Introduction to Balsamic Steak Gorgonzola Salad with Grilled Corn
There’s something magical about a salad that feels hearty yet refreshing, and my Balsamic Steak Gorgonzola Salad with Grilled Corn is just that. Picture a busy weeknight when you want to impress your family without spending hours in the kitchen. This salad is your answer! It combines the rich flavors of grilled flank steak and tangy Gorgonzola with the sweetness of grilled corn, all drizzled with a zesty balsamic dressing. It’s a quick solution that brings everyone to the table, making it perfect for those who crave deliciousness without the fuss.
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 your dinner routine. It’s quick to prepare, taking just 35 minutes from start to finish. The combination of savory steak, creamy Gorgonzola, and sweet corn creates a flavor explosion that will have your taste buds dancing. Plus, it’s a one-bowl wonder, making cleanup a breeze. You’ll love how effortlessly it impresses family and friends alike!
Ingredients for Balsamic Steak Gorgonzola Salad with Grilled Corn
Gathering the right ingredients is the first step to creating this delightful salad. Here’s what you’ll need:
Flank steak: This cut is perfect for grilling, offering a rich flavor and tenderness when cooked right.
Salt and black pepper: Essential for seasoning the steak, enhancing its natural flavors.
Olive oil: A must for grilling; it helps prevent sticking and adds a lovely richness.
Mixed salad greens: A blend of greens adds freshness and crunch, making the salad vibrant.
Cherry tomatoes: Their sweetness and juiciness provide a burst of flavor in every bite.
Corn kernels: Whether fresh or frozen, corn adds a sweet, smoky element that complements the steak.
Gorgonzola cheese: This creamy, tangy cheese elevates the salad, giving it a gourmet touch.
Balsamic vinegar: The star of the dressing, it brings a tangy sweetness that ties everything together.
Honey: A touch of sweetness balances the acidity of the balsamic vinegar.
Dijon mustard: Adds a subtle kick to the dressing, enhancing its flavor profile.
Extra virgin olive oil: For the dressing, it adds richness and helps emulsify the ingredients.
For those looking to mix things up, consider adding sliced cucumbers or radishes for extra crunch. If Gorgonzola isn’t your thing, feta cheese makes a fantastic substitute. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Step 1: Prepare the Grill and Steak
Start by preheating your grill to medium-high heat. This ensures a perfect sear on the steak. While the grill heats up, season the flank steak generously with salt and black pepper. Don’t be shy! Then, rub it with a tablespoon of olive oil. This not only adds flavor but also helps prevent sticking. Your steak is now ready to hit the grill and transform into a juicy centerpiece for your salad.
Step 2: Grill the Steak
Place the seasoned flank steak on the grill and cook for about 6-8 minutes on each side. You want that beautiful char! Use a meat thermometer to check for doneness; 135°F is perfect for medium-rare. Once done, remove the steak from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring every bite is tender and flavorful.
Step 3: Grill the Corn
If you’re using fresh corn, toss it on the grill alongside the steak. Grill for about 10-12 minutes, turning occasionally until it’s nicely charred. If you have frozen corn, sauté it in a skillet over medium heat until heated through and slightly browned. Either way, the sweet, smoky flavor of the corn will elevate your salad to new heights!
Step 4: Combine Salad Ingredients
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, grilled corn, and crumbled Gorgonzola cheese. Toss them gently to mix the flavors. The vibrant colors and textures will make your salad visually appealing. Plus, the creamy Gorgonzola adds a rich contrast to the fresh greens and sweet corn. It’s a delightful combination that’s hard to resist!
Step 5: Make the Dressing
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and the remaining olive oil. This dressing is the magic that ties everything together. Whisk until well combined and emulsified. The tangy sweetness of the balsamic, balanced by honey, will make your taste buds sing. Taste it and adjust the seasoning if needed; it should be a perfect blend of flavors!
