This salad is a tasty mix of juicy steak, creamy gorgonzola cheese, and sweet grilled corn. The balsamic dressing brings all the flavors together perfectly!
It’s a delightful meal that feels fancy but is super easy to make. I love tossing in extra corn because, let’s be real, who doesn’t love a bit more sweetness? 🌽
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling due to its rich flavor. If you don’t have flank steak, sirloin or skirt steak can be good alternatives. Just keep in mind that cooking times may vary based on the thickness.
Balsamic Vinegar: It gives the steak a nice tang. If you’re out of balsamic, red wine vinegar or apple cider vinegar can work, but the flavor profile will change slightly. A little honey can help replicate the sweetness of balsamic.
Gorgonzola Cheese: This blue cheese adds creaminess and sharpness. If you prefer a milder taste, try feta or goat cheese instead. They won’t have the same strong flavor but will still complement the salad nicely.
Fresh Corn: Grilling fresh corn adds a smoky flavor. If corn is out of season, frozen corn is a good backup. Just make sure to sauté it briefly to mimic that grilled taste.
Mixed Salad Greens: You can use any fresh greens you like—spinach, arugula, or romaine all work well. Choose what you have on hand or what you enjoy most!
How Do I Grill the Perfect Steak for My Salad?
Grilling the steak to perfection can be tricky, but with the right steps, it’s achievable. Flank steak does well with quick grilling, so keep an eye on it!
- Marinate the steak for at least 30 minutes to enhance flavor and tenderness.
- Preheat your grill to medium-high heat. This ensures a good sear.
- Grill the steak for 5-6 minutes on each side for medium-rare. Adjust time for desired doneness—use a meat thermometer if you have one!
- Let the steak rest for 5 minutes after grilling. This helps keep it juicy when you slice it.
- Slice against the grain for maximum tenderness. Look for the direction of the muscle fibers and cut perpendicular to them.
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
- Salt and pepper to taste
For the Salad:
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1 cup corn kernels (fresh grilled corn preferred)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup cooked pasta (optional, for added texture)
How Much Time Will You Need?
This delicious salad will take about 15 minutes of prep time, plus 30 minutes for marinating the steak, and 15 minutes for grilling and assembling. In total, you’re looking at around 1 hour for a flavorful, fresh meal.
Step-by-Step Instructions:
1. Marinate the Steak:
Start by making the marinade in a bowl. Mix together the balsamic vinegar, olive oil, garlic powder, salt, and pepper. Place the flank steak in the marinade and make sure it’s fully covered. Let it marinate in the refrigerator for at least 30 minutes, or if you have time, up to 2 hours for more flavor.
2. Grill the Steak:
While the steak is marinating, preheat your grill or grill pan over medium-high heat. Once ready, take the steak out of the marinade and grill it for about 5-6 minutes on each side, depending on how you like it cooked. For medium-rare, you’re looking for a nice sear. After grilling, let the steak rest for 5 minutes before slicing—this helps keep it juicy!
3. Prepare the Corn:
While the steak is resting, it’s time to grill the corn. Place it on the grill and cook for about 3-4 minutes until it’s nicely charred. If you’re using canned or frozen corn, just follow the instructions on the package to heat it up. Set the corn aside to cool.
4. Assemble the Salad:
In a large serving bowl, combine the mixed salad greens, grilled corn, halved cherry tomatoes, Gorgonzola cheese, red onion, and cooked pasta (if you decided to add it). Gently toss everything together so that the flavors mix without bruising the greens.
5. Slice the Steak:
Now go back to the rested steak. Slice it thinly against the grain so that each bite is tender and flavorful. Arrange the sliced steak beautifully on top of the salad.
6. Garnish and Serve:
To make your salad pop, sprinkle freshly chopped parsley over the top. If you like, drizzle some extra balsamic vinegar or your favorite dressing on top. Serve it immediately and enjoy the fresh combination of flavors!
Can I Use Skirt Steak Instead of Flank Steak?
Absolutely! Skirt steak is a great substitute for flank steak. Just keep in mind that it may cook a little faster, so adjust your grilling time accordingly to avoid overcooking.
How Long Can I Marinate the Steak?
You can marinate the steak for up to 2 hours. If you’re short on time, even 30 minutes will add flavor. Just remember not to exceed 2 hours, as the acidity in the balsamic vinegar can start to break down the meat too much, making it mushy.
Can I Use Frozen Corn for This Salad?
Yes! If you’re using frozen corn, be sure to cook it according to package instructions. For extra flavor, you can briefly grill or sauté it after cooking to add some charred taste to the corn!
How Should I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge, but it’s best to keep the steak and salad separate if possible. The salad will keep for up to 2 days. When ready to enjoy, just slice the steak and toss it back into the salad!
