Oh, my gosh, get ready for what I think is one of the most satisfying dinners ever – my Flavorful Balsamic Steak Gorgonzola Salad With Grilled Corn! Seriously, this isn’t just any salad; it’s a full-on flavor explosion that I whip up sometimes just on a whim when I want something hearty but still feels kinda fancy. I remember the first time I made it, I was trying to use up some steak and corn, and BAM! This magical bowl of goodness was born. It’s got that perfect mix of juicy steak, that salty tang from the gorgonzola, and the absolute sweetness from grilled corn. It’s the kind of dish that makes you feel like you’re eating at a nice restaurant, but you actually made it yourself in, like, no time at all. Perfect for a busy weeknight or when you want to impress someone without a ton of fuss!
Why You’ll Love This Flavorful Balsamic Steak Gorgonzola Salad With Grilled Corn
Seriously, if you’re on the fence about this salad, let me convince you! Here’s why it’s become a go-to for me:
- It’s SO darn easy! Most of the cooking is hands-off grilling, and then it’s just assembly. You won’t spend hours in the kitchen, trust me.
- Flavorbomb central. That combo of salty gorgonzola, juicy steak, sweet corn, and tangy balsamic? It’s pure magic. Every bite is just *chef’s kiss*.
- It’s surprisingly filling. This isn’t a sad, leafy salad. The steak and corn make it super satisfying, so you won’t be reaching for snacks an hour later.
- So versatile! Serve it for a quick weeknight dinner, a special date night, or even toss it together for a potluck. It’s always a winner.
Gather Your Ingredients for Flavorful Balsamic Steak Gorgonzola Salad With Grilled Corn
Alright, to make this incredible salad, you’ll want to round up a few key players. Don’t worry, it’s mostly stuff you might even have on hand, but having great ingredients is the secret sauce, right? For the star of the show, the steak, grab about a pound of flank steak. This cut grills up beautifully and has a great texture for salads. Just make sure to slice it thinly against the grain when it’s done – a little trick I learned that makes all the difference! You can even give it a quick marinade if you have time; check out this steak marinade for inspiration!
For our sweet, summery element, get yourself two ears of fresh corn. We want them husked and ready to hit the grill. Then, for that amazing crunch and bite, a good 4 cups of mixed greens will do the trick. Feel free to use your favorite kind – romaine, spring mix, baby spinach, whatever makes your heart sing! And of course, we need that punchy, salty goodness: about half a cup of crumbled gorgonzola cheese. Ooh, and don’t forget a quarter cup of red onion, thinly sliced. It adds this subtle sharpness that cuts through everything.
Now, for the dressing. This recipe is simple, so we’re keeping the dressing straightforward with a quarter cup of your favorite balsamic vinaigrette. The recipe calls for it, but honestly, if you wanted to kick it up a notch, you could totally whip up your own from scratch!
So, to recap, you’ll need:
- 1 pound flank steak
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 ears of corn, husked
- 4 cups mixed greens
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Step-by-Step Guide: Crafting Your Flavorful Balsamic Steak Gorgonzola Salad With Grilled Corn
Alright, let’s get cooking! This salad is so straightforward, you’ll be amazed at how quickly you can put together a meal this delicious. My method is all about making the most of that grill and keeping things simple so the amazing ingredients really shine.
Grilling the Steak to Perfection
First things first, get that grill fired up to medium-high heat. You want it nice and hot! While it’s heating, take your flank steak and give it a good rub down with a tablespoon of olive oil. Then, season it generously with salt and pepper. Don’t be shy! Pop that steak on the grill. For a perfect medium-rare, aim for about 4 to 6 minutes per side. If you like it more done, just give it a little longer. The most important part? Once it’s off the grill, let that steak REST for at least 5, but ideally 10 minutes. This lets all those juicy flavors redistribute throughout the meat, making it super tender when you slice it. Trust me, don’t skip this step!
Grilling the Corn and Preparing Kernels
Now, let’s get that sweet corn ready. You’ll grill the corn on the same medium-high heat for about 10 to 15 minutes. Just turn it every few minutes so it gets nicely tender and develops those gorgeous char marks. That char adds so much depth of flavor! Once it’s done, let it cool just enough so you can handle it, then carefully cut those delicious kernels right off the cob. Pro tip: if you have a little extra time and want an even sweeter, more tender corn flavor, try grilling it in its husk! Just make sure to soak the husks first. You can totally do that while the steak rests.
Assembling the Flavorful Balsamic Steak Gorgonzola Salad With Grilled Corn
Okay, the fun part! Grab a big ol’ bowl. Toss in your mixed greens, that lovely crumbled gorgonzola cheese, those thinly sliced red onions, and all those sweet, grilled corn kernels you just cut off the cob. Give it a gentle toss to combine everything. Now, take that rested steak and slice it into nice, thin strips against the grain. Layer those beautiful steak slices right on top of the salad. Finally, drizzle it all with about a quarter cup of your favorite balsamic vinaigrette. You want enough to coat everything lightly, but not drown it. For a little extra zing, you could even add some balsamic marinade to the dressing if you wanted! Give it one last gentle toss right before you serve it up. Looks, smells, and tastes like a million bucks, right?
Tips for the Best Flavorful Balsamic Steak Gorgonzola Salad With Grilled Corn
So, you’ve got the basic recipe down, but let me tell you, a few little tweaks can take this already amazing salad from great to absolutely UNFORGETTABLE. My biggest secret? It’s all about the quality of your ingredients and a little bit of thoughtful preparation. For the steak, I *always* try to get a nice cut of flank steak, and slicing it thin against the grain is a non-negotiable for me. It makes such a difference in tenderness, I swear! If you have the time before you even start grilling, a quick marinade for the steak makes it even more incredible. I often use something simple with balsamic and a little garlic, kind of like how I do for my chicken – you can sneak a peek at this marinade for ideas.
