Balsamic Steak Gorgonzola Salad with Grilled Corn

This balsamic steak gorgonzola salad transforms ordinary greens into a restaurant-worthy meal that balances savory grilled steak with tangy cheese, sweet corn, and a punchy balsamic dressing. The combination of textures and flavors makes this a go-to dinner salad when I want something hearty yet fresh.

I first created this salad when trying to recreate an expensive steakhouse favorite at home. What started as an experiment quickly became our family's favorite summer dinner, especially when local corn is at its peak.

Ingredients

• Flank steak: Delivers rich flavor while remaining tender when cooked properly and sliced correctly
• Balsamic vinegar: Adds both acidity and caramelized sweetness to both marinade and dressing
• Gorgonzola cheese: Provides creamy pockets of tangy contrast against the steak
• Grilled corn: Offers sweet pops of flavor and smoky notes that complement the meat
• Mixed greens: Create the perfect foundation; choose peppery arugula for added dimension
• Toasted nuts: Contribute essential crunch and warm flavors that balance the tangy elements
• Cherry tomatoes: Burst with juicy freshness; choose multicolored varieties for visual appeal
• Red onion: Delivers sharp brightness that cuts through the richness of the other components

Step-by-Step Instructions

Marinate the Steak:

Combine olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a small bowl until well incorporated. This simple marinade performs double duty as both a flavor enhancer and tenderizer. Massage the mixture thoroughly into all surfaces of the steak, ensuring even coverage. Allow the meat to rest at room temperature for 15-20 minutes so the flavors can begin to penetrate.

Grill to Perfection:

Preheat your grill or cast iron skillet until it's smoking hot. This high heat is crucial for developing a proper sear while keeping the interior juicy. Place the marinated steak on the heated surface and resist the urge to move it for at least 4 minutes. The meat should release naturally when it's ready to flip. Cook the second side 4-5 minutes for medium-rare. Remember that flank steak continues cooking during resting, so err on the side of undercooking.

Rest and Slice:

Transfer the steak to a cutting board and tent loosely with foil. Allow it to rest undisturbed for a full 5 minutes so the juices redistribute throughout the meat. Using a sharp knife, slice thinly against the grain at a slight angle. This technique is crucial for tenderness, as cutting with the grain results in chewy meat.

Grill the Corn:

While the grill is still hot, place your olive oil-brushed corn directly on the grates. Rotate the ear every 2-3 minutes until you achieve light char marks on all sides, approximately 8-10 minutes total. The kernels should brighten in color and become slightly plump when perfectly cooked. Allow to cool briefly before carefully slicing the kernels off the cob using a sharp knife.

Create the Dressing:

In a glass jar or small bowl, combine balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt and pepper. Whisk vigorously until the mixture emulsifies and thickens slightly. The mustard acts as a natural emulsifier, helping the oil and vinegar combine. Taste and adjust seasonings if necessary, perhaps adding more honey if you prefer a sweeter dressing.

Assemble with Intention:

In your largest serving bowl, begin with the bed of mixed greens. Add cherry tomatoes, red onion slices, and grilled corn kernels. Distribute these components evenly throughout rather than just on top. Drizzle approximately half the dressing over these ingredients and toss gently to coat. This initial dressing allows the flavors to penetrate the greens before adding the heavier elements.

Final Touches:

Arrange the sliced steak atop the dressed greens in a thoughtful pattern. Sprinkle the Gorgonzola crumbles and toasted nuts evenly across the surface. If using avocado, place the slices strategically around the perimeter. Drizzle the remaining dressing over everything, focusing primarily on the steak. Serve immediately while the contrast between warm steak and cool greens is at its peak.

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This salad reminds me of summer dinners on our patio, where the smell of grilling steak and corn mingles with evening air. The Gorgonzola is my secret obsession here - its bold tanginess against the caramelized meat creates a flavor combination that keeps everyone silent for the first few bites as they savor each component.

Make-Ahead Options

This salad components can be prepared in stages to make dinner assembly quick and stress-free. The dressing stays fresh for up to five days refrigerated in an airtight container. Just give it a good shake before using as it will naturally separate. You can grill the corn and steak up to two days ahead, storing them separately in the refrigerator. When ready to serve, bring the steak to room temperature for about 20 minutes before assembling the salad. The cold steak straight from the refrigerator will be less tender and flavorful.

Customization Ideas

This versatile salad framework welcomes substitutions based on preference or seasonality. Not a fan of Gorgonzola? Substitute feta, blue cheese, or even goat cheese for different flavor profiles. The protein can easily be swapped too - grilled chicken, shrimp, or even portobello mushrooms work beautifully for different dietary needs. During peak summer months, add grilled peaches or nectarines for a sweet counterpoint to the savory elements. For added crunch, consider homemade croutons made from sourdough bread brushed with olive oil and grilled alongside the steak.

Balancing Your Plate

The beauty of this salad lies in its nutritional completeness. The steak provides protein and iron while the variety of vegetables delivers fiber, vitamins, and minerals. The healthy fats from olive oil, avocado, and nuts make this truly satisfying. For a lighter version, increase the ratio of greens to steak and reduce the cheese slightly. To make it more substantial for heartier appetites, add a side of grilled sourdough bread brushed with olive oil and rubbed with a garlic clove while still warm.

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Serve this salad immediately while the steak is warm and the greens are crisp for the ultimate balance of textures and flavors.

Frequently Asked Questions

→ Can I use a different cut of beef?

Yes, ribeye or sirloin work well in place of flank steak for this dish. Adjust cooking times based on thickness.

→ How can I grill corn without a grill?

If you don't have a grill, you can use a hot skillet or broil the corn in an oven for a similar charred flavor.

→ What can I substitute for Gorgonzola cheese?

Feta, blue cheese, or even goat cheese can work as substitutes, depending on your taste preferences.

→ Is there a vegetarian version?

To make it vegetarian, omit the steak and add grilled tofu, portobello mushrooms, or roasted chickpeas as a protein substitute.

→ How do I store leftovers?

Store the salad components and dressing separately in airtight containers. Combine and toss just before serving to retain freshness.