Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish that combines juicy grilled flank steak and sweet charred corn with tangy balsamic dressing, creamy Gorgonzola cheese, and fresh salad greens. Perfect for a light lunch or dinner, this salad offers a wonderful balance of smoky, savory, and fresh flavors that are sure to satisfy.
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Grilled Corn
- 2 ears corn, husked
Salad
- 4 cups mixed salad greens
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to prepare for cooking the steak and corn.
- Season the Steak: Season the flank steak generously with salt and black pepper on both sides to enhance its natural flavors.
- Grill the Steak: Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your preferred doneness level.
- Grill the Corn: While the steak is cooking, place the husked corn on the grill.
- Rotate the Corn: Turn the corn occasionally, grilling for about 10-12 minutes until the kernels are tender and have a light char.
- Rest the Steak: Remove the steak from the grill and let it rest for about 5 minutes to allow the juices to redistribute.
- Remove Corn from Grill: Take the corn off the grill and set aside to cool slightly for easier handling.
- Cut Corn Kernels: Once cooled, carefully cut the kernels off the cob into a large bowl using a sharp knife.
- Prepare Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
- Prepare Salad Base: Place the mixed salad greens into a large serving bowl as the foundation of your salad.
- Add Salad Toppings: Add crumbled Gorgonzola cheese, thinly sliced red onion, halved cherry tomatoes, and chopped parsley on top of the greens.
- Dress the Salad: Drizzle the balsamic dressing over the greens and toppings, then gently toss to evenly coat all ingredients.
- Add Steak and Corn: Slice the rested flank steak thinly against the grain and place it along with the grilled corn kernels on top of the dressed salad.
- Toss Gently: Toss the salad lightly again to distribute the steak and corn evenly without breaking up the cheese or greens.
- Serve: Serve the salad immediately while the steak and corn are still warm for the best flavor experience.
Notes
- Letting the steak rest after grilling ensures it stays juicy and tender.
- Grilling the corn adds a smoky sweetness that complements the tangy balsamic dressing.
- Thinly slicing the steak against the grain helps make it easier to chew.
- You can substitute Gorgonzola with blue cheese or feta if preferred.
- This salad works well as a light meal or entree and pairs nicely with a crisp white wine or sparkling water.
