Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish that perfectly combines grilled steak, fresh vegetables, and rich cheese. This salad is ideal for summer gatherings, weeknight dinners, or any occasion where you want to impress your guests with minimal effort. The sweet and tangy balsamic vinaigrette elevates the flavors, making it a standout choice for any meal.

Why You’ll Love This Recipe

• Quick and Easy: With just 30 minutes of total preparation time, this recipe is perfect for busy weeknights.
• Flavor Explosion: The combination of grilled steak, Gorgonzola cheese, and fresh veggies creates a delightful mix of flavors.
• Versatile: Great as a main dish or as a side salad, it fits into various meal plans or gatherings.
• Grilling Perfection: Take advantage of summer grilling with perfectly cooked steak and sweet corn.
• Healthy Ingredients: Packed with greens and fresh produce, this salad is both nutritious and satisfying.

Tools and Preparation

To make the Balsamic Steak Gorgonzola Salad with Grilled Corn efficiently, gather your tools ahead of time. Having the right equipment can streamline your cooking process.

Essential Tools and Equipment

• Cast iron grill pan or outdoor grill
• Large ziplock bag
• Medium-size bowl
• Small bowl
• Tongs

Importance of Each Tool

• Cast iron grill pan or outdoor grill: Provides high heat for perfectly grilling the steak and corn, enhancing flavor.
• Large ziplock bag: Ideal for marinating the steak evenly without mess.
• Medium-size bowl: Perfect for mixing marinades or dressings while keeping your workspace organized.

Ingredients

A 20 minute, delicious steak and salad dinner recipe with tomatoes, red onion, home grilled corn, gorgonzola cheese crumbles, gremolata and balsamic vinaigrette. Perfect for the summer grilling months!

For the Steak Marinade

• 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

For the Salad

• 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

For the Gremolata and Vinaigrette

• 1 tablespoon extra virgin olive oil, for drizzling corn
• 2 tablespoons basil leaves, minced
• 2 tablespoons parsley, minced
• 1 clove garlic, minced
• 1 tablespoon lemon zest
• 3 tablespoons balsamic vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon dijon mustard
• Dash of salt and fresh ground black pepper

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.

Step 2: Make the Gremolata

Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.

Step 3: Grill the Corn

Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened (about 10 minutes total). Remove from heat when done and let cool. Slice corn kernels off the cob.

Step 4: Grill the Steak

Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides for 4–5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes before slicing thinly against the grain.

Step 5: Prepare Vinaigrette

In a small bowl, whisk together ingredients for vinaigrette.

Step 6: Assemble Salad

Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola cheese crumbles, sliced corn kernels, and red onion in a large bowl.

Step 7: Serve

Lay sliced steak on top of salad. Drizzle steak and salad with remaining gremolata and vinaigrette as desired. Enjoy your vibrant Balsamic Steak Gorgonzola Salad with Grilled Corn!

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Serving your Balsamic Steak Gorgonzola Salad with Grilled Corn can elevate your dining experience. Here are some delightful suggestions to enhance the presentation and flavor of this dish.

On a Bed of Greens

• Use a variety of greens like arugula, spinach, or kale to create a vibrant base for your salad. This adds color and extra nutrients.

With Freshly Baked Bread

• Serve alongside warm, crusty bread or garlic bread. The bread complements the steak and salad beautifully and is perfect for mopping up any extra vinaigrette.

Drizzled with Extra Vinaigrette

• Offer an additional bowl of balsamic vinaigrette on the side. This allows guests to customize their salads with more dressing as desired.

Garnished with Fresh Herbs

• Sprinkle fresh basil or parsley over the top before serving. This adds a pop of color and enhances the aroma of the dish.

How to Perfect Balsamic Steak Gorgonzola Salad with Grilled Corn

To ensure your Balsamic Steak Gorgonzola Salad is nothing short of perfect, consider these helpful tips.

