Sizzling Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

When summer heat shimmers and hunger strikes, this balsamic steak gorgonzola salad delivers pure culinary magic.

Tender slices of perfectly grilled beef rest atop a bed of crisp greens, bringing incredible depth to every forkful.

Robust gorgonzola cheese crumbles add sharp, tangy notes that complement the rich meat.

Charred corn kernels provide sweet, smoky undertones that dance across the palate.

Fresh herbs and a zesty balsamic reduction weave complex layers of flavor into each delectable bite.

Seasonal ingredients transform this salad from simple meal to restaurant-worthy experience.

Prepare to savor a dish that promises to become your new warm-weather favorite.

How to Make Balsamic Steak Gorgonzola Salad That’s Packed With Flavor

• Marinate the Steak

Whip up a zesty marinade using olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Massage the mixture into the steak and let it soak up the flavors for 15-20 minutes at room temperature.

• Grill the Steak

Fire up the grill or skillet to medium-high heat. Cook the steak for 4-5 minutes on each side for a perfect medium-rare to medium doneness. Allow the meat to rest for 5 minutes, then slice it thinly against the grain.

• Char the Corn

Brush corn with a touch of olive oil and grill for 8-10 minutes, rotating occasionally until it develops a beautiful char. Let it cool, then slice the kernels off the cob.

• Whip Up the Dressing

In a small bowl, blend balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper into a smooth, tangy dressing.

• Assemble the Salad

Toss mixed greens with cherry tomatoes, red onion, grilled corn kernels, and crunchy walnuts in a large bowl. Layer the sliced steak on top and sprinkle with crumbled Gorgonzola cheese.

• Finish and Serve

Drizzle the salad with the prepared balsamic dressing and gently toss. For an extra touch, add some creamy avocado slices. Serve immediately and enjoy your gourmet creation!

Tips for Dressing, Add-Ins, and Steak Doneness

• Marinating Magic: Let the steak soak up flavors by extending marinade time to 2-3 hours in the refrigerator for deeper taste penetration.
• Meat Temperature Mastery: Use a meat thermometer to achieve perfect doneness – 135°F for medium-rare, 145°F for medium, ensuring juicy results every time.
• Vegetarian Twist: Swap steak with grilled portobello mushrooms or firm tofu, maintaining the salad's robust flavor profile and keeping it plant-based friendly.
• Gluten-Free Adaptation: Ensure all ingredients like Dijon mustard and balsamic vinegar are certified gluten-free, making the recipe safe for those with gluten sensitivities.
• Budget-Friendly Alternative: Replace Gorgonzola with more affordable blue cheese or feta, maintaining the tangy, creamy element without breaking the bank.

Serve With Crusty Bread or a Glass of Red

• Picnic Paradise: Pack this salad in airtight containers for a stunning outdoor meal that impresses friends during summer gatherings.
• Dinner Date Delight: Serve on elegant white plates with soft candlelight, creating a romantic restaurant-style experience at home with minimal effort.
• Protein Power Plate: Transform leftovers into a next-day lunch by storing steak and corn separately, then reassembling the salad for a quick, nutritious meal that keeps well in the refrigerator.
• Wine Pairing Perfection: Complement the bold Gorgonzola and rich steak with a medium-bodied red wine like Cabernet Sauvignon or Merlot to enhance the dish's complex flavors.

Store Steak and Salad Components Separately

• Quick Refrigeration Strategy: Store leftover salad components separately in airtight containers to maintain freshness and prevent soggy greens. Meat stays good for 3-4 days, while fresh vegetables maintain crispness for 2 days.
• Smart Salad Prep: Slice steak and chop vegetables just before serving to preserve texture and prevent wilting. Keep dressing in a sealed jar in the refrigerator, which stays fresh for up to one week.
• Freezing Friendly Tips: Cooked steak can be frozen for future meals, lasting up to 3 months when wrapped tightly in freezer-safe packaging. Thaw overnight in the refrigerator for best results.
• Temperature Control Technique: Always cool grilled ingredients to room temperature before refrigerating to prevent condensation and maintain optimal flavor quality. Use shallow containers that allow quick cooling and prevent bacterial growth.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 490 kcal

Servings: 4

Balsamic Steak Gorgonzola Salad with Grilled Corn Ingredient Rundown

• Olive Oil: Helps distribute flavors and creates a juicy coating for the steak.
• Balsamic Vinegar: Adds tangy depth and helps tenderize the meat.
• Salt: Enhances overall flavor and helps break down proteins.
• Black Pepper: Provides subtle heat and aromatic complexity.
• Garlic Powder: Delivers rich, savory undertones without fresh garlic chunks.
• Smoked Paprika: Introduces a smoky, slightly sweet background note.

