Grilled Balsamic Steak Salad with Gorgonzola and Corn
There’s something magical about a meal that feels both indulgent and healthy at the same time. The Grilled Balsamic Steak Salad with Gorgonzola and Corn is just that—a delightful combination of flavors that satisfies your cravings without weighing you down. Whether you’re looking for a quick solution after a long day or a dish to impress your friends at a weekend barbecue, this salad has you covered. With juicy steak, creamy Gorgonzola, and sweet corn, it’s a hearty meal that’s as easy to make as it is to enjoy. Let’s dive into this culinary adventure!
Why You’ll Love This Grilled Balsamic Steak Salad with Gorgonzola and Corn
This Grilled Balsamic Steak Salad with Gorgonzola and Corn is a game-changer for busy weeknights or casual gatherings. It’s quick to prepare, taking just 45 minutes from start to finish. The bold flavors of the marinade elevate the steak, while the creamy Gorgonzola and sweet corn add a delightful twist. Plus, it’s a one-bowl wonder, making cleanup a breeze. You’ll savor every bite without the fuss!
Ingredients for Grilled Balsamic Steak Salad with Gorgonzola and Corn
Gathering the right ingredients is the first step to creating this delicious Grilled Balsamic Steak Salad with Gorgonzola and Corn. Here’s what you’ll need:
- Flank steak: A flavorful cut that’s perfect for grilling. It’s tender and absorbs marinades beautifully.
- Balsamic vinegar: This adds a tangy sweetness that enhances the steak and salad. Look for high-quality vinegar for the best flavor.
- Olive oil: A staple in many kitchens, it helps to tenderize the steak and adds richness to the marinade.
- Garlic powder: For a hint of savory depth without the fuss of fresh garlic.
- Onion powder: This brings a subtle sweetness and enhances the overall flavor profile.
- Salt and pepper: Essential for seasoning, these simple ingredients elevate the dish.
- Mixed salad greens: A blend of arugula, spinach, and romaine adds freshness and crunch.
- Cherry tomatoes: Their juicy sweetness complements the savory steak and creamy cheese.
- Corn kernels: Fresh, frozen, or canned, corn adds a pop of sweetness and texture.
- Gorgonzola cheese: This creamy blue cheese brings a bold flavor that pairs perfectly with the steak.
- Red onion: Thinly sliced for a sharp bite that balances the richness of the cheese.
- Avocado: Diced for creaminess and healthy fats, it rounds out the salad beautifully.
For exact quantities, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative with your ingredients—substituting Gorgonzola with feta or goat cheese can give this salad a whole new twist!
How to Make Grilled Balsamic Steak Salad with Gorgonzola and Corn
Step 1: Prepare the Marinade
Start by whisking together balsamic vinegar, olive oil, garlic powder, onion powder, salt, and pepper in a small bowl. This marinade is the heart of your Grilled Balsamic Steak Salad with Gorgonzola and Corn. It’s where the magic begins! The balance of tangy and savory will make your steak sing. Remember to reserve 2 tablespoons of this marinade for later; it’ll dress your salad beautifully.
Step 2: Marinate the Steak
Place the flank steak in a shallow dish and pour the marinade over it. Make sure the steak is well-coated. Cover it and let it chill in the fridge for at least 30 minutes. If you have time, marinating for up to 2 hours will deepen the flavor. This step is crucial; it allows the steak to soak up all those delicious flavors. Trust me, your taste buds will thank you!
Step 3: Grill the Steak
Preheat your grill to medium-high heat. Once it’s hot, remove the steak from the marinade and discard the used marinade. Grill the steak for about 5-7 minutes on each side, depending on how you like it cooked. Aim for a nice sear! After grilling, let the steak rest for 5 minutes. This helps keep it juicy. Slice it thinly against the grain for maximum tenderness.
Step 4: Assemble the Salad
In a large bowl, combine the mixed salad greens, cherry tomatoes, corn, Gorgonzola cheese, red onion, and avocado. Drizzle the reserved marinade over the salad and toss gently to combine. This is where the salad comes to life! The colors and textures will make your dish pop. Each bite will be a delightful mix of flavors, from the creamy cheese to the sweet corn.
