If you’re looking for a delightful and satisfying meal that comes together in just 20 minutes, you’ve found it! This Balsamic Steak Gorgonzola Salad with Grilled Corn is the perfect blend of flavors and textures, making it a family favorite across the US and UK. Whether you’re enjoying a busy weeknight dinner or hosting friends for a summer gathering, this recipe hits all the right notes.
What makes this salad so special? The juicy sirloin steak is marinated to perfection and grilled alongside sweet corn, while the creamy Gorgonzola crumbles add a touch of indulgence. Tossed with fresh greens and dressed with a zesty balsamic vinaigrette, this dish is a celebration of summer grilling that will surely impress your guests!
Why You’ll Love This Recipe
- Quick to prepare: With just 10 minutes of prep and 20 minutes of cooking, you can enjoy a delicious meal in no time.
- Packed with flavor: The combination of balsamic vinegar, savory steak, and creamy Gorgonzola creates an irresistible taste experience.
- Perfect for grilling season: Enjoy the warmth of summer by grilling steak and corn outdoors, bringing out their natural sweetness.
- Customizable: Feel free to mix up the ingredients to suit your taste or what you have on hand!
- A crowd-pleaser: This salad is perfect for family gatherings or casual dinners with friends — everyone will ask for seconds!
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together beautifully. You might already have some of these staples in your kitchen!
For the Marinade
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
For the Salad
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
- 6 cups mixed spring greens
For the Grilled Corn
- 1 corn on the cob, husk removed
- 1 tablespoon extra virgin olive oil, for drizzling corn
For the Gremolata
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
For the Vinaigrette
- 3 tablespoons balsamic vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Variations
This recipe is wonderfully flexible! Here are a few ideas to mix things up:
- Swap the protein: Use grilled chicken or tofu instead of steak for a different twist.
- Make it vegetarian: Skip the meat altogether and add chickpeas or quinoa for protein.
- Change up the cheese: Feta or goat cheese can be used instead of Gorgonzola for a new flavor profile.
- Add seasonal veggies: Toss in roasted bell peppers or zucchini for extra color and nutrition.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Step 1: Marinate the Steak
In a medium-sized bowl, stir together all marinade ingredients. Place the sirloin steak in a large ziplock bag and pour the marinade over it. Seal the bag tightly and shake it gently to ensure every bit of steak is coated. Let it chill in the fridge for about 30 minutes — this will infuse wonderful flavors into your meat!
Step 2: Prepare the Gremolata
While your steak marinates, combine minced basil leaves, parsley, lemon zest, and garlic in a small bowl. This fresh gremolata will add brightness to your salad — set it aside until later as its flavors blend beautifully.
Step 3: Grill the Corn
Preheat your grill pan or outdoor grill over medium-high heat. Drizzle olive oil on your corn cob and season generously with salt and pepper. Place it on the grill until grill marks form and kernels soften (around 10 minutes), turning occasionally. Once cooked, let it cool slightly before slicing off those sweet kernels.
Step 4: Cook Your Steak
Take your marinated steak out of the fridge and place it on your hot grill. Grill both sides for about 4-5 minutes each for rare to medium-rare doneness. Remove it from heat and let it rest on a plate for five minutes; this helps retain its juices! Slice thinly against the grain to keep every bite tender.
Step 5: Whisk Together Vinaigrette
In a small bowl, whisk together all vinaigrette ingredients until well combined. This dressing will tie all your flavors together perfectly!
Step 6: Assemble Your Salad
In a large bowl, toss together half of your vinaigrette with half of your gremolata alongside mixed greens, endives, cherry tomatoes, Gorgonzola cheese crumbles, sliced corn kernels, and red onion. Ensure everything has a light coating of flavor.
Step 7: Top with Steak
Finally, lay those beautifully sliced pieces of steak atop your colorful salad. Drizzle additional gremolata and vinaigrette over everything as desired — then dig in! Enjoy every delicious bite!
Pro Tips for Making Balsamic Steak Gorgonzola Salad with Grilled Corn
Creating a delicious Balsamic Steak Gorgonzola Salad with Grilled Corn is simple, and these tips will ensure you achieve perfect results every time!
Use a meat thermometer: This ensures you cook your steak to the desired doneness without overcooking. Aim for 130°F for medium-rare and 145°F for medium.
Let the steak rest: Allowing the grilled steak to rest for at least five minutes before slicing helps retain its juices, making every bite more flavorful and tender.
Fresh ingredients matter: Opt for fresh herbs, crisp greens, and ripe tomatoes. Fresh ingredients enhance the salad’s flavor and texture, providing a delightful eating experience.
