There is something truly magical about the combination of smoky, juicy steak paired with tangy balsamic vinegar and creamy gorgonzola cheese, and when you add fresh grilled corn and vibrant mixed greens, you get a salad that feels as indulgent as it is refreshing. This Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe is a perfect balance of bold flavors and textures that come together effortlessly for a meal that’s both simple to make and impressive to share with friends and family. Trust me, once you try this salad, it will quickly become a go-to for your dinner rotation, especially when you want something fresh yet satisfying.
Ingredients You’ll Need
Each ingredient in this salad plays a starring role, contributing unique flavors and textures that make the dish pop. From the tender steak marinated in balsamic vinegar to the creamy punch of gorgonzola and the sweet crunch of corn, these simple essentials combine for a truly memorable meal.
- 1 lb flank or sirloin steak: Choose a cut with good marbling for juicy, flavorful slices after grilling.
- 1/4 cup balsamic vinegar: This adds a rich tanginess that tenderizes the steak and lifts the whole salad.
- 4 oz gorgonzola cheese, crumbled: Offers a creamy, sharp contrast that melts beautifully into the greens.
- 1 cup fresh or grilled corn kernels: Adds a sweet, smoky crunch that brightens each bite.
- 4 cups mixed greens (arugula and spinach): The peppery arugula and tender spinach provide a leafy, fresh base.
- 1 cup cherry tomatoes, halved: Little bursts of juicy sweetness balance the savory elements.
- 2 tbsp extra virgin olive oil: For a luscious finish and to tie the flavors together.
- Salt and pepper to taste: Essential seasoning to enhance every ingredient.
How to Make Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Step 1: Marinate the Steak
Start by marinating your chosen flank or sirloin steak in balsamic vinegar sprinkled generously with salt and pepper. This simple marinade not only infuses the meat with a deep, tangy flavor, but it also helps tenderize the steak, making each bite wonderfully juicy. Aim to let it soak in those flavors for at least 30 minutes to get the best results.
Step 2: Grill the Steak
Preheat your grill to medium-high heat, then lay down your marinated steak. Grill for about 5 to 7 minutes on each side depending on your preferred doneness—medium-rare is often perfect for this cut. After grilling, it’s crucial to let the steak rest for a few minutes so the juices redistribute, ensuring every slice is as tender as possible.
Step 3: Grill the Corn
While the steak is cooking, if you’re using fresh corn, grill it until it gets a slight char to bring out its natural sweetness and add a smoky depth. This little addition creates such a wonderful contrast against the creamy gorgonzola and tangy vinaigrette that it’s worth the extra step.
Step 4: Prepare the Salad Base
In a large bowl, toss your mixed greens—arugula for bite and spinach for softness—with halved cherry tomatoes. This combo provides a refreshing, colorful foundation that complements the bold flavors to come.
Step 5: Add Corn and Cheese
Sprinkle the grilled corn kernels right over your greens and tomatoes, then follow with crumbled gorgonzola cheese. The creamy texture and pungent flavor of the cheese bring a mouthwatering contrast to the sweet corn and fresh vegetables.
Step 6: Slice Steak and Assemble
Slice your rested steak thinly against the grain to keep it tender, then arrange the strips on top of the salad. Finish by drizzling extra virgin olive oil and, if desired, a touch more balsamic vinegar over everything. This final touch amplifies the flavors and adds a beautiful sheen to your salad.
How to Serve Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
Garnishes
A sprinkle of toasted pine nuts or walnuts adds delightful crunch and nuttiness that complements the creamy gorgonzola, while fresh herbs like basil or parsley can bring an extra layer of freshness that’s just irresistible.
Side Dishes
This salad is hearty enough to be a main dish but pairs beautifully with rustic bread or a light soup such as roasted tomato or butternut squash to round out your meal with warmth and comfort.
