Balsamic Steak Gorgonzola Salad-Grilled Corn

BySara

Balsamic Steak Gorgonzola Salad with Grilled Corn is more than just a meal; it’s an experience. Imagin extracte perfectly grilled, juicy steak, kissed with a tangy balsamic glaze, nestled amongst crisp greens. Add to that the sweet, smoky char of grilled corn and the delightful, creamy punch of Gorgonzola cheese, and you have a symphony of flavors and textures that’s simply irresistible. This is the kind of dish that elevates a weeknight dinner to something special, or makes a weekend gathering feel truly celebratory. People adore this Balsamic Steak Gorgonzola Salad with Grilled Corn because it hits all the right notes: it’s hearty yet refreshing, sophisticated yet surprisingly easy to whip up. What truly makes it shine is the harmonious balance of sweet, savory, tangy, and creamy elements. Each bite is a delicious adventure, leaving you utterly satisfied and already planning your next craving for this incredible salad.

Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and satisfying meal that’s perfect for a weeknight dinner or a special occasion. The tender, marinated steak pairs beautifully with the sharp, creamy gorgonzola and the sweet, smoky flavor of grilled corn. It’s a salad that truly feels like a complete and hearty dish. We’ll build layers of flavor starting with the marinade for the steak, then move on to grilling the corn to perfection, and finally bringin extractg it all together with a fresh, crisp salad.

Ingredients:

  • 1 lb sirloin steak
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup extra virgin extract olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 4 ounces Gorgonzola cheese, crum extractbled
  • 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
  • 6 cups mixed spring greens
  • 1 corn on the cob, husk removed
  • 1 tablespoon extra virgin extract olive oil, for drizzling corn

    • Cooking Instructions:

    Marinating and Cooking the Steak

  • In a medium bowl, whisk together the balsamic vinegar, Worcestershire sauce, 1/4 cup extra virgin extract olive oil, Dijon mustard, garlic powder, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground black pepper. This will be your flavorful marinade. Place the sirloin steak in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring the steak is well coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. For optimal flavor and tenderness, aim for at least an hour of marinating time.
  • Preheat your grill to medium-high heat. If you don’t have a grill, you can also use a cast-iron skillet or grill pan on the stovetop. Once the grill is hot, remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade. Place the steak on the grill and cook for 4-6 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Use a meat thermometer to ensure accuracy; 130-135°F (54-57°C) is medium-rare. Once cooked, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This resting period is crucial for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

    • Grilling the Corn

  • While the steak is marinating or resting, prepare the corn. Drizzle the husk-removed corn on the cob with 1 tablespoon of extra virgin extract olive oil and season lightly with a pinch of salt and pepper. Place the corn directly on the preheated grill. Grill for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. The charring adds a wonderful smoky depth that complements the salad beautifully. Once grilled, remove the corn from the grill and let it cool slightly. Then, carefully cut the kernels off the cob. You can do this by standing the cob upright on a cutting board and slicing downwards, or by laying the cob on its side and cutting along the length.

    • Assembling the Salad

  • While the corn is cooling, prepare your salad base. In a large salad bowl, combine the mixed spring greens and the chopped endive lettuce. Add the halved cherry tomatoes and the thinly sliced red onion. Gently toss these ingredients together to distribute them evenly.
  • Once the steak has rested, thinly slice it against the grain. This will ensure maximum tenderness. Now, it’s time to bring it all together. Add the sliced steak and the grilled corn kernels to the salad bowl with the greens, tomatoes, and onion.
  • Finally, generously sprinkle the crum extractbled Gorgonzola cheese over the entire salad. You can create a light vinaigrette by whisking together a tablespoon of balsamic vinegar with a tablespoon of extra virgin extract olive oil and a pinch of salt and pepper, then drizzling it over the salad just before serving. Alternatively, you can simply enjoy the salad as is, allowing the flavors of the steak, cheese, and grilled corn to meld naturally. Toss gently to combine all the elements. This salad is best served immediately to enjoy the crispness of the greens and the warmth of the steak and corn.

