This tasty salad has juicy steak, rich Gorgonzola cheese, and sweet grilled corn, all tossed together to create a perfect meal. It’s a fresh mix of flavors that’s sure to please!
The best part? You can enjoy it warm or cold! I love how the cheese adds a creamy touch while the corn gives a nice crunch. It’s like a party in a bowl! 🎉
Key Ingredients & Substitutions
Flank Steak: Flank steak is great because it’s full of flavor and tender when cooked right. You could substitute it with skirt steak, sirloin, or even chicken if you prefer. Just adjust the cooking time accordingly!
Balsamic Vinegar: This tangy vinegar is key for the marinade. If you’re out, you can use red wine vinegar or apple cider vinegar, but the taste will be a bit different. Adding a little honey can help mimic the sweetness of balsamic.
Gorgonzola Cheese: The sharpness of Gorgonzola adds a nice kick! If you’re not a fan, try blue cheese or feta for a similar creaminess. If you want a milder flavor, goat cheese is also a great option.
Mixed Salad Greens: A blend of greens adds texture and color. You can use any leafy greens you have on hand like spinach, arugula, or romaine. Just remember that sturdier greens might need more dressing!
Grilled Corn: Fresh corn is fantastic for this salad, but canned or frozen corn works too. Just make sure to char it a bit on the grill for extra flavor.
How Do I Grill the Corn Perfectly?
Grilling corn is simple, but getting it just right takes a little attention. You want that great char for flavor! Here’s how:
- Preheat your grill to medium-high heat. A hotter grill will give you those nice grill marks.
- If using fresh corn, soak the ears in water for about 10 minutes before grilling. This helps keep it moist.
- Grill for 10-12 minutes, turning every few minutes until it’s charred and cooked through.
- If using frozen corn, grill it until it’s heated through and slightly charred for a nice touch.
- After grilling, let it cool a bit before cutting off the kernels. That makes it easier to handle!
With these tips, your corn will be sweet, smoky, and a delicious addition to your salad!
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak
- 1/4 cup balsamic vinegar (for marinating)
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup cooked pasta (such as rotini or fusilli)
- 1 cup grilled corn (fresh or frozen, thawed if frozen)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 avocado, sliced (optional)
- 2 tbsp extra balsamic vinegar (for drizzling)
How Much Time Will You Need?
This scrumptious salad takes about 15 minutes of prep time and 30 minutes for marinating and cooking. Overall, you’ll need around 45 minutes, including time for grilling the steak and corn, and assembling your delicious salad!
Step-by-Step Instructions:
1. Marinate the Steak:
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper until well combined. Place the flank steak in a resealable bag or shallow dish, then pour the marinade over the steak. Seal the bag or cover the dish, and let the steak marinate in the refrigerator for at least 30 minutes to 4 hours. This will infuse great flavor into the meat!
2. Grill the Corn:
While the steak is marinating, preheat your grill to medium-high heat. If you have fresh corn on the cob, grill it for about 10-12 minutes, turning it occasionally until it’s nicely charred. After grilling, let it cool for a bit, then carefully cut the kernels off the cob. If you’re using frozen corn, just grill it until it’s heated through, allowing it to get slightly charred for extra flavor.
3. Cook the Steak:
Once the steak is done marinating, take it out and let any excess marinade drip off. Grill the steak for approximately 4-5 minutes on each side, or until it reaches your preferred doneness (for medium-rare, aim for about 130°F/54°C). After grilling, let the steak rest for 5-10 minutes to keep it juicy, then slice it thinly against the grain.
4. Assemble the Salad:
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, cooked pasta, grilled corn, and crumbled Gorgonzola cheese. Gently toss the ingredients together to mix them well.
5. Add the Steak:
Arrange the sliced steak on top of your salad mixture. Sprinkle the salad with fresh parsley, and if you like, add slices of avocado on top for an extra creamy texture.
6. Drizzle and Serve:
Before serving, drizzle a bit of extra balsamic vinegar over the top of your salad. This will add a lovely finish! Enjoy your hearty and flavorful Balsamic Steak Gorgonzola Salad with Grilled Corn!
Can I Use a Different Cut of Steak?
Absolutely! While flank steak is great for its flavor and tenderness, you can substitute it with sirloin, ribeye, or even skirt steak. Just adjust the cooking times based on the thickness of the cut and preferred doneness.
Can I Make This Salad Vegetarian?
Yes, you can easily make this salad vegetarian by omitting the steak and replacing it with grilled portobello mushrooms or marinated tofu. You might also want to add some chickpeas or another protein source for extra heartiness!
How to Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the salad fresh, it’s best to store the dressing separately and add it just before serving. If the greens start to wilt, consider adding some fresh ones to revive the salad!
Can I Use Different Cheese?
Yes! If Gorgonzola isn’t your favorite, you can substitute it with feta, goat cheese, or even shredded cheddar for a different flavor. Each cheese will bring its unique taste, enhancing the overall salad experience.
