Grilled Balsamic Steak Salad

Grilled Balsamic Steak Salad with Gorgonzola & Corn is an absolute showstopper for any meal where you want to impress without fuss. For the Steak: you’ll use a rich balsamic marinade that turns humble flank steak into melt-in-your-mouth perfection, while grilled corn, juicy tomatoes, and creamy Gorgonzola give the salad a vibrant combination of colors and irresistible flavors. It’s a satisfying, restaurant-worthy salad that’s as perfect for a summer night outdoors as it is for treating yourself to something special midweek.

Ingredients You’ll Need

What’s so wonderful about this recipe is how a handful of good ingredients can create such a memorable meal. Every single element in this lineup plays a part, adding flavor, texture, or color to make each bite exciting and unique. Here’s what you’ll need to gather before diving in!

• Flank steak (or ribeye, sirloin): The star for the Steak: juicy and full-flavored, it soaks up the balsamic marinade beautifully.
• Olive oil: Adds subtle richness to the marinade, helping the steak brown nicely on the grill.
• Balsamic vinegar: Lends tanginess and depth for the Steak: while tying together both the marinade and the dressing.
• Salt & black pepper: Essential for seasoning every element, enhancing all the natural flavors.
• Garlic powder & smoked paprika: Bring warmth and a whisper of smokiness to the steak marinade.
• Mixed greens (arugula, spinach, or romaine): Your crisp, fresh base that carries all the toppings beautifully.
• Corn, grilled and cut off the cob: Sweet, slightly charred kernels add summery crunch and color.
• Cherry tomatoes, halved: Provide brightness and a juicy pop with every bite.
• Red onion, thinly sliced: A bit of sharpness for contrast and a gorgeous splash of purple.
• Gorgonzola cheese, crumbled: For the Steak: creamy, tangy bites that take the salad up a notch.
• Walnuts or pecans, toasted: Add earthiness and a crave-worthy crunch.
• Avocado, sliced (optional): For velvety richness if you want an extra-luxe touch.
• Dijon mustard & honey (or maple syrup): Partners for the balsamic dressing, blending zestiness and sweetness.
• Minced garlic, salt, and pepper: Round out the dressing with sharpness and seasoning.

How to Make For the Steak:

Step 1: Marinate the Steak

For the Steak: start things off by whisking together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika in a small bowl. This simple marinade transforms the meat by adding bold layers of flavor. Rub it all over the steak, and let it rest at room temperature for 15 to 20 minutes. This short marination ensures the flavors can soak in and the meat is not ice-cold before hitting the heat.

Step 2: Grill the Steak

Heat up your grill or a heavy skillet to medium-high. When it’s good and hot, cook the steak for 4 to 5 minutes on each side, depending on how thick your cut is and how pink you like it in the center. For the Steak: aim for medium-rare or medium for the most tender, juicy results. Rest the cooked steak for about 5 minutes before slicing it thinly against the grain—this key step keeps every bite tender.

Step 3: Grill the Corn

While the steak is marinating or resting, brush an ear of corn lightly with olive oil and grill it, turning occasionally, until it’s nicely charred and fragrant (about 8 to 10 minutes). Let it cool, then cut the kernels off the cob. The caramelized flavors mesh beautifully with everything else in the salad.

Step 4: Make the Balsamic Dressing

Whisk up a quick dressing using balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper. For the Steak: a drizzle of this sweet-tangy magic ties together the steak and salad, bringing out the best in both.

Step 5: Assemble the Salad

Grab your largest salad bowl and start layering: mixed greens, cherry tomatoes, red onion, grilled corn kernels, and toasted walnuts. Add the sliced steak, scatter over the Gorgonzola, then drizzle generously with the dressing. Toss gently so every leaf gets a little love. For the Steak: the final ensemble should be vibrant, hearty, and impossibly tempting.

How to Serve For the Steak:

Garnishes

A few finishing touches make all the difference. Garnish your salad with creamy avocado slices for richness and an extra sprinkle of Gorgonzola for a sharp, tangy punch. A grind of fresh black pepper just before serving brings the whole dish together and adds a touch of sophistication.

Side Dishes

For the Steak: simple sides are best. Try serving with crusty artisan bread to soak up the dressing, or a bowl of herby roasted potatoes if you want a cozier meal. A chilled glass of white wine or sparkling water with citrus slices will keep things fresh and uplifting.

Creative Ways to Present

For something special, serve the salad layered in wide, shallow bowls so all the colors and textures shine through. If you’re feeding a group, arrange the components on a large platter and let guests build their own plates—always a conversation starter! For the Steak: individual mini versions of the salad in clear jars or glasses make for an impressive appetizer at dinners or parties.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover steak salad, store the salad and steak separately in airtight containers. The greens are best eaten within a day to stay crisp, while the steak will keep for up to 3 days refrigerated. Keep the dressing in a lidded jar—simply shake and freshen it up before reusing.

Freezing

While For the Steak: itself can be frozen (wrap slices tightly in foil or a freezer bag), it’s best not to freeze the salad components as they’ll lose their texture. Store the steak portion in the freezer for up to 2 months, then thaw overnight in the fridge when you’re ready for round two.

Reheating

Gently reheat For the Steak: slices in a hot skillet for about a minute per side or pop them in a 325°F oven, loosely covered, just until warmed through. Avoid microwaving, which can make the steak rubbery. Serve steak at room temperature for an easy lunch salad, or heat just the steak and combine with fresh, new greens and toppings.

FAQs

Can I use a different cut of steak?

Absolutely! For the Steak: feel free to use ribeye, sirloin, or even skirt steak if you prefer. Just adjust the grill time so whichever cut you choose stays juicy and tender.

How can I tell when the steak is done?

The best way is to use a meat thermometer: 130°F for medium-rare, 140°F for medium. For the Steak: always let it rest a few minutes before slicing—it keeps all the delicious juices in.

Is there a substitute for Gorgonzola cheese?

Definitely! Try crumbled blue cheese, feta, or even goat cheese if you like something milder. Each one brings its own twist to the salad, but for the Steak: Gorgonzola’s tang works especially well.

Can I make this salad vegetarian?

You sure can. Skip For the Steak: and double the grilled corn, swap in roasted mushrooms, or even use marinated tofu for a delicious, protein-packed vegetarian version.

What’s the best way to toast walnuts or pecans?

Spread them on a dry skillet over medium heat for 3–5 minutes, stirring frequently, until golden and fragrant. For the Steak: this adds crunch and a lovely nutty aroma that pairs perfectly with everything else in the salad.

Final Thoughts

For the Steak: experience, this grilled balsamic steak salad is an absolute keeper—truly a celebration of fresh ingredients, bold flavors, and effortless elegance. Give it a go, trust your tastebuds, and enjoy every dreamy forkful. Your next big favorite might just be this vibrant, satisfying salad!

Print