Creative Ways to Present
Try layering the ingredients in a wide shallow bowl to highlight the vibrant colors or serve the steak strips fanned out on top for a restaurant-style presentation that will impress any guest. Individual mason jar salads also work beautifully for meal prep or picnics, keeping everything fresh and visually stunning.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately—keep the steak slices in an airtight container and the salad greens and toppings refrigerated separately to maintain freshness and prevent sogginess. The salad is best enjoyed within 2 days for optimum flavor.
Freezing
While the steak can be frozen before or after cooking, avoid freezing the assembled salad, as the greens and dressing do not freeze well and will turn mushy upon thawing.
Reheating
Reheat steak slices gently in a skillet or microwave just until warmed through, then toss with freshly dressed greens and toppings for a just-made taste and texture.
FAQs
Can I use another type of cheese instead of gorgonzola?
Absolutely! If you’re not a fan of blue cheese, feta or goat cheese can provide a similarly creamy, tangy touch that pairs well with the balsamic and steak.
Is there a vegetarian option for this recipe?
You can swap the steak for grilled portobello mushrooms or marinated tofu to keep the smoky, savory element while making it vegetarian-friendly.
Can I make the salad without grilling?
Yes! You can pan-sear the steak and roast or sauté the corn kernels for that slightly charred flavor without a grill.
How long should the steak rest after grilling?
Letting the steak rest for about 5 to 10 minutes after grilling ensures the juices redistribute, keeping the meat tender and flavorful.
What dressing works best with this salad?
The balsamic vinegar used in the marinade and finishing drizzle acts as a natural dressing, but you can always add a bit more olive oil or a light balsamic vinaigrette to suit your taste.
Final Thoughts
If you’re looking for a salad that’s bursting with flavor, texture, and a touch of elegance, this Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe is a fantastic choice. It’s a wonderful way to enjoy a juicy, tender steak alongside fresh, vibrant ingredients that come together in a harmony that’s sure to win over any crowd. I can’t wait for you to try it and see just how easy it is to create something extraordinary in your own kitchen.
Print
Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Grilled Balsamic Steak Salad with Gorgonzola and Corn combines tender, marinated steak grilled to perfection with fresh mixed greens, juicy cherry tomatoes, charred corn kernels, and tangy gorgonzola cheese. Finished with a drizzle of olive oil and balsamic vinegar, this vibrant salad offers a flavorful balance of smoky, savory, and fresh elements—perfect for a nutritious and satisfying meal in under an hour.
Ingredients
Steak Marinade
- 1 lb flank or sirloin steak
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Salad Components
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 cup fresh or grilled corn kernels
- 4 oz gorgonzola cheese, crumbled
- 2 tbsp extra virgin olive oil
Instructions
- Marinate Steak: Combine balsamic vinegar with salt and pepper and marinate the steak for at least 30 minutes to infuse the meat with tangy flavor.
- Preheat Grill: Heat grill to medium-high. This ensures a good sear for the steak.
- Grill Steak: Place the marinated steak on the grill and cook for 5-7 minutes per side until it reaches desired doneness. Once done, let the steak rest to retain juices before slicing.
- Grill Corn (Optional): During the last few minutes of steak cooking, grill fresh corn until slightly charred to add a smoky crunch to the salad.
- Prepare Salad Base: In a large bowl, toss mixed greens with halved cherry tomatoes, creating a fresh and colorful foundation.
- Add Corn and Cheese: Incorporate grilled corn kernels and sprinkle crumbled gorgonzola cheese evenly over the salad.
- Slice Steak and Assemble: Slice the rested steak against the grain into thin strips. Arrange the slices atop the salad, then drizzle with extra virgin olive oil and additional balsamic vinegar to taste.
Notes
- Resting steak after grilling is essential to keep it juicy and tender.
- Adjust balsamic vinegar quantity in the marinade and dressing based on your taste preference for acidity.
- For a vegetarian version, omit the steak and add grilled portobello mushrooms instead.
- Use fresh corn off the cob for best flavor; canned can be substituted but won’t have the same smoky touch.
- Ensure to slice steak against the grain to maximize tenderness.
