The combination of balsamic steak and creamy gorgonzola is a match made in heaven, but when you add the smoky sweetness of grilled corn, it takes the salad to a whole new level. As the steak sizzles on the grill, the caramelized edges bring a deep, savory richness that pairs perfectly with the sharp, tangy gorgonzola crumbled over the top. The corn, charred just enough to enhance its natural sweetness, provides a delightful crunch that contrasts beautifully with the tender steak and creamy cheese. Every bite of this salad is a symphony of textures and flavors, where the smoky, sweet, and savory notes dance together. It’s the kind of dish that makes you want to savor each bite, and maybe even share the recipe with friends—though you might keep a little secret about how simple it actually is to put together.
Key Ingredients in Balsamic Steak Gorgonzola Salad with Grilled Corn
Each ingredient plays an important role in creating the perfect balance of flavors in this salad. From the rich, tender steak to the smoky sweetness of the grilled corn, these ingredients come together to make every bite a little bit of magic.
* Flank steak
The star of the show, this cut of beef is known for its rich, beefy flavor and tender texture when grilled. It’s perfect for soaking up the balsamic marinade and gets wonderfully charred on the grill.
* Balsamic vinegar
This tangy, slightly sweet vinegar brings a burst of acidity that helps balance the richness of the steak and the creaminess of the gorgonzola. It also adds a touch of depth to the marinade.
* Olive oil
Used to help the marinade cling to the steak and add a bit of richness, olive oil rounds out the balsamic vinegar with its smooth, fruity flavor.
* Dijon mustard
A hint of sharpness and depth, Dijon mustard helps to emulsify the marinade and provides a subtle kick that enhances the other flavors without overwhelming them.
* Garlic powder
This pantry staple adds a mild, savory note to the marinade, complementing the beef and gorgonzola perfectly.
* Black pepper
Freshly ground black pepper adds just the right amount of heat and spice to the marinade, lifting the flavors and providing a little zing to each bite.
* Salt
Essential for bringing out the natural flavors of the ingredients, salt enhances the savory elements of the steak and balances the sweetness of the corn and balsamic vinegar.
* Corn
Grilled to perfection, the corn adds a smokey sweetness and a satisfying crunch, providing texture and a bright pop of flavor that complements the richness of the steak and cheese.
* Mixed salad greens
A light, fresh base for the salad, the greens offer a refreshing contrast to the hearty steak and creamy gorgonzola, while also adding a bit of earthiness.
* Gorgonzola cheese
This creamy, tangy cheese crumbles beautifully over the salad, lending a bold, salty flavor that cuts through the richness of the steak and adds a luxurious creaminess.
* Red onion
Thinly sliced, red onion adds a sharp, slightly sweet crunch that brightens up the salad and contrasts nicely with the richness of the steak and cheese.
* Cherry tomatoes
Sweet and juicy, halved cherry tomatoes add a pop of color and a refreshing burst of flavor that complements the smokiness of the corn and the tang of the balsamic vinegar.
* Fresh parsley
Chopped fresh parsley adds a burst of color and a mild, herby freshness, brightening up the salad and giving it a vibrant, aromatic finish.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
1. Preheat your grill to medium-high heat. This will give the steak and corn the perfect sear while ensuring they cook evenly.
2. Season the flank steak with a pinch of salt and freshly ground black pepper on both sides. This simple seasoning allows the natural flavors of the steak to shine.
3. Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. For a nice medium-rare, aim for an internal temperature of about 130°F (54°C).
4. While the steak is grilling, place the husked corn on the grill. Turn the corn occasionally, ensuring it cooks evenly and gets a nice char. Grill for about 10-12 minutes until it is lightly charred and tender.
5. Once the steak is cooked, remove it from the grill and let it rest for about 5 minutes before slicing it thinly against the grain. Resting allows the juices to redistribute, keeping the steak juicy and tender.
6. While the steak is resting, remove the corn from the grill and set it aside to cool slightly. This makes it easier to cut the kernels off the cob.
7. After the corn has cooled a bit, use a sharp knife to cut the kernels off the cob into a large bowl. The kernels should easily slide off with a few clean cuts.
8. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper until well combined. This dressing will add a tangy, creamy finish to the salad.
9. Place the mixed salad greens into a large serving bowl. This is the base for the salad, so feel free to use your favorite greens—arugula, spinach, or a spring mix works wonderfully.
10. Add the crumbled Gorgonzola cheese, sliced red onion, halved cherry tomatoes, and chopped parsley to the salad greens. These ingredients bring freshness, crunch, and vibrant color to the dish.
11. Drizzle the balsamic dressing over the salad and toss gently to coat the ingredients evenly. Be careful not to over-mix, as you want to preserve the delicate textures.
