Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty, flavor-packed main dish salad featuring juicy balsamic-marinated steak, sweet grilled corn, tangy Gorgonzola, and crisp greens. Tossed with a simple homemade vinaigrette, this steak salad is the perfect blend of fresh and indulgent—ideal for summer meals, date nights, or healthy dinners.
Ingredients
- For the Steak & Marinade:
- 1 to 1.5 lbs flank steak or sirloin steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- For the Salad:
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1–2 ears grilled corn, kernels cut off
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup Gorgonzola cheese, crumbled
- Optional: avocado slices, toasted walnuts, fresh herbs
- For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
-
Whisk together marinade ingredients and pour over steak. Marinate for at least 30 minutes, up to 4 hours.
-
Grill corn until charred, then cut kernels off the cob.
-
Grill steak over medium-high heat for 4–5 minutes per side (medium-rare), or to your liking.
-
Rest steak for 5–10 minutes, then slice thinly against the grain.
-
In a large bowl, assemble greens, corn, tomatoes, red onion, and Gorgonzola.
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Whisk vinaigrette ingredients together until emulsified.
-
Top salad with sliced steak, drizzle with dressing, and toss gently. Serve immediately.
Notes
- Sub Gorgonzola with blue cheese, feta, or goat cheese if preferred.
- Add roasted potatoes or quinoa for a more filling salad.
- Portobello mushrooms or grilled chicken work great as steak alternatives.
- Add fresh herbs like parsley or basil for a pop of flavor.
- For heat, try jalapeños or a drizzle of hot honey.
