This Balsamic Steak Salad is a tasty mix of juicy steak, creamy Gorgonzola cheese, and sweet grilled corn. It’s perfect for a light yet satisfying meal!
I love how the tangy balsamic dressing brings everything together. Plus, who doesn’t enjoy a little cheese on their salad? It makes it feel fancy without all the fuss! 😄
Key Ingredients & Substitutions
Steak: Flank or sirloin works best, but you could use ribeye for more marbling or even grilled chicken for a lighter option. If you’re plant-based, try marinated tofu for a hearty bite!
Corn: Fresh corn on the cob adds sweetness, but canned or frozen corn can be handy in a pinch. Just sauté briefly for flavor.
Gorgonzola: This cheese offers a wonderful creaminess. If you seek a milder flavor, try feta or goat cheese instead. They will still add a nice touch to the salad!
Nuts: Pecans or walnuts add crunch. If you have nut allergies, crunchy seeds like pumpkin or sunflower seeds would work great!
Balsamic Vinegar: It’s a must for that tangy dressing. If you need a substitute, red wine vinegar mixed with a little honey can work well!
How Do I Grill Corn and Get the Perfect Charring?
Grilling corn enhances its natural sweetness and flavor. Here’s how to get it just right:
- Husk the corn and remove all silk. Soak in water for a few minutes if you want them extra juicy.
- Preheat your grill to medium-high heat. This ensures excellent charring.
- Place the corn directly on the grill and turn every few minutes, cooking for about 10-12 minutes until you see nice char marks.
- Remove from the grill and allow to cool slightly before cutting off the kernels.
Remember, the slower you cook the corn, the sweeter and more tender it becomes!
Tips for Slicing the Steak
Slicing the steak properly makes all the difference in texture. Here’s how to do it:
- After resting your steak, look for the grain (the direction of the muscle fibers).
- Slicing against the grain makes the meat more tender and enjoyable to chew.
- Use a sharp knife and cut into thin strips for the best bite-sized pieces.
Don’t skip the resting step; it helps keep the juices locked in for a flavorful experience!
Balsamic Steak Salad with Gorgonzola and Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) flank steak or sirloin steak
- Salt and freshly ground black pepper, to taste
- 2 ears of fresh corn, husked
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup toasted pecans or walnuts (optional)
- 1/4 cup thinly sliced red onion (optional)
For the Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper, to taste
How Much Time Will You Need?
You’ll need about 25-30 minutes total for this recipe. This includes roughly 10 minutes for prep, 15 minutes for grilling the steak and corn, and a few minutes to assemble the salad. A quick and delicious meal awaits!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by seasoning the steak generously with salt and pepper on both sides. This will enhance the flavor as it cooks!
2. Grill the Corn and Steak:
Next, preheat your grill or grill pan over medium-high heat. Once it’s hot, place the husked ears of corn on the grill, turning occasionally. Grill them for about 10-12 minutes until they are nicely charred and cooked through. While the corn is grilling, place your seasoned steak on the grill as well. Cook it for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more done.
3. Rest and Slice the Steak:
Once cooked, remove the steak from the grill and tent it loosely with foil to keep it warm. Let it rest for about 5-10 minutes. This step is important as it allows the juices to redistribute. While the steak rests, carefully cut the kernels off the grilled corn cobs and slice the steak thinly against the grain.
4. Make the Balsamic Dressing:
In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey, and minced garlic. Slowly drizzle in the olive oil while whisking continuously until the dressing is well combined and emulsified. Taste it, and add salt and pepper as needed.
5. Assemble the Salad:
In a large bowl, combine the mixed salad greens and grilled corn kernels. If you’re using them, add the sliced red onion as well. Drizzle some of the balsamic dressing over the salad and toss gently to coat. Now, arrange the sliced steak on top of the salad.
6. Final Touches:
Sprinkle the crumbled Gorgonzola cheese and toasted nuts over the top of the steak and salad. Feel free to drizzle any additional dressing over everything for extra flavor.
7. Serve:
Serve your salad immediately to enjoy the wonderful contrast of warm steak and corn with the fresh, cool greens and tangy dressing. Enjoy your delicious Balsamic Steak Salad with Gorgonzola and Grilled Corn!
FAQ for Balsamic Steak Salad with Gorgonzola and Grilled Corn
Can I Use Different Types of Steak?
Absolutely! While flank and sirloin are great choices, you can also use ribeye for a richer flavor or even chicken if you prefer a lighter option. Just adjust the cooking time accordingly based on the cut you choose!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, for the best experience, consider storing the dressing separately and adding it fresh when you’re ready to enjoy the salad again!
Can I Make This Salad Ahead of Time?
You can prepare the ingredients ahead of time, such as grilling the corn and steak, and storing them in the fridge. Just assemble the salad and add the dressing right before serving to maintain the freshness of the greens!
What Can I Substitute for Gorgonzola Cheese?
If you’re not a fan of Gorgonzola, you can substitute it with feta or goat cheese for a creamier texture. Both options will complement the salad without overpowering the other flavors!
