Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe
This Grilled Balsamic Steak Salad with Gorgonzola Corn is a flavorful and hearty dish that combines marinated and perfectly grilled flank steak with lightly charred corn and tangy Gorgonzola cheese atop a fresh bed of mixed greens and vibrant vegetables. The balsamic marinade adds a delicious depth of flavor, while the combination of ingredients offers a satisfying balance of savory, tangy, and fresh elements, making it a perfect meal for any season.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
For the Steak Marinade and Steak
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil, plus extra for grilling
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Salad
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup crumbled Gorgonzola cheese
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
Instructions
- Prepare the marinade and marinate the steak: In a bowl, combine balsamic vinegar, olive oil, minced garlic, salt, and black pepper to create the marinade. Place the flank steak in a shallow dish or zip-lock bag and pour the marinade over it. Ensure the steak is fully coated and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Grill the steak: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the steak from the marinade, allowing excess marinade to drip off. Grill the steak for approximately 4-6 minutes per side, depending on desired doneness (about 130°F for medium-rare). Once cooked, transfer the steak to a plate and loosely cover with foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
- Prepare the corn: While the steak is resting, grill the corn kernels on the grill using a grill pan or a piece of foil, or alternatively sauté them in a skillet over medium-high heat with a drizzle of olive oil. Cook until the corn is lightly charred or golden brown, about 5-7 minutes, stirring occasionally to prevent burning.
- Assemble the salad: In a large salad bowl or on individual plates, arrange the mixed greens topped with cherry tomatoes and thinly sliced red onion. Slice the rested steak thinly against the grain and place it atop the salad. Add the grilled corn and sprinkle the crumbled Gorgonzola cheese over the top.
- Finish and serve: Drizzle any remaining balsamic marinade (not used for raw meat) lightly over the salad for an extra burst of flavor. Serve immediately to enjoy the contrast of warm steak and corn with fresh greens and tangy cheese.
Notes
- Marinating the steak for longer enhances the flavor and tenderness.
- If you prefer, corn can be perfectly sautéed on the stovetop instead of grilling.
- Allowing the steak to rest after grilling helps retain its juices and improves texture.
- Use a meat thermometer to check steak doneness for best results.
- Serve with crusty bread or a light vinaigrette on the side for added enjoyment.
Keywords: grilled steak salad, balsamic steak salad, Gorgonzola corn salad, flank steak salad, summer salad, grilled corn, balsamic vinegar marinade
