This colorful salad combines juicy steak, tangy gorgonzola cheese, and sweet grilled corn. The balsamic dressing adds a zesty kick that makes every bite pop with flavor!
I love how filling this salad is—it’s like a meal and a treat all in one! Perfect for dinner or as a hearty lunch. Don’t be surprised if you find yourself going back for seconds! 😄
Key Ingredients & Substitutions
Sirloin Steaks: I use center-cut sirloin for its balance of flavor and tenderness. If you’re looking for a leaner choice, try flank steak or chicken breast instead. Both will still hold up well with the salad’s flavors.
Balsamic Vinegar: This is key for a tangy kick. If you don’t have balsamic, red wine vinegar or apple cider vinegar can be good stand-ins. They bring acidity but with a slightly different flavor profile.
Olive Oil: The oil brings richness to the marinade and dressing. You might swap it with avocado oil or canola oil if you prefer a milder taste. Just make sure it’s a good quality oil for the best flavor.
Gorgonzola Cheese: I love Gorgonzola for its boldness. If you want something milder, feta cheese is a great alternative, or you could even use goat cheese for a creamier texture.
Salad Greens: Mixed greens like arugula and spinach add great flavor and nutrients. If you’re out of these, use any leafy greens you have, like kale or romaine. They’ll work fine!
How Do I Grill Corn Perfectly?
Grilling corn makes it sweet and gives it a charred flavor. Here’s how to achieve that nicely grilled corn:
- Preheat your grill or grill pan to medium-high heat. A hot grill helps get those perfect char marks.
- Husk the corn and remove all silk. This prevents burning and ensures even cooking.
- Place the corn on the grill and turn it every 2-3 minutes. Aim for about 10-12 minutes total until you see it charred slightly.
- Let the corn cool before cutting off the kernels, which makes it easier to handle!
Remember, a little char gives the corn extra flavor, so don’t be afraid to let it sit a bit longer on the grill!
How to Make Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For the Steak and Corn:
- 2 center-cut sirloin steaks (about 1 pound total)
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 ears of corn, husked
For the Salad:
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup cooked pasta (e.g., fusilli or penne) – optional
For the Dressing:
- 1 tablespoon Dijon mustard (optional, for dressing)
- 2 tablespoons olive oil (for dressing)
- 2 tablespoons balsamic vinegar (for dressing)
How Much Time Will You Need?
This delicious salad will take about 15 minutes for preparation and 30-40 minutes for cooking. You’ll spend approximately 30 minutes marinating the steak, 10-15 minutes grilling the corn, and cooking the steak as the corn grills. In the end, you’ll have a mouthwatering salad ready to serve!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by making the marinade! In a bowl, mix the balsamic vinegar, olive oil, salt, and pepper. Place the steaks in the marinade and let them sit for at least 30 minutes at room temperature, or you can refrigerate them for up to 2 hours. This will help make your steak flavorful and tender.
2. Grill the Corn:
While the steak is marinating, preheat your grill or grill pan over medium-high heat. Grill the corn for about 10-12 minutes, turning it occasionally until it’s nice and charred. After it’s done, take it off the grill and let it cool a bit. Once it’s cool, cut the kernels off the cob and set aside.
3. Cook the Steak:
As the corn grills, heat a skillet or grill pan over medium-high heat. Take the marinated steaks out of the bowl and add them to the pan. Cook for about 4-5 minutes per side until they reach your desired doneness. Use a meat thermometer to check – 130°F is perfect for medium-rare.
4. Rest and Slice the Steak:
Once the steaks are cooked, remove them from the heat and let them rest for at least 5 minutes. This helps keep the juices inside when you slice them! After resting, slice the steak thinly against the grain.
5. Prepare the Salad:
In a large bowl, combine the mixed greens, cherry tomatoes, Gorgonzola cheese, sliced red onion, grilled corn, and cooked pasta (if you’re using it). Give everything a good mix to combine the ingredients.
6. Make the Dressing:
In a small bowl, whisk together the Dijon mustard (if using), olive oil, balsamic vinegar, and season with salt and pepper to your taste. This dressing will bring all the flavors together.
7. Assemble the Salad:
Drizzle the prepared dressing over the salad and toss gently to coat. Then, arrange the sliced steak on top of the salad and sprinkle with fresh parsley for a lovely touch.
8. Serve:
Now it’s time to enjoy! Divide the salad among plates and savor your Balsamic Steak Gorgonzola Salad with Grilled Corn. Bon appétit!
Can I Use Different Cuts of Steak?
Absolutely! While center-cut sirloin steaks work well, feel free to use ribeye, flank, or filet mignon for a richer flavor. Just adjust the cooking time as needed, especially for thinner cuts!
What If I Don’t Have Balsamic Vinegar?
No problem! You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a different flavor profile. Just keep in mind that the taste will vary slightly, so adjust the amount to your liking!
How to Store Leftovers
Store any leftover salad in an airtight container in the fridge for up to 2 days. To maintain the crispness of the greens, keep the dressing separate until you’re ready to eat. Reheat the steak gently in the microwave or enjoy it cold!
Can I Make This Salad Vegetarian?
Definitely! Simply replace the steak with grilled portobello mushrooms or a hearty bean mix for added protein. You can still enjoy the grilled corn and Gorgonzola cheese, or substitute it with your favorite vegan cheese for a plant-based option!
