If you’re craving a dish that effortlessly balances bold flavors with fresh, vibrant textures, the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is an absolute game-changer. This salad brings together juicy, tender marinated sirloin steak, the tangy punch of balsamic vinegar, creamy crumbles of Gorgonzola cheese, and the smokey sweetness of grilled corn. It’s a fresh and hearty meal that feels both sophisticated and comfortingly familiar — perfect for impressing friends at a dinner or simply treating yourself to a little culinary magic any day of the week.
Ingredients You’ll Need
Each ingredient in this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is simple, yet essential in creating a harmony of flavor, color, and texture that makes every bite memorable. From the rich steak and tangy cheese to the crisp greens and sweet corn, these components come together beautifully.
- Sirloin steak (1 lb): Choose a good quality cut for juicy, flavorful meat that stands up to marinating and grilling.
- Balsamic vinegar (2 tablespoons): Adds a luscious acidity that tenderizes the steak and brightens the entire salad.
- Crumbled Gorgonzola cheese (4 ounces): Provides a creamy texture and sharp, tangy flavor that complements the steak perfectly.
- Endive lettuce (2 heads): Offers a slightly bitter crunch that balances the richness of the other ingredients.
- Mixed spring greens (6 cups): Brings freshness, color, and a tender leafy texture to the dish.
- Corn on the cob (1): Grilled to smoky perfection, it adds sweetness and a wonderful bite.
- Extra virgin olive oil (½ cup, divided): Used for marinade, grilling, and dressing to enrich flavor and mouthfeel.
- Seasonings (garlic powder, salt, pepper): Enhance taste with subtle layers of savory depth.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Marinate the Steak
Start by whisking together balsamic vinegar, half the olive oil, and your seasonings to create a tangy, flavorful marinade. Place the sirloin steak inside a ziplock bag, pour in the marinade, and let it chill in the fridge for at least 30 minutes. This infuses the meat with deep flavor while helping to tenderize it, making every bite irresistibly juicy.
Step 2: Prepare the Gremolata
While the steak marinates, finely chop basil and parsley, then mix with lemon zest and minced garlic. This fresh, herbaceous gremolata will add bursts of brightness and zing that cut through the richness of the steak and cheese, elevating the salad’s flavor profile beautifully.
Step 3: Grill the Corn
Heat your grill to medium-high and place the whole corn on the cob directly over the flames. Let it char gently for about 10 minutes, turning occasionally to get an even smoky char. Once cool, slice off the kernels—they’ll provide a natural sweetness and smoky crunch that’s crucial for this salad’s texture contrast.
Step 4: Grill the Marinated Steak
Transfer the marinated steak to the grill and cook for 4 to 5 minutes per side, aiming for your preferred doneness. After grilling, allow the steak to rest for about 5 minutes; this keeps the juices locked inside. Then slice thinly against the grain for tender pieces that melt in your mouth.
Step 5: Whisk the Vinaigrette
Combine the remaining olive oil with balsamic vinegar, garlic powder, salt, and pepper to create a luscious vinaigrette. This dressing ties together the salad’s elements, enriching the greens and balancing the rich steak and cheese.
Step 6: Toss the Salad
In a large bowl, gently toss the mixed spring greens and endive with the sliced grilled corn, Gorgonzola crumbles, half the vinaigrette, and half the gremolata. This gentle tossing binds the flavors while keeping the texture fresh and light.
Step 7: Assemble and Serve
Plate the dressed salad and layer the sliced steak on top. Drizzle the remaining vinaigrette and gremolata over everything for an extra burst of flavor that makes this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe truly unforgettable.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
For an added touch of elegance and crunch, sprinkle some toasted pine nuts or walnuts on top. Fresh herbs like basil or parsley finely chopped give a vibrant look and a refreshing aroma. A light grating of lemon zest brightens every bite, emphasizing the fresh and zesty notes of the dish.
Side Dishes
This salad shines on its own, but serving it alongside crusty bread or garlic-infused focaccia nurtures a delightful balance. Roasted baby potatoes or a simple quinoa pilaf make excellent companions, complementing the robust flavors without overwhelming the palate.
Creative Ways to Present
Consider serving this salad in individual glass bowls to showcase the colorful layers of greens, grilled corn, steak, and cheese. Alternatively, create an impressive platter, arranging everything artfully with steak slices fanned out. Drizzle the finishing gremolata in a zigzag pattern for an Instagram-worthy touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe, store the components separately for best results—keep the steak and grilled corn in an airtight container in the fridge for up to 3 days, and the dressed greens apart to avoid sogginess.
