Introduction
Craving a restaurant-quality meal that’s vibrant, hearty, and packed with flavor? Balsamic Steak Gorgonzola Salad with Grilled Corn is the perfect choice! This dish combines tender, balsamic-marinated steak with crisp mixed greens, sweet grilled corn, creamy Gorgonzola, and a tangy balsamic dressing, creating a balanced, satisfying salad. Ideal for summer dinners, special occasions, or meal prep, this recipe is straightforward and delivers bold, savory results. Curious about how to create this stunning salad? Let’s dive into this easy recipe that’s sure to impress!
Overview: Why Balsamic Steak Gorgonzola Salad Is Special
Balsamic Steak Gorgonzola Salad with Grilled Corn is a standout for its perfect harmony of textures and flavors: juicy, smoky steak, crunchy greens, sweet-charred corn, pungent Gorgonzola, and crunchy toasted nuts, all tied together with a zesty balsamic dressing. The marinade enhances the steak’s richness, while the grilled corn adds a summery, caramelized note. This recipe serves 4, comes together in about 30 minutes, and is versatile enough to customize with different proteins or greens. Its bold taste, vibrant presentation, and nutrient-packed ingredients make it ideal for both casual and upscale dining.
- Time Requirement:
- Prep: 15 minutes
- Marinating: 15–20 minutes
- Cooking: 12–15 minutes
- Total: About 42–50 minutes
- Difficulty Level: Easy. Involves basic marinating, grilling, and tossing, suitable for beginners.
- Why It’s Special: This recipe serves 4, offers a savory-sweet flavor profile, and is a complete, healthy meal. It’s budget-friendly, perfect for summer, and great for entertaining.
Essential Ingredients
This salad comes together with ingredients that create a flavorful, balanced dish. Here’s what you need and why each matters:
For the Steak
- Flank Steak (1 lb, or ribeye, sirloin): A lean, flavorful cut that grills beautifully.
- Olive Oil (1 tbsp): Helps the marinade adhere and promotes a good sear.
- Balsamic Vinegar (1 tbsp): Adds tangy depth and tenderizes the steak.
- Salt (1 tsp): Enhances the steak’s natural flavor.
- Black Pepper (½ tsp): Adds a mild spicy note.
- Garlic Powder (½ tsp): Infuses savory, aromatic flavor.
- Smoked Paprika (½ tsp): Contributes a smoky, slightly sweet depth.
For the Salad
- Mixed Greens (6 cups, arugula, spinach, or romaine): Provide a fresh, crisp base.
- Corn (1 ear, grilled and cut off the cob): Adds sweet, charred flavor and texture.
- Cherry Tomatoes (½ cup, halved): Offer juicy, bright sweetness.
- Red Onion (¼, thinly sliced): Adds sharp, crunchy bite.
- Crumbled Gorgonzola Cheese (⅓ cup): Delivers creamy, pungent richness.
- Walnuts or Pecans (¼ cup, toasted): Provide nutty crunch and depth.
- Avocado (1, sliced, optional): Adds creamy, buttery texture.
For the Balsamic Dressing
- Balsamic Vinegar (¼ cup): Creates a tangy, slightly sweet base.
- Olive Oil (2 tbsp): Balances the vinegar for a smooth dressing.
- Dijon Mustard (1 tbsp): Adds zest and helps emulsify the dressing.
- Honey (1 tbsp, or maple syrup): Balances acidity with sweetness.
- Garlic (1 clove, minced): Infuses bold, savory flavor.
- Salt (¼ tsp): Enhances overall taste.
- Black Pepper (¼ tsp): Adds a subtle kick.
Substitutions and Variations
- Steak: Swap for chicken breast, shrimp, or portobello mushrooms; adjust cooking time (chicken: 6–8 minutes per side, shrimp: 2–3 minutes per side).
- Greens: Use kale, spring mix, or butter lettuce; massage kale with dressing to soften.
- Corn: Use frozen or canned corn (drained and charred in a skillet for 5 minutes).
- Gorgonzola: Replace with blue cheese, feta, or goat cheese; use vegan cheese for dairy-free.
- Nuts: Substitute with almonds, sunflower seeds, or omit for nut-free.
- Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free.
- Add-Ins: Include cucumber, radishes, or dried cranberries for extra flavor and texture.
Step-by-Step Instructions
Follow these steps to create Balsamic Steak Gorgonzola Salad with Grilled Corn that’s vibrant, hearty, and bursting with flavor:
- Marinate the Steak:
- In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika.
