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
Scale
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.