Freezing
While the grilled steak and corn freeze well individually, freezing the salad as a whole is not recommended because the greens and cheese will lose their texture and freshness. Instead, freeze steak and corn for up to two months and prepare fresh greens when ready to serve.
Reheating
Reheat the steak gently in a skillet over low heat or in the microwave on a low setting to maintain tenderness. Avoid overheating, which can make the meat tough. The grilled corn can be reheated briefly or enjoyed cold for a refreshing crunch.
FAQs
Can I use a different cheese instead of Gorgonzola?
Absolutely! While Gorgonzola offers a tangy punch that complements the flavors wonderfully, blue cheese varieties or even a sharp feta can work well as alternatives, each bringing its unique profile.
What if I don’t have access to a grill?
No problem! You can grill the steak and corn on a grill pan or even roast the corn in the oven until slightly charred. The key is to get that smoky char to replicate the outdoor grilling flavor.
How long should I marinate the steak?
At least 30 minutes is ideal, but if you have more time, marinate up to 2 hours for deeper flavor absorption. Avoid marinating too long as the acid in balsamic vinegar can alter the texture of the meat.
Is this salad good for meal prep?
This salad works well for meal prep if you keep the steak and dressing separate until serving. Prep the grilled corn and greens fresh or store them properly to prevent wilting.
Can I make this recipe vegetarian?
You can! Simply omit the steak and add grilled tofu or portobello mushrooms marinated with balsamic vinegar for a satisfying vegetarian twist that maintains the dish’s flavor complexity.
Final Thoughts
This Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is a celebration of bright, bold ingredients coming together to create something truly special. Whether you’re aiming to impress your dinner guests or enjoy a flavorful, wholesome meal, this salad is a fantastic choice that never disappoints. I can’t wait for you to try it and make it your own!
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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish combining tender marinated sirloin steak, charred sweet corn, crisp endive and mixed greens, crumbled Gorgonzola cheese, and a tangy balsamic vinaigrette finished with fresh gremolata. Perfect for a light but satisfying lunch or dinner, this salad balances smoky, fresh, tangy, and creamy elements for a harmonious meal.
Ingredients
Steak and Marinade
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
Salad Components
- 4 ounces crumbled Gorgonzola cheese
- 2 heads endive lettuce, chopped or separated into leaves
- 6 cups mixed spring greens
- 1 corn on the cob
Vinaigrette
- ½ cup extra virgin olive oil (divided)
- Balsamic vinegar (from marinade or additional as desired, approx. 2 tablespoons)
- Salt and pepper, to taste
Gremolata
- Fresh minced basil (approx. 1 tablespoon)
- Fresh minced parsley (approx. 1 tablespoon)
- Lemon zest from 1 lemon
- 1 clove garlic, minced
Instructions
- Marinate the Steak: In a bowl, mix balsamic vinegar with garlic powder, salt, and pepper to create the marinade. Place the sirloin steak into a ziplock bag and pour in the marinade. Seal the bag and refrigerate for at least 30 minutes to allow flavors to absorb.
- Prepare the Gremolata: Combine minced basil, minced parsley, lemon zest, and minced garlic in a small bowl. Stir well and set aside for later use to add a fresh, zesty garnish.
- Grill the Corn: Heat your grill to medium-high. Place the whole corn cob on the grill and cook for about 10 minutes, turning occasionally, until the corn is charred in spots. Remove from grill and allow to cool. Once cooled, slice off the kernels with a sharp knife.
- Grill the Steak: Preheat the grill to medium-high heat. Remove steak from marinade, discard marinade. Grill steak for 4-5 minutes per side, or until it reaches your preferred level of doneness (medium-rare recommended). Remove steak from grill and let it rest for 5 minutes before slicing thinly against the grain to ensure tenderness.
- Make the Vinaigrette: In a small bowl, whisk together the remaining extra virgin olive oil, some balsamic vinegar if desired, salt, and black pepper to taste until well emulsified.
- Assemble the Salad: In a large mixing bowl, combine mixed spring greens, chopped endive, grilled corn kernels, and crumbled Gorgonzola cheese. Add half of the vinaigrette and half of the gremolata, tossing gently to coat everything evenly.
- Plate and Finish: Divide the salad among serving plates. Top each salad with slices of the grilled sirloin steak. Drizzle the remaining vinaigrette and gremolata over the steak and salad to add extra flavor before serving.
Notes
- For best results, use a fresh sirloin steak of good quality.
- Allowing the steak to rest after grilling helps retain juices and ensures tenderness.
- Gremolata can be customized with additional herbs or adjusted for taste.
- If you don’t have a grill, the steak and corn can be cooked on a grill pan or in a broiler, though charring may be less pronounced.
- Leftover grilled corn can be stored and used in other dishes within 2 days.