Also, don’t underestimate the power of good corn! Grilling it brings out that natural sweetness like nothing else. And when it comes to the gorgonzola, use a good quality one that’s nicely crumbly. You want those little pockets of cheesy goodness distributed throughout. Lastly, for the dressing, while store-bought works great, if you have a few extra minutes, a homemade balsamic vinaigrette with a pinch of Dijon mustard can really elevate the whole thing. It’s all about those little touches!
Ingredient Notes and Substitutions
Okay, so let’s chat about the bits and pieces that make this salad sing. For the steak, flank steak is my go-to because it’s got great flavor and grills up perfectly for slicing. But hey, if you can’t find flank, a nice skirt steak or even a lean sirloin would totally work. Just adjust your grilling time based on the thickness! And about the gorgonzola? It’s got that signature tangy punch that I just LOVE with the sweet corn and steak. If it’s a bit too strong for your taste, a creamy blue cheese or even a sharp feta could be a good substitute, though it’ll change the flavor profile a bit. For the mixed greens, feel free to mix and match! Spinach, arugula, romaine – whatever you have on hand is usually fine. Sometimes I even throw in some baby kale for a bit more heartiness.
Now, the dressing. I usually grab a good quality balsamic vinaigrette, but if you’re feeling adventurous, making your own is super easy! A simple ratio of 3 parts olive oil to 1 part balsamic vinegar, a little Dijon mustard, salt, and pepper will do wonders. Or, if you’re looking for something a little unexpected, you could even try a creamy garlic mayonnaise dressing – it’s surprisingly good with steak! Just a little sprinkle of that magic, and dinner is served. The red onion adds a nice bite, but if raw onion isn’t your jam, you can skip it or try soaking the slices in cold water for 10 minutes to mellow them out.
Serving and Storage Suggestions
This salad is really best served fresh, right after you toss it all together. That’s when the steak juices are still mingling beautifully with the vinaigrette and the greens are crisp. I love serving this warm, with the grilled steak and corn still a little toasty, over the cool, crisp greens and creamy gorgonzola. It just feels so satisfying! If you have any leftovers – which, let’s be real, doesn’t happen often in my house! – store the salad components separately in airtight containers in the fridge. The dressing should definitely be kept separate. Then, just remix and maybe serve slightly chilled or quickly warm up the steak and corn again. It’s still delicious the next day, just not quite as vibrant!
Frequently Asked Questions about this Steak Salad
Got questions about my Flavorful Balsamic Steak Gorgonzola Salad With Grilled Corn? I’ve got you covered! Here are some things folks often ask:
Can I make this steak salad ahead of time?
You can definitely prep some parts ahead! I like to grill the steak and corn a few hours in advance and let them cool. Slice the steak and store it loosely covered, and keep the corn kernels in a separate container in the fridge. You can also crumble your gorgonzola and slice your onion. Just hold off on tossing the salad with the greens and dressing until right before you want to serve it. That way, everything stays nice and fresh!
What kind of steak is best for this salad?
My favorite is flank steak because it’s flavorful and grills up fast, plus it slices really nicely against the grain for salads. However, skirt steak or even a nice sirloin steak would work wonderfully too. The key is to pick a cut that’s good for grilling and slice it thinly across the muscle fibers for tenderness. You don’t want anything too tough here!
I’m not a fan of gorgonzola cheese. What else can I use?
No worries if gorgonzola isn’t your jam! You can totally swap it out. A creamy blue cheese is a close second, or if you prefer something a little milder but still punchy, try a sharp, crumbled feta cheese. For something completely different, a goat cheese would also add a nice tang. It really depends on what flavors you love!
How do I get perfectly grilled corn?
Grilling corn is super easy! Make sure your grill is nice and hot. You can grill the corn directly on the grates, rotating it every few minutes for about 10-15 minutes until it’s tender and has those lovely charred spots. If you want it even sweeter and super tender, try this trick: soak the corn in its husk in water for about 30 minutes before grilling. Then just grill it until the husks look a little dry and the corn inside is cooked. Let it cool slightly before slicing off the kernels!
Nutritional Information (Estimated)
Just a heads-up, the nutritional info for this amazing Flavorful Balsamic Steak Gorgonzola Salad With Grilled Corn is an estimate, okay? It can totally change depending on the exact ingredients you use, like the specific brand of vinaigrette or how fatty your steak is. But roughly, you’re looking at around 450 calories per serving, packed with about 35g of protein, 25g of fat, and 20g of carbs. It’s a pretty solid meal that keeps you full!
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Flavorful Balsamic Steak Gorgonzola Salad With Grilled Corn
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty salad featuring grilled steak, gorgonzola cheese, and sweet grilled corn with a balsamic vinaigrette.
Ingredients
- 1 pound flank steak
- 1 tablespoon olive oil
- salt and black pepper to taste
- 2 ears of corn, husked
- 4 cups mixed greens
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat your grill to medium-high heat.
- Rub the flank steak with olive oil, salt, and pepper.
- Grill the steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Let it rest for 5-10 minutes before slicing.
- Grill the corn for 10-15 minutes, turning occasionally, until tender and slightly charred. Cut the kernels off the cob.
- In a large bowl, combine the mixed greens, gorgonzola cheese, red onion, and grilled corn kernels.
- Top with the sliced grilled steak.
- Drizzle with balsamic vinaigrette just before serving.
Notes
- For extra flavor, marinate the steak in balsamic vinegar for at least 30 minutes before grilling.
- You can grill the corn in its husk for a sweeter flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: steak salad, gorgonzola, grilled corn, balsamic vinaigrette, dinner salad, beef salad