This Balsamic Steak Gorgonzola Salad is a feast for your taste buds! With juicy steak, tangy gorgonzola cheese, and sweet grilled corn, it’s a vibrant mix of flavors.
Who knew salads could be this exciting? I love the crunch from the corn and the bold taste of the steak. It’s like a party on your plate, and it’s super easy to whip up!
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling and has amazing flavor. You can substitute sirloin or skirt steak if needed. For a meat-free option, try grilled portobello mushrooms or marinated tofu.
Balsamic Vinegar: Adds tangy sweetness. If you don’t have it, red wine vinegar mixed with a touch of honey can work well. Or try apple cider vinegar for a different but pleasant flavor.
Gorgonzola Cheese: This blue cheese brings a sharp taste. If you’re not a blue cheese fan, feta or goat cheese can provide a nice creaminess without the strong flavor.
Mixed Greens: Use whatever fresh greens you prefer! Spinach, kale, or even a pre-packaged salad mix works well. Just aim for something with a bit of crunch for texture.
Grilled Corn: Fresh corn on the cob is ideal, but frozen corn saves time. Just make sure it’s thawed fully before grilling or sautéing!
How Do I Grill Steak Perfectly Every Time?
Grilling steak can seem tricky, but it’s all about temperature and timing. Start by letting the steak marinate for the best flavor. Here’s a straightforward way to ensure a juicy steak:
- Preheat your grill to medium-high heat. This is essential for getting a good sear.
- Use a meat thermometer! For medium-rare, aim for 130°F. A few minutes per side usually does the trick.
- Let the steak rest after grilling. This helps the juices redistribute, making every slice flavorful.
- Cut against the grain. This means slicing across the muscle fibers for tender bites.
Following these tips can help you achieve perfectly grilled steak for your salad every time!
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- 2 cups mixed green lettuce (like arugula, spinach, or romaine)
- 1 cup cherry tomatoes, halved (mixed colors)
- 1 cup grilled corn kernels (fresh or frozen, grilled)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup pasta (optional, cooked and cooled)
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep time and around 30 minutes to cook. Marinate the steak for at least 30 minutes, and you’ll be ready to enjoy a flavorful meal in about an hour!
Step-by-Step Instructions:
1. Marinate the Steak:
In a medium bowl, mix together the balsamic vinegar, olive oil, garlic powder, salt, and pepper. Place the flank steak in the marinade, making sure it’s well coated. Let it sit for at least 30 minutes in the fridge, or for up to 2 hours for extra flavor.
2. Grill the Steak:
Heat your grill or grill pan to medium-high. Take the steak out of the marinade (but don’t throw the marinade away!) and grill it for about 4-5 minutes on each side, or until it reaches your desired doneness (130°F for medium-rare). After it’s done, remove the steak from heat and let it rest for 5-10 minutes before slicing it thinly against the grain.
3. Prepare Grilled Corn:
If you’re using fresh corn, grill the corn on the cob until it gets a nice char, then carefully cut the kernels off. If you’re using frozen corn, just thaw it and quickly sauté it in a pan until warmed through. Set the corn aside.
4. Assemble the Salad:
In a large salad bowl or platter, combine the mixed greens, cherry tomatoes, grilled corn, Gorgonzola cheese, red onion, and parsley. Gently toss everything together to mix it well.
5. Serve Your Salad:
Top the salad with the sliced steak for a tasty finish! Drizzle with extra balsamic vinegar or your favorite dressing. Serve it right away, and if you want a heartier salad, feel free to add the cooked and cooled pasta. Enjoy your tasty Balsamic Steak Gorgonzola Salad with Grilled Corn!
Can I Use a Different Cut of Meat for This Salad?
Absolutely! If flank steak isn’t available, you can substitute it with skirt steak, sirloin, or even chicken breast. Just adjust the grilling time according to the thickness and type of meat you choose. Always ensure that it’s cooked to your desired doneness.
Can I Make This Salad Ahead of Time?
You can prepare many components of this salad ahead of time! Marinate the steak and grill it, then store it in the fridge for up to 3 days. Additionally, you can pre-grill the corn and prepare the salad ingredients, but assemble the salad just before serving to keep everything fresh and crisp.
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. If possible, keep the dressing separate until you’re ready to eat to prevent the greens from wilting. When ready to eat, simply toss with the dressing and enjoy!
Can I Substitute the Gorgonzola Cheese?
Yes, if you’re not a fan of Gorgonzola or want a milder flavor, you can substitute it with feta cheese, goat cheese, or even shredded mozzarella. Each will complement the salad nicely but will offer a different taste profile.
