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.