- Rub the marinade evenly over 1 lb flank steak (or ribeye, sirloin) and let it sit at room temperature for 15–20 minutes to absorb flavors.
- Beginner Tip: Ensure the steak is evenly coated; don’t marinate longer than 24 hours to avoid an overly tangy flavor.
- Grill the Corn:
- Preheat the grill to medium-high heat (about 400°F or 200°C).
- Brush 1 ear of corn lightly with olive oil and grill for 8–10 minutes, turning occasionally, until slightly charred.
- Let cool slightly, then cut the kernels off the cob using a sharp knife.
- Beginner Tip: Turn corn frequently for even charring; cut kernels in a shallow bowl to contain them.
- Cook the Steak:
- On the preheated grill or a hot skillet over medium-high heat, cook the marinated steak for 4–5 minutes per side for medium-rare (135°F or 57°C) or medium (145°F or 63°C).
- Remove from heat, tent with foil, and let rest for 5 minutes to lock in juices.
- Slice thinly against the grain for maximum tenderness.
- Beginner Tip: Use a meat thermometer for accuracy; slice against the grain to avoid chewy texture.
- Make the Balsamic Dressing:
- In a small bowl, whisk together ¼ cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp honey (or maple syrup), 1 clove minced garlic, ¼ tsp salt, and ¼ tsp black pepper until emulsified.
- Beginner Tip: Whisk vigorously or shake in a jar for a smooth dressing; taste and adjust honey or salt as needed.
- Assemble the Salad:
- 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 the sliced steak and sprinkle with ⅓ cup crumbled Gorgonzola cheese.
- Drizzle with the balsamic dressing and toss gently to coat.
- Beginner Tip: Toss lightly to avoid wilting greens; add dressing gradually to control the amount.
- Serve:
- Divide the salad among 4 plates or serve family-style on a large platter.
- Garnish with 1 sliced avocado (optional) and extra Gorgonzola, if desired.
- Serve immediately with crusty bread or a side of roasted potatoes.
- Beginner Tip: Add avocado last to prevent browning; serve promptly to keep greens crisp.
Cooking Tips
- Steak Doneness: Check internal temperature with a meat thermometer; avoid overcooking flank steak to prevent toughness (medium-rare is ideal).
- Grilling Corn: Oil the corn lightly to avoid sticking; char marks add flavor, but avoid burning.
- Dressing Balance: Taste the dressing before tossing; add more honey for sweetness or mustard for tang if needed.
- Toasting Nuts: Toast walnuts or pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.
- Greens Freshness: Rinse and dry greens thoroughly to prevent a soggy salad; use a salad spinner for best results.
Assembly: Building the Perfect Balsamic Steak Gorgonzola Salad
This salad is all about creating a vibrant, flavorful dish with a stunning presentation. Here’s how to make it shine:
- Steak Prep:
- Rub marinade evenly and let the steak sit to absorb flavors; pat dry before grilling for a better sear.
- Slice thinly against the grain for tender, bite-sized pieces that integrate well with the salad.
- Salad Components:
- Layer greens first, then scatter tomatoes, onion, corn, and nuts for even distribution and visual appeal.
- Place steak slices on top to highlight the protein; sprinkle Gorgonzola sparingly to avoid overpowering other flavors.
- Presentation Tips:
- Serve on a large, colorful platter to showcase the vibrant greens, golden corn, and rosy steak.
- Garnish with avocado slices fanned out for elegance, a drizzle of extra dressing, or fresh herbs like parsley for a pop of green.
- Pair with a glass of red wine, grilled bread, or a light soup for a complete, upscale meal.
Serving Suggestions
- Main Dish: Serve as a standalone meal for a light, satisfying dinner or lunch.
- Dinner Party: Offer as a starter or main course with garlic bread or a charcuterie board.
- Meal Prep: Store components separately (steak, greens, dressing) for 2–3 days; assemble just before eating to keep greens fresh.
- Variations: Add a sprinkle of dried cranberries or swap Gorgonzola for feta for a milder flavor.
- Drinks: Pair with a bold red wine like Merlot, sparkling water with lemon, or a crisp rosé.
Storage and Make-Ahead Tips
This salad is best fresh but can be prepped ahead:
- Refrigerator: Store cooked steak and corn in airtight containers in the fridge for up to 3 days; keep greens, dressing, and Gorgonzola separate to prevent wilting. Assemble just before serving.
