Introduction to Balsamic Steak Gorgonzola Salad with Grilled Corn
Balsamic Steak Gorgonzola Salad with Grilled Corn is nothing short of divine! Tender, juicy steak is paired with creamy gorgonzola, sweet grilled corn, and fresh greens, all drizzled with a rich balsamic glaze. The combination of smoky, savory, and tangy flavors creates an unforgettable dish that’s both hearty and refreshing. Perfect for a light dinner or a special occasion, this salad is a true flavor-packed masterpiece. Ready to indulge in this gourmet creation? Let’s dive in!
Why You’ll Love This Balsamic Steak Gorgonzola Salad with Grilled Corn
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a game-changer for busy days. It’s quick to prepare, taking just 30 minutes from start to finish. The combination of flavors is simply divine—savory steak, creamy cheese, and sweet corn create a symphony in your mouth. Plus, it’s versatile! You can easily customize it to suit your family’s tastes, making it a go-to recipe for any occasion.
Ingredients for Balsamic Steak Gorgonzola Salad with Grilled Corn
Gathering the right ingredients is key to making this Balsamic Steak Gorgonzola Salad with Grilled Corn shine. Here’s what you’ll need:
Flank steak: This cut is perfect for grilling, offering a rich flavor and tenderness when cooked just right.
Balsamic vinegar: The star of the show! It adds a sweet and tangy depth to the marinade.
Olive oil: A splash of this healthy fat helps to tenderize the steak and enhances the vinaigrette.
Garlic powder: For that aromatic kick, garlic powder is a convenient way to infuse flavor without the fuss.
Salt and black pepper: Essential seasonings that elevate the taste of every ingredient.
Mixed salad greens: A colorful mix of arugula, spinach, and romaine adds freshness and crunch.
Cherry tomatoes: These sweet little gems bring a burst of color and juiciness to the salad.
Gorgonzola cheese: Creamy and tangy, this cheese is the perfect complement to the savory steak.
Grilled corn: Sweet and smoky, grilled corn adds a delightful texture and flavor contrast.
Red onion: Thinly sliced, it provides a sharp bite that balances the richness of the cheese.
Walnuts (optional): For a bit of crunch, chopped walnuts can be sprinkled on top, adding healthy fats.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to mix and match ingredients based on what you have on hand or your family’s preferences! This salad is all about making it your own.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Now that you have all your ingredients ready, let’s dive into making this delightful Balsamic Steak Gorgonzola Salad with Grilled Corn. Follow these simple steps, and you’ll have a stunning dish that’s sure to impress!
Step 1: Prepare the Marinade
Start by whisking together the balsamic vinegar, olive oil, garlic powder, salt, and black pepper in a small bowl. This marinade is the magic that infuses flavor into the steak. Make sure it’s well combined, and set aside two tablespoons for later. Trust me, this little step makes a big difference!
Step 2: Marinate the Steak
Next, place your flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes. If you have time, marinating for up to 2 hours will deepen the flavor even more. Just don’t forget to set a timer!
Step 3: Grill the Corn
While the steak is marinating, preheat your grill or grill pan over medium-high heat. Husk the corn and place it on the grill. Grill for about 10-12 minutes, turning occasionally until it’s charred and tender. The smoky flavor from the grill will elevate your salad. Once done, let it cool slightly before cutting the kernels off the cob. This adds a sweet crunch to your salad!
Step 4: Grill the Steak
After the corn is grilled, it’s time for the steak! Remove it from the marinade and place it on the grill. Grill for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain. This resting period is crucial; it keeps the juices locked in!
Step 5: Assemble the Salad
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced red onion, and grilled corn kernels. Drizzle with the reserved balsamic marinade and toss everything together gently. This is where the magic happens! The flavors meld beautifully, creating a vibrant base for your steak.
Step 6: Serve and Enjoy
Finally, divide the salad among plates. Top each serving with the sliced steak and sprinkle crumbled Gorgonzola cheese on top. Serve immediately, and watch your family’s eyes light up! This Balsamic Steak Gorgonzola Salad with Grilled Corn is not just a meal; it’s an experience!
Tips for Success
Let the steak rest after grilling to keep it juicy.
Use fresh, high-quality ingredients for the best flavor.
Don’t skip marinating; it’s key to tender, flavorful steak.
