Description
Grilled Balsamic Steak Salad with Gorgonzola & Corn offers a gourmet twist on classic steak salad by combining juicy, marinated grilled steak with smoky corn, tangy gorgonzola, crisp mixed greens, and a zesty homemade balsamic dressing. This satisfying salad layers flavors and textures for a refreshing yet indulgent main course that’s perfect for summer dinners, backyard gatherings, or when you want to impress with minimal effort.
Ingredients
For the 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
- Marinate the Steak
In a small bowl, combine olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika. Rub this marinade thoroughly over the steak and let it sit at room temperature for 15–20 minutes to soak up the flavors. - Grill the Steak
Heat a grill or a heavy skillet over medium-high heat. Cook the steak for 4–5 minutes per side, depending on your preferred doneness (medium-rare to medium works best). Once grilled, transfer the steak to a cutting board, let it rest for at least 5 minutes, then slice it thinly against the grain for maximum tenderness. - Grill the Corn
Brush the ear of corn with a little olive oil. Grill over medium-high heat for 8–10 minutes, turning occasionally, until kernels are charred and tender. Let the corn cool before cutting the kernels off the cob. - Prepare the Balsamic Dressing
Whisk together balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper in a small bowl until emulsified and creamy. - Assemble the Salad
In a large bowl, toss together the mixed greens, cherry tomatoes, red onion, grilled corn kernels, and toasted walnuts or pecans. Add the sliced steak on top and sprinkle with crumbled Gorgonzola cheese. - Dress & Serve
Drizzle the balsamic dressing over the salad. Toss gently to combine. Garnish with sliced avocado and extra Gorgonzola, if desired. Serve immediately and enjoy the harmonious blend of smoky, tangy, and creamy flavors.
Notes
- Let the steak rest before slicing to lock in juices for tender, flavorful pieces.
- Use your favorite greens or substitute blue cheese for a different flavor profile.
- This salad is perfect for using leftover steak from a previous meal.
- To make it nut-free, omit walnuts or replace with sunflower seeds.
- Double the dressing recipe and store leftovers in the refrigerator for salads all week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/3 of salad
- Calories: 540
- Sugar: 9g
- Sodium: 940mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg
