Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

If you are craving a salad that feels like a full-on celebration for your taste buds, the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is exactly what you need. This vibrant dish perfectly balances the smoky char of grilled corn and tender steak with the bold, tangy punch of balsamic dressing, all topped with the creamy, slightly pungent richness of Gorgonzola cheese. It’s a symphony of flavors and textures—fresh, hearty, and just downright irresistible. Whether you’re looking for a satisfying weeknight dinner or an impressive dish to wow guests, this recipe will quickly become one of your favorites.

Ingredients You’ll Need

Getting your hands on the right ingredients is the first step toward making this salad a standout. Each component plays a vital role: the flank steak brings rich, meaty flavor; the grilled corn adds a smoky sweetness; and the Gorgonzola cheese delivers a creamy, tangy contrast. Fresh veggies balance everything with crunch and color, while the homemade balsamic dressing ties it all together beautifully.

• 1 pound flank steak: Choose a fresh cut for the best texture and flavor; flank steak grills quickly and is perfect for slicing thin.
• 1/4 cup balsamic vinegar: Provides a tangy depth that’s essential for the dressing’s bright acidity.
• 2 tablespoons olive oil: Adds richness and helps emulsify the dressing smoothly.
• 1 teaspoon Dijon mustard: Gives a little sharpness and helps bind the vinaigrette.
• 1/2 teaspoon garlic powder: A subtle punch of garlic without overpowering the salad.
• 1/4 teaspoon black pepper: Freshly ground offers just the right kick.
• 1/4 teaspoon salt: Enhances every flavor in the salad and dressing.
• 2 ears corn, husked: Grilled to smoky perfection, adding sweetness and texture.
• 4 cups mixed salad greens: A fresh, crisp base with a variety of textures and flavors.
• 1/2 cup crumbled Gorgonzola cheese: The creamy, tangy star that makes this salad truly special.
• 1/4 cup red onion, thinly sliced: Adds a mild sharpness and crunch.
• 1/4 cup cherry tomatoes, halved: Bursts of freshness and vibrant color.
• 1 tablespoon fresh parsley, chopped: Brings a bright herbal note to finish the dish.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

Step 1: Get Your Grill Ready

Start by preheating your grill to medium-high heat. This temperature is perfect for searing the steak and getting nice char marks on the corn without overcooking either.

Step 2: Season the Steak

Give your flank steak a simple seasoning of salt and black pepper on both sides. This straightforward approach allows the natural flavor of the meat to shine as it grills.

Step 3: Grill the Steak

Place the steak on the hot grill and cook for 4 to 5 minutes on each side, depending on your preferred doneness. This quick grilling locks in the juices and creates a delicious crust.

Step 4: Grill the Corn

While the steak cooks, add the husked ears of corn to the grill. Turn them occasionally over about 10 to 12 minutes, so each side develops light char marks and softens beautifully. This adds smoky sweetness that is pure magic in the salad.

Step 5: Rest and Slice the Steak

Once cooked, transfer the steak to a cutting board and let it rest for at least 5 minutes. Resting keeps the meat juicy when you slice it thinly against the grain, creating tender pieces that are perfect for salad topping.

Step 6: Cut the Corn Kernels

After the corn has cooled slightly, use a sharp knife to carefully cut the kernels off the cob into a large bowl. These kernels will bring a juicy pop and gorgeous color to the finished salad.

Step 7: Whisk the Balsamic Dressing

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper until the dressing is smooth and well combined. This vinaigrette gives the salad its signature tang and richness.

Step 8: Assemble the Salad Greens and Veggies

Place the mixed salad greens in a large bowl, then add crumbled Gorgonzola cheese, thinly sliced red onions, halved cherry tomatoes, and fresh parsley. Each ingredient adds a unique texture and burst of flavor.

Step 9: Dress and Toss the Salad

Drizzle the balsamic dressing over the salad, then toss gently to coat everything evenly. This ensures every bite is packed with a balanced, zesty flavor.

Step 10: Add Steak and Corn, Then Toss Again

Top your dressed salad with the grilled corn kernels and thin slices of steak. Lightly toss everything together once more so the steak and corn are beautifully distributed throughout the salad.

Step 11: Serve

Serve the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe immediately. This salad is best enjoyed fresh when flavors and textures are at their peak.

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

Garnishes

A sprinkle of freshly cracked black pepper and a few extra chopped parsley leaves make a simple but elegant garnish that elevates the appearance and flavor of this salad. If you love a little extra tang, a quick drizzle of more balsamic glaze over the top is a delightful finishing touch.

Side Dishes

This salad stands strong on its own but pairs wonderfully with crusty bread for soaking up any leftover dressing. For a heartier meal, consider serving alongside garlic mashed potatoes or a light, chilled white wine to complement the steak’s richness.

Creative Ways to Present

For a restaurant-worthy presentation, try building the salad on individual plates rather than a big bowl. Layer the greens first, then scatter the corn and tomatoes, followed by the steak slices, and finish with cheese and onions. This method allows everyone to admire the vibrant colors before digging in!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately when possible to preserve freshness. Keep the steak and corn kernels in airtight containers in the fridge, and the salad greens and dressing in separate containers. This helps prevent sogginess and keeps flavors bright.

Freezing

Because this salad relies heavily on fresh greens and cheese, freezing is not recommended. The steak and corn can be frozen individually if you prefer, but for best results, fresh preparation is the way to go.

Reheating

To enjoy leftovers, gently reheat steak slices and corn kernels in a skillet or microwave just until warmed through, then add them to freshly dressed greens for an almost-new experience.

FAQs

Can I use a different cut of steak?

Absolutely! While flank steak is ideal for grilling and slicing thin, skirt steak or sirloin can work beautifully too. Just adjust grilling times to your chosen cut’s thickness.

Is Gorgonzola cheese essential for this salad?

Gorgonzola’s creamy and tangy flavor is a key element, but if you prefer milder cheese, blue cheese or feta can be good substitutes that keep the salad delicious.

How do I know when the steak is done?

A medium-rare flank steak done after about 4-5 minutes per side is juicy and flavorful. Use a meat thermometer for precision: 130–135°F for medium-rare, 135–145°F for medium.

Can I make the dressing in advance?

Yes! The balsamic vinaigrette can be whisked and stored in the fridge a day ahead. Just give it a good stir or shake before dressing the salad.

What if I don’t have a grill?

No worries! You can grill the steak and corn on a grill pan or even roast the corn in the oven at high heat for a similar charred effect. The flavors will still shine bright.

Final Thoughts

This Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe isn’t just a meal—it’s an experience of fresh, bold flavors and satisfying textures that enhances any table. I can’t recommend it enough for anyone who loves a salad that’s hearty, tangy, and downright delicious. Give it a try and watch it quickly become a favorite you’ll want to make again and again!

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