Looking for a hearty dinner salad that’s packed with bold flavors and perfect for summer? Balsamic Steak Gorgonzola Salad with Grilled Corn is the answer! This steak salad is a delicious combination of grilled steak, creamy gorgonzola cheese, sweet grilled corn, and fresh greens, all dressed in a tangy balsamic vinaigrette. It’s the perfect balance of savory, sweet, and tangy, making it an ideal dish for any occasion.
Whether you’re hosting a dinner for big groups, preparing a cold steak salad, or just craving a fresh and filling dinner, this steak salad has everything you need. Ready to create the ultimate best steak salad? Let’s dive into the ingredients and how to prepare this flavorful dish!
Table of Contents
Why You’ll Love Balsamic Steak Gorgonzola Salad with Grilled Corn
This salad is a perfect combination of rich flavors, textures, and nutrients, making it a standout dish. Here’s why you’ll love it:
- Packed with flavor: The balsamic steak marinade infuses the steak with savory and tangy notes, while the gorgonzola cheese adds creaminess and a sharp contrast.
- Perfect for grilling: The grilled corn adds a smokiness to the dish that enhances the overall flavor.
- Filling and hearty: With protein from the steak and satisfying vegetables, this salad is a full meal on its own.
- Versatile: Great for dinners for big groups, but also quick enough for an easy weeknight dinner.
- Beautiful presentation: This salad looks just as good as it tastes, making it an ideal dish for dinners for company.
Let’s get started on how to make this delicious steak salad with gorgonzola cheese and grilled corn!
Ingredients for Balsamic Steak Gorgonzola Salad with Grilled Corn
This hearty dinner salad is packed with vibrant ingredients that come together for an unforgettable meal. Here’s what you’ll need:
For the Salad:
- 2 steaks (your choice of cut, such as ribeye, sirloin, or flank steak)
- 2 ears of corn, husked and cleaned
- 6 cups mixed greens (such as arugula, spinach, or romaine)
- 1/2 cup gorgonzola cheese, crumbled
- 1/2 red onion, thinly sliced
- 1/4 cup walnuts (optional, for added crunch)
- 1 tablespoon olive oil (for grilling the corn)
For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional for a little sweetness)
- 1 clove garlic, minced
- Salt and pepper, to taste
This simple yet flavorful combination will take your salad to the next level!
Step-by-Step Instructions to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Step 1: Marinate the Steak
Start by marinating the steaks to infuse them with flavor. In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and a pinch of salt and pepper. Coat the steaks in the marinade, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
Step 2: Grill the Corn
While the steak is marinating, prepare the corn. Preheat your grill to medium-high heat and brush the corn with olive oil. Grill the corn for about 10 minutes, rotating occasionally, until it’s slightly charred and cooked through.
Once grilled, set the corn aside to cool. Once cool enough to handle, slice the kernels off the cob and set them aside.
Step 3: Grill the Steak
Preheat your grill to high heat and season the marinated steaks with salt and pepper. Grill the steaks for about 4-5 minutes per side, depending on the thickness of the cut, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Let the steaks rest for 5-10 minutes after grilling before slicing them thinly against the grain.
Step 4: Prepare the Salad
While the steak is resting, assemble your salad. In a large salad bowl, combine the mixed greens, grilled corn kernels, and thinly sliced red onion. Add the sliced steak on top, followed by the crumbled gorgonzola cheese and walnuts (if using).
Step 5: Make the Balsamic Vinaigrette
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, and honey. Season with salt and pepper to taste. Pour the dressing over the salad and toss everything gently to combine.
Step 6: Serve and Enjoy
Serve the Balsamic Steak Gorgonzola Salad with Grilled Corn immediately. It’s perfect as a hearty main course or as a side dish for a summer gathering. The combination of grilled steak, gorgonzola cheese, and fresh vegetables will have everyone asking for seconds!
Tools and Equipment Needed
- Grill (gas or charcoal)
- Tongs or spatula (for flipping the steak)
- Knife and cutting board
- Salad bowl
- Whisk (for making the dressing)
- Skewers (optional, for grilling corn)
Serving Suggestions and Pairings for Balsamic Steak Gorgonzola Salad with Grilled Corn
While this steak salad is hearty on its own, it pairs wonderfully with a variety of sides:
- Grilled bread: Serve with slices of grilled garlic bread or crusty baguette for extra texture.
- Roasted vegetables: Pair with roasted potatoes, asparagus, or brussels sprouts for added nutrition and flavor.
- Wine pairing: Enjoy with a bold red wine, such as a Cabernet Sauvignon or Malbec, to complement the richness of the steak.
This salad is perfect for dinners for big groups or a special meal with company. It’s easy to scale up to feed a crowd or keep it simple for a smaller dinner.
How to Store and Reheat Balsamic Steak Gorgonzola Salad with Grilled Corn
Refrigeration
Store any leftover salad in an airtight container for up to 2 days. Keep the dressing separate from the salad to prevent wilting of the greens. The steak can also be stored separately and eaten cold in a cold steak salad or reheated later.
