As I stood by the grill, the mouthwatering aroma of sizzling steak mingled with the sweet, smoky scent of charred corn, transporting me to the sun-soaked backyard barbecues of my childhood. This Grilled Balsamic Steak Salad with Gorgonzola & Corn is my ultimate go-to recipe for those warm summer evenings when you crave something fresh yet hearty. Not only does the marinated steak add a rich protein punch, but it also pairs beautifully with the crisp greens and vibrant flavors of sweet corn and creamy Gorgonzola. It’s a crowd-pleaser for casual dinners or lively gatherings, plus it’s gluten-free and adaptable for various dietary preferences. Are you ready to elevate your salad game and impress your loved ones with this delightful dish? Let’s dive in!
Why Is This Salad a Must-Try?
Vibrant Colors: This salad bursts with color, making it an attractive centerpiece for any meal—a feast for the eyes as well as the palate.
Fresh Ingredients: Featuring seasonal produce like sweet corn and cherry tomatoes, it reflects the essence of summer, ensuring each bite is filled with flavor.
Customizable Options: Whether you're hosting a gathering or seeking a refreshing meal, you can easily adapt it to be vegetarian by swapping in grilled portobello mushrooms or roasted chickpeas.
Easy Preparation: With straightforward steps, including grilling and tossing, you can achieve gourmet results without spending hours in the kitchen.
Crowd-Pleasing Flavor: The combination of marinated grilled steak, creamy Gorgonzola, and crunchy greens offers a delightful contrast in textures and tastes, ensuring everyone will come back for seconds!
If you're interested in other delicious salad options, consider trying out the Chicken Salad Apples or a refreshing Avocado Egg Salad.
Grilled Balsamic Steak Salad Ingredients
• A delightful selection awaits!
For the Steak Marinade
- Flank Steak – Adds rich protein; substitute with ribeye or sirloin for similar flavor.
- Olive Oil – Provides flavor and moisture; can substitute with avocado oil.
- Balsamic Vinegar – Offers acidity for marinade and dressing; can replace with red wine vinegar for a different tang.
- Salt – Enhances all flavors; use kosher salt for better texture.
- Black Pepper – Adds heat; freshly cracked is preferred for taste.
- Garlic Powder – Provides depth and seasoning; fresh garlic can be used for a more intense flavor.
- Smoked Paprika – Contributes smokiness; regular paprika can be a substitute if needed.
For the Salad
- Mixed Greens – Use any combination (arugula, spinach, romaine) for a fresh base; kale can be used for a heartier option.
- Corn – Provides sweetness and crunch; fresh grilled corn is optimal, but canned is a quick alternative.
- Cherry Tomatoes – Adds juiciness and color; any bite-sized variety works well.
- Red Onion – Adds sharpness and crunch; sweet onion can be a milder alternative.
- Gorgonzola Cheese – Provides creaminess and tang; substitute with feta for a lighter option.
- Walnuts or Pecans – Adds crunch and nuttiness; can be omitted for nut-free diets; sunflower seeds are a good substitute.
- Avocado (optional) – Adds creaminess and healthy fats; omit for lower calories if preferred.
Now you have everything you need to create this beautiful and delicious Grilled Balsamic Steak Salad that’s sure to impress your loved ones!
Step‑by‑Step Instructions for Grilled Balsamic Steak Salad
Step 1: Marinate the Steak
In a medium bowl, whisk together ¼ cup olive oil, ¼ cup balsamic vinegar, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Add the flank steak, ensuring it's coated evenly. Let it marinate for 15-20 minutes at room temperature while you preheat your grill to high heat, about 450°F (232°C), for that perfect sear.
Step 2: Grill the Steak
Place the marinated flank steak on the hot grill and cook for 4-5 minutes on each side for medium-rare doneness, aiming for an internal temperature of 130°F (54°C). As it grills, notice the beautiful sear forming, which locks in those delicious flavors. Once ready, remove it from the grill and let it rest for 5 minutes before slicing against the grain for tenderness.