Feel free to customize the salad with your favorite veggies.
For a quick meal, prep the marinade and veggies ahead of time.
Equipment Needed
Grill or Grill Pan: A standard outdoor grill works great, but a stovetop grill pan is a perfect alternative.
Resealable Plastic Bag: For marinating, a shallow dish can also do the trick.
Whisk: Essential for mixing the marinade; a fork can work in a pinch.
Cutting Board: A sturdy board is necessary for slicing the steak and veggies.
Sharp Knife: A good knife ensures clean cuts for the steak and salad ingredients.
Variations
Grilled Chicken: Swap the flank steak for grilled chicken breast for a lighter option.
Tofu: For a vegetarian twist, use marinated and grilled tofu instead of meat.
Different Cheeses: Try feta or goat cheese if Gorgonzola isn’t your favorite.
Seasonal Veggies: Add seasonal vegetables like bell peppers or zucchini for extra color and nutrition.
Spicy Kick: Incorporate sliced jalapeños or a sprinkle of red pepper flakes for heat.
Serving Suggestions
Pair with a Light White Wine: A chilled Sauvignon Blanc complements the flavors beautifully.
Serve with Crusty Bread: A slice of fresh baguette is perfect for soaking up the vinaigrette.
Presentation: Arrange the salad on a large platter for a stunning centerpiece.
Side Dishes: Consider a side of roasted vegetables or a simple fruit salad for balance.
FAQs about Balsamic Steak Gorgonzola Salad with Grilled Corn
Can I make this salad ahead of time?
Absolutely! You can prepare the marinade and chop the vegetables in advance. Just keep the salad components separate until you’re ready to serve. This way, everything stays fresh and crisp!
What can I substitute for Gorgonzola cheese?
If Gorgonzola isn’t your favorite, feel free to swap it out for feta or goat cheese. Both options will add a creamy texture and tangy flavor to your Balsamic Steak Gorgonzola Salad with Grilled Corn.
How do I store leftovers?
Store any leftover salad in an airtight container in the fridge. However, I recommend keeping the steak and dressing separate to maintain freshness. Enjoy it within a day or two for the best taste!
Can I use a different protein?
Definitely! This salad is versatile. You can use grilled chicken, shrimp, or even marinated tofu for a vegetarian option. The flavors will still shine through beautifully!
Is this salad gluten-free?
Yes! The Balsamic Steak Gorgonzola Salad with Grilled Corn is naturally gluten-free, making it a great choice for those with dietary restrictions. Just double-check your ingredients to ensure they meet your needs.
Final Thoughts
Creating this Balsamic Steak Gorgonzola Salad with Grilled Corn is more than just cooking; it’s about bringing joy to your table. The vibrant colors and rich flavors make it a feast for the senses, perfect for family dinners or gatherings with friends. I love how this recipe allows for creativity, letting you adapt it to your family’s tastes. Plus, it’s quick enough to fit into a busy schedule! Every bite is a reminder that delicious meals don’t have to be complicated. So, roll up your sleeves and enjoy the satisfaction of serving something truly special!
A delicious and hearty salad featuring grilled flank steak, Gorgonzola cheese, and fresh vegetables, all drizzled with a balsamic vinaigrette.
Ingredients
Scale
1 pound flank steak
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
4 cups mixed salad greens (such as arugula, spinach, and romaine)
1 cup cherry tomatoes, halved
1/2 cup Gorgonzola cheese, crumbled
1 ear of corn, husked
1/4 cup red onion, thinly sliced
1/4 cup walnuts, chopped (optional)
Instructions
In a small bowl, whisk together balsamic vinegar, olive oil, garlic powder, salt, and black pepper. Reserve 2 tablespoons of the marinade for later.
Place the flank steak in a resealable plastic bag or shallow dish and pour the remaining marinade over it. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat a grill or grill pan over medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender. Remove from the grill and let cool slightly before cutting the kernels off the cob.
Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
In a large bowl, combine the mixed greens, cherry tomatoes, sliced red onion, grilled corn kernels, and walnuts (if using). Drizzle with the reserved balsamic marinade and toss to combine.
Divide the salad among plates, top with sliced steak, and sprinkle with crumbled Gorgonzola cheese. Serve immediately.
Notes
For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the salad.
Substitute the flank steak with grilled chicken or tofu for a different protein option.
