This Balsamic Steak Gorgonzola Salad is packed with flavor! Juicy steak, creamy Gorgonzola cheese, and sweet grilled corn come together for a tasty mix. The balsamic dressing adds a nice zing!
I love how all the flavors dance together in this salad. Plus, grilling corn really does bring out its sweetness! Perfect for a summer dinner or impressing guests. 🥗✨
Key Ingredients & Substitutions
Steak: I recommend sirloin or ribeye for their rich flavor. If you’re looking for a leaner option, try flank steak or top round. Both cook well on the grill, but be mindful of timing to avoid overcooking.
Balsamic Vinegar: This is the star of the salad dressing. If you don’t have balsamic, red wine vinegar or apple cider vinegar can work too, but they won’t have the same sweetness. A little honey mixed in can help mimic that balsamic flavor.
Mixed Greens: I love using arugula for its peppery kick. If you can’t find it, baby spinach, romaine, or any salad mix will do just fine. You can even add kale or Swiss chard for an extra nutrient boost.
Gorgonzola Cheese: This cheese adds a nice tangy flavor. If you prefer milder cheese, try feta or goat cheese instead. Both will give you the creamy texture you want without being too overpowering.
How Do I Perfectly Grill Corn?
Grilling corn adds a wonderful smoky flavor and sweetness that pairs perfectly with this salad. First, choose fresh corn with green husks. Here’s how to grill it:
- Preheat your grill to medium-high heat.
- Place the corn directly on the grill, turning occasionally for even char, about 10 minutes.
- Once charred, let it cool slightly before cutting the kernels off the cob. Use a sharp knife for ease.
Remember, if you can’t grill the corn, you can also use canned or frozen corn—just sauté it for a few minutes to warm it up!
Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb steak (sirloin or ribeye)
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 cups mixed greens (arugula, spinach, and/or lettuce)
- 1 cup cherry tomatoes, halved
- 1 cup cooked pasta (fusilli or penne)
- 1 cup corn kernels (fresh or grilled)
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Additional balsamic vinegar for drizzling (optional)
How Much Time Will You Need?
This delightful salad will take you about 15-20 minutes for preparation and cooking, plus an additional 30 minutes for marinating the steak if you want the flavors to really soak in. Overall, expect to spend around 45-50 minutes to enjoy this delicious dish!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by making the marinade. In a medium bowl, mix together the balsamic vinegar, olive oil, salt, and pepper. Once it’s well combined, add the steak to the bowl and make sure it’s coated in the mixture. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for even more flavor.
2. Grill the Corn:
If you’re using fresh corn, preheat your grill to medium-high heat. Grill the corn on the cob for about 10 minutes, turning occasionally until you see nice charred spots. Once it’s done, take it off the grill and let it cool for a bit before cutting the kernels off the cob. If you have frozen or canned corn, you can skip this step!
3. Cook the Steak:
Heat your grill or grill pan to medium-high. Remove the steak from the marinade, letting any excess drip off, and place it on the grill. Cook for approximately 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness. Once cooked, let the steak rest for 5-10 minutes before slicing it thinly against the grain.
4. Prepare the Salad Base:
In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, cooked pasta, grilled corn, and crumbled Gorgonzola cheese. Gently toss everything together until it’s well mixed, being careful not to break the greens.
5. Assemble the Salad:
Now it’s time to put everything together! Divide the salad mixture onto individual plates. On top of each salad, add slices of steak and sprinkle with chopped parsley. If you’d like, drizzle an extra bit of balsamic vinegar over the top for added flavor.
6. Serve:
Enjoy your Balsamic Steak Gorgonzola Salad right away! As you eat, mix the steak into the greens for a lovely balance of flavors in each bite. Bon appétit!
Can I Substitute the Steak for Another Protein?
Absolutely! If you prefer chicken, shrimp, or tofu, feel free to use those instead. For chicken, a grilled breast works well; for shrimp, grill them quickly until pink. Tofu can be marinated similarly and grilled until golden.
What If I Don’t Have Gorgonzola Cheese?
No problem! You can substitute with feta or blue cheese for a similar tangy flavor. Crumbled goat cheese also works well if you prefer something creamier.
How Can I Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge, but keep the steak and dressing separate to maintain freshness. Enjoy it within 1-2 days, and for the best flavor, add the balsamic drizzle just before serving!
Can I Make This Salad Vegan?
Yes, to make this salad vegan, simply omit the steak and Gorgonzola cheese. You can add grilled vegetables like zucchini or bell peppers for heartiness, and a vegan cheese or avocado for creaminess!
