here’s what you’ll need:
For the Steak:
- Flank steak (1 lb): A lean, flavorful cut that’s perfect for grilling. Ribeye or sirloin work well too.
- Olive oil (1 tbsp): Helps the marinade stick and promotes a nice sear.
- Balsamic vinegar (1 tbsp): Adds tangy, slightly sweet flavor to the steak.
- Salt (1 tsp): Enhances the steak’s natural flavor.
- Black pepper (½ tsp): Adds a mild kick.
- Garlic powder (½ tsp): Brings savory depth.
- Smoked paprika (½ tsp): Gives a smoky, warm flavor.
For the Salad:
- Mixed greens (6 cups): Use arugula, spinach, or romaine for a fresh, crisp base.
- Corn (1 ear, grilled): Adds sweet, smoky crunch.
- Cherry tomatoes (½ cup, halved): Brings juicy, bright flavor.
- Red onion (¼, thinly sliced): Adds a sharp, tangy bite.
- Gorgonzola cheese (⅓ cup, crumbled): Provides creamy, bold flavor.
- Walnuts or pecans (¼ cup, toasted): Adds crunch and nutty richness.
- Avocado (1, sliced, optional): Brings creamy texture and healthy fats.
For the Balsamic Dressing:
- Balsamic vinegar (¼ cup): The star of the dressing, offering a sweet-tangy taste.
- Olive oil (2 tbsp): Smooths out the dressing and adds richness.
- Dijon mustard (1 tbsp): Adds a slight tang and helps emulsify the dressing.
- Honey or maple syrup (1 tbsp): Balances the vinegar’s acidity with sweetness.
- Garlic (1 clove, minced): Adds a savory punch.
- Salt and black pepper (¼ tsp each): Enhances all the flavors.
Substitutions and Variations:
- Steak: Swap flank steak for skirt steak, ribeye, or chicken breast for a lighter option.
- Greens: Use kale or spring mix for a heartier or different flavor.
- Corn: Use canned or frozen corn (about ¾ cup) if fresh isn’t available. Sauté it for a similar charred effect.
- Cheese: Substitute Gorgonzola with blue cheese, feta, or goat cheese for a milder flavor.
- Nuts: Swap walnuts or pecans for almonds or sunflower seeds.
- Vegan Option: Replace steak with grilled portobello mushrooms or tofu and use a vegan cheese or skip it entirely.
Why These Ingredients Matter: The steak provides protein and heartiness, while the greens and veggies add fiber, vitamins, and crunch. The Gorgonzola and nuts bring richness and texture, and the balsamic dressing ties it all together with a sweet, tangy zing. Fresh, quality ingredients ensure every bite is packed with flavor.
Step-by-Step Instructions
This salad is quick and easy to make, with just a few steps to create a restaurant-worthy dish. Let’s get cooking!
Step 1: Marinate the Steak
- Mix the Marinade: In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika.
- Marinate: Rub the marinade all over the flank steak, coating it evenly. Let it sit at room temperature for 15–20 minutes to soak up the flavors.
Tip: Don’t marinate too long (over 1 hour), as the balsamic vinegar can start to “cook” the meat, making it tough.
Step 2: Grill the Steak
- Preheat the Grill: Heat a grill or grill pan to medium-high heat (about 400°F). If using a skillet, heat it over medium-high with a touch of oil.
- Cook the Steak: Grill the steak for 4–5 minutes per side for medium-rare (135°F internal temperature) or longer for medium (140–145°F). Use a meat thermometer for accuracy.
- Rest the Steak: Remove from the grill and let it rest on a cutting board for 5 minutes. Slice thinly against the grain for tender slices.
Tip: Cutting against the grain (perpendicular to the muscle fibers) makes the steak more tender and easier to chew.
Step 3: Grill the Corn
- Prep the Corn: Brush the ear of corn with a little olive oil.
- Grill: Place on the grill and cook for 8–10 minutes, turning every 2–3 minutes, until lightly charred.
- Cut Kernels: Let the corn cool slightly, then use a sharp knife to cut the kernels off the cob.
