If you are on the lookout for a dish that’s bursting with vibrant flavors, rich textures, and a perfect balance of tangy and savory, the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is exactly what your taste buds need. This salad brings together tender, juicy steak slices, sweet smoky grilled corn, zesty balsamic dressing, and creamy Gorgonzola cheese for a meal that feels as indulgent as it is fresh and healthy. It’s the kind of dish you’ll want to share with friends at a casual summer barbecue or enjoy as a satisfying weeknight dinner that’s packed with color and flavor.
Ingredients You’ll Need
To make this delightful Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe, you’ll want to gather simple, fresh ingredients that each add their own special touch. From the hearty steak that anchors the salad to the bright, crisp veggies and creamy, tangy Gorgonzola cheese, every element plays a crucial role in creating the perfect harmony of taste and texture.
- Flank steak or sirloin (1 lb): Choose a well-marbled cut for juicy, flavorful steak that grills beautifully.
- Fresh corn (2 ears): Husked and ready for grilling – the sweet, slightly charred kernels add a smoky contrast.
- Mixed greens (6 cups): Use a blend like arugula, spinach, and romaine for varied textures and fresh bite.
- Crumbled Gorgonzola cheese (½ cup): This pungent, creamy cheese is the star that gives the salad a luxurious finish.
- Cherry tomatoes (1 cup): Juicy and sweet, they bring bursts of freshness and a vibrant pop of color.
- Red onion (¼, thinly sliced): Adds a subtle sharpness that balances the richness of the steak and cheese.
- Olive oil (2 tablespoons): Used for seasoning and grilling, it enhances flavor and ensures the steak stays juicy.
- Salt and pepper: Essential for seasoning the steak and vegetables to perfection.
- Balsamic vinegar (¼ cup): The foundation of the dressing, delivering tangy sweetness with depth.
- Dijon mustard (1 teaspoon): Provides a little kick and helps emulsify the dressing.
- Honey (1 teaspoon): Balances the acidity of balsamic with a touch of natural sweetness.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Prepare and Grill the Steak
Start by preheating your grill or grill pan to medium-high heat—the perfect temperature to sear in those delicious juices. Rub the flank steak or sirloin with olive oil, then season generously with salt and pepper on both sides. Grill the steak for about 4 to 5 minutes per side, depending on your preferred level of doneness. Once cooked, transfer it to a cutting board and let it rest for 5 minutes; this rest time ensures the juices redistribute so every bite is tender and flavorful. Finally, slice the steak thinly against the grain for the best tenderness.
Step 2: Grill the Corn
While the steak is cooking, place the husked ears of corn directly on the grill. Turn them occasionally to get a nice char on all sides—the slight blackening adds wonderful smokiness and brings out the sweetness of the kernels. After about 10 minutes, once the corn is tender and charred, remove it from the grill and let it cool just enough to handle before cutting the kernels off the cob. These juicy kernels will add a superb texture and natural sweetness to your salad.
Step 3: Make the Balsamic Dressing
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until the mixture becomes emulsified and smooth. This dressing is the heart of the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe, delivering a perfect balance of tangy, sweet, and savory notes. Adjust seasoning to taste, remembering that a little drizzle goes a long way!
Step 4: Assemble the Salad
In a large salad bowl, toss together the mixed greens, halved cherry tomatoes, thinly sliced red onion, grilled corn kernels, and crumbled Gorgonzola cheese. Lay the sliced steak beautifully on top, then either drizzle with the freshly made balsamic dressing or serve it on the side. Gently toss the whole salad right before serving or let guests add their own dressing to personalize each plate.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
A sprinkle of fresh herbs like chopped basil or parsley adds a burst of green freshness that complements the salad beautifully. If you want a bit of crunch, tossing on some toasted walnuts or pecans enhances the texture and pairs wonderfully with the creamy Gorgonzola.
Side Dishes
This salad stands strong on its own but pairs brilliantly with crusty artisan bread or garlic butter rolls. For a more substantial meal, add a side of roasted sweet potatoes or a light quinoa pilaf to keep the meal balanced and satisfying.
