This Easy Balsamic Steak Salad is a winner! Juicy steak, sweet grilled corn, and crumbly Gorgonzola come together for a tasty meal. The balsamic dressing adds a fresh zing!
I love how colorful this salad is; it makes my plate happy! 🌽 Plus, it’s easy to whip up when I need something quick but special. Perfect for a summer dinner outside.
Key Ingredients & Substitutions
Steak: Flank steak is great for this salad because it’s flavorful and tender when cooked correctly. You can swap it for sirloin or even chicken if you’re looking for something lighter.
Corn: Fresh corn on the cob not only adds sweetness but also a nice crunch. If fresh corn isn’t available, canned or frozen corn works, just make sure to cook it quickly to keep the crunch.
Gorgonzola Cheese: The creamy and tangy flavor of Gorgonzola makes this salad stand out. If you’re not a fan, feta or goat cheese are tasty alternatives that will still bring a nice creaminess.
Mixed Greens: Any mix of salad greens will work, but I love using baby spinach and arugula for their mild flavors. You can even add in some kale or romaine for a heartier base.
How Do I Grill Steak and Corn Perfectly?
Grilling can be intimidating, but with a few tips, you’ll nail it! Start by heating your grill to medium-high. This helps sear the steak and caramelize the corn.
- Season your steak liberally with salt and pepper. Let it sit for about 15 minutes to absorb the flavor.
- For the corn, grill on medium-high, turning occasionally until it’s charred and tender, usually around 8-10 minutes.
- Grill the steak for about 4-5 minutes on each side for medium-rare, but adjust based on thickness.
- Give the steak a 5-minute rest after grilling. This helps keep the juices inside.
These simple steps will make a big difference in ensuring your steak and corn come out juicy and delicious! Enjoy your cooking!
Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Ingredients You’ll Need:
For the Salad:
- 1 pound flank steak or sirloin steak
- Salt and freshly ground black pepper, to taste
- 2 ears fresh corn, husked
- 6 cups mixed salad greens (such as baby spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved (use a mix of red and yellow if available)
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup fresh parsley, chopped
For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon honey or maple syrup
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 20 minutes to prepare and grill the ingredients. After that, you can serve it right away for a fresh and delightful meal!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by seasoning your steak liberally with salt and pepper on both sides. This simple seasoning is all you need for great flavor. Let it sit at room temperature for about 15 minutes to ensure even cooking when grilled.
2. Grill the Corn and Steak:
Preheat your grill or grill pan over medium-high heat. Once hot, place the corn on the grill and turn it occasionally. Grill the corn until it’s nicely charred and tender, which should take about 8-10 minutes. At the same time, grill your seasoned steak for about 4-5 minutes on each side for medium-rare. After grilling, remove both from the grill and let the steak rest for about 5 minutes.
3. Cut the Corn:
While the steak is resting, carefully cut the corn kernels off the cobs and set them aside. This step adds a lovely burst of sweetness to your salad.
4. Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, honey, and a pinch of salt and pepper. As you whisk, slowly drizzle in the olive oil until the dressing is well mixed and smooth. Taste and adjust the seasoning if needed.
5. Assemble the Salad:
In a large bowl or on a serving platter, arrange a bed of mixed greens. Layer on the grilled corn kernels, halved cherry tomatoes, and crumbled Gorgonzola cheese for a burst of flavor and texture.
6. Slice the Steak:
Thinly slice the rested steak against the grain into strips. This helps keep the steak tender and makes for beautiful presentation. Arrange the slices over the salad.
7. Add Dressing and Garnish:
Drizzle the balsamic dressing over the salad and the steak. Give it a lovely shine and extra flavor! For a finishing touch, sprinkle chopped fresh parsley on top.
8. Serve Immediately:
For the best taste, toss the salad lightly if desired, and serve it immediately while everything is fresh and vibrant. Enjoy your colorful and flavorful Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola!
FAQ for Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Can I Use a Different Type of Steak?
Absolutely! While flank steak and sirloin are great options, you can easily substitute with ribeye or even chicken breast if you prefer. Just adjust the cooking time based on the thickness of the meat.
What If I Don’t Have Fresh Corn?
No problem! You can use canned or frozen corn instead. If using frozen, just thaw it and cook it quickly in a pan to get a bit of char if desired. Canned corn can be added directly after draining.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the dressing separate until you’re ready to eat to maintain the salad’s freshness and crunch.
Can I Make This Salad Ahead of Time?
You can prepare the steak and dressing ahead of time and store them separately in the fridge. Assemble the salad with greens, corn, and toppings just before serving for the best texture and flavor.
