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Key Ingredients & Substitutions
Steak: Flank steak is great for this salad due to its flavor and tenderness when sliced thinly. If you can’t find it, sirloin works well too. For a lighter option, try grilled chicken or tofu for a vegetarian twist.
Balsamic Vinegar: This adds acidity and sweetness. If you prefer, you can substitute red wine vinegar or apple cider vinegar for a different taste, though the flavor will change a bit.
Mixed Greens: I love using a mix of arugula and spinach for an extra peppery bite. You can use any salad greens you have on hand like romaine or kale. Just adjust the amount based on how much you like!
Gorgonzola Cheese: Gorgonzola gives a strong flavor, but if you want something milder, feel free to swap in feta or goat cheese, which will add a creamy touch without being overwhelming.
Corn: Fresh corn is best for grilling but if it’s out of season, frozen corn can work too. Just thaw and add it without grilling. It will still be tasty!
What’s the Best Way to Grill Steak to Perfection?
Grilling steak might seem tricky, but with a few tips, you’ll get great results. First, marinate the steak to infuse flavor and ensure it’s tender. The longer you marinate, the better it will taste!
- Preheat your grill to medium-high heat before cooking the steak.
- Cook for about 4-6 minutes on each side, depending on thickness and your preferred doneness.
- Let the steak rest for 5-10 minutes off the grill. This allows juices to redistribute, making your steak juicy and full of flavor.
- Always slice against the grain for a more tender bite.
Feel free to adjust your cooking time based on how you like your steak cooked, and don’t forget to keep a close eye on it while grilling!
Delicious Balsamic Steak Gorgonzola Salad With Grilled Corn
Ingredients You’ll Need:
For The Salad:
- 1 lb flank steak or sirloin steak
- 2 ears of corn, husked and cleaned
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/2 cup pasta (optional, cooked and cooled)
For The Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp Dijon mustard
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the ingredients and mix the marinade, plus at least 30 minutes for marinating the steak. Cooking the corn and steak will take around 20-30 minutes. So, in total, you’ll spend approximately 1 to 2 hours, mainly for marinating and cooking. It’s well worth the wait!
Step-by-Step Instructions:
1. Marinate the Steak:
In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and a sprinkle of salt and pepper. Place the flank or sirloin steak into a resealable bag or dish, and pour the marinade over it. Make sure the steak is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, but if you have time, 1 to 2 hours is even better!
2. Grill the Corn:
Preheat your grill to medium-high heat. Place the cleaned ears of corn directly on the grill. Grill the corn for about 10-15 minutes, turning it occasionally so it gets nicely charred and cooked through. Once done, remove it from the grill and let it cool a bit before cutting the kernels off the cob.
3. Grill the Steak:
Next, it’s time to grill the marinated steak! Place it on the hot grill and cook it for about 4-6 minutes on each side, or until it reaches your preferred doneness. After grilling, remove the steak from the grill and let it rest for 5-10 minutes. This will help make it tender and juicy. Once rested, slice the steak against the grain for the best texture.
4. Prepare the Salad:
In a large bowl, combine the mixed greens, halved cherry tomatoes, grilled corn kernels, and crumbled Gorgonzola cheese. Gently toss everything together to mix it well.
5. Assemble and Serve:
Arrange the salad mixture on a large serving platter. Top it with the sliced steak and sprinkle with chopped parsley for a fresh touch. If you’d like, you can drizzle any remaining balsamic dressing over the salad to enhance the flavor.
6. Enjoy Your Meal!
Serve the salad immediately and let everyone enjoy the delicious combination of flavors. This dish is perfect for gatherings or a lovely dinner at home. Bon appétit!
Can I Use a Different Type of Steak?
Absolutely! You can substitute flank steak or sirloin with other cuts like ribeye or tenderloin. Just keep in mind that cooking times may vary based on the thickness of the cut. Adjust the grilling time to ensure your steak is cooked to your preferred doneness.
How Do I Store Leftover Salad?
For leftover salad, it’s best to store the components separately to keep the greens fresh. Place any leftover steak and corn in an airtight container in the fridge for up to 3 days. Keep the salad mix separate and add the dressing just before eating to avoid sogginess.
Can I Make This Salad Vegetarian?
Yes, you can! Just skip the steak and replace it with grilled portobello mushrooms or marinated tofu for a good protein option. You can also add more beans or chickpeas to make your salad heartier while still keeping it satisfying!
What Can I Substitute for Gorgonzola Cheese?
If you’re not a fan of Gorgonzola or need a substitute, you can use feta cheese for a similar tangy flavor. Alternatively, goat cheese or even a mild blue cheese would work well. Just crumble it on top before serving!
