This tasty salad features juicy steak, fresh greens, sweet grilled corn, and creamy Gorgonzola cheese, all drizzled with balsamic dressing. It’s a colorful mix full of flavors!
You can easily whip this up for dinner or a light lunch. I love that it’s quick, yet fancy enough to impress my friends. Plus, who can resist steak and cheese? 😋
Key Ingredients & Substitutions
Steak: Flank steak and sirloin are great choices for grilling and slicing. If you’re looking for a leaner option, try turkey or chicken breast instead. Tofu can be a good substitute for a vegetarian option!
Mixed Salad Greens: A mix of arugula, spinach, and romaine adds nice texture and flavor. You can use what you have on hand, like kale or even spring mix if that’s easier to find.
Gorgonzola Cheese: I love the bold flavor of Gorgonzola, but feta or goat cheese can work wonderfully too if you prefer something milder. If you’re dairy-free, try a plant-based cheese for a similar touch.
Corn: Fresh corn is delicious, but if it’s not in season, canned or frozen corn can work fine. Just drain and rinse canned corn, and thaw frozen corn before adding.
How Can I Grill the Steak Perfectly?
Grilling steak can be tricky, but with a few tips, it’s easy! Here’s the best way:
- Let the steak sit at room temperature for about 30 minutes before grilling. This helps it cook more evenly.
- Make sure your grill is hot! A good sear locks in flavor. Preheat it for at least 10 minutes.
- Don’t press down on the steak while grilling; this releases juices and can make it dry.
- Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Remember, it will continue cooking while resting.
- Let the steak rest! This is key for juicy meat; let it sit for 5-10 minutes before slicing.
Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or sirloin steak
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for steak)
- 4 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 ear corn, husked
- 1 cup cherry tomatoes, halved (mix of red and yellow if possible)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup fresh parsley, chopped
For the Balsamic Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prep and around 15 minutes to grill the steak and corn, plus a little time to let the steak rest. Overall, you’ll need about 30 minutes to whip up this flavorful dish!
Step-by-Step Instructions:
1. Grill the Corn:
Start by preheating your grill or grill pan over medium-high heat. Brush the husked ear of corn with a small amount of olive oil and sprinkle with salt and pepper. Grill the corn, turning it occasionally, until it’s nice and charred and cooked through—this takes about 8-10 minutes. Once done, let it cool for a moment, then carefully cut the kernels off the cob and set them aside.
2. Prepare the Steak:
Next, season your steak generously with salt and pepper on both sides. Drizzle the steak with 1 tablespoon of olive oil. Place the steak on the hot grill and cook for about 4-6 minutes on each side for medium-rare. If you like it more well done, just leave it on a little longer.
3. Slice After Resting:
Once your steak is grilled to perfection, take it off the grill and let it rest for about 5-10 minutes. This helps keep the juices in! After resting, slice the steak thinly against the grain for the best tenderness.
4. Combine the Salad Ingredients:
While the steak is resting, it’s time to make the salad! In a large bowl, combine the mixed greens, grilled corn kernels, halved cherry tomatoes, crumbled Gorgonzola cheese, and chopped parsley. Mix them gently to combine the fresh flavors.
5. Mix the Dressing:
In a small bowl, whisk together the balsamic vinegar, 3 tablespoons of olive oil, Dijon mustard, honey, and a pinch of salt and pepper until it’s all well combined.
6. Assemble and Serve:
Drizzle the dressing over the salad and toss everything gently to combine. Then, top the salad with the sliced steak. Serve immediately and enjoy your fresh, vibrant steak salad!
Can I Use a Different Type of Steak for This Salad?
Absolutely! You can use any steak you prefer, such as ribeye, strip steak, or even chicken breast if you want a lighter option. Just adjust the cooking time based on the thickness of the meat you choose.
Can I Prepare This Salad in Advance?
Definitely! You can grill the steak and corn ahead of time, and the salad ingredients can be prepped in advance as well. Just wait to combine them with the dressing until you’re ready to serve to keep everything fresh.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the salad fresh, it’s best to store the dressing separately and add it just before eating!
What Can I Use Instead of Gorgonzola Cheese?
If Gorgonzola isn’t your favorite, feel free to substitute it with feta cheese or goat cheese for a different flavor profile. For a dairy-free option, consider a plant-based cheese or simply omit it!
