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
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Flank Steak (1 lb, or ribeye, sirloin): A lean, flavorful cut that grills beautifully.
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Olive Oil (1 tbsp): Helps the marinade adhere and promotes a good sear.
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Balsamic Vinegar (1 tbsp): Adds tangy depth and tenderizes the steak.
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Salt (1 tsp): Enhances the steak’s natural flavor.
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Black Pepper (½ tsp): Adds a mild spicy note.
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Garlic Powder (½ tsp): Infuses savory, aromatic flavor.
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Smoked Paprika (½ tsp): Contributes a smoky, slightly sweet depth.
For the Salad
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Mixed Greens (6 cups, arugula, spinach, or romaine): Provide a fresh, crisp base.
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Corn (1 ear, grilled and cut off the cob): Adds sweet, charred flavor and texture.
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Cherry Tomatoes (½ cup, halved): Offer juicy, bright sweetness.
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Red Onion (¼, thinly sliced): Adds sharp, crunchy bite.
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Crumbled Gorgonzola Cheese (⅓ cup): Delivers creamy, pungent richness.
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Walnuts or Pecans (¼ cup, toasted): Provide nutty crunch and depth.
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Avocado (1, sliced, optional): Adds creamy, buttery texture.
For the Balsamic Dressing
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Balsamic Vinegar (¼ cup): Creates a tangy, slightly sweet base.
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Olive Oil (2 tbsp): Balances the vinegar for a smooth dressing.
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Dijon Mustard (1 tbsp): Adds zest and helps emulsify the dressing.
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Honey (1 tbsp, or maple syrup): Balances acidity with sweetness.
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Garlic (1 clove, minced): Infuses bold, savory flavor.
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Salt (¼ tsp): Enhances overall taste.
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Black Pepper (¼ tsp): Adds a subtle kick.
Substitutions and Variations
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Steak: Swap for chicken breast, shrimp, or portobello mushrooms; adjust cooking time (chicken: 6–8 minutes per side, shrimp: 2–3 minutes per side).
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Greens: Use kale, spring mix, or butter lettuce; massage kale with dressing to soften.
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Corn: Use frozen or canned corn (drained and charred in a skillet for 5 minutes).
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Gorgonzola: Replace with blue cheese, feta, or goat cheese; use vegan cheese for dairy-free.
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Nuts: Substitute with almonds, sunflower seeds, or omit for nut-free.
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Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free.
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Add-Ins: Include cucumber, radishes, or dried cranberries for extra flavor and texture.
Instructions
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Marinate the Steak:
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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.
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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.
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Beginner Tip: Ensure the steak is evenly coated; don’t marinate longer than 24 hours to avoid an overly tangy flavor.
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Grill the Corn:
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Preheat the grill to medium-high heat (about 400°F or 200°C).
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Brush 1 ear of corn lightly with olive oil and grill for 8–10 minutes, turning occasionally, until slightly charred.
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Let cool slightly, then cut the kernels off the cob using a sharp knife.
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Beginner Tip: Turn corn frequently for even charring; cut kernels in a shallow bowl to contain them.
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Cook the Steak:
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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).
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Remove from heat, tent with foil, and let rest for 5 minutes to lock in juices.
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Slice thinly against the grain for maximum tenderness.
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Beginner Tip: Use a meat thermometer for accuracy; slice against the grain to avoid chewy texture.
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Make the Balsamic Dressing:
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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.
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Beginner Tip: Whisk vigorously or shake in a jar for a smooth dressing; taste and adjust honey or salt as needed.
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Assemble the Salad:
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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.
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Add the sliced steak and sprinkle with ⅓ cup crumbled Gorgonzola cheese.
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Drizzle with the balsamic dressing and toss gently to coat.
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Beginner Tip: Toss lightly to avoid wilting greens; add dressing gradually to control the amount.
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Serve:
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Divide the salad among 4 plates or serve family-style on a large platter.
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Garnish with 1 sliced avocado (optional) and extra Gorgonzola, if desired.
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Serve immediately with crusty bread or a side of roasted potatoes.
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Beginner Tip: Add avocado last to prevent browning; serve promptly to keep greens crisp.
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Cooking Tips
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Steak Doneness: Check internal temperature with a meat thermometer; avoid overcooking flank steak to prevent toughness (medium-rare is ideal).
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Grilling Corn: Oil the corn lightly to avoid sticking; char marks add flavor, but avoid burning.
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Dressing Balance: Taste the dressing before tossing; add more honey for sweetness or mustard for tang if needed.
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Toasting Nuts: Toast walnuts or pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.
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Greens Freshness: Rinse and dry greens thoroughly to prevent a soggy salad; use a salad spinner for best results.