Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and satisfying main-course salad, combining juicy balsamic-marinated steak, charred sweet corn, crisp greens, tangy gorgonzola, and a simple homemade balsamic vinaigrette. It’s perfect for summer dinners or any time you’re craving an elevated yet easy-to-make salad.
Ingredients
Units
Scale
For the Balsamic Steak
- 1 lb (450g) flank steak or sirloin steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Salad
- 6 cups mixed leafy greens (such as arugula, spinach, or baby romaine)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled Gorgonzola cheese
- 1 avocado, sliced
For the Grilled Corn
- 2 ears sweet corn, husked
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Balsamic Vinaigrette
- 3 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
- Marinate the Steak: In a bowl or zip-top bag, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, minced garlic, Dijon mustard, honey, salt, and black pepper. Add the steak and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
- Grill the Corn: Preheat your grill or grill pan to medium-high heat. Brush the corn with 1 tablespoon olive oil and season with salt and pepper. Grill, turning occasionally, until charred in spots and tender, about 8-10 minutes. Let cool slightly, then slice kernels off the cobs.
- Grill the Steak: Remove steak from the marinade and pat dry. Grill over medium-high heat for about 4–5 minutes per side for medium-rare, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing thinly against the grain.
- Assemble the Salad: In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and grilled corn kernels. Toss gently to mix.
- Add the Steak and Gorgonzola: Top the greens with sliced steak, crumbled Gorgonzola, and avocado slices.
- Make the Balsamic Vinaigrette: In a small jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Shake or whisk until well combined.
- Dress and Serve: Drizzle desired amount of vinaigrette over the salad just before serving, and toss gently. Serve immediately for best flavor and texture.
Notes
- If you don’t have an outdoor grill, a grill pan or even a heavy skillet works great for both steak and corn.
- Let the steak rest before slicing to keep it juicy.
- Feel free to swap Gorgonzola with blue cheese or feta for a milder flavor.
- This salad can be prepped ahead, just dress right before serving to prevent sogginess.
Nutrition
- Serving Size: 1 salad (1/4 of recipe)
- Calories: 470
- Sugar: 9g
- Sodium: 580mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 81mg