- Freezer: Freeze cooked steak for up to 2 months; thaw in the fridge overnight and reheat briefly. Corn can be frozen for 1 month; greens and dressing don’t freeze well.
- Make-Ahead: Marinate steak and make dressing up to 24 hours in advance; grill corn and toast nuts up to 1 day ahead. Prep veggies and greens but store separately until serving.
- Serving Tip: Toss with dressing just before eating to keep the salad crisp; reheat steak slightly if serving warm.
Recipe Variations
- Chicken Gorgonzola Salad: Swap steak for chicken breast; grill 6–8 minutes per side until 165°F (74°C).
- Vegetarian Salad: Replace steak with grilled portobello mushrooms or tofu; marinate and grill for 5–7 minutes.
- Spicy Salad: Add ¼ tsp cayenne to the steak marinade or a dash of hot sauce to the dressing.
- Gluten-Free Salad: Naturally gluten-free; ensure mustard is gluten-free.
- Low-Carb Salad: Skip corn and use extra greens or cucumber; reduce honey to ½ tbsp.
Nutritional Information (Approximate)
- Per Serving (1 of 4, without avocado):
- Calories: 450 kcal
- Protein: 30 g
- Fat: 28 g
- Carbohydrates: 20 g
- Sugar: 10 g
- Sodium: 600 mg
- Note: Values are approximate and depend on specific brands, steak cut, and ingredient amounts.
Conclusion
Balsamic Steak Gorgonzola Salad with Grilled Corn is the ultimate vibrant, flavorful meal, offering tender steak, crisp greens, and a tangy-sweet dressing in every delicious bite. With its easy preparation, customizable ingredients, and stunning presentation, it’s a must-try for summer dinners, special occasions, or healthy meal prep. This recipe is so versatile and satisfying, you’ll want to make it a regular in your rotation. So fire up the grill, toss that salad, and get ready to enjoy a dish that’s pure culinary bliss!
Print
Balsamic Steak Gorgonzola Salad with Grilled Corn
Description
Craving a restaurant-quality meal that’s vibrant, hearty, and packed with flavor? Balsamic Steak Gorgonzola Salad with Grilled Corn is the perfect choice! This dish combines tender, balsamic-marinated steak with crisp mixed greens, sweet grilled corn, creamy Gorgonzola, and a tangy balsamic dressing, creating a balanced, satisfying salad. Ideal for summer dinners, special occasions, or meal prep, this recipe is straightforward and delivers bold, savory results.
Ingredients
For the Steak
-
Flank Steak (1 lb, or ribeye, sirloin): A lean, flavorful cut that grills beautifully.
-
Olive Oil (1 tbsp): Helps the marinade adhere and promotes a good sear.
-
Balsamic Vinegar (1 tbsp): Adds tangy depth and tenderizes the steak.
-
Salt (1 tsp): Enhances the steak’s natural flavor.
-
Black Pepper (½ tsp): Adds a mild spicy note.
-
Garlic Powder (½ tsp): Infuses savory, aromatic flavor.
-
Smoked Paprika (½ tsp): Contributes a smoky, slightly sweet depth.
For the Salad
-
Mixed Greens (6 cups, arugula, spinach, or romaine): Provide a fresh, crisp base.
-
Corn (1 ear, grilled and cut off the cob): Adds sweet, charred flavor and texture.
-
Cherry Tomatoes (½ cup, halved): Offer juicy, bright sweetness.
-
Red Onion (¼, thinly sliced): Adds sharp, crunchy bite.
-
Crumbled Gorgonzola Cheese (⅓ cup): Delivers creamy, pungent richness.
-
Walnuts or Pecans (¼ cup, toasted): Provide nutty crunch and depth.
-
Avocado (1, sliced, optional): Adds creamy, buttery texture.
For the Balsamic Dressing
-
Balsamic Vinegar (¼ cup): Creates a tangy, slightly sweet base.
-
Olive Oil (2 tbsp): Balances the vinegar for a smooth dressing.
-
Dijon Mustard (1 tbsp): Adds zest and helps emulsify the dressing.
-
Honey (1 tbsp, or maple syrup): Balances acidity with sweetness.
-
Garlic (1 clove, minced): Infuses bold, savory flavor.
-
Salt (¼ tsp): Enhances overall taste.
-
Black Pepper (¼ tsp): Adds a subtle kick.
Substitutions and Variations
-
Steak: Swap for chicken breast, shrimp, or portobello mushrooms; adjust cooking time (chicken: 6–8 minutes per side, shrimp: 2–3 minutes per side).
