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

Scale

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

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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.