This fresh salad features juicy steak, tangy gorgonzola cheese, and sweet grilled corn. Topped with a delightful balsamic dressing, it’s a great dish for nice weather!
I love how the flavors mingle in this salad. It’s a perfect way to use leftover steak, making it tasty and easy! Pair it with crispy bread, and you’re all set for a great meal.
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling, tender and flavorful. If you can’t find flank steak, try sirloin or skirt steak. Both offer good texture for grilling.
Balsamic Vinegar: Adds a tangy zest. You can replace it with red wine vinegar or apple cider vinegar, but the flavor will differ slightly. A mix of soy sauce and a bit of sugar can work in a pinch too!
Mixed Salad Greens: I love using fresh spinach, arugula, and romaine for a crunch and varied taste. If you have any other greens like kale or baby greens, feel free to switch them out!
Gorgonzola Cheese: While Gorgonzola is rich and creamy, you can use feta or blue cheese if you’re not a fan. For a dairy-free option, try vegan feta cheese that is increasing in availability.
Corn Kernels: Grilled corn brings a sweet smokiness! Frozen corn works too; just thaw and heat. If corn is unavailable, diced bell peppers could be a sweet substitute.
How Can I Ensure My Flank Steak is Tender and Flavorful?
Marinating the steak is key to enhancing its flavor and tenderness. Be sure to let it soak in the balsamic mix for at least 30 minutes. If time allows, overnight marinating will really let those flavors sink in.
- After grilling, let the steak rest for 5-10 minutes. This keeps it juicy!
- Slice thinly against the grain to keep it tender in every bite.
- Keep your grill at medium-high heat; too low, and it won’t sear properly, too high can burn the outside.
How Do I Grill Corn for Maximum Flavor?
Grilling corn adds a smoky flavor that’s hard to beat! Here’s how to achieve that perfect char:
- Preheat your grill and soak the corn in water for 10-15 minutes if using husked ears. This helps steam and prevents burning.
- Grill corn for about 10 minutes, turning occasionally until it’s charred. This gets those delicious grill marks!
- Let the corn cool before cutting off the kernels, making it easier and less messy.
Enjoy preparing your Balsamic Steak Gorgonzola Salad with these tips for success!
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn?
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 8 cups mixed salad greens (e.g., spinach, arugula, romaine)
- 1 cup corn kernels (grilled or boiled)
- 1 cup cherry tomatoes, halved (mixed colors if desired)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Optional: cooked pasta (such as fusilli or rotini) for added texture
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients, plus at least 30 minutes for marinating the steak and about 20 minutes for grilling and assembling. In total, you should expect to spend around 1 hour, making it perfect for a weeknight dinner or a weekend gathering!
Step-by-Step Instructions:
1. Marinate the Steak:
In a medium bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Place the flank steak in the bowl, making sure it’s fully coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes. If you have time, letting it marinate overnight will give it even more flavor!
2. Grill the Steak:
Once the steak is marinated, preheat a grill or grill pan to medium-high heat. Place the flank steak on the grill and cook for about 6-7 minutes on each side for medium-rare. Cook longer if you like it more done. After grilling, take the steak off the heat and let it rest for 5-10 minutes. Then, slice it thinly against the grain.
3. Grill the Corn:
If you’re using fresh corn, grill it on the same grill while your steak is cooking. Grill the corn for about 10 minutes, turning it occasionally until it’s nicely charred. Once it’s cool enough to handle, cut off the kernels from the cob.
4. Prepare the Salad:
In a large serving bowl, toss together the salad greens, grilled corn, halved cherry tomatoes, sliced red onion, and chopped parsley. This colorful mix is both healthy and bright!
5. Assemble the Salad:
Now, add your sliced steak on top of the salad mixture. Sprinkle the crumbled Gorgonzola cheese over everything. If you’re using cooked pasta, feel free to toss it in for extra texture!
6. Serve:
Finally, drizzle any remaining balsamic marinade over the salad. Taste and sprinkle with more salt and pepper as needed. Serve immediately and enjoy your delicious, hearty Balsamic Steak Gorgonzola Salad with Grilled Corn!
Can I Use Other Cuts of Steak for This Recipe?
Absolutely! While flank steak is a great choice for its flavor and tenderness, you can substitute with skirt steak, sirloin, or even ribeye. Just adjust the cooking time based on the thickness of the steak, aiming for medium-rare to medium doneness for the best results.
How Can I Make This Salad Vegetarian?
To turn this salad into a vegetarian option, simply replace the steak with grilled portobello mushrooms or slices of marinated tofu. You can also add some chickpeas or edamame for extra protein!
What Should I Do with Leftover Steak?
Leftover steak can be stored in an airtight container in the fridge for up to 3 days. You can enjoy it cold in salads, use it in wraps, or reheat it gently in a skillet or microwave. Just be careful not to overheat, as it can become tough.
Can I Prepare This Salad in Advance?
Yes! You can prep the ingredients ahead of time—chop the veggies and grill the steak and corn. Keep them in separate containers in the fridge. Assemble the salad just before serving to keep the greens fresh and crunchy. Drizzle the balsamic marinade right before you dig in!