Tip: If you don’t have a grill, roast the corn in a 400°F oven for 15–20 minutes or sauté in a hot skillet.
Step 4: Make the Balsamic Dressing
- Whisk Ingredients: In a small bowl, combine ¼ cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey (or maple syrup), 1 minced garlic clove, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Mix Well: Whisk until smooth and emulsified. Taste and adjust seasoning if needed.
Tip: Make the dressing ahead and store it in the fridge for up to a week. Shake or whisk before using.
Step 5: Assemble the Salad
- Toss the Base: In a large bowl, combine 6 cups mixed greens, ½ cup halved cherry tomatoes, ¼ thinly sliced red onion, grilled corn kernels, and ¼ cup toasted walnuts or pecans.
- Add Steak: Arrange the sliced steak over the salad.
- Add Cheese: Sprinkle ⅓ cup crumbled Gorgonzola cheese on top.
- Dress the Salad: Drizzle the balsamic dressing over the salad and toss gently to coat.
Tip: Toss the salad just before serving to keep the greens crisp.
Step 6: Serve
- Garnish: Add sliced avocado (if using) and an extra sprinkle of Gorgonzola for flair.
- Serve Immediately: Plate the salad or serve family-style in a large bowl for everyone to enjoy.
Tip: Serve with crusty bread or garlic bread to soak up any extra dressing.
Assembly: Building the Perfect Grilled Balsamic Steak Salad
Assembling this salad is like creating a work of art—each ingredient adds color, texture, and flavor. Here’s how to put it together:
- Start with the Greens: Spread 6 cups of mixed greens in a large, wide bowl to create a fresh, vibrant base.
- Layer Veggies and Nuts: Scatter grilled corn, cherry tomatoes, red onion, and toasted walnuts evenly over the greens for crunch and color.
- Add the Steak: Arrange the sliced steak in a fan shape or scatter it across the top for a hearty, protein-packed layer.
- Sprinkle Cheese: Add crumbled Gorgonzola sparingly to let its bold flavor shine without overwhelming the dish.
- Drizzle Dressing: Pour the balsamic dressing over the salad and toss gently to coat everything evenly.
- Finish with Avocado: Place avocado slices on top (if using) for a creamy, luxurious touch.
Presentation Tips:
- Use a Wide Bowl: A shallow, wide bowl shows off the salad’s vibrant colors.
- Garnish Thoughtfully: Add a few extra walnut pieces or a sprinkle of fresh herbs (like parsley) for a polished look.
- Serve Fresh: Assemble just before serving to keep the greens crisp and the steak warm.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh, but you can prep components ahead or store leftovers with care:
- Storing Leftovers: Store in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent soggy greens. Store sliced steak separately to maintain its texture.
- Freezing: Freezing is not recommended, as the greens and fresh veggies will become soggy. However, you can freeze the cooked steak (unsliced) for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Reheat steak slices in a skillet over medium heat for 1–2 minutes per side. Avoid overcooking to keep it tender. Greens and veggies are best served cold.
- Make-Ahead Tips:
- Steak: Marinate the steak up to 12 hours in advance and refrigerate. Let it come to room temperature before grilling.
- Corn: Grill and cut the corn kernels up to 2 days ahead. Store in an airtight container in the fridge.
- Dressing: Make the dressing up to a week in advance and store in a jar in the fridge. Shake before using.
- Veggies and Nuts: Prep tomatoes, onions, and toast nuts up to 2 days ahead and store separately in the fridge.
Tip: Assemble the salad just before serving to keep everything fresh and crisp.
Recipe Variations
This salad is super versatile—here are some fun ways to mix it up:
- Southwest Style: Swap Gorgonzola for crumbled queso fresco, add black beans, and use a lime-cilantro dressing.
- Mediterranean Twist: Use feta cheese, add olives and cucumber, and swap balsamic dressing for a lemon-oregano vinaigrette.
- Low-Carb Version: Skip the corn and add extra greens or sliced mushrooms for a keto-friendly option.
