This Balsamic Steak Gorgonzola Salad is a feast for the senses! Juicy steak, tangy Gorgonzola cheese, and sweet grilled corn make it a tasty delight that you’ll love.
I can’t resist the combo of flavors in this salad. Plus, it’s perfect for impressing guests or just treating yourself to something special. Who knew salad could be this fun? 😄
When I make it, I love tossing in some extra veggies for crunch. It’s quick to prepare and makes a great filling lunch or dinner. Give it a try—your taste buds will thank you!
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling due to its flavor. If flank steak isn’t available, you can use skirt steak or even chicken breast for a lighter option. Just adjust cooking times accordingly!
Balsamic Vinegar: It adds a tangy sweetness to the marinade. If you’re out, try red wine vinegar or apple cider vinegar with a sprinkle of sugar to mimic that sweetness.
Gorgonzola Cheese: This cheese brings a bold flavor. If you prefer something milder, feta or goat cheese make excellent alternatives. They’ll change the flavor, but still add creaminess!
Mixed Greens: A mix like spinach, arugula, and romaine adds texture and nutrients. Feel free to swap in kale or cabbage if you like a crunchier salad.
Corn: Grilled corn brings a sweet, smoky element. If fresh corn is out of season, thawed frozen corn can work too. Just sauté it for a few minutes!
How Do I Grill Flank Steak Perfectly?
Grilling flank steak can be tricky, but with the right techniques, you’ll get it just right. First, remember to marinate the steak for at least 30 minutes. This helps flavor and tenderness.
- Preheat your grill to medium-high. This is key for a good sear!
- Remove excess marinade before placing the steak on the grill to avoid flare-ups.
- Cook for 6-7 minutes on each side for medium-rare. If you prefer it more done, add a couple more minutes.
- Let it rest after grilling! This step is crucial; it allows the juices to redistribute.
- Slice against the grain for tenderness. That way, you won’t end up with chewy pieces.
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Steak and Marinade:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
For the Salad:
- 2 ears of corn
- 5 cups mixed greens (e.g., spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup cooked pasta (optional, for added texture)
How Much Time Will You Need?
This delicious salad will take about 20 minutes of prep time and approximately 30 minutes for marinating and grilling. Altogether, you can have a hearty meal ready in about an hour. Perfect for a weeknight dinner or a weekend gathering!
Step-by-Step Instructions:
1. Prepare the Marinade and Steak:
Start by making the marinade. In a bowl, whisk together the balsamic vinegar, olive oil, garlic powder, onion powder, salt, and pepper. Take the flank steak and coat it in the marinade, making sure it’s well covered. Let it sit for at least 30 minutes to 1 hour to soak up all those tasty flavors.
2. Grill the Corn:
While your steak is marinating, preheat your grill to medium-high heat. Husk the corn and brush it lightly with olive oil. Then, sprinkle a bit of salt on the corn. Grill the corn for about 10-15 minutes, turning occasionally until it’s evenly charred. Once done, remove it from the grill and allow it to cool slightly before cutting the kernels off the cob.
3. Grill the Steak:
After grilling the corn, it’s time for the steak! Place the marinated flank steak on the grill. Cook for about 6-7 minutes per side for medium-rare, or until it reaches your desired level of doneness. When finished, take it off the grill and let it rest for about 5-10 minutes. This helps keep it juicy!
4. Assemble the Salad:
In a large salad bowl, mix together the fresh mixed greens, halved cherry tomatoes, crumbled Gorgonzola cheese, thinly sliced red onion, chopped parsley, and the grilled corn kernels. Toss them gently to combine all the delicious ingredients.
5. Add the Steak and Serve:
Now, slice the rested steak thinly against the grain and place it on top of your salad mixture. If you have any remaining balsamic marinade, drizzle it over the salad or add a simple vinaigrette for extra flavor. Serve immediately and enjoy your fresh and hearty balsamic steak gorgonzola salad!
Can I Use a Different Cut of Steak?
Absolutely! While flank steak is great for this salad, you can substitute it with other cuts like sirloin or ribeye. Just adjust the grilling time according to the thickness of the steak, aiming for an internal temperature of 130-140°F for medium-rare.
Can I Substitute the Gorgonzola Cheese?
Yes, if you’re not a fan of Gorgonzola, you can swap it for feta, goat cheese, or even a sharp cheddar. Each option will give your salad a slightly different flavor, so choose according to your taste preference!
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the steak and greens separate if possible to maintain freshness. Reheat the steak gently in a skillet or microwave, and add fresh greens just before serving.
Can I Make the Salad Ahead of Time?
Yes, you can prepare the salad components ahead! Grill the steak and corn, then store them separately in the fridge. Assemble the salad with fresh ingredients and add warm steak just before serving for the best taste and texture.
