This Balsamic Steak Gorgonzola Salad is a tasty surprise! Tender steak, creamy Gorgonzola cheese, and sweet grilled corn come together with a delicious balsamic dressing.
If you’re like me, the combo of flavors will have you going back for seconds. Just imagine enjoying it on a sunny day—perfect! 🌽🥗
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling and absorbs flavors well. If you can’t find flank steak, feel free to use skirt steak or sirloin as a substitute. Both will still deliver delicious results.
Balsamic Vinegar: It adds a sweet-tart flavor that’s essential here. If you don’t have balsamic, a red wine vinegar mixed with a touch of honey can work in a pinch, giving it a similar tangy sweetness.
Gorgonzola Cheese: This blue cheese provides a creamy, sharp flavor. If you prefer mild cheese, feta or goat cheese are wonderful alternatives that still pair nicely with the salad.
Mixed Salad Greens: I love using a mix of spinach, arugula, and romaine for texture and flavor. If you want something different, kale or even a pre-packaged salad mix from the store can be just as tasty!
Dijon Mustard: It gives the dressing a nice kick. If you need a substitute, yellow mustard works, though it’s milder. Or you might try a dab of mustard powder if you’re in a bind.
How Do I Grill Corn Perfectly?
Grilling corn can elevate its sweetness and flavor. Here’s how to do it right:
- Start with fresh corn, husked and cleaned. Lightly coat with olive oil and season with salt.
- Preheat your grill to medium-high heat. Place the corn directly on the grill grates.
- Grill for about 10 minutes, turning occasionally until it’s nicely charred.
After grilling, let it cool slightly before cutting off the kernels. This adds a sweet crunch to your salad!
What’s the Secret to a Tender Flank Steak?
The key to a tender flank steak lies in both marinating and slicing:
- Marinate for at least 30 minutes, but longer is better. This helps tenderize the meat and infuse flavors.
- When you cook it, aim for medium-rare. Cook for about 4-5 minutes on each side on a hot grill or skillet.
- After cooking, let the steak rest for about 5 minutes. This allows the juices to redistribute.
- Finally, slice against the grain for the best texture. Look for the lines in the meat and cut perpendicular to them.
This technique will keep your steak juicy and easy to chew!
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 pound flank steak
- 4 cups mixed salad greens (like spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (grilled or cooked)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
How Much Time Will You Need?
This delicious salad will take about 45 minutes to prepare. You’ll spend around 30 minutes marinating the steak, 10 minutes grilling the corn, and about 5 minutes assembling everything. It’s a quick and tasty dish perfect for any occasion!
Step-by-Step Instructions:
1. Marinate the Steak:
In a medium bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, salt, and pepper. Add the flank steak to the bowl, ensuring it’s well-coated in the marinade. Cover and let marinate for at least 30 minutes, or if you have time, up to 2 hours in the refrigerator for more flavor.
2. Grill the Corn:
If using fresh corn, heat your grill or stovetop grill. Grill the corn for about 10 minutes, turning occasionally, until it’s nicely charred and tender. Once cooked, let it cool for a few minutes, then carefully cut the kernels off the cob and set aside.
3. Cook the Steak:
Preheat your grill or skillet over medium-high heat. Remove the steak from the marinade and place it on the hot grill. Cook for about 4-5 minutes on each side for medium-rare, or until cooked to your preferred doneness. Once done, remove the steak from the heat and let it rest for about 5 minutes before slicing it thinly against the grain.
4. Assemble the Salad:
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, grilled corn kernels, crumbled Gorgonzola cheese, thinly sliced red onion, and chopped parsley. Toss gently to mix everything together.
5. Make the Dressing:
In a small bowl, whisk together the remaining 1/4 cup balsamic vinegar, 1/4 cup olive oil, and 1 tablespoon Dijon mustard. Taste your dressing and add salt and pepper to your liking.
6. Serve:
Slice the rested steak thinly and arrange it on top of the salad. Drizzle the freshly made dressing over your salad and toss gently to combine all the delicious ingredients. Enjoy your refreshing Balsamic Steak Gorgonzola Salad immediately!
Can I Use a Different Type of Steak for This Salad?
Absolutely! You can substitute flank steak with other cuts like sirloin or ribeye, but cooking times may vary. Always check for doneness with a meat thermometer—135°F for medium-rare is ideal.
How Can I Make This Salad Vegetarian?
If you want to skip the meat, you can replace the steak with grilled portobello mushrooms or marinated tofu for added flavor and texture. Just grill them the same way you would the steak!
What’s the Best Way to Store Leftovers?
Store leftover salad and dressing separately in airtight containers. The salad can last up to 3 days in the fridge, though the greens may become wilted. The dressing can be stored for about a week!
Can I Use Other Cheeses Instead of Gorgonzola?
Definitely! If Gorgonzola isn’t your favorite, you can use feta, goat cheese, or even Parmesan for a different flavor profile. Just crumble or shave the cheese onto the salad as desired.
