This Balsamic Steak Gorgonzola Salad is a delicious mix of juicy steak and creamy Gorgonzola cheese. Toss in some fresh greens and sweet grilled corn for a tasty twist!
It’s the perfect meal for when you want something filling but light. And honestly, who can resist steak and cheese? I sometimes make extra just for the leftovers—they’re a real treat!
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling because it’s lean and flavorful. If you can’t find flank steak, skirt steak or sirloin can be good alternatives. For a vegetarian option, try marinated grilled portobello mushrooms!
Balsamic Vinegar: This vinegar adds a sweet tang. You can swap it with red wine vinegar or apple cider vinegar, but it will change the flavor slightly. If you’re looking for a thicker dressing, balsamic glaze works nicely too.
Gorgonzola Cheese: Gorgonzola brings a rich, tangy taste to the salad. If it’s not your favorite, you can easily substitute it with feta or goat cheese, which will still give a creamy texture.
Mixed Greens: I used spinach and arugula for a nice peppery balance. Feel free to mix in other greens like romaine or kale, depending on your taste and what’s in season!
Corn: Grilling corn adds a sweet, smoky flavor. If corn isn’t available, you could use canned or frozen corn, although grilling brings out the best taste. Just sauté it lightly for best results!
How Do I Grill the Steak Just Right?
Getting your steak grilled perfectly can be a bit tricky. Here are my tips to make sure it comes out delicious:
- Start with a hot grill. Preheating is key to getting a good sear.
- Remove excess marinade from the steak before grilling to avoid flare-ups.
- Use a meat thermometer! For medium-rare, aim for about 135°F (57°C). For medium, go for 145°F (63°C).
- Always let the meat rest for at least 5 minutes after grilling. This helps the juices redistribute, keeping it tender.
By following these tips, you’ll have perfectly grilled steak every time!
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Marinade and Steak:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Grilled Corn:
- 2 ears of corn, husked
For the Salad:
- 4 cups mixed greens (such as spinach and arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup cooked pasta (optional, for added texture)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious salad recipe takes about 15 minutes of prep time and 30-40 minutes of cooking time. You’ll marinate the steak, grill the corn, cook the steak, and assemble the salad, making it a fantastic dish to enjoy for lunch or dinner.
Step-by-Step Instructions:
1. Marinate the Steak:
In a medium bowl, mix together the balsamic vinegar, olive oil, minced garlic, salt, and pepper. Place the flank steak in the marinade, ensuring it’s well coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours if you have the time) to let the flavors soak in.
2. Grill the Corn:
While the steak marinates, preheat your grill to medium-high heat. Once heated, place the ears of corn on the grill. Turn the corn occasionally, grilling until it’s charred and cooked through, about 10-15 minutes. After grilling, remove the corn from the grill and let it cool slightly. Once cool, cut the kernels off the cob into a bowl.
3. Cook the Steak:
Next, heat a grill pan or your outdoor grill to high heat. Remove the steak from the marinade and shake off any excess. Grill the steak for about 4-6 minutes on each side for medium-rare, or longer if you prefer it more done. Once grilled, transfer the steak to a cutting board and let it rest for about 5 minutes before slicing.
4. Assemble the Salad:
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and the grilled corn kernels. If you’re using cooked pasta for extra texture, add that in as well. Gently toss everything together to mix the ingredients.
5. Slice the Steak:
After the steak has rested, slice it thinly against the grain and layer it over the mixed salad.
6. Garnish and Serve:
Drizzle any remaining balsamic marinade or a simple olive oil dressing over the salad for extra flavor. Finish off by garnishing with chopped fresh parsley. Serve immediately and enjoy your delicious Balsamic Steak Gorgonzola Salad!
Can I Substitute Another Type of Steak?
Absolutely! If you don’t have flank steak, you can use skirt steak, sirloin, or ribeye. Just adjust the cooking time accordingly, as thinner cuts will cook faster than flank steak. Aim for a similar thickness for the best results.
What If I Don’t Have Gorgonzola Cheese?
No problem! If Gorgonzola isn’t available, you can use feta cheese or blue cheese as substitutes. They will give a similar tangy flavor that complements the salad beautifully!
How Can I Store Leftover Salad?
To store leftovers, keep the salad and steak in separate airtight containers in the refrigerator for up to 2 days. This helps prevent the greens from wilting. When ready to eat, reheat the steak as desired and toss the salad together again!
Can I Add Other Vegetables to This Salad?
Of course! Feel free to add in your favorite vegetables like cucumbers, bell peppers, or avocados. Just chop them into bite-sized pieces to mix well with the other ingredients!