-
Greens: Use kale, spring mix, or butter lettuce; massage kale with dressing to soften.
-
Corn: Use frozen or canned corn (drained and charred in a skillet for 5 minutes).
-
Gorgonzola: Replace with blue cheese, feta, or goat cheese; use vegan cheese for dairy-free.
-
Nuts: Substitute with almonds, sunflower seeds, or omit for nut-free.
-
Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free.
-
Add-Ins: Include cucumber, radishes, or dried cranberries for extra flavor and texture.
Instructions
-
Marinate the Steak:
-
In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika.
-
Rub the marinade evenly over 1 lb flank steak (or ribeye, sirloin) and let it sit at room temperature for 15–20 minutes to absorb flavors.
-
Beginner Tip: Ensure the steak is evenly coated; don’t marinate longer than 24 hours to avoid an overly tangy flavor.
-
-
Grill the Corn:
-
Preheat the grill to medium-high heat (about 400°F or 200°C).
-
Brush 1 ear of corn lightly with olive oil and grill for 8–10 minutes, turning occasionally, until slightly charred.
-
Let cool slightly, then cut the kernels off the cob using a sharp knife.
-
Beginner Tip: Turn corn frequently for even charring; cut kernels in a shallow bowl to contain them.
-
-
Cook the Steak:
-
On the preheated grill or a hot skillet over medium-high heat, cook the marinated steak for 4–5 minutes per side for medium-rare (135°F or 57°C) or medium (145°F or 63°C).
-
Remove from heat, tent with foil, and let rest for 5 minutes to lock in juices.
-
Slice thinly against the grain for maximum tenderness.
-
Beginner Tip: Use a meat thermometer for accuracy; slice against the grain to avoid chewy texture.
-
-
Make the Balsamic Dressing:
-
In a small bowl, whisk together ¼ cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp honey (or maple syrup), 1 clove minced garlic, ¼ tsp salt, and ¼ tsp black pepper until emulsified.
-
Beginner Tip: Whisk vigorously or shake in a jar for a smooth dressing; taste and adjust honey or salt as needed.
-
-
Assemble the Salad:
-
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 the sliced steak and sprinkle with ⅓ cup crumbled Gorgonzola cheese.
-
Drizzle with the balsamic dressing and toss gently to coat.
-
Beginner Tip: Toss lightly to avoid wilting greens; add dressing gradually to control the amount.
-
-
Serve:
-
Divide the salad among 4 plates or serve family-style on a large platter.
-
Garnish with 1 sliced avocado (optional) and extra Gorgonzola, if desired.
-
Serve immediately with crusty bread or a side of roasted potatoes.
-
Beginner Tip: Add avocado last to prevent browning; serve promptly to keep greens crisp.
-
Cooking Tips
-
Steak Doneness: Check internal temperature with a meat thermometer; avoid overcooking flank steak to prevent toughness (medium-rare is ideal).
-
Grilling Corn: Oil the corn lightly to avoid sticking; char marks add flavor, but avoid burning.
-
Dressing Balance: Taste the dressing before tossing; add more honey for sweetness or mustard for tang if needed.
-
Toasting Nuts: Toast walnuts or pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.
-
Greens Freshness: Rinse and dry greens thoroughly to prevent a soggy salad; use a salad spinner for best results.
FAQs
Q: Can I use a different cut of steak?
A: Yes! Ribeye or sirloin work well; adjust cooking time slightly (ribeye: 3–4 minutes per side for medium-rare). Flank steak is leaner and ideal for slicing.
Q: Can I make this without a grill?
A: Yes! Cook steak and corn in a hot cast-iron skillet or grill pan over medium-high heat; steak takes 4–5 minutes per side, corn 8–10 minutes with occasional turning.
Q: Why is my steak tough?
A: Tough steak can result from overcooking or slicing with the grain. Cook to medium-rare (135°F or 57°C) and slice against the grain for tenderness.
Q: Can I make the dressing sweeter or less tangy?
A: Yes! Increase honey to 1 ½ tbsp or reduce balsamic vinegar to 3 tbsp; taste and adjust before tossing.
Q: How do I store leftovers?
A: Store steak and corn in the fridge for up to 3 days, greens and dressing separately. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use grilled tofu or mushrooms instead of steak, vegan cheese or nutritional yeast for Gorgonzola, and maple syrup instead of honey in the dressing.