This easy balsamic steak salad is a feast for the eyes and the tummy! Juicy steak pairs perfectly with tangy Gorgonzola cheese and sweet grilled corn, bringing together amazing flavors.
Who knew salads could taste this good? I love how a little balsamic makes everything shine! Perfect for a quick dinner or impressing friends at a barbecue. Yum! 😋
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are ideal for grilling due to their texture and flavor. If you’re looking for a leaner option, try sirloin or turkey breast, which also works well.
Corn: Fresh corn is best for grilling! If it’s out of season, feel free to use frozen corn. Just microwave it before adding it to the salad for a similar taste.
Mixed Salad Greens: I like a mix of spinach, arugula, and romaine for a variety of textures. However, you can swap in your favorite greens like kale or lettuce. Just ensure they’re fresh.
Gorgonzola Cheese: This cheese adds a salty tang. If you’re not a fan, feta or goat cheese are great alternatives, bringing a different but delightful flavor.
How Can I Get My Steak Perfectly Grilled?
Grilling steak can be tricky, but with a few tips, you can nail it every time. First, let the steak come to room temperature before cooking for even cooking. Season liberally with salt and pepper for the best flavor.
- Heat your grill to medium-high, which is crucial for that lovely sear.
- Cook the steak for 4-6 minutes on each side for medium-rare. Use a meat thermometer—130°F is your magic number!
- Let the steak rest for 5-10 minutes before slicing. This keeps the juices in, making it tender.
Slice against the grain for the most tender bites. Enjoy your perfectly grilled steak on this delicious salad!
Easy Balsamic Steak Salad with Gorgonzola and Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or skirt steak
- Salt and pepper, to taste
- 2 ears of corn, husks removed
- 6 cups mixed salad greens (e.g., spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved (mix of yellow and red if possible)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Optional: fresh herbs like basil or chives for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 20-25 minutes for cooking. In total, you’ll spend around 40-45 minutes to create this delicious salad. The best part? It’s quick to whip up and absolutely fabulous for lunch or dinner!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill or grill pan over medium-high heat. This ensures we get a beautiful sear on our steak and corn.
2. Prepare the Steak:
Generously season the flank or skirt steak with salt and pepper on both sides. This simple seasoning enhances the natural flavors of the meat.
3. Grill the Corn:
Brush the ears of corn with 1 tablespoon of olive oil and season lightly with salt. Place them on the preheated grill and cook, turning occasionally, until they are charred and tender—about 10-12 minutes. Once done, remove the corn from the grill and let it cool slightly.
4. Grill the Steak:
Next, place the seasoned steak on the grill. Cook for about 4-6 minutes on each side for medium-rare, or adjust the time to achieve your desired doneness. Once cooked, remove the steak from the grill and allow it to rest for 5-10 minutes.
5. Prepare the Corn and Dressing:
While the steak is resting, slice the grilled corn kernels off the cob and set aside. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper until well combined.
6. Assemble the Salad:
In a large salad bowl or on a serving platter, toss the mixed greens with half of the dressing. Layer the sliced salad greens, grilled corn kernels, and halved cherry tomatoes together nicely.
7. Add the Steak and Finish Up:
Thinly slice the rested steak against the grain and place it over the salad. Sprinkle crumbled Gorgonzola cheese and chopped parsley on top. Drizzle the remaining dressing over everything and garnish with fresh herbs if desired.
8. Serve and Enjoy!
Your vibrant balsamic steak salad is ready to serve! Enjoy the smoky sweetness of grilled corn paired with the rich flavors of Gorgonzola and tender steak. Yum!
This dish is sure to impress anyone you serve it to—simple, delicious, and oh-so-satisfying! Enjoy every bite!
FAQ about Easy Balsamic Steak Salad with Gorgonzola and Grilled Corn
Can I Use Different Cuts of Steak?
Absolutely! While flank and skirt steak are great choices for grilling, you can also use sirloin, ribeye, or even chicken breast for a lighter option. Just adjust the cooking time accordingly depending on the thickness of the meat.
What If I Don’t Have Fresh Corn?
No problem at all! You can use frozen corn instead; just microwave it or sauté it for a few minutes to warm it up. Canned corn can also work; just rinse and drain before adding it to the salad!
Can I Make the Salad Dressing Ahead of Time?
Yes! You can prepare the dressing a day in advance. Store it in an airtight container in the fridge, and give it a good shake or whisk before using. It keeps well and the flavors will meld beautifully!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the greens fresh, it’s best to store the salad components separately and assemble them just antes serving again!