Step 6: Assemble the Salad
Drizzle the dressing over the salad mixture and toss gently to coat everything evenly. Now, slice the rested steak thinly against the grain and arrange it on top of the salad. This final touch not only adds protein but also makes the dish look stunning. Serve immediately and watch as everyone digs in, savoring each delicious bite of your Balsamic Steak Gorgonzola Salad with Grilled Corn!
Tips for Success
Let the steak come to room temperature before grilling for even cooking.
Use a meat thermometer to ensure perfect doneness; it’s a game-changer!
Don’t skip the resting time for the steak; it keeps it juicy.
Feel free to customize the salad with your favorite veggies.
Make the dressing ahead of time for a quick assembly later.
Equipment Needed
Grill: A gas or charcoal grill works wonders for that smoky flavor.
Meat thermometer: Essential for checking steak doneness.
Mixing bowls: Use a large bowl for the salad and a small one for the dressing.
Whisk: A simple tool for blending the dressing ingredients.
Cutting board and knife: For slicing the steak and prepping veggies.
Variations
For a lighter option, swap the flank steak for grilled chicken or shrimp.
Try adding avocado slices for a creamy texture and healthy fats.
For a vegetarian twist, replace the steak with grilled portobello mushrooms.
Use quinoa or farro as a base for a heartier salad that’s packed with grains.
Experiment with different cheeses like goat cheese or blue cheese for varied flavors.
Serving Suggestions
Pair the salad with a crisp white wine, like Sauvignon Blanc, to enhance the flavors.
Serve with crusty bread or garlic knots for a satisfying meal.
For a colorful presentation, use a large wooden platter to display the salad.
Add a sprinkle of fresh herbs like basil or parsley for a pop of color.
FAQs about Balsamic Steak Gorgonzola Salad with Grilled Corn
Can I make this salad ahead of time? Absolutely! You can grill the steak and corn in advance. Just store them separately in the fridge. Assemble the salad and add the dressing right before serving to keep everything fresh.
What can I substitute for Gorgonzola cheese? If Gorgonzola isn’t your favorite, feta cheese is a fantastic alternative. It offers a similar creaminess with a different flavor profile that still complements the salad beautifully.
Is this salad gluten-free? Yes! The Balsamic Steak Gorgonzola Salad with Grilled Corn is naturally gluten-free, making it a great option for those with dietary restrictions.
Can I use frozen corn instead of fresh? Definitely! Frozen corn works just as well. Just sauté it in a skillet until heated through and slightly browned for that delicious, sweet flavor.
How can I make this salad more filling? To amp up the heartiness, consider adding quinoa or farro as a base. These grains will provide extra fiber and protein, making the salad even more satisfying.
Final Thoughts
Creating this Balsamic Steak Gorgonzola Salad with Grilled Corn is more than just cooking; it’s about bringing people together. The vibrant colors and bold flavors make it a feast for the eyes and the palate. Each bite is a delightful mix of textures, from the tender steak to the creamy cheese and sweet corn. Whether it’s a casual weeknight dinner or a gathering with friends, this salad shines. It’s a dish that invites conversation and laughter, making memories around the table. So fire up that grill and enjoy the joy this recipe brings to your home!
A delicious and hearty salad featuring grilled flank steak, Gorgonzola cheese, and sweet grilled corn, all drizzled with a tangy balsamic dressing.
Ingredients
1 pound flank steak
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 cups mixed salad greens
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or frozen)
4 ounces Gorgonzola cheese, crumbled
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Instructions
Preheat the grill to medium-high heat. Season the flank steak with salt and black pepper, then rub with 1 tablespoon of olive oil.
Grill the steak for about 6-8 minutes on each side, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, grill the corn (if using fresh) for about 10-12 minutes, turning occasionally until charred. If using frozen corn, sauté it in a skillet over medium heat until heated through and slightly browned.
In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and crumbled Gorgonzola cheese.
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining 3 tablespoons of olive oil until well combined.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced steak and serve immediately.
Notes
For added crunch, include some sliced cucumbers or radishes in the salad.
Try substituting the Gorgonzola with feta cheese for a different flavor profile.