• Steak: Choose a tender cut like ribeye or sirloin with good marbling.
• Mixed Greens: Select a vibrant mix for texture and nutritional variety.
• Cherry Tomatoes: Pick ripe, firm tomatoes for bursting freshness.
• Red Onion: Provides sharp, crisp flavor and beautiful color contrast.
• Corn: Select fresh ears with plump, bright kernels for best grilling results.
• Walnuts: Adds crunchy texture and nutty richness to the salad.
• Avocado: Optional creamy element that brings luxurious smoothness.
• Gorgonzola Cheese: Delivers bold, tangy flavor with creamy consistency.

• Balsamic Vinegar: Creates acidic base with complex sweetness.
• Olive Oil: Helps emulsify and smooth out dressing.
• Dijon Mustard: Adds subtle heat and helps bind ingredients.
• Honey: Provides natural sweetness and balances acidity.
• Garlic: Introduces pungent, aromatic undertone.
• Salt And Pepper: Seasoning to enhance overall flavor profile.

Tools That Help Grill, Slice, and Toss This Bold Salad

• Grill or Skillet: Essential for cooking steak and corn with perfect char marks.
• Small Bowls: Two needed for marinade and dressing preparation.
• Whisk: Crucial for blending dressing ingredients smoothly.
• Cutting Board: For slicing steak, onions, and preparing ingredients.
• Sharp Knife: Helps slice steak thinly against the grain and cut corn kernels.
• Large Mixing Bowl: Combines salad ingredients and allows easy tossing.
• Tongs: Helpful for turning steak and corn while grilling.

Mouthwatering Balsamic Steak Gorgonzola Salad With Grilled Corn Recipe

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4.6 from 28 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Grilled New York strip steak with balsamic gorgonzola salad showcases robust Italian-inspired flavors. Crisp greens, sweet corn, and tangy cheese create a perfect summer meal for hungry diners.

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Ingredients

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• 1 lb flank steak
• ⅓ cup gorgonzola cheese, crumbled
• 6 cups mixed greens (arugula, spinach, or romaine)
• 1 ear corn, grilled and cut off the cob
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup walnuts or pecans, toasted
• 1 avocado, sliced (optional)
• ¼ cup balsamic vinegar
• 1 tbsp balsamic vinegar
• 2 tbsps olive oil
• 1 tbsp dijon mustard
• 1 tbsp honey (or maple syrup)
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper

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Instructions

1. Marinade Preparation: Blend olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a mixing vessel to create a robust flavor base.
2. Steak Marination: Massage the marinade into the steak, allowing it to absorb flavors at room temperature for 15-20 minutes.
3. Steak Cooking: Preheat grill or skillet to medium-high heat, searing the steak for 4-5 minutes per side to achieve a caramelized exterior and medium-rare to medium doneness.
4. Steak Resting: Transfer cooked steak to a cutting board, letting it rest for 5 minutes to redistribute internal juices, then slice thinly against the grain.
5. Corn Grilling: Coat corn with olive oil and grill for 8-10 minutes, rotating periodically to create a charred exterior. Remove kernels from cob after cooling.
6. Dressing Creation: Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper to craft a vibrant, tangy dressing.
7. Salad Assembly: Layer mixed greens, cherry tomatoes, red onion, grilled corn kernels, and walnuts as the salad foundation. Strategically place sliced steak on top and sprinkle Gorgonzola cheese.
8. Final Touch: Drizzle balsamic dressing, gently toss to integrate flavors. Optionally garnish with avocado slices and additional Gorgonzola for enhanced richness.
9. Serving: Present immediately to preserve maximum flavor and ingredient integrity.

Notes

• Marinade Magic: Let the steak absorb flavors for at least 15 minutes, but avoid marinating longer than 2 hours to prevent meat texture breakdown.
• Grill Precision: Ensure grill or skillet is scorching hot before adding steak to achieve perfect caramelization and develop a delicious external crust.
• Slicing Technique: Always cut steak against the grain to guarantee maximum tenderness and create more appealing presentation.
• Temperature Control: Rest the steak for 5 minutes after cooking to allow internal juices to redistribute, preventing dry and tough meat texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 8 g
• Sodium: 620 mg
• Fat: 27 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 5 g
• Protein: 24 g
• Cholesterol: 70 mg