Description
This Grilled Balsamic Steak Salad with Gorgonzola and Corn is a vibrant, protein-packed meal perfect for a light lunch or dinner. Juicy, marinated flank or sirloin steak is grilled to perfection and paired with fresh or charred corn, tangy gorgonzola cheese, and a mix of peppery arugula and spinach. The balsamic marinade adds a rich depth of flavor, while cherry tomatoes and olive oil provide a fresh, balanced finish.
Ingredients
Scale
Steak Marinade
- 1 lb flank or sirloin steak
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Salad Components
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 cup fresh or grilled corn kernels
- 4 oz gorgonzola cheese, crumbled
- 2 tbsp extra virgin olive oil
Instructions
- Marinate the Steak: Combine balsamic vinegar with salt and pepper in a shallow dish. Add the flank or sirloin steak, ensuring it is fully coated. Cover and let it marinate for at least 30 minutes to infuse flavor.
- Preheat and Grill Steak: Heat your grill to medium-high. Place the marinated steak on the grill and cook for 5-7 minutes per side, or until it reaches your desired level of doneness. Once cooked, remove from heat and let it rest for several minutes to retain juices before slicing.
- Grill Corn (Optional): If using fresh corn, grill it on the same grill during the last few minutes of cooking the steak until slightly charred, enhancing its sweetness and adding smoky flavor. Then cut off the kernels from the cob.
- Prepare the Salad Base: In a large bowl, toss together the mixed greens and halved cherry tomatoes evenly, creating a fresh and colorful salad foundation.
- Add Corn and Cheese: Stir in the grilled corn kernels and sprinkle the crumbled gorgonzola cheese over the salad, giving it a creamy and tangy element.
- Slice Steak and Assemble: Slice the rested steak thinly against the grain to ensure tenderness. Arrange the steak strips on top of the salad. Drizzle the salad with the extra virgin olive oil and a little additional balsamic vinegar if desired to bring all the flavors together.
Notes
- For best results, allow the steak to rest after grilling to keep it juicy when sliced.
- If fresh corn isn’t available, you can substitute with thawed frozen corn or canned corn, but fresh grilled corn adds the best flavor.
- Adjust the amount of gorgonzola cheese based on your preference for a stronger or milder cheese flavor.
- This salad is great served immediately but can also be refrigerated and eaten within a day.
- Using a meat thermometer can help achieve precise steak doneness (e.g., 130°F for medium-rare).
