Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Introduction
This Grilled Balsamic Steak Salad with Gorgonzola Corn is a fresh and flavorful dish perfect for a hearty lunch or light dinner. Juicy steak pairs beautifully with tangy balsamic, sweet corn, and creamy gorgonzola, all atop crisp mixed greens.
Ingredients
- 1 flank steak
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 cup corn kernels
- 1/3 cup crumbled gorgonzola cheese
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
Instructions
- Step 1: In a bowl, combine balsamic vinegar, olive oil, minced garlic, salt, and black pepper to create the marinade. Place the flank steak in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 2: Preheat your grill to medium-high heat. Remove the steak from the marinade, reserving the marinade for later. Grill the steak for 4-6 minutes per side, or until it reaches your desired doneness. Allow the steak to rest for 5-10 minutes before slicing thinly against the grain.
- Step 3: While the steak rests, grill or sauté the corn kernels over medium heat until they are lightly charred, about 5-7 minutes. Remove from heat and set aside.
- Step 4: In a large bowl, toss the mixed greens with cherry tomatoes and sliced red onion.
- Step 5: Arrange the salad on plates and top with sliced steak, grilled corn, and crumbled gorgonzola cheese.
- Step 6: Drizzle the reserved balsamic marinade over the salad as a dressing just before serving.
Tips & Variations
- For extra flavor, add fresh herbs like basil or parsley to the marinade.
- If you prefer a milder cheese, substitute gorgonzola with feta or goat cheese.
- Use fresh corn in-season for the best sweetness; frozen corn also works well if grilled.
- Serve with crusty bread to make it a complete meal.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak and corn gently before assembling the salad again. Avoid storing dressed salad to keep greens fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Yes, skirt steak or sirloin also work well for this salad and grill nicely with the marinade.
How long should I marinate the steak?
Marinating for at least 30 minutes is enough to impart flavor, but up to 2 hours in the refrigerator will deepen the taste without affecting texture negatively.
PrintGrilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
This Grilled Balsamic Steak Salad with Gorgonzola Corn combines tender, marinated flank steak grilled to perfection with sweet, charred corn and tangy Gorgonzola cheese over a bed of fresh mixed greens, cherry tomatoes, and red onion, all drizzled with a flavorful balsamic dressing for a delicious and balanced meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 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 mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
Corn and Cheese
- 1 cup corn kernels (fresh or frozen)
- 1/3 cup crumbled Gorgonzola cheese
Instructions
- Marinate the Steak: In a bowl, combine balsamic vinegar, olive oil, minced garlic, salt, and black pepper. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over the steak, ensuring it is well coated. Refrigerate and allow to marinate for at least 30 minutes, preferably 2 hours for maximum flavor.
- Grill the Steak: Preheat a grill to medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side or until the desired doneness is reached (medium-rare to medium is recommended). Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing thinly against the grain.
- Cook the Corn: While the steak rests, grill or sauté the corn kernels in a pan over medium-high heat until lightly charred and warmed through, about 5-7 minutes, stirring occasionally to avoid burning.
- Prepare the Salad Base: In a large bowl, toss the mixed greens with halved cherry tomatoes and thinly sliced red onion to combine evenly.
- Assemble the Salad: Arrange the salad mixture on individual plates or a large serving platter. Top with the sliced steak and charred corn kernels, then sprinkle crumbled Gorgonzola cheese over the top.
- Dress the Salad: Drizzle the salad with the remaining balsamic marinade reserved from the steak for added flavor. Serve immediately for best taste and freshness.
Notes
- For a milder cheese option, substitute Gorgonzola with feta or goat cheese.
- Use fresh corn in season for the best flavor; frozen corn works well as a convenient alternative.
- Allowing the steak to rest after grilling ensures juices redistribute, keeping the meat tender and juicy.
- The marinade can be doubled if you prefer a stronger balsamic flavor in the dressing.
- This salad pairs well with crusty bread or a light white wine such as Sauvignon Blanc.
Keywords: grilled steak salad, balsamic steak salad, gorgonzola corn salad, summer salad, healthy steak salad
