Irresistible Balsamic Steak Gorgonzola Salad with Grilled Corn

The mouthwatering aroma of balsamic steak gorgonzola salad with grilled corn wafts through the air, teasing your taste buds and making your stomach rumble. Imagine tender steak marinated in rich balsamic, paired with creamy gorgonzola crumbles, all topped off with sweet, smoky grilled corn. It’s a flavor explosion waiting to happen, perfect for those summer barbecue gatherings or a cozy dinner at home. For more inspiration, check out this delicious lunch recipes recipe.

Now, let’s sprinkle in a little nostalgia. I remember the first time I made this salad for a picnic with friends. The sun was shining, laughter filled the air, and as we dug into this delicious dish, I realized it had the power to elevate any occasion. The combination of flavors and textures made everyone rave about it. Trust me; you’ll want to keep this recipe close for your next gathering because it promises an unforgettable culinary experience.

I once made this dish for my family reunion, and the compliments kept pouring in like gravy over mashed potatoes.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Steak: Choose a tender cut like ribeye or sirloin for the best flavor and texture.
• Balsamic Vinegar: Opt for high-quality aged balsamic; it adds depth and sweetness to the marinade.
• Gorgonzola Cheese: Crumbled fresh gorgonzola brings creaminess that balances the savory steak beautifully.
• Fresh Corn on the Cob: Grilling enhances its natural sweetness; pick bright yellow cobs for optimal flavor.
• Mixed Greens: A blend of arugula and spinach provides a peppery kick and freshness to the salad.
• Olive Oil: Use extra virgin olive oil for drizzling; it enriches flavors without overpowering them.
• Salt and Pepper: Essential seasonings that enhance all other flavors in this delightful dish.
• Cherry Tomatoes: These add juiciness and color; choose ripe ones for maximum sweetness.
• Red Onion: Thinly sliced red onion adds crunch and sharpness to balance the creamy cheese.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Marinate the Steak: Begin by mixing balsamic vinegar, olive oil, salt, and pepper in a bowl. Add your steak to marinate for at least 30 minutes while you prepare other ingredients.

Grill the Corn: Preheat your grill over medium-high heat. Place cleaned corn on the grill grates for about 10-12 minutes until charred and cooked through, turning occasionally.

Sear the Steak: Heat a grill pan or skillet over medium-high heat. Remove steak from marinade (discard leftover marinade) and sear it for 4-5 minutes per side until desired doneness is reached.

Prepare the Salad Base: In a large bowl, combine mixed greens with sliced red onion and halved cherry tomatoes. Drizzle lightly with olive oil; toss gently until greens are evenly coated.

Add Grilled Corn & Steak Slices: Once cooled slightly, cut grilled corn kernels off the cob. Slice steak against the grain into thin strips before adding both to your salad bowl.

Toss with Gorgonzola**: Sprinkle crumbled gorgonzola cheese over your salad mixture. Toss everything gently but thoroughly so that each bite gets a little bit of everything!

Now you have a delightful balsamic steak gorgonzola salad with grilled corn that looks as good as it tastes! Serve it immediately or allow it to chill slightly before enjoying this masterpiece!

Perfecting the Cooking Process

Start by grilling the corn while marinating the steak. Sear the steak to lock in juices, then slice it thinly for maximum flavor absorption.

Add Your Touch

Feel free to swap out Gorgonzola for feta or add cherry tomatoes for extra color and freshness. A sprinkle of nuts can add crunch!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold or reheat gently on low heat.

Sharing this recipe always brings me back to summer barbecues with friends, where laughter mixed with delicious flavors created unforgettable memories.

FAQ

What type of steak works best for this salad?

Flank or sirloin steak are excellent choices due to their tenderness and flavor.

Can I use frozen corn instead of fresh?

Yes, frozen corn works well; just grill it until heated through and slightly charred.

How can I make this salad vegetarian?

Substitute grilled portobello mushrooms for steak and use a plant-based cheese alternative.

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Balsamic Steak Gorgonzola Salad with Grilled Corn

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• Author: platesdaily
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of this Balsamic Steak Gorgonzola Salad with Grilled Corn. Tender steak marinated in rich balsamic vinegar pairs perfectly with creamy gorgonzola and sweet, smoky grilled corn. This dish is not only a feast for the senses but also an ideal centerpiece for summer picnics or cozy dinners at home, bringing joy to every gathering.

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Ingredients

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• 1 lb ribeye steak
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 4 oz gorgonzola cheese, crumbled
• 2 ears fresh corn on the cob
• 4 cups mixed greens (arugula and spinach)
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced

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Instructions

1. Marinate the steak by mixing balsamic vinegar, olive oil, salt, and pepper in a bowl. Add steak and let it marinate for at least 30 minutes.
2. Grill the corn over medium-high heat for about 10-12 minutes until charred. Set aside to cool.
3. Sear the marinated steak in a grill pan or skillet over medium-high heat for 4-5 minutes per side until cooked to your liking.
4. In a large bowl, combine mixed greens, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil and toss gently.
5. Cut grilled corn kernels off the cob and slice steak into thin strips. Add both to the salad mixture.
6. Top with crumbled gorgonzola cheese and toss gently before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 salad (approximately 300g)
• Calories: 450
• Sugar: 6g
• Sodium: 690mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 24g
• Cholesterol: 70mg