- Chicken Salad: Replace steak with grilled chicken breast or thighs for a lighter protein.
- Vegan Option: Swap steak for grilled portobello mushrooms or tempeh, use vegan cheese or skip it, and use maple syrup in the dressing.
Tip: Keep the ingredient amounts similar when swapping to maintain the salad’s balance.
Conclusion: Get Creative and Savor the Flavor!
The Grilled Balsamic Steak Salad with Gorgonzola & Corn is a delicious way to enjoy a healthy, hearty meal that’s bursting with flavor. With tender steak, smoky corn, creamy cheese, and a tangy dressing, it’s a salad that feels like a treat. Whether you’re cooking for yourself, your family, or a crowd, this dish is sure to impress. Don’t be afraid to try new ingredients or tweak the recipe to make it your own—cooking is all about having fun and enjoying the results. So fire up the grill, toss that salad, and dig into a bowl of pure deliciousness!
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Grilled Balsamic Steak Salad with Gorgonzola & Corn
Description
Ever wondered if a salad could steal the spotlight at dinner? Imagine tender, juicy steak, smoky grilled corn, creamy Gorgonzola, and a tangy balsamic dressing all coming together in one bowl. Sounds like a meal that’s both healthy and indulgent, right? The Grilled Balsamic Steak Salad with Gorgonzola & Corn is your answer to a quick, flavorful dish that’s perfect for summer barbecues or a fancy weeknight dinner.
Ingredients
For the Steak:
- Flank steak (1 lb): A lean, flavorful cut that’s perfect for grilling. Ribeye or sirloin work well too.
- Olive oil (1 tbsp): Helps the marinade stick and promotes a nice sear.
- Balsamic vinegar (1 tbsp): Adds tangy, slightly sweet flavor to the steak.
- Salt (1 tsp): Enhances the steak’s natural flavor.
- Black pepper (½ tsp): Adds a mild kick.
- Garlic powder (½ tsp): Brings savory depth.
- Smoked paprika (½ tsp): Gives a smoky, warm flavor.
For the Salad:
- Mixed greens (6 cups): Use arugula, spinach, or romaine for a fresh, crisp base.
- Corn (1 ear, grilled): Adds sweet, smoky crunch.
- Cherry tomatoes (½ cup, halved): Brings juicy, bright flavor.
- Red onion (¼, thinly sliced): Adds a sharp, tangy bite.
- Gorgonzola cheese (⅓ cup, crumbled): Provides creamy, bold flavor.
- Walnuts or pecans (¼ cup, toasted): Adds crunch and nutty richness.
- Avocado (1, sliced, optional): Brings creamy texture and healthy fats.
For the Balsamic Dressing:
- Balsamic vinegar (¼ cup): The star of the dressing, offering a sweet-tangy taste.
- Olive oil (2 tbsp): Smooths out the dressing and adds richness.
- Dijon mustard (1 tbsp): Adds a slight tang and helps emulsify the dressing.
- Honey or maple syrup (1 tbsp): Balances the vinegar’s acidity with sweetness.
- Garlic (1 clove, minced): Adds a savory punch.
- Salt and black pepper (¼ tsp each): Enhances all the flavors.
Substitutions and Variations:
- Steak: Swap flank steak for skirt steak, ribeye, or chicken breast for a lighter option.
- Greens: Use kale or spring mix for a heartier or different flavor.
- Corn: Use canned or frozen corn (about ¾ cup) if fresh isn’t available. Sauté it for a similar charred effect.
- Cheese: Substitute Gorgonzola with blue cheese, feta, or goat cheese for a milder flavor.
- Nuts: Swap walnuts or pecans for almonds or sunflower seeds.
- Vegan Option: Replace steak with grilled portobello mushrooms or tofu and use a vegan cheese or skip it entirely.
Why These Ingredients Matter: The steak provides protein and heartiness, while the greens and veggies add fiber, vitamins, and crunch. The Gorgonzola and nuts bring richness and texture, and the balsamic dressing ties it all together with a sweet, tangy zing. Fresh, quality ingredients ensure every bite is packed with flavor.