Balance flavors in your vinaigrette: Adjust the acidity and sweetness to your taste. If you prefer a tangier dressing, add more balsamic vinegar; if you like it sweeter, a touch of honey can balance the flavors beautifully.
Grill corn until slightly charred: The char adds a smoky flavor that complements the salad perfectly. Keep an eye on it while grilling to avoid burning.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn
Presenting your Balsamic Steak Gorgonzola Salad with Grilled Corn beautifully can enhance the dining experience. Here are some ideas to make your dish look as good as it tastes!
Garnishes
- Fresh basil leaves: A few whole leaves on top add a vibrant green color and aromatic freshness.
- Cracked black pepper: A sprinkle on top just before serving gives a nice visual touch and enhances flavor.
Side Dishes
- Garlic bread: Crispy garlic bread pairs well with salads, providing a satisfying crunch and extra indulgence.
- Roasted vegetables: Seasonal roasted veggies bring color to your plate and add nutrients while complementing the salad’s fresh flavors.
- Quinoa or couscous: These grains are hearty yet light options that can be flavored with herbs or lemon zest, making them excellent accompaniments.
- Chilled cucumber soup: A refreshing cold soup can serve as a light starter that balances the richness of the steak salad.
Make Ahead and Storage
This Balsamic Steak Gorgonzola Salad with Grilled Corn is perfect for meal prep, allowing you to enjoy delicious flavors throughout the week. Here’s how to store your leftovers effectively:
Storing Leftovers
- Store leftover salad in an airtight container in the fridge for up to 3 days.
- Keep the vinaigrette separate to prevent the greens from getting soggy.
- If possible, store the sliced steak separately until ready to eat.
Freezing
- While the salad itself doesn’t freeze well, you can freeze sliced cooked steak for up to 3 months.
- Wrap the steak tightly in plastic wrap, then place it in a freezer bag. Label with the date.
Reheating
- Thaw frozen steak in the refrigerator overnight before reheating.
- To reheat, warm gently in a skillet over low heat or microwave in short intervals until heated through.
FAQs
Can I make Balsamic Steak Gorgonzola Salad with Grilled Corn ahead of time?
Yes! You can prepare components like the marinated steak and gremolata ahead of time. Just assemble everything right before serving for maximum freshness.
How should I store leftovers of Balsamic Steak Gorgonzola Salad with Grilled Corn?
Store leftovers in an airtight container in the fridge for up to 3 days, keeping dressing separate to maintain salad crispness.
What can I substitute for Gorgonzola cheese in this salad?
If you’re looking for a milder flavor, feta or goat cheese are excellent substitutes that pair well with the other ingredients.
Can I use a different type of meat instead of steak?
Absolutely! Grilled chicken or tofu would work well as alternatives while maintaining great flavor in this salad.
Final Thoughts
I hope you enjoy making this delightful Balsamic Steak Gorgonzola Salad with Grilled Corn! It’s a fantastic way to combine fresh ingredients and bold flavors, making it perfect for summer gatherings or a quick weeknight dinner. Don’t hesitate to experiment with your favorite toppings or dressings. Enjoy every bite!
Balsamic Steak Gorgonzola Salad with Grilled Corn
Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and satisfying dish that captures the essence of summer in every bite. In just 20 minutes, you can whip up this delightful salad featuring marinated sirloin steak grilled to perfection alongside sweet corn. Tossed with crisp greens, juicy cherry tomatoes, and creamy Gorgonzola cheese, all drizzled with a zesty balsamic vinaigrette, this recipe is perfect for a quick dinner or a gathering with friends. Whether you’re grilling outdoors or enjoying a cozy night in, this salad will impress anyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
- 6 cups mixed spring greens
- 1 corn on the cob, husk removed
- 1 tablespoon extra virgin olive oil, for drizzling corn
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- 3 tablespoons balsamic vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- Marinate the steak: Combine marinade ingredients in a bowl. Place sirloin in a ziplock bag with marinade; chill for 30 minutes.
- Prepare gremolata: Mix minced basil, parsley, garlic, and lemon zest in a bowl.
- Grill corn: Heat grill to medium-high. Drizzle corn with olive oil; grill until softened (about 10 minutes). Cool and slice kernels off.
- Cook steak: Grill marinated steak for 4-5 minutes per side for medium-rare. Let rest for five minutes before slicing.
- Whisk vinaigrette: Combine all vinaigrette ingredients in a bowl until well mixed.
- Assemble salad: Toss greens with half of the vinaigrette and gremolata, then add tomatoes, Gorgonzola, corn, and onion.
- Top with steak: Serve salad topped with sliced steak and additional dressing as desired.
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
