Description

Craving a vibrant, restaurant-quality salad that’s both hearty and fresh? What if you could create a Balsamic Steak Gorgonzola Salad with Grilled Corn in just 40 minutes, blending tender grilled steak, smoky corn, and tangy Gorgonzola with a zesty balsamic dressing? This flavorful recipe combines juicy marinated steak, crisp mixed greens, and bold ingredients for a satisfying meal perfect for dinner parties, summer barbecues, or a special weeknight treat. Beginner-friendly with a touch of sophistication, this salad delivers a balance of textures and tastes that will impress any crowd.

Ingredients

For the Steak

Flank Steak (1 lb): Lean, flavorful cut that grills well and slices tenderly.

Olive Oil (1 tbsp): Helps the marinade adhere and promotes grilling.

Balsamic Vinegar (1 tbsp): Adds tangy depth and tenderizes the steak.

Salt (1 tsp): Enhances flavor and seasons the meat.

Black Pepper (½ tsp): Adds a mild, spicy kick.

Garlic Powder (½ tsp): Infuses savory, aromatic notes.

Smoked Paprika (½ tsp): Brings smoky warmth to the marinade.

For the Salad

Mixed Greens (6 cups, arugula, spinach, or romaine): Provides a fresh, crisp base.

Corn (1 ear, grilled and cut off the cob): Adds smoky sweetness and crunch.

Cherry Tomatoes (½ cup, halved): Offer juicy, bright flavor.

Red Onion (¼, thinly sliced): Adds sharp, tangy bite.

Crumbled Gorgonzola Cheese (⅓ cup): Brings creamy, pungent richness.

Walnuts or Pecans (¼ cup, toasted): Provide nutty crunch.

Avocado (1, sliced, optional): Adds creamy texture and healthy fats.

For the Balsamic Dressing

Balsamic Vinegar (¼ cup): Creates a tangy, sweet base for the dressing.

Olive Oil (2 tbsp): Emulsifies and smooths the dressing.

Dijon Mustard (1 tbsp): Adds zesty depth and helps emulsify.

Honey (1 tbsp, or maple syrup): Balances acidity with sweetness.

Garlic (1 clove, minced): Infuses bold, savory flavor.

Salt (¼ tsp): Enhances overall taste.

Black Pepper (¼ tsp): Adds a subtle kick.

Substitutions and Variations

Flank Steak: Swap with ribeye, sirloin, or chicken breast; use portobello mushrooms or tofu for vegetarian/vegan.

Olive Oil: Replace with avocado oil or grapeseed oil for high-heat cooking.

Balsamic Vinegar: Use red wine vinegar or apple cider vinegar (slightly less sweet).

Honey: Substitute with maple syrup, agave, or brown sugar; omit for less sweetness.

Dijon Mustard: Swap with whole grain mustard or yellow mustard for milder flavor.

Mixed Greens: Use kale, baby spinach, or spring mix; massage tougher greens like kale for tenderness.

Corn: Replace with roasted sweet potatoes, grilled zucchini, or canned corn (drained).

Gorgonzola: Swap with blue cheese, feta, or vegan cheese for dietary needs.

Walnuts/Pecans: Use almonds, pine nuts, or sunflower seeds for nut-free.

Vegetarian/Vegan: Use grilled mushrooms or tofu, vegan cheese, and maple syrup in the dressing.

Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free certified.

Optional Additions

Fruits: Add ¼ cup dried cranberries or sliced strawberries for sweetness.

Herbs: Toss in 1 tbsp chopped fresh basil or parsley for freshness.

Protein: Include ½ cup chickpeas or grilled shrimp for variety.

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Instructions

Marinate the Steak:
- In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika.
- Rub the marinade evenly over 1 lb flank steak and let it sit at room temperature for 15–20 minutes.
- Tip: Pat steak dry before marinating for better adhesion; don’t marinate longer than 1 hour to avoid over-tenderizing.
Grill the Steak:
- Preheat a grill or skillet to medium-high heat (400°F/200°C).
- Cook the steak for 4–5 minutes per side for medium-rare (135°F/57°C) or medium (145°F/63°C).
- Remove from heat, tent with foil, and let rest for 5 minutes, then slice thinly against the grain.
- Tip: Use a meat thermometer for accuracy; slice against the grain for tender bites.
Grill the Corn:
- Brush 1 ear of corn with a drizzle of olive oil and grill over medium heat, turning occasionally, until slightly charred, about 8–10 minutes.
- Let cool slightly, then cut kernels off the cob with a sharp knife.
- Tip: Rotate corn frequently for even charring; cut kernels in a shallow bowl to catch them easily.
Make the Balsamic Dressing:
- In a small bowl, whisk together ¼ cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp honey, 1 clove minced garlic, ¼ tsp salt, and ¼ tsp black pepper until emulsified.
- Tip: Whisk vigorously or shake in a jar for a smooth dressing; taste and adjust honey or salt as needed.
Assemble the Salad:
- In a large bowl, combine 6 cups mixed greens, ½ cup halved cherry tomatoes, ¼ thinly sliced red onion, grilled corn kernels, and ¼ cup toasted walnuts or pecans.
- Add the sliced steak and sprinkle with ⅓ cup crumbled Gorgonzola cheese.
- Drizzle with the balsamic dressing and toss gently to coat.
- Tip: Toss lightly to avoid wilting greens; add dressing gradually to control moisture.
Serve:
- Divide the salad among 4 plates or serve family-style on a large platter.
- Garnish with 1 sliced avocado (optional) and extra Gorgonzola crumbles, if desired.
- Pair with crusty bread, a glass of red wine, or iced tea for a complete meal.
- Serve immediately for the freshest flavor and texture.
- Tip: Add avocado last to prevent browning; serve promptly to maintain crisp greens.