Step 3: Prepare the Corn
While the steak is grilling, brush the corn with a bit of olive oil. Once the steak is done, grill the corn on the same high heat for 8-10 minutes, turning occasionally until it is charred and slightly caramelized. Look for a deep golden color on the kernels, which enhances the sweetness. Remove from the grill, let it cool slightly, then cut the kernels off the cob.
Step 4: Make the Dressing
In a small bowl, whisk together 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 clove minced garlic. Season with salt and pepper to taste. This vibrant dressing pairs beautifully with the Grilled Balsamic Steak Salad, bringing a zesty touch to the fresh ingredients.
Step 5: Assemble the Salad
In a large salad bowl, toss together 5 cups mixed greens, 1 cup halved cherry tomatoes, ½ thinly sliced red onion, and the grilled corn kernels. Add the sliced steak and crumble in ½ cup of Gorgonzola cheese for that creamy richness. Drizzle with the prepared dressing just before serving to maintain the fresh crunch of the greens.
Make Ahead Options
These Grilled Balsamic Steak Salad components are perfect for meal prep, saving you time during busy weeknights! You can marinate the steak up to 24 hours in advance, which infuses it with flavor; simply store it in the refrigerator. The grilled corn can be prepared a day ahead as well—just cool it down and keep the kernels in an airtight container for up to 3 days. As for the dressing, you can whisk it together and refrigerate it for up to a week. When you're ready to serve, simply grill the steak and corn, assemble the salad with fresh greens and dressing, and enjoy restaurant-quality results with minimal effort!
Expert Tips for Grilled Balsamic Steak Salad
Resting Steak: Allow the steak to rest after grilling to ensure it retains its juicy texture and flavors before slicing.
Perfectly Grilled Corn: Grill the corn on high heat to achieve that ideal char and sweetness; keep turning for even cooking and prevent burning.
Layering Ingredients: To maintain the salad's texture, layer the components thoughtfully; add dressing just before serving for a fresh crunch.
Marinade Time: Aim for 15-20 minutes of marinating to infuse the flank steak with those glorious balsamic flavors without overpowering.
Adaptability: Remember, this Grilled Balsamic Steak Salad can easily be transformed for various dietary needs—swap steak for grilled veggies for a vegetarian delight!
Grilled Balsamic Steak Salad Variations
Feel free to explore these flavorful twists that make the Grilled Balsamic Steak Salad even more delightful!
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Vegetarian Swap: Replace steak with grilled portobello mushrooms or roasted chickpeas for a hearty, plant-based alternative. This variation brings a meaty texture that satisfies without any meat.
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Cheese Options: Instead of Gorgonzola, try swapping in feta or goat cheese. Their creamy textures offer a different twist, or omit cheese entirely for a vegan-friendly dish.
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Nut-Free Delight: For those with nut allergies, simply leave out the walnuts or pecans and substitute sunflower seeds instead. This way, you maintain a crunchy element while keeping it allergen-free.
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Sweet Summer Addition: Incorporate seasonal fruits like sliced apples or grilled peaches for a touch of natural sweetness. This metamorphosis enhances the dish and embraces summer's bounty.
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Spice It Up: Add a sprinkle of red pepper flakes or sliced jalapeños if you're looking for an exciting and spicy kick. Adjust to your desired heat level for a tantalizing twist.
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Grain Boost: Include a serving of quinoa or farro for added texture and heartiness. These grains provide an excellent base and makes your salad even more filling.
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Herb Infusion: Incorporate fresh herbs like basil or cilantro into your salad for a burst of flavor. This addition brightens up the dish and adds a refreshing kick.
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Smoky Flavor: Enhance the smokiness by using smoked sea salt in place of regular salt. It amps up the grilled flavor and adds depth to every bite.
For even more ideas on delicious salads, don’t miss out on my recipe for German Potato Salad or a refreshing Tofu Caesar Salad.
What to Serve with Grilled Balsamic Steak Salad?
Transform your meal into a feast of flavors by pairing delicious sides with this scrumptious salad.
