Nothing beats the perfect harmony of bold flavors and fresh, vibrant ingredients like in this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe. Imagine tender, juicy steak grilled to perfection, paired with the smoky sweetness of charred corn, all tossed with peppery spinach and tangy, creamy gorgonzola cheese. Finished with a luscious homemade balsamic dressing that ties everything together beautifully, this salad is a showstopper that’s both colorful and satisfying. Whether you’re looking for an impressive weeknight dinner or a dish to wow guests, this recipe has your cravings covered.
Ingredients You’ll Need
The magic of this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe comes alive through simple ingredients that each add a unique kick—fresh, hearty, tangy, and savory all at once. Every component plays a part in building layers of taste, texture, and color, making this salad a delight to both the eye and the palate.
- 8 oz sirloin or flank steak: Choose a cut with good marbling for the juiciest, most flavorful result.
- 4 oz crumbled gorgonzola cheese: Adds a creamy, tangy punch that complements the steak’s richness.
- 4 cups fresh spinach: A fresh, slightly earthy base that balances the bold ingredients.
- 2 ears of fresh corn on the cob: Grilled for smoky sweetness and satisfying crunch.
- 3 tbsp balsamic vinegar: Provides a sweet, tangy foundation for the dressing.
- 2 tbsp extra virgin olive oil: Brings a silky texture and depth to the balsamic dressing.
- 1 tbsp honey: Just enough natural sweetness to mellow out the vinegar’s sharpness.
- Salt and pepper to taste: Essential seasonings that bring everything into perfect harmony.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Season and Prepare the Steak
Generously season your steak with salt and pepper, and let it rest at room temperature for about 20 minutes. This small but crucial step ensures even cooking and enhances the meat’s natural flavors when it hits the grill.
Step 2: Grill the Steak to Perfection
Preheat your grill to medium-high heat and cook the steak for roughly 4-6 minutes per side. Aiming for medium-rare at around 135°F is perfect here, but you can adjust to your preferred doneness. After grilling, let the steak rest—this juicy pause lets the juices redistribute for maximum tenderness before slicing.
Step 3: Char the Corn for Sweet Smokiness
Place the ears of corn on the grill and cook for 10-15 minutes, turning occasionally until you have a beautiful char that adds smoky sweetness. Once cooled, slice the kernels off the cob to mix into your salad.
Step 4: Whisk Together the Balsamic Dressing
In a small bowl, combine balsamic vinegar, olive oil, honey, salt, and pepper. Whisk until emulsified into a smooth, glossy dressing that will elevate every bite.
Step 5: Assemble the Salad Base
Lay down a bed of fresh spinach in a large bowl or platter. This leafy green provides a bright, crisp contrast to the richness of the steak and cheese.
Step 6: Combine All Ingredients Just Before Serving
Arrange the sliced steak, grilled corn kernels, and crumbled gorgonzola over the spinach. Drizzle the balsamic dressing evenly and toss lightly to blend all those irresistible flavors together without wilting the greens.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
To add even more flair, sprinkle toasted walnuts or pecans over the salad for crunch and a nutty depth that pairs beautifully with gorgonzola. Fresh cracked black pepper and a light drizzle of extra virgin olive oil right before serving can also enhance the salad’s texture and flavor complexity.
Side Dishes
This salad stands wonderfully on its own as a hearty meal, but if you want to round it out, consider serving it alongside crusty artisan bread or a simple roasted vegetable medley. A chilled glass of crisp white wine or a refreshing sparkling water with lemon also makes an elegant pairing.
Creative Ways to Present
For an eye-catching presentation, serve the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe on a large wooden board or rustic platter, layering the ingredients artistically rather than mixing everything together. Use colorful bowls or plates that highlight the greens and charred corn, making the dish just as delightful to see as it is to eat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad components separately to maintain their best texture—store the sliced steak, grilled corn kernels, and cheese in airtight containers in the fridge. Fresh spinach holds up best if added fresh before serving, so store greens separately.
Freezing
This salad is best enjoyed fresh. While you can freeze the grilled steak and corn separately, do not freeze the assembled salad or spinach as this will ruin the texture and flavor. Thaw and reheat steak gently to retain juiciness.
Reheating
Warm the steak and corn gently in a skillet or microwave before adding them back to fresh spinach. Avoid reheating the full salad with dressing because it can cause the greens to wilt and the cheese to melt undesirably.
FAQs
Can I use a different cheese instead of gorgonzola?
Absolutely! While gorgonzola offers a distinctive tang, you can substitute with blue cheese or feta if you prefer milder or different flavor profiles. Each will bring a unique twist to the salad.
Is flank steak better than sirloin for this recipe?
Both work wonderfully here. Flank steak is leaner and benefits from marinating, while sirloin tends to be a bit more tender and juicy. Choose based on your texture preference or what’s available.
Can I prepare the dressing in advance?
Yes, the balsamic dressing can be made a day ahead and stored in the fridge. Just whisk it again before drizzling to recombine the ingredients fully.
What if I don’t have a grill available?
No grill? No problem! You can char the corn and cook the steak in a hot cast-iron skillet or under the broiler. Just be sure to get a nice sear to replicate that smoky, caramelized flavor.
How do I prevent the spinach from wilting?
The key is to toss the spinach with the dressing right before serving. Keeping the greens separate until the last moment ensures they stay fresh and crisp.
Final Thoughts
This Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is truly a celebration of flavors and textures that will excite your taste buds every time. It’s easy enough for a special weeknight treat but impressive enough for entertaining friends and family. Give it a try and watch how it quickly becomes one of your favorite go-to salads.
Print
Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A vibrant and flavorful Balsamic Steak Gorgonzola Salad featuring juicy grilled sirloin steak, charred corn kernels, fresh spinach, and creamy gorgonzola cheese, all tossed in a tangy balsamic vinaigrette with a hint of honey. Perfect for a hearty yet healthy meal with a delightful balance of textures and tastes.
Ingredients
Steak and Salad
- 8 oz sirloin or flank steak
- 4 cups fresh spinach
- 4 oz crumbled gorgonzola cheese
- 2 ears of fresh corn on the cob
Dressing
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Season the steak: Season the steak generously with salt and pepper. Let it sit at room temperature for 20 minutes to ensure even cooking and enhanced flavor.
- Grill the steak: Preheat your grill to medium-high heat. Grill the steak for about 4-6 minutes per side until it reaches your preferred doneness, ideally medium-rare at 135°F. After grilling, allow the steak to rest for several minutes before slicing to keep it juicy.
- Grill the corn: While the steak rests, grill the corn on the cob for 10-15 minutes, turning occasionally until it is evenly charred for a smoky sweetness. Let it cool slightly, then cut the kernels off the cob.
- Prepare the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until well combined to create a bright and balanced vinaigrette.
- Assemble the salad: On a large bowl or platter, spread the fresh spinach as the base. Top with sliced grilled steak, grilled corn kernels, and crumbled gorgonzola cheese for a mix of flavors and textures.
- Dress and toss: Drizzle the balsamic dressing over the salad just before serving and toss lightly to coat everything evenly without overwhelming the ingredients.
Notes
- Allowing the steak to rest after grilling helps retain its juices for a tender bite.
- Use fresh corn on the cob for the best smoky and sweet flavor in the salad.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Gorgonzola cheese can be substituted with blue cheese or feta for different flavor profiles.
- This salad is best served immediately after dressing to maintain freshness and texture.