Step 5: Serve and Enjoy
Top the salad with the sliced steak and serve immediately. This Grilled Balsamic Steak Salad with Gorgonzola and Corn is best enjoyed fresh. The combination of warm steak and cool salad is simply irresistible. Gather your friends or family around the table, and watch them dig in with smiles on their faces. You’ve just created a meal that’s not only delicious but also memorable!
Tips for Success
- Marinate the steak overnight for an even richer flavor.
- Use a meat thermometer to check for doneness—135°F for medium-rare.
- Let the steak rest before slicing to keep it juicy.
- Mix and match salad greens for added texture and flavor.
- Don’t skip the reserved marinade; it ties the salad together beautifully.
Equipment Needed
- Grill: A gas or charcoal grill works great. If you don’t have one, a grill pan on the stovetop will do.
- Mixing bowl: For whisking the marinade and tossing the salad.
- Meat thermometer: Optional, but helpful for perfect steak doneness.
- Sharp knife: Essential for slicing the steak thinly.
- Cutting board: A sturdy surface for prepping ingredients.
Variations
- Vegetarian Option: Swap the flank steak for grilled portobello mushrooms or marinated tofu for a hearty plant-based version.
- Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes to the salad for an extra layer of heat.
- Herb Infusion: Incorporate fresh herbs like basil or cilantro to brighten the flavors and add freshness.
- Grain Boost: Toss in some cooked quinoa or farro for added texture and nutrition.
- Nutty Crunch: Sprinkle toasted walnuts or pecans on top for a delightful crunch and nutty flavor.
Serving Suggestions
- Side Dishes: Pair with garlic bread or a light vegetable soup for a complete meal.
- Drinks: A chilled glass of red wine or a refreshing iced tea complements the flavors beautifully.
- Presentation: Serve on a large platter for a family-style meal, garnished with fresh herbs for a pop of color.
FAQs about Grilled Balsamic Steak Salad with Gorgonzola and Corn
Can I use a different cut of steak for this salad?
Absolutely! While flank steak is a great choice, you can also use sirloin or ribeye. Just remember to adjust the cooking time based on the thickness of the cut.
How can I make this salad gluten-free?
This Grilled Balsamic Steak Salad with Gorgonzola and Corn is naturally gluten-free! Just ensure that any additional ingredients, like dressings or toppings, are also gluten-free.
What can I substitute for Gorgonzola cheese?
If Gorgonzola isn’t your thing, feta or goat cheese works wonderfully too. Each brings its own unique flavor, so feel free to experiment!
Can I prepare this salad in advance?
While the steak is best enjoyed fresh, you can prep the salad ingredients ahead of time. Just keep the dressing separate until you’re ready to serve to maintain freshness.
What’s the best way to store leftovers?
Store any leftover salad in an airtight container in the fridge. It’s best consumed within a day or two, but the steak can be reheated gently if needed.
Final Thoughts
Creating this Grilled Balsamic Steak Salad with Gorgonzola and Corn is more than just cooking; it’s about bringing people together. The vibrant colors and bold flavors make it a feast for the eyes and the palate. Each bite is a delightful dance of textures, from the tender steak to the creamy cheese and crunchy greens. Whether you’re enjoying it on a busy weeknight or serving it at a gathering, this salad is sure to impress. It’s a reminder that delicious meals don’t have to be complicated. So fire up that grill and savor the joy of cooking!
Print
Grilled Balsamic Steak Salad with Gorgonzola Delights You!
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious and hearty Grilled Balsamic Steak Salad featuring Gorgonzola cheese and fresh corn, perfect for a satisfying meal.
Ingredients
- 1 pound flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic powder, onion powder, salt, and pepper. Reserve 2 tablespoons of the marinade for later use. Place the flank steak in a shallow dish and pour the remaining marinade over it. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the used marinade. Grill the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, corn, Gorgonzola cheese, red onion, and avocado. Drizzle the reserved marinade over the salad and toss gently to combine.
- Top the salad with the sliced steak and serve immediately.
Notes
- For added flavor, marinate the steak overnight for a more intense balsamic taste.
- Substitute the Gorgonzola cheese with feta or goat cheese for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
