Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

Imagine the thrill of sinking your fork into a vibrant, flavor-packed Balsamic Steak Gorgonzola Salad with Grilled Corn—tender, smoky steak, sweet grilled corn, robust greens, and creamy tangy cheese, all harmonized by a punchy balsamic vinaigrette. This dish isn’t just a salad, it’s a celebration on your plate—bold textures and colors meld with savory and sweet layers for a meal that’s as stunning as it is irresistible. Whether you’re hosting friends or treating yourself to a dinner that feels fancy, you’ll find yourself craving this creation again and again!

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Great cooking starts with great ingredients! The list for Balsamic Steak Gorgonzola Salad with Grilled Corn is refreshingly simple yet purposeful—each item plays a crucial role in creating layers of taste, texture, and color that make this salad shine.

• Steak (sirloin, ribeye, or flank): Choose your favorite cut; just be sure it’s well-marbled for maximum flavor and tenderness.
• Fresh corn on the cob: Grilling brings out the sweetness and adds that magical char every summer salad needs.
• Mixed salad greens (arugula, spinach, or spring mix): The crisp, peppery greens are the perfect bed for juicy steak and creamy cheese.
• Gorgonzola cheese, crumbled: Its sharp, tangy creaminess elevates every bite—don’t skimp here!
• Cherry tomatoes, halved: For juicy bursts of color and subtle tartness.
• Red onion, thinly sliced: Offers a sweet, sharp crunch that balances the richness of the steak.
• Balsamic vinegar: The backbone of your zesty, sweet, and slightly acidic vinaigrette.
• Extra-virgin olive oil: Use your best oil; this builds the body of your dressing.
• Honey or maple syrup: A touch of sweetness helps meld all the flavors together.
• Dijon mustard: For creaminess and a gentle kick in the vinaigrette.
• Fresh basil or parsley (optional): Chopped herbs add fresh, aromatic notes to your finished salad.
• Kosher salt and freshly ground black pepper: Don’t underestimate seasoning—every ingredient tastes its best with a little love.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate and Grill the Steak

Let’s kick things off by giving your steak a quick flavor bath! Combine olive oil, balsamic vinegar, salt, and pepper, then let the steak soak in this marinade for at least 30 minutes (or up to 2 hours if you have time). Fire up your grill or a grill pan until smoking hot, then sear the steak to your preferred doneness, usually about 4-5 minutes per side for medium-rare. After grilling, let it rest for 10 minutes before slicing thinly across the grain—it’s the secret to juicy, tender bites!

Step 2: Grill the Corn

While your steak is resting, throw your shucked corn onto the grill. Turn until it’s charred in spots and gorgeously tender—usually 8-10 minutes. Once cooled, cut the kernels from the cob. This golden, smoky corn is the sweet heart and soul of the Balsamic Steak Gorgonzola Salad with Grilled Corn!

Step 3: Make the Balsamic Vinaigrette

Grab a jar or bowl and combine balsamic vinegar, Dijon mustard, a drizzle of honey or maple syrup, salt, and pepper. Whisk in olive oil until smooth and glossy. Taste and tweak to your liking—the magic of a homemade vinaigrette is striking your personal balance between sweet, tangy, and bold!

Step 4: Assemble the Salad

On a beautiful platter or large bowl, layer your mixed greens, scatter the grilled corn kernels and cherry tomatoes, then tumble on the red onion slices. Arrange the sliced steak over top and shower with crumbled gorgonzola. Drizzle generously with the balsamic vinaigrette, and don’t be shy with fresh herbs if using. Every forkful should offer a taste of everything!

Step 5: Finishing Touches

Give the salad a final flourish of salt and cracked black pepper, then let it sit for a few minutes so the flavors can mingle. The result? A Balsamic Steak Gorgonzola Salad with Grilled Corn that’s equal parts hearty and fresh, warm and cool—a masterpiece worthy of your favorite people.

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

For a splash of color and flavor, finish your Balsamic Steak Gorgonzola Salad with Grilled Corn with extra fresh basil or parsley, a dusting of cracked black pepper, and maybe even a few more crumbles of gorgonzola. A squeeze of fresh lemon right before serving adds brightness that makes all the flavors sing!

Side Dishes

This salad is a showstopper on its own, but it pairs fabulously with warm crusty bread, roasted potatoes, or grilled asparagus for a truly memorable feast. Want something lighter? A sparkling water with citrus or a bold glass of red wine brings out the best in every bite.

Creative Ways to Present

Serve your Balsamic Steak Gorgonzola Salad with Grilled Corn family-style on a vibrant platter, or plate individual servings for a beautiful elegant dinner. For parties, layer the ingredients in wide-mouth mason jars for a portable, picnic-perfect option. Don’t be afraid to let your personality shine through with unique serving dishes or playful arrangements!

Make Ahead and Storage

Storing Leftovers

If you wind up with extra Balsamic Steak Gorgonzola Salad with Grilled Corn, store the steak, salad, and dressing separately in airtight containers in the fridge. Keeping the components apart helps preserve the texture of the greens and the steak’s juiciness. Leftovers are best enjoyed within 2 days for optimal freshness.

Freezing

While you can freeze the grilled steak by wrapping it well and storing in a freezer bag for up to 2 months, the rest of the salad ingredients—especially fresh greens and gorgonzola—won’t fare well in the freezer. Assemble fresh when ready, but feel free to make extra steak for easy salad assembly later on!

Reheating

To warm up leftover steak for your next Balsamic Steak Gorgonzola Salad with Grilled Corn, gently reheat slices in a skillet over medium-low heat or briefly in the microwave, just until warmed through. You want to avoid overcooking and drying out the steak. Everything else can be tossed cold—salad is best served just lightly chilled or at room temperature.

FAQs

Can I substitute a different cheese if I don’t like gorgonzola?

Absolutely! Blue cheese, feta, or even creamy goat cheese work beautifully if you prefer a milder or different tang. The key is to choose a cheese that crumbles easily and adds a burst of flavor to balance the steak and grilled corn.

What’s the best steak cut for this salad?

Sirloin, flank, or ribeye are my favorites. Sirloin gives robust flavor, flank is lean and slices beautifully, and ribeye brings extra richness. Just make sure your steak is marbled and don’t overcook it—it’s delicious medium-rare to medium.

How can I grill the corn if I don’t have an outdoor grill?

A grill pan on the stovetop gets similar charred results, or simply roast the corn under your oven’s broiler while turning occasionally. The goal is juicy, sweet corn with smoky brown spots for that signature flavor.

Can I make the balsamic vinaigrette ahead of time?

Yes—you can prepare the vinaigrette up to 5 days in advance and keep it in the fridge. Just whisk or shake well before using, as homemade dressings naturally separate when chilled.

Is this salad meal-prep friendly?

Definitely! Grill the steak and corn and prep the veggies and vinaigrette a day early. Store everything separately and assemble just before serving to keep the salad vibrant and the textures fresh.

Final Thoughts

Don’t let another ordinary salad night pass you by—treat yourself and your loved ones to the bold, unforgettable flavors of Balsamic Steak Gorgonzola Salad with Grilled Corn. With every bite, you’ll taste the perfect harmony of summer’s sweetness, hearty steak, and those dreamy creamy morsels of cheese. Give it a go, and watch this dish become a fast favorite at your table!

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