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Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe

Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe
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★★★★★

5.1 from 15 reviews

A flavorful and hearty grilled balsamic steak salad featuring tender flank steak, charred corn, fresh mixed greens, cherry tomatoes, and creamy Gorgonzola cheese, tossed with a tangy homemade balsamic dressing. This salad balances smoky, savory, and fresh flavors for an impressive yet easy meal perfect for lunch or dinner.

Ingredients

Scale

For the Steak Marinade and Steak

  • 1 lb flank steak (or ribeye, sirloin)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

For the Salad

  • 6 cups mixed greens (arugula, spinach, or romaine)
  • 1 ear corn, grilled and cut off the cob
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 cup walnuts or pecans, toasted
  • 1 avocado, sliced (optional)

For the Balsamic Dressing

  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey (or maple syrup)
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Marinate the Steak: In a small bowl, combine 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Rub this marinade evenly over the flank steak. Allow the steak to rest at room temperature for 15–20 minutes so the flavors penetrate and the meat comes to the right cooking temperature.
  2. Grill the Steak: Heat a grill or skillet over medium-high heat. Cook the marinated steak for 4–5 minutes on each side to achieve medium-rare to medium doneness, depending on thickness. Once cooked, transfer the steak to a plate and let rest for 5 minutes to retain juices. Then, slice thinly against the grain for maximum tenderness.
  3. Grill the Corn: Lightly brush the ear of corn with olive oil. Place it on the grill and cook for 8–10 minutes, turning occasionally, until the kernels are slightly charred and cooked through. Let cool completely, then cut the kernels off the cob carefully.
  4. Prepare the Dressing: In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp honey (or maple syrup), minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
  5. Assemble the Salad: In a large bowl, combine mixed greens, cherry tomatoes, sliced red onion, grilled corn kernels, and toasted walnuts or pecans. Add the sliced steak on top, then sprinkle with crumbled Gorgonzola cheese.
  6. Dress and Serve: Drizzle the prepared balsamic dressing over the salad. Toss gently to coat all ingredients evenly. For extra creaminess and flavor, garnish with sliced avocado and additional Gorgonzola cheese if desired. Serve immediately and enjoy your vibrant grilled balsamic steak salad.

Notes

  • Allow the steak to rest after grilling to keep it juicy and tender.
  • For a vegetarian version, omit steak and add grilled portobello mushrooms.
  • You can substitute walnuts with pecans or almonds based on preference.
  • Adjust dressing sweetness by varying honey or using maple syrup for a vegan-friendly dressing.
  • Leftover steak can be refrigerated and added to other salads or sandwiches.
  • Ensure to slice the steak against the grain to maximize tenderness.

Nutrition

Keywords: grilled steak salad, balsamic steak, Gorgonzola salad, grilled corn salad, healthy steak salad

Find it online: https://hannahdelgado.com/grilled-balsamic-steak-salad-with-gorgonzola-and-corn-recipe/