12. Add the grilled corn and sliced steak on top of the salad. The warm steak and sweet corn will elevate the salad, making each bite a flavor-packed experience.
13. Toss the salad again lightly to distribute the steak and corn evenly throughout the greens. You want every bite to have a perfect balance of all the delicious ingredients.
14. Serve immediately and enjoy! The combination of smoky, sweet, and savory flavors is the perfect way to impress your friends or indulge in a comforting meal.
Serving Suggestions for Balsamic Steak Gorgonzola Salad with Grilled Corn
– *Serve with a side of crispy roasted potatoes or garlic bread to complement the smoky, savory flavors of the salad. The crunch from the potatoes or the warm bread will balance out the richness of the gorgonzola and steak beautifully.*
– *Pair with a light, chilled white wine like a Sauvignon Blanc or Pinot Grigio. The acidity and citrusy notes of the wine will enhance the balsamic dressing and bring out the sweetness of the grilled corn.*
– *For an added twist, top the salad with a sprinkle of toasted nuts, like walnuts or pecans. The nuttiness will add a delightful crunch and elevate the texture while complementing the other flavors in the salad.*
How to Store Balsamic Steak Gorgonzola Salad with Grilled Corn
Storing leftovers of this delicious salad can be a bit tricky, as you want to maintain the freshness of the greens and the vibrant flavors. Here are some tips to keep it tasting just as good the next day:
– Store separately: To preserve the integrity of the salad, store the grilled steak, corn, and dressing separately from the greens and gorgonzola. This prevents the greens from wilting and ensures the flavors don’t get soggy. You can store the steak and corn in an airtight container, while the dressing goes in a small jar or bottle.
– Refrigerate the steak and corn: If you have leftover steak and corn, wrap them tightly in foil or plastic wrap and store them in the fridge for up to 2 days. When you’re ready to eat, just reheat them gently in a skillet or microwave. The corn might lose a little crunch, but it will still have that lovely smoky flavor.
– Keep the salad fresh: The greens are best eaten fresh, so it’s a good idea to only toss the salad with dressing right before serving. If you have leftover salad that’s already been tossed, you can store it in an airtight container for 1 day in the fridge, but be mindful that the greens will begin to lose their crispness.
By following these simple storage tips, you can enjoy the flavors of this salad for a couple more meals, even if it’s not quite as fresh as when you first made it!
Conclusion
There you have it! This Balsamic Steak Gorgonzola Salad with Grilled Corn is a flavor-packed dish that’s bound to impress anyone lucky enough to sit at your table. From the tender, charred steak to the smoky-sweet corn and the creamy gorgonzola, it’s an experience that combines all the best flavors of summer in one bite.
You can print this recipe below and save it for later, whether you’re making it for a cozy weeknight meal or serving it up at your next get-together. I’d love to hear what you think if you give it a try—whether you made any tweaks or just loved how it turned out. Got any questions or need a little help along the way? Don’t hesitate to reach out. I’m always happy to chat food, flavors, and fun kitchen adventures!
Balsamic Steak Gorgonzola Salad with Grilled Corn
Description
A vibrant salad featuring perfectly seared balsamic steak, crumbled gorgonzola, and smoky grilled corn. Each bite bursts with savory, tangy, and slightly sweet notes, balanced by the freshness of greens for a satisfying, flavorful experience.
Ingredients
Instructions
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Preheat your grill to medium-high heat.
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Season the flank steak with a pinch of salt and black pepper on both sides.
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Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.
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While the steak is grilling, place the husked corn on the grill.
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Rotate the corn occasionally, cooking it for about 10-12 minutes until it is lightly charred and tender.
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Once the steak is cooked, remove it from the grill and let it rest for about 5 minutes before slicing it thinly against the grain.
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While the steak is resting, remove the corn from the grill and set it aside to cool slightly.
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After the corn has cooled, use a sharp knife to cut the kernels off the cob into a large bowl.
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In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper until well combined.
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Place the mixed salad greens into a large serving bowl.
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Add the crumbled Gorgonzola cheese, sliced red onion, halved cherry tomatoes, and chopped parsley to the salad greens.
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Drizzle the balsamic dressing over the salad and toss gently to coat the ingredients evenly.
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Add the grilled corn and sliced steak on top of the salad.
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Toss the salad again lightly to distribute the steak and corn evenly.
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Serve immediately and enjoy!
Note
- Let the steak rest after grilling to retain its juices and keep it tender.
- For extra flavor, try marinating the steak in the balsamic vinegar mixture for 30 minutes before grilling.
- If you prefer a milder cheese, swap Gorgonzola for goat cheese or blue cheese.
- Use fresh, sweet corn for the best texture and flavor.
- For added crunch, top with toasted nuts like walnuts or pecans.