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Garlic Bread: The crusty, buttery bread adds a comforting crunch that complements the salad’s fresh ingredients. It's perfect for soaking up any extra dressing!
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Roasted Potatoes: Golden, crispy potatoes seasoned with herbs provide a hearty element that balances the lightness of the salad while enhancing the dish's satisfying nature.
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Grilled Asparagus: Charred and tender, these vibrant greens bring a lovely earthiness that harmonizes with the steak's bold flavors and the Gorgonzola's creaminess.
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Fruit Salad: A refreshing medley of seasonal fruits adds a sweet contrast, perfectly brightening the meal and enhancing the overall experience with each juicy bite.
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Iced Tea or Lemonade: Ice-cold drinks offer a delightful contrast to the savory salad, keeping you refreshed as you savor each flavorful bite.
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Chocolate Mousse: For a sweet finish, this rich, airy dessert provides a luxurious end to your meal, leaving you satisfied but wanting just one more bite!
Let these delightful pairings elevate your Grilled Balsamic Steak Salad experience into a memorable dining occasion for you and your loved ones!
How to Store and Freeze Grilled Balsamic Steak Salad
Fridge: Store leftovers in an airtight container for up to 3 days. Keep the salad components separate to maintain freshness, especially the greens and dressing.
Freezer: It’s best to freeze only the grilled steak if necessary. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the fridge before reheating.
Reheating: Gently reheat the steak in a skillet over medium heat until warmed through. Avoid microwaving to prevent the steak from becoming tough. Serve with freshly assembled salad for best taste.
Make-Ahead Tips: For a stress-free meal, marinate the steak and grill the corn in advance. Keep all components refrigerated separately and toss together fresh when you're ready to serve your Grilled Balsamic Steak Salad.
Grilled Balsamic Steak Salad Recipe FAQs
How do I choose the best steak for this salad?
Absolutely! For the richest flavor and tenderness, I recommend flank steak. If you're looking for alternatives, ribeye or sirloin also work wonderfully. Just make sure to look for steaks with nice marbling, which ensures juicy, flavorful meat.
What is the best way to store leftovers?
Very! You can store leftovers in an airtight container in the fridge for up to 3 days. To maintain the freshness of the salad, keep the components separate, especially the greens and dressing, which will help prevent wilting and sogginess.
Can I freeze the leftover steak?
Yes, indeed! If you have leftover grilled steak, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will stay good for up to 3 months. When you're ready to enjoy it again, thaw it in the fridge overnight, then gently reheat it in a skillet over medium heat for the best results.
What if I have allergies or dietary restrictions?
No worries! This Grilled Balsamic Steak Salad is highly adaptable. You can easily swap the steak for grilled portobello mushrooms or roasted chickpeas for a vegetarian option. For nut allergies, simply omit the walnuts or pecans and consider using sunflower seeds as a crunchy alternative.
How do I know if my corn is fresh?
Fresh corn should feel firm and have bright green husks. Look for kernels that appear plump and milky when you press them; avoid any with dark spots or dried out ends. If grilling, aim for that perfect char for a smoky sweetness—it's absolutely worth it!
What should I do if my steak is tough?
Great question! To prevent tough steak, make sure to slice it against the grain—it makes all the difference! Additionally, letting the steak rest after grilling allows the juices to redistribute, ensuring a tender bite. If you find it still isn't tender enough, consider marinating it a bit longer next time.
Grilled Balsamic Steak Salad: A Refreshing Summer Delight
Ingredients
Equipment
Method
- In a medium bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika. Add flank steak and let marinate for 15-20 minutes.
- Preheat grill to high heat. Cook marinated flank steak for 4-5 minutes on each side until medium-rare. Let it rest for 5 minutes before slicing.
- Brush corn with olive oil and grill for 8-10 minutes until charred. Remove from grill, cool slightly, and cut kernels off the cob.
- In a large salad bowl, toss mixed greens, cherry tomatoes, red onion, and grilled corn kernels together.
- Add sliced steak and crumble Gorgonzola cheese. Drizzle with dressing just before serving.
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