Reheating
Reheat the steak in a skillet over medium heat for a few minutes until warmed through. The salad greens should not be reheated, so assemble the salad fresh with the cold steak when serving.
Freezing
This salad is not ideal for freezing, as the fresh ingredients (especially the greens) will not hold up well in the freezer. However, you can freeze the leftover grilled steak and reheat it when ready to use.
Common Mistakes to Avoid
- Overcooking the steak: Make sure not to overcook the steak, as it can become tough. Use a meat thermometer to ensure the steak is cooked to your desired doneness.
- Over-dressing the salad: The balsamic dressing is flavorful, so don’t overdo it. Start with a small amount and add more if needed.
- Not letting the steak rest: Allowing the steak to rest for a few minutes after grilling helps the juices redistribute, keeping the meat tender and juicy.
Variations and Ingredient Swaps
- Swap the cheese: If you don’t like gorgonzola, you can substitute blue cheese or feta for a different flavor.
- Add more veggies: Toss in some avocado, tomatoes, or cucumbers for added freshness and crunch.
- Use different greens: Swap the mixed greens for arugula, spinach, or baby kale for a unique twist.
- Add more protein: For extra protein, you can add a boiled egg or even grilled chicken instead of steak.
Frequently Asked Questions About Balsamic Steak Gorgonzola Salad with Grilled Corn
Can I make this salad ahead of time?
Yes! You can prep the salad ingredients ahead of time (except for the dressing). Keep the steak and grilled corn stored separately and assemble the salad when ready to serve.
Can I substitute the steak with another protein?
Yes! You can use grilled chicken, shrimp, or even tofu for a vegetarian option.
Can I use frozen corn for this salad?
While fresh corn is ideal, you can use frozen corn if fresh isn’t available. Just grill it or sauté it until it’s nicely charred.
How long can I store leftovers?
Leftovers can be stored in the fridge for up to 2 days. The salad ingredients will keep, but the greens might wilt. It’s best to eat leftovers cold or at room temperature.
Final Thoughts: Why Balsamic Steak Gorgonzola Salad with Grilled Corn is a Must-Try
Balsamic Steak Gorgonzola Salad with Grilled Corn is a showstopping dish that combines bold flavors with fresh ingredients. Whether you’re hosting dinners for big groups or looking for a delicious weeknight meal, this hearty salad is a winner. It’s easy to make, full of flavor, and a perfect addition to your grilling repertoire.
Give it a try, and you’ll see why it’s one of the best steak salads you’ll ever have!
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Balsamic Steak Gorgonzola Salad with Grilled Corn: A Hearty and Flavorful Salad
- Total Time: 40 minutes
Description
Looking for a hearty dinner salad that’s packed with bold flavors and perfect for summer? Balsamic Steak Gorgonzola Salad with Grilled Corn is the answer!
Ingredients
For the Salad:
2 steaks (your choice of cut, such as ribeye, sirloin, or flank steak)
2 ears of corn, husked and cleaned
6 cups mixed greens (such as arugula, spinach, or romaine)
1/2 cup gorgonzola cheese, crumbled
1/2 red onion, thinly sliced
1/4 cup walnuts (optional, for added crunch)
1 tablespoon olive oil (for grilling the corn)
For the Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon honey (optional for a little sweetness)
1 clove garlic, minced
Salt and pepper, to taste
Instructions
Start by marinating the steaks to infuse them with flavor. In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and a pinch of salt and pepper. Coat the steaks in the marinade, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
While the steak is marinating, prepare the corn. Preheat your grill to medium-high heat and brush the corn with olive oil. Grill the corn for about 10 minutes, rotating occasionally, until it’s slightly charred and cooked through.
Once grilled, set the corn aside to cool. Once cool enough to handle, slice the kernels off the cob and set them aside.
Preheat your grill to high heat and season the marinated steaks with salt and pepper. Grill the steaks for about 4-5 minutes per side, depending on the thickness of the cut, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Let the steaks rest for 5-10 minutes after grilling before slicing them thinly against the grain.
While the steak is resting, assemble your salad. In a large salad bowl, combine the mixed greens, grilled corn kernels, and thinly sliced red onion. Add the sliced steak on top, followed by the crumbled gorgonzola cheese and walnuts (if using).
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, and honey. Season with salt and pepper to taste. Pour the dressing over the salad and toss everything gently to combine.
Serve the Balsamic Steak Gorgonzola Salad with Grilled Corn immediately. It’s perfect as a hearty main course or as a side dish for a summer gathering. The combination of grilled steak, gorgonzola cheese, and fresh vegetables will have everyone asking for seconds!
Notes
- Swap the cheese: If you don’t like gorgonzola, you can substitute blue cheese or feta for a different flavor.
- Add more veggies: Toss in some avocado, tomatoes, or cucumbers for added freshness and crunch.
- Use different greens: Swap the mixed greens for arugula, spinach, or baby kale for a unique twist.
- Add more protein: For extra protein, you can add a boiled egg or even grilled chicken instead of steak.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 5g
- Sodium: 530mg
- Fat: 24g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
Keywords: Steak Gorgonzola Salad
