Description
Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty and flavorful main-course salad that combines juicy grilled steak, smoky sweet corn, crisp mixed greens, creamy Gorgonzola cheese, and a tangy balsamic vinaigrette. Perfect for summer dinners and outdoor gatherings, this salad balances bold flavors and fresh ingredients for a satisfying and colorful meal.
Ingredients
Steak and Corn
- 1 lb sirloin or flank steak
- 2 ears fresh corn on the cob
- 1 tbsp olive oil (for brushing corn)
- Salt, to taste
- Black pepper, to taste
Salad
- 5 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ¼ cup thinly sliced red onion
- 1 avocado, sliced
- ¼ cup crumbled Gorgonzola cheese
Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Steak: Bring the steak to room temperature for about 15 minutes. Season generously on both sides with salt and black pepper to enhance the flavor before grilling.
- Prepare the Corn: Brush the corn kernels lightly with olive oil to prevent sticking and to encourage charring on the grill.
- Preheat the Grill: Heat your grill to medium-high heat to ensure a nice sear on the steak and even charring on the corn.
- Grill the Steak: Place the steak on the grill and cook until nicely browned and done to your preferred doneness, flipping as needed. This typically takes about 4-6 minutes per side for medium rare.
- Grill the Corn: Grill the corn alongside the steak until lightly charred on all sides, turning occasionally, about 10 minutes total.
- Rest the Steak: Remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, resulting in a tender and juicy steak.
- Cut the Corn: Let the grilled corn cool slightly, then slice the kernels off the cob with a sharp knife and set aside.
- Assemble the Salad Base: Place the mixed greens in a large bowl or divide among plates. Add the cherry tomatoes, sliced red onion, avocado slices, grilled corn kernels, and crumbled Gorgonzola cheese.
- Slice the Steak: Using a sharp knife, thinly slice the rested steak against the grain. Arrange the steak slices evenly over the salad.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well emulsified.
- Dress and Garnish: Drizzle the dressing evenly over the salad, then sprinkle with chopped fresh parsley. Serve immediately to enjoy the best freshness.
Notes
- Sirloin, flank, strip, or skirt steak all work well for this recipe.
- A hot cast-iron skillet can replace the grill if needed.
- Frozen corn can be thawed and cooked in a skillet or grill pan as a substitute for fresh corn.
- Blue cheese, feta, goat cheese, or shaved Parmesan can be used instead of Gorgonzola.
- Prepare components ahead but keep dressing separate; assemble just before serving.
- Mixed greens, arugula, spinach, romaine, or spring greens can be used.
- Grilled chicken or shrimp can substitute the steak for a variation.
- Avoid overcooking the steak and slice thinly against the grain for tenderness.
- Nuts like walnuts, pecans, almonds, or pistachios add a nice crunch if desired.
- Alternative dressings such as balsamic vinaigrette, red wine vinaigrette, or honey mustard can be used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
