Balsamic Steak Gorgonzola Salad with Grilled Corn

If you’re looking for a quick and tasty dinner that feels like a special occasion, you’ve come to the right place! This Balsamic Steak Gorgonzola Salad with Grilled Corn is one of my all-time favorites. It’s perfect for those bustling summer evenings when you want something light yet satisfying. The combination of grilled steak, fresh greens, and creamy Gorgonzola topped with a tangy balsamic vinaigrette makes every bite a delight!

What I love most about this recipe is its versatility. Whether it’s a busy weeknight or a gathering with friends, this salad fits the bill beautifully. Plus, it comes together in just 20 minutes! So grab your apron and let’s get cooking!

Why You’ll Love This Recipe

• Quick to prepare: With just 30 minutes from start to finish, this meal is ideal for busy evenings.
• Flavorful combination: The rich taste of the steak paired with sweet grilled corn and zesty Gorgonzola is absolutely irresistible.
• Healthy ingredients: Packed with fresh vegetables and lean protein, this salad keeps your meals light and nutritious.
• Perfect for gatherings: Impress your friends or family with this elegant dish that looks as great as it tastes!
• Customizable: You can easily switch up ingredients based on what you have at home, making it a flexible go-to recipe.

Ingredients You’ll Need

Let’s take a look at the simple, wholesome ingredients that make this salad so special. You might already have some of these pantry staples on hand!

For the Marinade

• 1 lb sirloin steak
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon garlic powder
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground black pepper

For the Salad

• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 ounces Gorgonzola cheese, crumbled
• 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2-inch pieces
• 6 cups mixed spring greens

For Grilling Corn

• 1 corn on the cob, husk removed
• 1 tablespoon extra virgin olive oil, for drizzling corn

For the Gremolata

• 2 tablespoons basil leaves, minced
• 2 tablespoons parsley, minced
• 1 clove garlic, minced
• 1 tablespoon lemon zest

For the Vinaigrette

• 3 tablespoons balsamic vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon dijon mustard
• Dash of salt and freshly ground black pepper

Variations

This recipe is wonderfully flexible! Here are some fun variations to try:

• Swap the protein: If steak isn’t your thing, try grilled chicken or even tofu for a vegetarian twist!
• Add more veggies: Toss in some roasted bell peppers or avocado slices for added flavor and texture.
• Change up the cheese: If Gorgonzola isn’t your favorite, feta or goat cheese would work beautifully too.
• Try different greens: Mix in some arugula or spinach instead of mixed spring greens for a different taste.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

In a medium-sized bowl, stir together all the marinade ingredients. This step is crucial because it infuses the steak with fantastic flavor. Once combined, place your steaks in a large ziplock bag and pour in the marinade. Seal it tight and give it a good shake to coat every inch. Now chill it in the fridge for about 30 minutes while those flavors meld together.

Step 2: Make the Gremolata

While your steak marinates, let’s whip up some gremolata! In a small bowl, combine minced basil leaves, parsley, lemon zest, and garlic. This mixture adds freshness and brightness to your salad—trust me; you won’t want to skip this step!

Step 3: Grill the Corn

Now it’s time to fire up your grill! Preheat your cast iron grill pan over medium-high heat (or outdoor grill if you prefer). Drizzle olive oil over your corn on the cob and sprinkle generously with salt and pepper. Place it on the hot grill and cook each side until those lovely grill marks form—about 10 minutes total should do it! Once done, let it cool before slicing off those sweet kernels.

Step 4: Cook the Steak

Take that marinated steak out of the fridge and place it on your hot grill or grill pan. Grill each side for about 4-5 minutes depending on how you like it cooked (rare to medium rare works best). Once cooked to your liking, transfer it to a plate and allow it to rest for five minutes before slicing thinly against the grain.

Step 5: Prepare the Vinaigrette

In a small bowl whisk together all vinaigrette ingredients until well combined. This tangy dressing brings everything together beautifully!

Step 6: Assemble Your Salad

In a large bowl, toss half of your vinaigrette with half of your gremolata along with mixed greens, endives, halved cherry tomatoes, crumbled Gorgonzola cheese, sliced corn kernels, and red onion. This will create layers of flavor that are simply amazing!

Step 7: Serve It Up!

Lay those beautiful slices of steak right on top of your salad masterpiece. Drizzle any remaining gremolata and vinaigrette over everything as desired—then serve immediately! Enjoy every bite of this delicious Balsamic Steak Gorgonzola Salad with Grilled Corn!

