This vibrant salad features tender steak, rich Gorgonzola cheese, and sweet grilled corn all drizzled with tangy balsamic dressing. It’s a tasty way to enjoy summer flavors!
I love how this salad brings together so many great tastes. Each bite is a burst of flavor—plus, it’s the perfect excuse to fire up the grill! 🌽🥩
Key Ingredients & Substitutions
Flank Steak: This cut works great due to its flavor and tenderness. If you prefer, you can substitute it with skirt steak or sirloin for similar results. Just remember, both need to be sliced against the grain for tenderness!
Balsamic Vinegar: A must-have for its tangy flavor. If you’re out, try red wine vinegar or apple cider vinegar mixed with a little sugar for a sweeter note. I like the complexity of traditional balsamic, but any good-quality vinegar will do.
Gorgonzola Cheese: Its strong flavor adds a nice creamy touch. If you need a milder cheese, try feta or goat cheese. I often use crumbled feta for a lighter taste that still pairs well with the salad.
Corn: Grilling fresh corn adds a nice smoky flavor. In off-seasons, canned or frozen corn can substitute, although they won’t have the same charred taste. I love grilled corn, but if time is tight, just skip it!
Mixed Greens: Any greens can work—arugula, spinach, or a spring mix. You could also use romaine for a crunchy texture. I tend to mix it up depending on what’s fresh at the store!
What’s the Best Way to Grill Corn for Maximum Flavor?
Grilling corn can transform its taste, giving it a lovely smoky flavor. Here’s how to do it right:
- Preheat the grill to medium-high heat. Ensure it’s hot to get those grill marks!
- Husk the corn, removing silk and all.
- Grill the corn for about 10-12 minutes. Turn it every few minutes so it roasts evenly and gets nice charred spots.
- Let it cool before cutting off the kernels to add them to your salad.
Don’t rush this step—grilled corn makes a big difference in flavor! Trust me, it’s worth the little extra time.
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- 2 cups mixed greens (arugula, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cup Gorgonzola cheese, crumbled
- 1 cup cooked pasta (such as fusilli or rotini)
- 2 ears of corn, husked
- Fresh parsley, chopped (for garnish)
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep time plus at least 30 minutes for marinating the steak. You’ll also need an additional 10-12 minutes for grilling the corn, and about 15 minutes for grilling the steak. In total, plan for about 1 hour before serving!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, salt, and pepper. This aromatic mixture will enhance the flavor of your steak. Set it aside for later.
2. Marinate the Steak:
Take the flank steak and place it in a shallow dish or a zip-top bag. Pour the marinade over the steak, ensuring it’s well coated. You want all those delicious flavors to soak in! Cover the dish or seal the bag, then refrigerate it for at least 30 minutes (or up to 2 hours if you have the time).
3. Grill the Corn:
While your steak is marinating, preheat your grill to medium-high heat. Place the husked corn on the grill and cook it for about 10-12 minutes, turning every couple of minutes until it becomes nicely charred and cooked through. Once done, take it off the grill and let it cool. After it cools, carefully cut the kernels off the cob and set them aside.
4. Grill the Steak:
After marinading, remove the flank steak from the fridge and let any excess marinade drip off. Now, grill the steak over medium-high heat for about 5-7 minutes on each side, or until it reaches your desired level of doneness (medium-rare is tasty!). Once it’s perfectly grilled, let it rest for 5 minutes before slicing it against the grain.
5. Assemble the Salad:
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, crumbled Gorgonzola cheese, cooked pasta, and the grilled corn. Toss everything gently together to mix all those vibrant flavors.
6. Serve and Garnish:
Slice the grilled steak and lay it atop the salad. If you like, drizzle some extra balsamic vinegar for added flavor, and sprinkle chopped parsley over the top for a fresh touch. Serve immediately and enjoy your delicious salad!
Can I Use a Different Cut of Steak for This Recipe?
Absolutely! If flank steak isn’t available, you can use skirt steak or sirloin instead. Just keep in mind that cooking times may vary slightly depending on the thickness of the cut, so be sure to check for doneness!
How Do I Get Perfectly Grilled Corn?
To achieve that beautiful char, make sure to husk the corn completely and preheat your grill to medium-high. Grill the corn, turning occasionally, for 10-12 minutes or until you see nice grill marks. If you’re short on time, you can also boil the corn for a few minutes before grilling for a quicker cook!
How to Store Leftover Salad?
Store any leftover salad components separately in airtight containers. The steak and grilled corn can be refrigerated for up to 3 days, while the mixed greens should be consumed quickly – ideally within a day to avoid wilting. When ready to enjoy leftovers, simply combine and toss with a fresh drizzle of balsamic dressing!
Can I Make This Salad Vegetarian?
Definitely! You can replace the steak with grilled portobello mushrooms or marinated tofu for a hearty vegetarian option. Just marinate and grill them the same way as the steak to ensure flavorful results. You can also add more grilled vegetables to make it even more filling!
