If you’re craving a salad that sings with bold flavors and satisfying textures, the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is here to become your new go-to. This vibrant dish combines perfectly grilled steak with the sweet char of fresh corn, tangy balsamic, creamy crumbled Gorgonzola, and fresh basil, creating an irresistible melody of tastes and colors. It’s a celebration of summer’s best produce and hearty protein that feels both indulgent and refreshing all at once.
Ingredients You’ll Need
The magic of this salad lies in its simple, fresh ingredients. Each component enhances the flavor and texture, from the juicy charred corn to the sharpness of Gorgonzola and the balanced acidity of balsamic vinegar. Here’s what you’ll gather to create this delightful dish:
- 1 pound flank steak or sirloin: Choose a tender cut with good marbling for juicy, flavorful slices.
- 2 tablespoons balsamic vinegar: Adds a rich, tangy depth that complements the steak and dressing.
- 1 tablespoon olive oil: Helps marinate the steak and keeps it moist during grilling.
- 1 teaspoon Dijon mustard: Brings a gentle heat and emulsifying power to the marinade and dressing.
- 2 cloves garlic (minced): Infuses a bright, savory note that wakes up the palate.
- 1/2 teaspoon salt: Essential for seasoning and enhancing all the flavors.
- 1/2 teaspoon black pepper: Adds a subtle kick and complexity to the marinade.
- 2 ears corn (husked): Grilled until slightly charred for a sweet and smoky burst.
- 6 cups mixed salad greens: Provides freshness, crunch, and a variety of textures.
- 1 cup cherry tomatoes (halved): Sweet and juicy, balancing the richer ingredients.
- 1/2 red onion (thinly sliced): Offers a sharp tang and crispness to the salad.
- 1/3 cup crumbled Gorgonzola cheese: This creamy, pungent cheese melts into the salad’s flavor profile beautifully.
- 1/4 cup chopped fresh basil: Brightens the salad with an herby freshness.
- For the dressing:
- 2 tablespoons balsamic vinegar: Gives the dressing a sweet-tart backbone.
- 1 teaspoon Dijon mustard: Helps emulsify the dressing and adds a mild tang.
- 1 teaspoon honey or maple syrup: Balances acidity with a touch of natural sweetness.
- 1/4 cup olive oil: The body of the dressing, creating a silky texture.
- Salt and pepper to taste: Essential for seasoning the dressing perfectly.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Marinate the Steak
Begin by whisking together 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. This blend creates a marinade that tenderizes the steak while infusing it with a burst of bright, savory flavor. Pour the mixture over your steak in a shallow dish or resealable bag and let it soak for at least 30 minutes, or up to 8 hours if you want maximum depth of flavor.
Step 2: Grill the Steak
Heat your grill or a grill pan over medium-high heat. Once hot, cook the steak for about 4 to 5 minutes per side, depending on your preferred doneness. The goal here is a nicely seared outside with a juicy, tender center. After grilling, allow the steak to rest for 5 to 10 minutes; this step locks in the juices, making each bite more flavorful and tender. When ready, slice the steak thinly against the grain to keep it soft and easy to eat.
Step 3: Grill the Corn
While the steak rests, grill the husked corn directly on the grill, turning occasionally. This should take about 8 to 10 minutes until the kernels turn tender with charming char marks. The grilling adds a smoky sweetness that elevates the salad to a whole new level. Once cooled slightly, cut the kernels off the cob for easy tossing.
Step 4: Assemble the Salad
In a large bowl, combine 6 cups of mixed salad greens, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, grilled corn kernels, and 1/4 cup chopped fresh basil. Add the sliced steak on top, then sprinkle with 1/3 cup crumbled Gorgonzola. This layering ensures you get a harmonious bite every time.
Step 5: Make and Add the Dressing
For the dressing, whisk together 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/4 cup olive oil, and salt and pepper to taste. Just before serving, drizzle this vibrant, tangy dressing generously over the salad to tie all the flavors together in perfect harmony.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
For an added layer of crunch and earthiness, sprinkle toasted walnuts or pecans on top. These nuts introduce a delightful contrast to the creamy Gorgonzola and tender steak. If you want an extra pop of freshness, a few whole basil leaves or even a sprinkling of microgreens will brighten the plate visually and flavor-wise.