Pro Tips for Making Balsamic Steak Gorgonzola Salad with Grilled Corn

Creating a perfect Balsamic Steak Gorgonzola Salad with Grilled Corn is all about the details! Here are some pro tips to elevate your dish:

• Marinate Longer: Allowing the steak to marinate for longer than 30 minutes can enhance its flavor. Aim for at least an hour or even overnight if you have the time.

• Use Fresh Ingredients: Fresh herbs, ripe tomatoes, and high-quality cheese will make a noticeable difference in taste. Opt for fresh basil and parsley from your local market to ensure vibrant flavors.

• Experiment with Cheese: If Gorgonzola isn’t your favorite, try substituting it with feta or goat cheese for a different but equally delicious flavor profile.

• Grill Corn Perfectly: Keep an eye on the corn while grilling. The goal is to achieve those beautiful char marks without overcooking, which will keep it juicy and sweet.

• Customize Your Greens: Feel free to mix and match your salad greens! Spinach, arugula, or kale can add different textures and flavors to your salad.

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Presenting your Balsamic Steak Gorgonzola Salad is just as important as preparing it! This colorful dish not only tastes amazing but also looks stunning on the plate. Here are some ideas on how to serve it beautifully:

Garnishes

• Chopped Nuts: A sprinkle of toasted walnuts or pecans adds a delightful crunch and nuttiness.
• Microgreens: These tiny greens not only look elegant but also provide a fresh burst of flavor that complements the salad perfectly.
• Edible Flowers: For a visually stunning touch, consider adding some edible flowers like nasturtiums or violets which will make your dish pop!

Side Dishes

• Quinoa Salad: A light quinoa salad with cucumbers, cherry tomatoes, and lemon vinaigrette provides great texture and makes for a healthy pairing.
• Garlic Bread: Warm, crusty garlic bread is perfect for soaking up any leftover vinaigrette on your plate.
• Roasted Vegetables: Seasonal roasted vegetables like zucchini, bell peppers, and asparagus are nutritious and bring out the flavors of summer.
• Fruit Salad: A refreshing fruit salad made with berries, melon, and citrus adds a sweet counterpoint to the savory steak salad.

With these tips and serving suggestions, your Balsamic Steak Gorgonzola Salad with Grilled Corn will be both delicious and impressive. Enjoy every bite!

Make Ahead and Storage

This Balsamic Steak Gorgonzola Salad with Grilled Corn is perfect for meal prep! You can easily prepare components in advance for quick, delicious meals throughout the week.

Storing Leftovers

• Store leftover salad in an airtight container in the refrigerator for up to 3 days.
• Keep the steak slices separate from the salad to maintain freshness.
• If you have extra vinaigrette, store it separately to avoid soggy greens.

Freezing

• While this dish is best enjoyed fresh, you can freeze the grilled steak.
• Wrap the sliced steak tightly in plastic wrap or foil and place it in a freezer-safe bag.
• Consume frozen steak within 2-3 months for optimal flavor and texture.

Reheating

• To reheat the steak, thaw it overnight in the refrigerator, then warm it gently in a skillet over low heat.
• Avoid microwaving as it can make the steak tough; instead, add a splash of water to steam it slightly while reheating.
• Prepare fresh salad components while reheating to enjoy a vibrant meal.

FAQs

Here are some common questions about this recipe!

Can I make Balsamic Steak Gorgonzola Salad with Grilled Corn ahead of time?

Yes! You can prepare the steak and salad ingredients separately and assemble them just before serving for maximum freshness.

What are good substitutes for Gorgonzola cheese in this salad?

If you’re looking for alternatives, blue cheese or feta would work well. For a non-dairy option, try using nutritional yeast or a creamy vegan cheese.

How do I grill corn perfectly for my Balsamic Steak Gorgonzola Salad with Grilled Corn?

Grill your corn on medium-high heat for about 10 minutes total, turning occasionally until grill marks appear. This brings out its sweet flavor!

Can I use other types of greens in this salad?

Absolutely! Feel free to mix in your favorite greens like arugula, spinach, or kale to customize your Balsamic Steak Gorgonzola Salad with Grilled Corn.

Final Thoughts

I hope you find joy in preparing this delightful Balsamic Steak Gorgonzola Salad with Grilled Corn! It’s not just a meal; it’s an experience filled with vibrant flavors perfect for summer gatherings or a cozy dinner at home. Enjoy every bite and feel free to share your own twists on this recipe. Happy cooking!