Creative Ways to Present
Impress your guests by serving the salad in individual bowls or large wooden serving platters for a rustic touch. Layering the salad ingredients in clear glass jars or bowls is another fun way to showcase the vibrant colors, making it visually irresistible.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad components separately for best results—keep the greens and dressing apart from the steak and grilled corn. This method helps maintain freshness and prevents sogginess. The steak and corn can be stored in airtight containers in the refrigerator for up to 2 days.
Freezing
Since this salad shines with fresh ingredients, freezing is not recommended. The texture of mixed greens, tomatoes, and cheese may degrade, so it’s best to enjoy the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe fresh for optimal flavor and texture.
Reheating
To enjoy leftovers, gently reheat the sliced steak and grilled corn in a skillet or microwave until warmed through. Then, assemble the salad fresh and add greens and dressing right before serving for a vibrant experience every time.
FAQs
Can I use a different type of cheese instead of Gorgonzola?
Absolutely! Blue cheese is a great substitute and offers a similar bold flavor. If you prefer something milder, feta or goat cheese also works well, though it will slightly change the flavor profile.
How do I know when the steak is perfectly cooked for the salad?
For this salad, medium-rare to medium steak works best as it stays juicy and tender. Grill the steak for about 4-5 minutes per side, and use a meat thermometer if you like—130-135°F indicates medium-rare, while 140-145°F is medium.
Is this salad suitable for meal prep lunches?
Yes! Just store the components separately to maintain freshness, and assemble the salad when ready to eat. This keeps the greens crisp and the dressing flavorful without sogginess.
Can I grill the corn indoors if I don’t have a grill?
Definitely. Use a grill pan on your stove or roast the corn under the broiler until you get the desired char marks. It won’t have quite the smoky flavor but will still taste delicious.
What can I add to make this salad more filling?
Try adding avocado slices or toasted nuts like almonds or walnuts to boost healthy fats and texture. You can also toss in cooked quinoa or farro to make it even heartier without overwhelming the fresh flavors.
Final Thoughts
There is something truly special about the way the flavors and textures come together in the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe. It’s a celebration of fresh ingredients and simple techniques that yield a spectacularly satisfying meal. Whether you’re cooking for family, friends, or just treating yourself, this salad is sure to become a favorite go-to, delivering both nutrition and indulgence in every bite. Give it a try—you won’t regret it!
Print
Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful and hearty Balsamic Steak Gorgonzola Salad featuring tender grilled flank steak, charred sweet corn, fresh mixed greens, and tangy Gorgonzola cheese, all tossed in a homemade balsamic dressing. Perfect for a summer meal or a satisfying dinner salad.
Ingredients
Main Ingredients
- 1 lb flank steak or sirloin, trimmed
- 2 ears corn, husked
- 6 cups mixed greens (such as arugula, spinach, and romaine)
- ½ cup crumbled Gorgonzola cheese
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Balsamic Dressing
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat Grill: Preheat your grill or grill pan over medium-high heat to ensure it’s hot and ready for cooking.
- Season Steak: Season both sides of the flank steak with olive oil, salt, and pepper to enhance flavor and prevent sticking.
- Grill Steak: Place the steak on the grill and cook for 4 to 5 minutes per side, or until it reaches your desired level of doneness. Remove the steak and let it rest for 5 minutes to retain juices.
- Grill Corn: While the steak is cooking, place the husked ears of corn on the grill. Turn occasionally until the corn is tender and charred in spots, approximately 10 minutes. Remove and let cool slightly.
- Prepare Corn Kernels: Once cooled, cut the kernels off the cob carefully and set aside.
- Make Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn kernels, and crumbled Gorgonzola cheese.
- Slice Steak: Slice the rested steak thinly against the grain for tenderness.
- Assemble Salad: Arrange sliced steak on top of the salad and drizzle with the balsamic dressing. Toss gently to combine or serve the dressing on the side as preferred.
Notes
- This salad can be served warm or cold, making it versatile for any season.
- To vary the cheese, substitute blue cheese for the Gorgonzola.
- Use leftover steak to reduce prep time and add convenience.
- Add avocado or toasted nuts like walnuts or pecans for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