• Marinate Longer: Allowing the steak to marinate for longer than 30 minutes can deepen the flavors. Aim for 1-2 hours if possible.
• Use a Meat Thermometer: For accurate doneness, invest in a meat thermometer. Aim for 130°F (54°C) for medium-rare.
• Grill at High Heat: Ensure your grill is hot before placing the steak on it. High heat creates a nice sear, locking in juices.
• Let It Rest: After grilling, let the steak rest for at least five minutes before slicing. This helps retain moisture and flavor.
• Experiment with Cheese: While Gorgonzola adds distinct flavor, try swapping it out for feta or goat cheese based on your taste preferences.
• Add Nuts: For an extra crunch, sprinkle toasted walnuts or pecans over the salad just before serving.

Best Side Dishes for Balsamic Steak Gorgonzola Salad with Grilled Corn

Pairing side dishes with your Balsamic Steak Gorgonzola Salad can enhance your meal significantly. Here are some great options:

1. Roasted Vegetables: Mixed seasonal vegetables roasted until tender and caramelized provide a delicious contrast to the salad.
2. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic add comfort and richness to your dinner spread.
3. Quinoa Pilaf: A light quinoa pilaf with herbs offers a nutritious grain option that complements the flavors of the salad well.
4. Grilled Asparagus: Lightly charred asparagus drizzled with olive oil enhances both flavor and nutrition without overshadowing the main dish.
5. Caprese Skewers: Skewers featuring cherry tomatoes, mozzarella balls, and fresh basil are a fresh addition that ties in beautifully with the salad’s ingredients.
6. Savory Couscous: Fluffy couscous mixed with lemon zest and herbs can serve as a refreshing alternative that balances out rich flavors in your meal.
7. Sweet Potato Fries: Crispy sweet potato fries add a fun twist while providing sweetness that pairs well with balsamic dressing.
8. Fruit Salad: A light fruit salad brings brightness and sweetness to your plate, making it a refreshing counterpoint to savory elements.

Common Mistakes to Avoid

When preparing the Balsamic Steak Gorgonzola Salad with Grilled Corn, it’s easy to make some common mistakes. Here are a few things to watch out for:

• Skipping the Marinade: Not marinating the steak can lead to less flavor. Always allow the steak to soak in the marinade for at least 30 minutes.
• Overcooking the Corn: Overcooked corn can become mushy and lose its sweetness. Grill until just tender, about 10 minutes total.
• Using Too Much Dressing: Adding too much vinaigrette can overpower the salad’s flavors. Start with half and add more as needed.
• Neglecting to Let Steak Rest: Cutting into the steak right away causes juices to run out. Let it rest for five minutes before slicing.
• Forgetting Fresh Herbs: Skipping gremolata will miss out on fresh flavors. Always include herbs for a vibrant taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 2-3 days for best quality.

Freezing Balsamic Steak Gorgonzola Salad with Grilled Corn

• It’s not recommended to freeze this salad as it may alter texture and flavor.
• If necessary, only freeze the grilled steak separately.

Reheating Balsamic Steak Gorgonzola Salad with Grilled Corn

• Oven: Preheat oven to 350°F (175°C) and heat for about 10-15 minutes. Avoid reheating greens.
• Microwave: Heat on medium power in short intervals, stirring occasionally. Be careful not to overheat.
• Stovetop: In a skillet, warm the steak over low heat while stirring gently. Keep greens separate.

Frequently Asked Questions

Here are some commonly asked questions about making Balsamic Steak Gorgonzola Salad with Grilled Corn.

Can I use different cheese in this salad?

Yes, you can substitute Gorgonzola with feta or goat cheese if you prefer a different flavor profile.

How can I customize my Balsamic Steak Gorgonzola Salad with Grilled Corn?

Feel free to add vegetables like bell peppers or cucumber, or even swap out proteins for grilled chicken or turkey.

What is the best way to grill corn?

Grill corn on high heat until grill marks appear, turning occasionally for even cooking—about 10 minutes total.

Can I make this salad ahead of time?

You can prepare components like grilled corn and marinated steak in advance but combine them just before serving for optimal freshness.

Final Thoughts

The Balsamic Steak Gorgonzola Salad with Grilled Corn is a delightful blend of flavors and textures that is perfect for summer dining. Its versatility allows you to customize ingredients based on personal preferences or seasonal availability. Try this recipe today and enjoy a refreshing meal that’s both satisfying and easy to prepare!