    • Balsamic Steak Gorgonzola Salad with Grilled Corn

    Conclusion:

    And there you have it – a truly exceptional Balsamic Steak Gorgonzola Salad with Grilled Corn that’s perfect for any occasion. This recipe is a winner because it strikes a beautiful balance between rich, savory flavors and fresh, vibrant ingredients. The tender, marinated steak, the tangy bite of gorgonzola, and the sweet char of grilled corn create a symphony of tastes and textures that will have you coming back for more. It’s impressive enough for a dinner party yet easy enough for a weeknight treat.

    I love serving this salad as a complete meal, perhaps with a side of crusty bread to soak up any extra dressing. For a lighter option, consider pairing it with a simple arugula salad. Feeling adventurous? Try swapping the steak for grilled chicken or shrimp, or experiment with different cheeses like feta or goat cheese. Don’t be afraid to adjust the balsamic dressing to your preference – a touch more honey for sweetness, or a pinch of red pepper flakes for heat.

    I truly hope you give this Balsamic Steak Gorgonzola Salad with Grilled Corn a try. It’s a dish that’s both satisfying and surprisingly simple to prepare, and I’m confident you’ll find it as delicious as I do. Happy cooking!

    Frequently Asked Questions:

    Can I grill the corn ahead of time?

    Absolutely! Grilling the corn a day in advance is a great time-saver. Let it cool completely, then store it in an airtight container in the refrigerator. You can also grill it and then cut the kernels off the cob once cooled. This makes assembly even quicker when you’re ready to serve.

    What kind of steak is best for this salad?

    For this salad, I recommend cuts like flank steak, sirloin, or ribeye. These offer great flavor and texture when grilled and sliced. The marbling in ribeye adds extra richness, while flank and sirloin are leaner and absorb the marinade beautifully.

    Is it possible to make this salad dairy-free?

    While the gorgonzola is a key component, you can adapt the recipe if you need to avoid dairy. You could omit the cheese altogether, or try a dairy-free blue cheese alternative if you can find one. The salad will still be incredibly flavorful with the steak, corn, and balsamic dressing.

    Balsamic Steak Gorgonzola Salad with Grilled Corn

    Balsamic Steak Gorgonzola Salad with Grilled Corn

    A flavorful salad featuring grilled sirloin steak marinated in balsamic, topped with creamy Gorgonzola, sweet grilled corn, and a tangy dressing.

    Prep Time
    15 Minutes

    Cook Time
    20 Minutes

    Total Time
    35 Minutes

    Servings
    4 servings

    Ingredients

    • 1 lb sirloin steak
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon Worcestershire sauce
    • 1/4 cup extra virgin olive oil
    • 1/2 teaspoon dijon mustard
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon ground black pepper
    • 1 cup cherry tomatoes, halved
    • 1/2 red onion, thinly sliced
    • 4 ounces Gorgonzola cheese, crumbled
    • 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
    • 6 cups mixed spring greens
    • 1 corn on the cob, husk removed
    • 1 tablespoon extra virgin olive oil, for drizzling corn

    Instructions

    1. Step 1
      Preheat grill to medium-high heat. In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, 1/4 cup olive oil, dijon mustard, garlic powder, salt, and pepper. Place steak in a resealable bag, pour half of the marinade over the steak, and marinate for at least 10 minutes.
    2. Step 2
      While steak marinates, brush corn with 1 tablespoon olive oil and season with salt and pepper. Grill corn for about 15-20 minutes, turning occasionally, until tender and lightly charred. Remove from grill and let cool slightly before cutting kernels off the cob.
    3. Step 3
      Grill steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Remove from grill and let rest for 5-10 minutes before slicing thinly against the grain.
    4. Step 4
      In a large bowl, combine mixed spring greens, endive lettuce, cherry tomatoes, and red onion. In a small bowl, whisk together the remaining marinade with a little extra olive oil and balsamic vinegar to create the salad dressing.
    5. Step 5
      Add sliced steak and grilled corn kernels to the salad. Drizzle with dressing and toss gently to combine. Top with crumbled Gorgonzola cheese before serving.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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