Why You’ll Love This Recipe
This Ultimate Balsamic Steak Gorgonzola Salad with Grilled Corn delivers the perfect harmony of textures and flavors that will make it your go-to summer dinner. The tender, marinated flank steak provides a hearty protein base, while the grilled corn adds natural sweetness and a delightful smoky char. The creamy gorgonzola cheese melts slightly from the warm steak, creating pockets of rich, tangy flavor throughout the fresh mixed greens.
What makes this recipe truly special is its versatility and visual appeal. The vibrant colors from the cherry tomatoes, red onion, and fresh herbs create a stunning presentation that’s perfect for entertaining or a romantic dinner at home. Plus, everything can be prepared ahead of time, making it an ideal choice for busy weeknights or meal prep.
The balsamic marinade does double duty, tenderizing the steak while infusing it with deep, complex flavors that complement the sharp gorgonzola beautifully. This salad is substantial enough to serve as a complete meal, yet light enough to enjoy during warmer months when you crave something fresh and satisfying.
Ingredients You’ll Need
- 1 lb flank steak
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 2 ears fresh corn, husked
- 6 cups mixed greens (arugula, spinula, romaine)
- ½ red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ⅓ cup Gorgonzola cheese, crumbled
- ¼ cup chopped walnuts (optional)
- 2 tablespoons fresh parsley, chopped
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Step-by-Step Instructions
Prepare the Marinade and Steak: Begin by whisking together the balsamic vinegar, olive oil, Dijon mustard, and minced garlic in a shallow dish. Season the flank steak generously with salt and black pepper, then place it in the marinade, turning to coat both sides. Allow the steak to marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.
Preheat and Prepare the Grill: Heat your grill to medium-high heat, around 400-450°F. Clean the grates thoroughly and lightly oil them to prevent sticking. This temperature ensures you’ll get a beautiful sear on the steak while cooking it evenly throughout.
Grill the Corn: Place the husked corn directly on the grill grates and cook for 10-12 minutes, turning every 2-3 minutes to ensure even charring on all sides. The kernels should be tender and have beautiful grill marks with some charred spots. Remove from heat and let cool slightly before cutting the kernels off the cob.
Grill the Steak: Remove the steak from the marinade, reserving the liquid for later use. Grill the flank steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. The internal temperature should reach 130°F for medium-rare. Let the steak rest for 5 minutes before slicing against the grain into thin strips.
Prepare the Salad Base: While the steak rests, arrange the mixed greens on a large serving platter or individual plates. Distribute the thinly sliced red onion and halved cherry tomatoes evenly over the greens.
Assemble the Salad: Cut the grilled corn kernels from the cob and scatter them over the salad. Arrange the sliced steak on top of the greens, then sprinkle the crumbled gorgonzola cheese and chopped walnuts (if using) throughout. Drizzle the reserved marinade over the entire salad and garnish with fresh chopped parsley.
Helpful Tips
Choosing and Preparing the Steak: Select a flank steak that’s bright red in color with minimal marbling, as this cut becomes incredibly tender when marinated properly. Always slice flank steak against the grain to break up the muscle fibers and ensure each bite is tender. Look for the direction of the grain lines and cut perpendicular to them.
Marinating for Maximum Flavor: The acid in the balsamic vinegar helps tenderize the meat, but don’t marinate for more than 4 hours as the acid can begin to break down the proteins too much, resulting in a mushy texture. For best results, bring the steak to room temperature before grilling by removing it from the refrigerator 20-30 minutes early.
Grilling Perfect Corn: Choose corn with bright green husks and golden silk for the freshest flavor. If you don’t have access to a grill, you can achieve similar results by charring the corn in a cast-iron skillet over high heat, turning frequently until all sides are golden and slightly charred.
Cheese and Assembly Tips: Use high-quality gorgonzola cheese for the best flavor – it should be creamy with blue-green veining throughout. Crumble it just before serving to maintain its texture. If gorgonzola is too strong for your taste, substitute with blue cheese or even goat cheese for a milder flavor profile.