Instructions
Step 1: Marinate the Steak
- Mix the Marinade: In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika.
- Marinate: Rub the marinade all over the flank steak, coating it evenly. Let it sit at room temperature for 15–20 minutes to soak up the flavors.
Tip: Don’t marinate too long (over 1 hour), as the balsamic vinegar can start to “cook” the meat, making it tough.
Step 2: Grill the Steak
- Preheat the Grill: Heat a grill or grill pan to medium-high heat (about 400°F). If using a skillet, heat it over medium-high with a touch of oil.
- Cook the Steak: Grill the steak for 4–5 minutes per side for medium-rare (135°F internal temperature) or longer for medium (140–145°F). Use a meat thermometer for accuracy.
- Rest the Steak: Remove from the grill and let it rest on a cutting board for 5 minutes. Slice thinly against the grain for tender slices.
Tip: Cutting against the grain (perpendicular to the muscle fibers) makes the steak more tender and easier to chew.
Step 3: Grill the Corn
- Prep the Corn: Brush the ear of corn with a little olive oil.
- Grill: Place on the grill and cook for 8–10 minutes, turning every 2–3 minutes, until lightly charred.
- Cut Kernels: Let the corn cool slightly, then use a sharp knife to cut the kernels off the cob.
Tip: If you don’t have a grill, roast the corn in a 400°F oven for 15–20 minutes or sauté in a hot skillet.
Step 4: Make the Balsamic Dressing
- Whisk Ingredients: In a small bowl, combine ¼ cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey (or maple syrup), 1 minced garlic clove, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Mix Well: Whisk until smooth and emulsified. Taste and adjust seasoning if needed.
Tip: Make the dressing ahead and store it in the fridge for up to a week. Shake or whisk before using.
Step 5: Assemble the Salad
- Toss the Base: In a large bowl, combine 6 cups mixed greens, ½ cup halved cherry tomatoes, ¼ thinly sliced red onion, grilled corn kernels, and ¼ cup toasted walnuts or pecans.
- Add Steak: Arrange the sliced steak over the salad.
- Add Cheese: Sprinkle ⅓ cup crumbled Gorgonzola cheese on top.
- Dress the Salad: Drizzle the balsamic dressing over the salad and toss gently to coat.
Tip: Toss the salad just before serving to keep the greens crisp.
Step 6: Serve
- Garnish: Add sliced avocado (if using) and an extra sprinkle of Gorgonzola for flair.
- Serve Immediately: Plate the salad or serve family-style in a large bowl for everyone to enjoy.
Tip: Serve with crusty bread or garlic bread to soak up any extra dressing.
FAQs
1. Can I use a different cut of steak?
Yes! Ribeye, sirloin, or strip steak are great alternatives. Adjust cooking time slightly for thicker cuts (about 5–6 minutes per side for medium-rare).
2. What if I don’t have a grill?
No grill? No problem! Use a cast-iron skillet or grill pan over medium-high heat for the steak and corn. You’ll still get great flavor.
3. Are there health benefits to this salad?
Absolutely! The greens and veggies provide fiber, vitamins A and C, and antioxidants. Steak offers protein and iron, while walnuts and avocado add heart-healthy fats. The balsamic dressing is low in calories but big on flavor.
4. Can I make this salad vegetarian?
Yes! Swap the steak for grilled portobello mushrooms, tofu, or tempeh, and use a vegan cheese or skip it for a fully vegetarian dish.
5. How do I keep the greens from wilting?
Toss the salad with dressing just before serving and store greens separately from wet ingredients (like tomatoes) if prepping ahead.
6. Can I use frozen or canned corn?
Yes! Use about ¾ cup of drained canned corn or thawed frozen corn. Sauté in a hot skillet for 3–4 minutes to mimic the grilled flavor.
7. How do I know when the steak is done?
Use a meat thermometer for accuracy: 135°F for medium-rare, 140–145°F for medium. Let the steak rest for 5 minutes before slicing to lock in juices.