Side Dishes
This salad shines as a complete meal but pairs beautifully with light sides like crusty garlic bread or a simple lemon and herb quinoa salad. For a more indulgent touch, roasted baby potatoes or sweet potato fries complement the smoky char of the steak and corn perfectly.
Creative Ways to Present
Serve this salad in rustic wooden bowls for an earthy vibe or on white platters to make the colors pop spectacularly. For a party, consider putting all ingredients in individual jars for grab-and-go convenience. Another fun idea is to use the leftover grilled steak and corn for stacked salad “towers” layered on a plate, making a stunning centerpiece at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately in airtight containers to keep textures fresh. The steak slices and grilled corn are best kept refrigerated and can last for 2 to 3 days. Keep the dressing on the side and add it just before eating to avoid sogginess.
Freezing
This salad is not ideal for freezing due to the fresh greens and cheese which lose quality after thawing. However, you can freeze leftover grilled steak and corn kernels separately for up to 2 months and then thaw them for quick salads or other dishes.
Reheating
Warm the leftover steak gently in a skillet or microwave until just heated through, to avoid drying out. The grilled corn can be warmed as well, but the salad greens and cheese should remain fresh and cold — so add those freshly when serving again.
FAQs
Can I substitute Gorgonzola with another cheese?
Absolutely! Blue cheese is a fantastic substitute if you want a similar pungent flavor. Feta or goat cheese can also work for a milder tang and creamy texture.
What’s the best steak cut for this salad?
Flank steak or sirloin are perfect for this recipe due to their tenderness and flavor when grilled. They slice thin easily and absorb the marinade well.
Can I grill the steak and corn indoors?
Yes, if you don’t have access to an outdoor grill, a grill pan or cast iron skillet on the stove will work wonderfully to achieve that nice char and flavor.
How long can I marinate the steak?
While 30 minutes is sufficient, marinating for up to 8 hours in the refrigerator will deepen the flavor and further tenderize the meat.
Is this salad suitable for a gluten-free diet?
Yes, the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe contains no gluten ingredients and is naturally gluten-free.
Final Thoughts
This vibrant Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is truly a celebration of fresh, flavorful ingredients coming together in one dish. It’s quick enough for a weeknight dinner yet special enough for company, delivering juicy steak, creamy cheese, and smoky-sweet corn with every bite. I can’t wait for you to try this recipe and make it your own—it’s sure to become a beloved favorite in your recipe collection!
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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 20 minutes plus marinating time
- Cook Time: 15 minutes
- Total Time: 35 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and hearty summer salad featuring tender marinated flank steak, charred sweet corn, and a flavorful mix of greens, tomatoes, and red onion. The salad is dressed with a tangy balsamic vinaigrette and topped with creamy crumbled Gorgonzola cheese and fresh basil, creating a perfect balance of smoky, savory, and fresh flavors.
Ingredients
For the Steak Marinade
- 1 pound flank steak or sirloin
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Salad
- 2 ears corn, husked
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup chopped fresh basil
For the Dressing
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Marinate the steak: In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper. Pour this marinade over the steak in a shallow dish or a resealable bag. Marinate for at least 30 minutes or up to 8 hours in the refrigerator for the best flavor.
- Preheat the grill: Heat a grill or grill pan over medium-high heat until hot and ready to cook.
- Grill the steak: Place the marinated 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 to 10 minutes to allow the juices to redistribute before slicing thinly against the grain.
- Grill the corn: Place the husked ears of corn on the grill, turning occasionally, until they are lightly charred and tender, about 8 to 10 minutes. Remove from grill and carefully slice the kernels off the cob.
- Prepare the salad: In a large mixing bowl, toss together the mixed salad greens, halved cherry tomatoes, thinly sliced red onion, grilled corn kernels, and chopped fresh basil.
- Add steak and cheese: Layer the sliced steak over the salad and sprinkle the crumbled Gorgonzola cheese on top.
- Make the dressing and serve: Whisk together balsamic vinegar, Dijon mustard, honey or maple syrup, olive oil, salt, and pepper. Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
- For added crunch and texture, sprinkle toasted walnuts or pecans over the salad before serving.
- If you prefer, substitute blue cheese for Gorgonzola for a different but similarly tangy flavor.
- If grilling isn’t an option, you can cook the steak in a hot cast iron skillet to achieve a similar sear and flavor.
