This tasty salad brings together juicy steak, tangy gorgonzola cheese, and sweet grilled corn for a delicious meal. The balsamic dressing adds a lovely touch that ties everything together!
I love how this salad makes me feel fancy without all the fuss. Plus, it’s perfect for using up those summer corn leftovers. Who knew salad could be so exciting? 🌽🥗
Key Ingredients & Substitutions
Flank Steak: This cut of beef is great for grilling and delivers a nice flavor. If you can’t find flank steak, you can substitute with skirt steak or even chicken breast for a lighter option.
Balsamic Vinegar: It adds a tangy sweetness. If you need a substitute, try red wine vinegar mixed with a little sugar or honey for sweetness, but it’s best to use balsamic if you can!
Mixed Greens: A mix of spinach, arugula, and romaine not only adds texture but also flavors. If you’re avoiding greens, switch to shredded cabbage or kale for crunch.
Gorgonzola Cheese: This adds a rich, tangy kick to the salad. If you’re not a fan of blue cheese, feta or goat cheese work well as alternatives.
Grilled Corn: Grilling enhances the corn’s sweetness. If fresh corn isn’t in season, canned or frozen corn can be used, though grilling gives the best taste.
How Can I Ensure My Steak is Perfectly Grilled?
Grilling steak may seem tricky, but with a few tips, you can nail it. First, marinate your steak to build flavor and tenderness. When grilling, remember to bring it to room temperature before cooking for even results. Here’s how to grill it just right:
- Preheat your grill or pan to medium-high heat. You want it hot!
- Remove the steak from the marinade and let excess liquid drip off.
- Grill for about 6-8 minutes on each side for medium-rare.
- Use a meat thermometer if you’re unsure. Aim for 135°F for medium-rare.
- Let the steak rest for 10 minutes before slicing. This keeps it juicy!
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Steak and Marinade:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
For the Salad:
- 2 ears of corn, grilled and kernels removed
- 6 cups mixed greens (e.g., spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup cooked pasta (optional, for added texture)
How Much Time Will You Need?
This delicious Balsamic Steak Gorgonzola Salad takes about 15 minutes of prep time and 20-25 minutes of cooking time. You’ll need an additional 30 minutes to let the steak marinate, so overall, plan for about an hour, plus time for the steak to rest. Perfect for a tasty meal!
Step-by-Step Instructions:
1. Make the Marinade:
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. This will be your marinade for the steak, giving it a delicious flavor!
2. Marinate the Steak:
Place the flank steak in a zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Let it marinate in the fridge for at least 30 minutes, or up to 2 hours if you have the time. This step ensures your steak becomes flavorful and tender!
3. Grill the Steak:
Preheat your grill or grill pan over medium-high heat. Once hot, remove the steak from the marinade and place it on the grill. Cook for about 6-8 minutes on each side for medium-rare, or until it reaches your preferred doneness. After grilling, let the steak rest for 10 minutes before slicing—it helps keep it juicy!
4. Grill the Corn:
While the steak is resting, place the ears of corn on the grill. Grill them for about 10 minutes, turning occasionally until they are nicely charred. Once grilled, let the corn cool slightly, then cut the kernels off the cob with a knife.
5. Prepare the Salad:
In a large bowl, combine the mixed greens, grilled corn kernels, halved cherry tomatoes, crumbled Gorgonzola cheese, thinly sliced red onion, and chopped parsley. If you’re using pasta for extra texture, add it in now too!
6. Slice the Steak:
Slice the rested steak thinly against the grain—this helps keep each bite tender. Arrange the slices on top of your salad mixture.
7. Dress and Serve:
If you’d like, drizzle some extra balsamic dressing over the salad. Toss everything gently to combine before serving. Enjoy your fresh and flavorful Balsamic Steak Gorgonzola Salad with Grilled Corn!
### FAQ for Balsamic Steak Gorgonzola Salad With Grilled Corn
Can I Use a Different Cut of Steak?
Absolutely! If you don’t have flank steak, you can substitute it with sirloin or ribeye for a similar flavor and tenderness. Just adjust the grilling time as necessary, since different cuts may require different cooking times to reach your desired doneness.
What If I Don’t Have Gorgonzola Cheese?
No problem! If Gorgonzola isn’t available, you can use feta or blue cheese as a substitute. These cheeses offer a similar tangy flavor that will complement the salad beautifully.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the steak separate from the salad ingredients to prevent the greens from wilting. Reheat the steak gently in the microwave or on a skillet, and assemble the salad fresh when you’re ready to enjoy it again.
Can I Prep This Salad in Advance?
Definitely! You can marinate the steak and grill it ahead of time and prepare the corn. Store them separately from the greens and the other salad toppings. Just combine everything right before serving to keep the salad fresh and crisp!
