This Easy Balsamic Steak Salad is a tasty mix of juicy steak, fresh greens, and sweet grilled corn, topped with creamy gorgonzola. Perfect for a summer meal or a quick dinner!
What’s great is how colorful and delicious it looks on the table. Plus, you can grill that corn just for fun! I usually whip this up when I want something special without a lot of fuss.
Key Ingredients & Substitutions
Sirloin Steak: Sirloin is great for this salad as it’s tender and flavorful. If you’re looking for a leaner option, consider flank steak or chicken breast. For a vegetarian meal, grilled portobello mushrooms work well too!
Corn: Fresh corn adds sweetness and texture. If it’s out of season, you can use frozen corn; just thaw it first. Canned corn is also a quick alternative, but the grilled flavor won’t be the same.
Mixed Greens: I love using a mix of arugula, spinach, and romaine for a variety of textures. You can switch it up with kale or even use coleslaw mix for a crunchier feel.
Gorgonzola Cheese: This cheese adds a creamy, tangy flavor. If Gorgonzola isn’t available, blue cheese or goat cheese are excellent substitutes, and I often switch these based on what’s in my fridge.
How Do I Get the Steak Perfectly Grilled?
Grilling steak can be tricky, but here’s how to ensure it’s juicy and flavorful. Start by letting the steak come to room temperature for about 30 minutes before grilling; this helps it cook evenly. Preheat your grill for high heat.
- Pat the steak dry to get a nice sear, then season generously with salt and pepper.
- Place it on the grill and don’t move it for 4-5 minutes so it can develop those lovely grill marks.
- Flip the steak using tongs, cook for another 4-5 minutes for medium-rare.
- Always let the steak rest for 5 minutes after grilling to allow the juices to redistribute.
This method will make your steak flavorful and tender every time! Enjoy your salad perfection!
Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) sirloin steak or your preferred cut
- Salt and freshly ground black pepper, to taste
- 2 ears of corn, husked
- 6 cups mixed salad greens (e.g., arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved (mixed colors if possible)
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tbsp olive oil, divided
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
How Much Time Will You Need?
This delightful salad will take you about 25 minutes to prepare. You’ll spend around 10 minutes prepping and grilling the steak and corn, then just a few minutes to mix everything together. Serve it fresh, and you’ll have a gorgeous meal ready in no time!
Step-by-Step Instructions:
1. Prepping the Grill:
First, get your grill or grill pan nice and hot by preheating it over medium-high heat. While that heats up, season your steak all over with generous amounts of salt and freshly ground black pepper. This will help enhance the steak’s flavor as it cooks.
2. Grilling the Corn:
Next, brush the corn with 1 tablespoon of olive oil. Place the corn cobs on the grill and cook them, turning occasionally. Keep an eye on them until they get those lovely char marks and are cooked through, about 8-10 minutes. Once done, take them off the grill, let them cool for a moment, then carefully cut the kernels off the cob.
3. Cooking the Steak:
Now it’s time to grill the steak! Place it on the grill and cook according to your doneness preference. For medium-rare, you’ll want to grill for about 4-5 minutes on each side, depending on the steak’s thickness. Once it’s done, remove the steak from heat and let it rest for about 5 minutes to keep it juicy.
4. Making the Dressing:
While your steak rests, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, minced garlic, and a sprinkle of salt and pepper in a small bowl. This dressing will tie all the flavors together beautifully!
5. Assembling the Salad:
In a large bowl or platter, mix together the salad greens, grilled corn kernels, halved cherry tomatoes, and half of the crumbled Gorgonzola cheese. Pour the dressing over the salad and toss gently until everything is well-coated.
6. Adding the Steak:
Slice the rested steak thinly against the grain for maximum tenderness. Arrange the slices neatly over the salad. To finish it off, sprinkle the remaining crumbled Gorgonzola cheese and the freshly chopped parsley on top.
7. Serve and Enjoy:
Dig in! Serve this beautiful salad immediately while it’s fresh, and enjoy the wonderful mix of flavors and textures. It’s a perfect meal for any occasion.
FAQ for Easy Balsamic Steak Salad with Grilled Corn and Gorgonzola
Can I Use a Different Type of Protein?
Absolutely! While sirloin steak is delicious, you can easily substitute it with chicken breast, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time according to the protein you choose to ensure it’s cooked through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the salad dressing separate if possible; this will help prevent the greens from wilting. Just toss everything together when you’re ready to enjoy your leftovers!
Can I Make This Salad in Advance?
You can prepare components ahead of time! Grill the steak and corn, then slice the steak and store it in the fridge. Assemble the salad with fresh greens and corn right before serving to keep it crisp and vibrant. The dressing can also be made in advance and stored separately.
What If I Don’t Have Gorgonzola Cheese?
No worries! If you’re not a fan of Gorgonzola or don’t have it on hand, you can substitute it with blue cheese, feta cheese, or even goat cheese for different flavor profiles. Each option will offer a unique twist to your salad!
