This hearty steak salad is full of flavor with juicy grilled steak, sweet corn, and tangy Gorgonzola cheese. The balsamic dressing ties it all together, making each bite delicious!
Grilling the corn adds a smoky touch that I just love. And the best part? You can whip this up in no time for a quick lunch or dinner that feels fancy without the work!
Key Ingredients & Substitutions
Steak: Flank or skirt steak works best for flavor and tenderness. If you’re looking for something leaner, try chicken or tofu. Thinly sliced grilled chicken adds great flavor too!
Corn: Fresh corn is the star here, but you can use canned or frozen corn if fresh isn’t available. Just drain the canned corn and heat it through, or sauté frozen kernels until warm.
Gorgonzola: This cheese adds a nice tang. If you prefer something milder, consider using feta or goat cheese instead. Both melt well into the salad!
Mixed Salad Greens: Feel free to use any greens you love! Romaine or kale work perfectly. Spinach adds a lovely texture too.
How Do I Get the Steak Juicy and Tender?
Grilling the steak right can make all the difference in this salad. Here are a couple of tips:
- Rest the steak: After grilling, let it rest for about 5-10 minutes. This helps the juices redistribute and prevents them from spilling out when you cut.
- Slice against the grain: Look closely at the steak. Slice it against the grain to keep it tender and easy to chew.
What’s the Best Way to Grill Corn?
Grilling corn brings out its natural sweetness. To do it right:
- Preheat the grill: Ensure it’s hot when you place the corn on it. This creates those beautiful grill marks.
- Turn often: Rotate the corn every few minutes so it cooks evenly and gets that lovely char. It should take about 10-12 minutes.
These tips will help you create a delicious, colorful salad that everyone will love! Enjoy your cooking!
Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or skirt steak
- Salt and freshly ground black pepper, to taste
- 2 ears corn, husked
- 4 cups mixed salad greens (baby spinach, arugula, mixed lettuces)
- 1 cup cherry tomatoes, halved (mixed red and yellow if possible)
- 1/2 cup Gorgonzola cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped (for garnish)
For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional for sweetness)
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 20-25 minutes to prepare. You’ll spend some time grilling the steak and corn, plus a few minutes tossing everything together with the balsamic dressing. It’s quick and perfect for a delicious meal!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by heating your grill or grill pan over medium-high heat. Season the flank steak generously on both sides with salt and pepper to enhance its flavor.
2. Grill the Corn:
Place the husked corn on the grill. Cook it, turning every few minutes, until it’s lightly charred and tender. This should take about 10-12 minutes. Once done, remove the corn from the grill and let it cool slightly before cutting the kernels off the cob and setting them aside.
3. Grill the Steak:
While the corn is grilling, put the steak on the grill. Grill it for about 4-5 minutes on each side for medium-rare, or until it reaches your preferred level of doneness. Once cooked, take it off the grill and let it rest for 5-10 minutes. This helps keep it juicy! After resting, slice the steak thinly against the grain.
4. Make the Balsamic Dressing:
In a small mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (if using), minced garlic, and season with salt and pepper. Mix until you have a smooth dressing.
5. Assemble the Salad:
In a large salad bowl or on a serving platter, combine the mixed salad greens, grilled corn kernels, halved cherry tomatoes, and crumbled Gorgonzola cheese.
6. Add the Dressing:
Drizzle the balsamic dressing over the salad. Toss everything gently to ensure the salad is evenly coated with the dressing.
7. Finish and Serve:
Top the salad with the sliced steak and sprinkle fresh parsley over everything for a pop of color and flavor. Serve immediately while it’s fresh and delicious!
This salad combines the smoky sweetness of grilled corn and the tangy creaminess of Gorgonzola with juicy steak, all tied together with a vibrant balsamic dressing. It’s a delightful, easy-to-make meal that you will love! Enjoy!
FAQ for Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Can I Use Other Cuts of Steak?
Absolutely! While flank and skirt steak are ideal for this salad, you can use sirloin, ribeye, or even grilled chicken as alternatives. Just adjust the cooking time based on the thickness of your cut.
Can I Make This Salad Ahead of Time?
Yes! You can grill the steak and corn in advance, and store them in the refrigerator. Assemble the salad just before serving to keep the greens fresh and crisp. The dressing can also be made ahead and stored in the fridge for up to a week.
How Do I Store Leftover Salad?
If you have leftovers, store them in an airtight container in the fridge. The salad is best enjoyed fresh, but it can be kept for up to 2 days. If possible, store the dressing separately to avoid soggy greens.
What Can I Use Instead of Gorgonzola Cheese?
If Gorgonzola isn’t your favorite, try substituting with feta cheese or goat cheese for a similar creamy texture. Both options pair nicely with the flavors in the salad!