Details
Prep Time: 20 minutes (plus 30 minutes marinating time) Cook Time: 15 minutes Total Time: 1 hour 5 minutesServings: 4 generous portions Difficulty Level: Intermediate Cuisine: American Fusion
This Ultimate Balsamic Steak Gorgonzola Salad with Grilled Corn provides approximately 420 calories per serving, with a good balance of protein from the steak, healthy fats from the olive oil and walnuts, and plenty of vitamins and minerals from the fresh vegetables and greens.
Notes
Steak Doneness Guide: For medium-rare (recommended): 130°F internal temperature, 4-5 minutes per side For medium: 140°F internal temperature, 5-6 minutes per side For medium-well: 150°F internal temperature, 6-7 minutes per side
Make-Ahead Options: The steak can be marinated up to 24 hours in advance for even more flavor. The corn can be grilled earlier in the day and stored at room temperature. However, assemble the salad just before serving to prevent the greens from wilting.
Seasonal Variations: During peak summer, add fresh peach slices or strawberries for extra sweetness. In fall, try adding roasted butternut squash cubes or apple slices. The recipe is flexible and welcomes seasonal produce additions.
Frequently Asked Questions
Can I use a different cut of steak? While flank steak works best due to its ability to absorb marinades and its perfect texture when sliced thin, you can substitute with skirt steak, sirloin, or even ribeye. Adjust cooking times accordingly based on thickness.
What if I don’t have a grill? You can cook both the steak and corn in a cast-iron skillet or grill pan over medium-high heat. The steak will take about the same amount of time, while the corn should be turned frequently to achieve even charring.
Can I make this salad vegetarian? Absolutely! Replace the steak with grilled portobello mushrooms, marinated tofu, or even grilled halloumi cheese. The balsamic marinade works wonderfully with these alternatives.
How do I store leftover marinade? Since the marinade has been in contact with raw meat, it should be discarded for food safety reasons. If you want extra dressing, prepare a separate batch using the same ingredients.
What greens work best for this salad? The combination of arugula, spinach, and romaine provides varied textures and flavors, but you can use any sturdy greens like mixed spring greens, butter lettuce, or even kale (massage it first to soften).
Storage Instructions
Refrigerator Storage: Store leftover components separately in the refrigerator for best quality. The cooked steak will keep for 3-4 days in an airtight container. Grilled corn can be stored for up to 5 days. Once assembled, the salad should be consumed within 2 hours for optimal freshness and food safety.
Freezing Options: While the complete salad doesn’t freeze well due to the greens and cheese, you can freeze the cooked steak for up to 3 months. Thaw in the refrigerator overnight and reheat gently before adding to fresh salad components.
Meal Prep Tips: For meal prep, store the marinated raw steak, prepped vegetables, and dressing in separate containers. Cook the steak and corn fresh when ready to serve, as this ensures the best texture and food safety.
Related Recipes
Looking for more delicious salad and grilled recipes? Check out these popular options from our collection:
- Mediterranean Grilled Chicken Salad – Another protein-packed salad with bold flavors
- Grilled Vegetable and Quinoa Bowl – Perfect vegetarian alternative with similar grilling techniques
- Balsamic Glazed Pork Tenderloin – Features similar marinade flavors in a different format
- Summer Corn and Tomato Salad – Showcases grilled corn as the star ingredient
Conclusion
This Ultimate Balsamic Steak Gorgonzola Salad with Grilled Corn represents the perfect marriage of simple ingredients and sophisticated flavors. The recipe transforms basic components into a meal that’s impressive enough for entertaining yet approachable for everyday cooking. The contrast between the warm, smoky elements and the fresh, crisp vegetables creates a dining experience that satisfies on multiple levels.
The beauty of this recipe lies in its adaptability and the way it celebrates seasonal produce while providing substantial nutrition. Whether you’re hosting a summer barbecue, preparing a romantic dinner, or simply want to elevate your weeknight meal routine, this salad delivers both visual appeal and incredible taste.
The combination of tender, marinated steak, sweet grilled corn, and creamy gorgonzola cheese creates layers of flavor that develop with each bite. It’s a recipe that proves healthy eating doesn’t require sacrificing flavor or satisfaction. Make this Ultimate Balsamic Steak Gorgonzola Salad with Grilled Corn your next go-to recipe for impressive, delicious dining that brings restaurant quality to your home kitchen.