Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Introduction
This Grilled Balsamic Steak Salad with Gorgonzola Corn is a vibrant and flavorful dish that combines tender, marinated steak with sweet charred corn and creamy cheese. Perfect for a light yet satisfying meal, it’s easy to prepare and packed with bold flavors.
Ingredients
- 1 flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup crumbled Gorgonzola cheese
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
Instructions
- Step 1: In a bowl, combine balsamic vinegar, olive oil, minced garlic, salt, and black pepper to make the marinade. Place the flank steak in the marinade, cover, and refrigerate for at least 30 minutes.
- Step 2: Preheat the grill to medium-high heat. Remove the steak from the marinade and grill it to your desired doneness, usually about 4-6 minutes per side. Let the steak rest for 5 minutes before slicing thinly against the grain.
- Step 3: While the steak cooks, grill or sauté the corn kernels until lightly charred, about 5 minutes, stirring occasionally.
- Step 4: In a large bowl, toss the mixed greens with cherry tomatoes and sliced red onion.
- Step 5: Arrange the salad on plates, then top with sliced steak, charred corn, and crumbled Gorgonzola cheese.
- Step 6: Drizzle some of the reserved balsamic marinade over the salad as a dressing. Serve immediately.
Tips & Variations
- For extra flavor, marinate the steak overnight in the refrigerator.
- Substitute Gorgonzola with feta or blue cheese if preferred.
- Add avocado slices or toasted nuts like pecans for a crunchy texture.
- If fresh corn isn’t available, frozen corn works well and can be easily sautéed.
Storage
Store leftover steak and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat steak gently in a skillet over low heat. For best texture, toss the salad fresh before serving rather than storing it fully assembled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Yes, you can substitute flank steak with skirt steak, sirloin, or even ribeye, adjusting the cooking time based on thickness.
How do I know when the steak is cooked perfectly?
Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Resting the steak after grilling helps juices redistribute for tender slices.
PrintGrilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
This Grilled Balsamic Steak Salad with Gorgonzola Corn is a vibrant and flavorful dish featuring tender marinated flank steak grilled to perfection, paired with smoky charred corn, tangy balsamic dressing, and creamy Gorgonzola cheese over a bed of fresh mixed greens, cherry tomatoes, and red onion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Steak Marinade
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Salad
- 2 cups corn kernels (fresh or frozen)
- 1/3 cup crumbled Gorgonzola cheese
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
Instructions
- Marinate the steak: In a bowl, combine balsamic vinegar, olive oil, minced garlic, salt, and black pepper. Place the flank steak in a shallow dish or resealable bag, pour the marinade over it, and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to infuse.
- Cook the steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill it for about 4-6 minutes per side for medium rare, or longer to your preferred doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to retain juices.
- Prepare the corn: While the steak rests, grill the corn kernels in a grill pan or skillet over medium heat until lightly charred and smoky, about 5-7 minutes, stirring occasionally. Alternatively, you can sauté them in a pan with a little olive oil.
- Assemble the salad: In a large bowl, toss mixed greens with cherry tomatoes and sliced red onion. Arrange the salad on plates or a serving platter.
- Slice and top: Thinly slice the rested steak against the grain. Top the salad with the sliced steak, charred corn, and sprinkle crumbled Gorgonzola cheese evenly over the top.
- Finish with dressing: Drizzle some of the reserved balsamic marinade over the assembled salad for an extra burst of flavor. Serve immediately and enjoy.
Notes
- You can substitute flank steak with skirt or sirloin steak if preferred.
- For a spicier kick, add red pepper flakes to the marinade.
- If fresh corn is unavailable, frozen corn works well and should be thawed before grilling or sautéing.
- Letting the steak rest is crucial to maintain juiciness and tenderness.
- Pair this salad with crusty bread for a complete meal.
Keywords: Grilled steak salad, balsamic steak salad, gorgonzola corn salad, summer steak salad, mixed greens steak salad
