This Balsamic Steak Gorgonzola Salad is a tasty mix of juicy steak, rich gorgonzola cheese, and sweet grilled corn. It’s fresh, filling, and perfect for any meal!
Honestly, every bite is a flavor party! I love how the creamy cheese pairs with the smoky corn. Serve it with your favorite dressing, and you’re all set for a delightful dinner! 🥗
Key Ingredients & Substitutions
Flank Steak: Flank steak is great for absorbing marinades and has a delicious flavor when grilled. If you don’t have flank steak, skirt steak or sirloin is a good alternative. Don’t forget to slice against the grain for tender bites!
Balsamic Vinegar: This ingredient gives a tangy sweetness to the steak. If you’re out of balsamic, red wine vinegar or apple cider vinegar can work, but you might want to add a hint of honey to mimic the sweetness of balsamic.
Mixed Greens: I love using a mix of greens for variety, but you can use any leafy greens like kale, romaine, or even baby spinach if you prefer. It’s all about what you enjoy!
Gorgonzola Cheese: Gorgonzola adds a lovely sharpness. If you don’t like strong blue cheeses, feta or goat cheese can be a nice, milder substitute.
Fresh Corn: Grilling corn enhances its sweetness. If corn isn’t in season, frozen corn can be used; just thaw and warm it before adding to the salad.
How Can I Grill the Perfect Flank Steak?
Grilling flank steak gives it a fantastic char and flavor, but it requires some attention. Here are the steps to get it just right:
- After marinating, let the steak come to room temperature for about 30 minutes before grilling.
- Preheat your grill to medium-high. This ensures a good sear without overcooking.
- Place the steak on the grill, cooking for about 5-7 minutes per side for medium-rare. Use a meat thermometer if you want to be precise; aim for around 135°F.
- Let it rest after grilling for at least 5-10 minutes. This keeps the juices inside!
Delicious Balsamic Steak Gorgonzola Salad with Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- 4 cups mixed greens (e.g., arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 cup Gorgonzola cheese, crumbled
- 1 cup cooked pasta (e.g., rotini or penne)
- 1 ear of corn, grilled and kernels removed
- 1/4 cup fresh parsley, chopped
For the Marinade:
- 1 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 1 hour to marinate the steak. You’ll spend an additional 20 minutes grilling the steak and corn, with a total time of around 1 hour and 35 minutes. It’s simple and packed with flavors!
Step-by-Step Instructions:
1. Marinate the Steak:
In a medium bowl, combine the balsamic vinegar, olive oil, salt, and pepper. This will be your delicious marinade! Place the flank steak in a ziplock bag or a shallow dish and pour the marinade over it, making sure it’s well coated. Seal the bag or cover the dish, then pop it in the refrigerator. Let it marinate for at least 1 hour, but if you can, let it sit overnight for the best flavor.
2. Grill the Steak:
Preheat your grill to medium-high heat. Once hot, take the steak out of the marinade (discard the marinade) and let any excess drip off. Grill the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. After grilling, remove the steak from the grill and let it rest for 5-10 minutes. This helps make it tender.
3. Prepare the Corn:
While your steak is grilling, you can grill the corn at the same time. Place the ear of corn on the grill and cook for about 10 minutes, turning it occasionally until it’s nicely charred. Once done, let it cool for a moment, then carefully cut the kernels off the cob.
4. Assemble the Salad:
In a large mixing bowl, combine the mixed greens, roasted corn kernels, halved cherry tomatoes, cooked pasta, and crumbled Gorgonzola cheese. Gently toss everything together until well mixed.
5. Slice the Steak:
After your steak has rested, thinly slice it against the grain. This makes it easier to chew and more tender, too! Arrange the sliced steak on top of your salad.
6. Garnish and Serve:
Add a sprinkle of fresh parsley over the entire salad for a touch of color and brightness. If you have any remaining marinade, feel free to drizzle a little over the top for extra flavor. Serve immediately and enjoy your fresh, flavorful salad!
Can I Use a Different Type of Steak?
Absolutely! While flank steak is great for this recipe, you can substitute it with sirloin, ribeye, or even chicken breasts if you prefer. Just keep in mind that cooking times may vary based on the type of meat and its thickness, so adjust accordingly!
How Do I Store Leftover Salad?
Store leftover salad components separately to maintain freshness. Keep the salad mix in an airtight container in the fridge for up to 2 days, and store the sliced steak in another container. When you’re ready to enjoy it again, simply reassemble and drizzle with fresh dressing!
Can I Make This Salad Without Grilled Corn?
Yes, you can! If you don’t have grilled corn, feel free to use canned or frozen corn. Just make sure to heat it through if using frozen. You can also add a different vegetable like roasted bell peppers or zucchini for flavor and texture.
What Dressing Pairs Well with This Salad?
A simple balsamic vinaigrette would complement the flavors perfectly. To make it, mix 3 parts olive oil with 1 part balsamic vinegar and a pinch of salt and pepper. You can also add a touch of honey or Dijon mustard for extra flavor!
