Balsamic Steak Gorgonzola Salad With Grilled Corn Recipe

Enjoy an enticing medley of flavors as juicy grilled steak meets sweet charred corn, crisp salad greens, and plump tomatoes. Tangy red onions, creamy Gorgonzola, and a vibrant gremolata blend with a rich balsamic vinaigrette, delivering a refreshing summer feast brimming with flavor, perfect for relaxed outdoor dining experiences.

This Balsamic Steak Gorgonzola Salad With Grilled Corn is a game changer for my summer meals. I start with a 1 lb flank steak seasoned with salt and pepper and marinated in 2 tbsp olive oil before grilling it to perfection.

The steak is then sliced and added to a fresh bed of 3 cups mixed salad greens along with halved 1 pint grape tomatoes and thinly sliced 1/2 red onion. Two ears of corn, grilled after removing the husks, add both a sweet crunch and a smoky flavor.

I sprinkle 1/3 cup Gorgonzola cheese crumbles on top for that classic tang, and the gremolata made with 1/4 cup chopped parsley, one minced garlic clove and the zest of one lemon brings a burst of freshness. Finished off with a balsamic vinaigrette (3 tbsp balsamic vinegar, 1/4 cup olive oil, 1 tsp Dijon mustard and a pinch of salt and pepper) this dish is both hearty and nutritious its a perfect option when you want something delicious yet easy to make.

Why I Like this Recipe

1. I really love how the grilled flank steak gives such a smoky, charred flavor that makes the whole dish feel so summery and fun.
2. I like that the recipe is quick and simple to throw together, yet it still brings a lot of different textures and tastes, like the crisp salad, juicy tomatoes, and tender meat.
3. The mix of ingredients, like the grilled corn and the burst of freshness from the gremolata, makes me feel like I’m getting a little party on my plate every time I make it.
4. I also appreciate that the balsamic vinaigrette ties everything together without overpowering any one element, even if sometimes I mess up the proportions a bit when I’m in a hurry.

Ingredients

• Flank steak gives you lean protein and iron, addin a robust, savory taste that builds muscle.
• Corn is loaded with fiber and a natural sweetness, giving a fun crunch to each bite.
• Grape tomatoes are full of vitamin C and bring a tangy burst that liven up the salad.
• Mixed greens pack a healthy punch with essential nutrients and extra fiber.
• Gorgonzola cheese adds a creamy, tangy kick and extra protein to balance flavors.
• Balsamic vinaigrette mixes a sweet and tart zing that ties all the components together.

Ingredient Quantities

• 1 lb flank steak, salt and pepper to taste
• 2 tbsp olive oil (for steak marinade and grill)
• 2 ears of corn, husks removed
• 1 pint grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 3 cups mixed salad greens
• 1/3 cup Gorgonzola cheese crumbles
• For the gremolata: 1/4 cup chopped fresh parsley, 1 garlic clove minced, and the zest of 1 lemon
• For the balsamic vinaigrette: 3 tbsp balsamic vinegar, 1/4 cup olive oil, 1 tsp Dijon mustard, plus a pinch of salt and pepper

How to Make this

1. Preheat your grill to medium-high heat.

2. Season the flank steak with salt and pepper and drizzle it with 2 tbsp olive oil. Let it sit for a few minutes.

3. Place the steak on the grill and cook for about 4 minutes per side or until you reach your desired doneness. Then let it rest for 5 minutes.

4. Meanwhile, brush the two ears of corn with a little olive oil and grill them until you see some charred spots, turning every few minutes. Once they are done, cut the kernels off.

5. In a large bowl, toss together 3 cups of mixed salad greens, the halved grape tomatoes, and the thinly sliced red onion.

6. For the gremolata, mix 1/4 cup chopped fresh parsley with 1 minced garlic clove and the zest of 1 lemon.

7. For the balsamic vinaigrette, whisk together 3 tbsp balsamic vinegar, 1/4 cup olive oil, 1 tsp Dijon mustard, and a pinch of salt and pepper.

8. Slice the steak thinly against the grain.

9. Add the sliced steak, grilled corn kernels, and 1/3 cup Gorgonzola cheese crumbles to the salad bowl.

10. Drizzle the balsamic vinaigrette over the salad and sprinkle the gremolata on top. Toss gently and serve immediately.

Equipment Needed

1. Grill – make sure it’s preheated to medium-high heat
2. Tongs – for flipping both the steak and the corn
3. Culinary brush – to lightly coat the corn with olive oil
4. Chef’s knife – needed for slicing the steak and chopping veggies
5. Cutting board – to safely work on the steak and other ingredients
6. Large bowl – for tossing together all your salad ingredients
7. Small bowls – one for the gremolata and another for the balsamic vinaigrette
8. Whisk – essential for mixing the vinaigrette fully
9. Measuring cups and spoons – to accurately measure ingredients like olive oil, vinegar, and mustard

FAQ

Balsamic Steak Gorgonzola Salad With Grilled Corn Recipe Substitutions and Variations

• Flank steak: You can use sirloin or ribeye instead; they grill nicely and still gives great flavor
• Olive oil: Avocado oil or canola oil works pretty well if you want something a bit milder
• Grape tomatoes: Cherry tomatoes are a good substitute and are usually easier to find
• Red onion: Try using thinly-sliced shallots if you want a milder, sweeter taste
• Gorgonzola cheese: A similar tangy flavor can be achieved with blue cheese or even a bit of feta

Pro Tips

1. Always let the steak sit for about 5 minutes after grilling so the juices can settle in its meat, this helps keep it super juicy even if you cut it thin.
2. When grilling the corn, brush enough olive oil and turn it regularly so you get those nice charred spots all over the kernels, it’ll pack extra flavor to your salad.
3. Make sure to slice the steak across the grain, this makes the meat way easier to chew and absorb all the vinaigrette.
4. Mix the gremolata fresh and sprinkle it on top right before serving so its zingy taste doesnt get lost in the salad, it really brightens up the dish.