Introduction
If you’re looking for a salad that’s anything but boring, this Balsamic Steak Gorgonzola Salad with Grilled Corn is a game-changer. Packed with tender steak, creamy Gorgonzola, smoky grilled corn, and a tangy balsamic dressing, this dish is hearty enough to be a meal on its own. Whether you’re hosting a summer BBQ or just craving a restaurant-quality salad at home, this recipe delivers bold flavors and satisfying textures.
Moreover, this salad is incredibly versatile—swap ingredients based on what’s in your fridge, and it’ll still taste amazing. Ready to elevate your salad game? Let’s dive into why this dish is a must-try.
Why You’ll Love This Balsamic Steak Gorgonzola Salad
Here’s what makes this salad stand out:
- Restaurant-quality at home – Juicy steak, charred corn, and creamy cheese make this feel gourmet.
- Perfect balance of flavors – Sweet, tangy, smoky, and savory elements combine beautifully.
- Quick and easy – Ready in under 30 minutes, making it great for weeknights.
- Customizable – Swap proteins, cheeses, or greens to suit your taste.
- Great for meal prep – Store components separately for quick assembly later.
Additionally, this dish is packed with protein and fresh veggies, making it both delicious and nutritious.
Step-by-Step Guide to Making the Perfect Steak Gorgonzola Salad
Step 1: Gather Your Ingredients and Tools
Before you start cooking, ensure you have everything ready:
For the salad:
- 1 lb flank steak (or sirloin/ribeye)
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup crumbled Gorgonzola
- 2 ears of corn, grilled
- 1 avocado, sliced
For the balsamic dressing:
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 garlic clove, minced
- Salt & pepper to taste
Tools needed:
- Grill or grill pan
- Mixing bowls
- Whisk
- Sharp knife
Step 2: Grill the Steak and Corn to Perfection
- Preheat the grill to medium-high heat (about 400°F).
- Season the steak generously with salt and pepper.
- Grill for 5-7 minutes per side (for medium-rare). Let it rest for 5 minutes before slicing.
- Grill the corn for 10 minutes, turning occasionally, until charred. Remove kernels once cooled.
Pro tip: Letting the steak rest ensures juicy, tender slices.
Step 3: Assemble the Salad Like a Pro
- Whisk the dressing – Combine balsamic vinegar, olive oil, mustard, honey, garlic, salt, and pepper.
- Toss the greens – In a large bowl, mix greens, tomatoes, onion, Gorgonzola, corn, and avocado.
- Add the steak – Slice it thinly against the grain and place it on top.
- Drizzle and serve – Pour dressing over the salad just before eating to keep it crisp.
For extra flair, garnish with fresh herbs like basil or parsley.
Common Mistakes to Avoid When Making Steak Gorgonzola Salad
Even the best recipes can go wrong if you’re not careful. Here’s what to watch for:
- Overcooking the steak – Flank steak turns tough if cooked beyond medium. Use a meat thermometer (130°F for medium-rare).
- Skipping the resting step – Slicing too soon releases juices, making the meat dry.
- Drowning the salad in dressing – Add it gradually to avoid sogginess.
- Using cold steak – Let it sit at room temperature for 20 minutes before grilling for even cooking.
On the other hand, under-seasoning can also dull the flavors—don’t be shy with salt and pepper!
FAQs About Balsamic Steak Gorgonzola Salad
Q: Can I use a different cut of steak?
A: Absolutely! Sirloin or ribeye work well, though flank steak is ideal for its tenderness and quick cooking time.
Q: How do I store leftovers?
A: Keep salad and dressing separate in airtight containers for up to 2 days. Add dressing only when ready to eat.
Q: Can I make this salad ahead?
A: Yes! Prep ingredients in advance, but assemble just before serving to maintain freshness.
Q: What can I substitute for Gorgonzola?
A: Blue cheese, feta, or goat cheese make great alternatives.
Q: Is there a way to make this vegetarian?
A: Swap steak for grilled portobello mushrooms or chickpeas for a plant-based version.
Conclusion: A Salad Worth Savoring
This Balsamic Steak Gorgonzola Salad with Grilled Corn is more than just a salad—it’s a flavor explosion that’s both satisfying and easy to make. From the perfectly grilled steak to the tangy-sweet dressing, every bite is a delight.
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Balsamic Steak Gorgonzola Salad with Grilled Corn: A Flavor-Packed Meal
- Total Time: 30 mins
Description
Elevate your salad game with this Balsamic Steak Gorgonzola Salad with Grilled Corn. This hearty and flavorful salad features tender steak, creamy Gorgonzola, sweet grilled corn, and a tangy balsamic dressing for a delicious and satisfying meal.
Ingredients
For the salad:
1 lb flank steak
4 cups mixed greens
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese
2 ears of corn, grilled and kernels removed
1 avocado, sliced
For the balsamic dressing:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 clove garlic, minced
Salt and pepper to taste
Instructions
Preheat your grill to medium-high heat.
Season the flank steak with salt and pepper. Grill the steak for about 5-7 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, grill the corn until charred and tender, about 10 minutes. Once cool enough to handle, remove the kernels from the cob.
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, crumbled Gorgonzola, grilled corn, and avocado slices.
Top the salad with the sliced steak.
Drizzle the balsamic dressing over the salad and toss gently to combine.
Serve immediately.
Notes
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a flavorful and nutritious meal that’s perfect for any occasion. The combination of juicy steak, creamy Gorgonzola, and sweet grilled corn makes this salad a standout dish. Enjoy it as a main course or a hearty side salad for a delicious and satisfying experience.
