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Grilled Balsamic Steak Salad with Gorgonzola and Corn Recipe

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★★★★★

4.7 from 101 reviews

A vibrant and hearty grilled balsamic steak salad featuring marinated flank steak, charred corn, fresh mixed greens, and creamy Gorgonzola cheese, all brought together with a tangy balsamic dressing and toasted nuts for crunch. Perfect for a wholesome lunch or light dinner that balances protein and fresh vegetables.

Ingredients

Scale

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

  1. Marinate & Grill the Steak: In a small bowl, mix together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika. Rub this marinade evenly over the flank steak and let it rest at room temperature for 15 to 20 minutes to absorb the flavors. Heat a grill or skillet to medium-high heat and cook the steak for 4 to 5 minutes per side, targeting a medium-rare to medium doneness. Once cooked, let the steak rest for 5 minutes to retain its juices before slicing thinly against the grain to ensure tenderness.
  2. Grill the Corn: Brush the ear of corn with a little olive oil to prevent sticking and place it on the grill. Cook for 8 to 10 minutes, turning occasionally to char the kernels evenly without burning. Allow the corn to cool slightly, then carefully cut the kernels off the cob for salad use.
  3. Make the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper until the dressing is smooth and emulsified. This dressing balances tanginess with a touch of sweetness to complement the savory steak and fresh vegetables.
  4. Assemble the Salad: Combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, grilled corn kernels, and toasted walnuts in a large bowl. Add the sliced steak on top and sprinkle with crumbled Gorgonzola cheese. Drizzle the prepared balsamic dressing over the salad and toss gently to coat all ingredients evenly.
  5. Serve & Enjoy: Optionally, garnish the salad with avocado slices and additional Gorgonzola cheese for extra creaminess and flavor. Serve immediately to enjoy the contrast of warm steak and grilled corn with crisp greens and tangy dressing.

Notes

  • For best results, rest the steak before slicing to preserve juiciness.
  • You can substitute walnuts with pecans or other nuts for different flavor and texture.
  • Adjust the honey in the dressing to taste if you prefer it more or less sweet.
  • Avocado is optional but adds creaminess and healthy fats to the salad.
  • If you do not have a grill, the steak and corn can be cooked on a grill pan or skillet.

Keywords: grilled steak salad,balsamic steak salad,Gorgonzola salad,grilled corn salad,summer steak salad,easy steak salad recipe

Find it online: https://cheframiflavor.com/grilled-balsamic-steak-salad-with-gorgonzola-and-corn-recipe/