Grilled Balsamic Steak & Gorgonzola Salad with Charred Corn

Introduction & Inspiration

Prepare to indulge in a salad that eats like a luxurious meal! This Grilled Balsamic Steak & Gorgonzola Salad with Charred Corn is a vibrant symphony of bold flavors and satisfying textures. Imagine tender, juicy slices of balsamic-marinated grilled steak, nestled amongst crisp mixed greens, sweet and smoky charred corn kernels, juicy cherry tomatoes, sharp red onion, crunchy toasted nuts, and pungent, creamy Gorgonzola cheese. It’s all brought together with a perfectly balanced homemade balsamic vinaigrette.

My inspiration for this recipe comes from wanting to create a truly showstopping main course salad that feels both hearty and sophisticated. It’s reminiscent of those amazing steak salads you find at upscale bistros, but it’s surprisingly straightforward to make at home, especially when you embrace the magic of grilling.

This salad is perfect for a special weekend dinner, summer entertaining, or anytime you want a meal that’s packed with flavor, uses fresh ingredients, and feels incredibly satisfying. It is a perfect recipe for steak salad lovers.

Nostalgic Appeal / Comfort Factor

A perfectly grilled steak is a classic comfort food for many, evoking feelings of satisfying dinners and special occasions. Hearty entrée salads have also become a modern comfort staple, offering a complete and flavorful meal. The combination of steak, bold cheese like Gorgonzola, and a rich balsamic dressing taps into familiar steakhouse salad vibes.

This recipe combines the satisfying richness of grilled steak and pungent cheese with the fresh, vibrant elements of a loaded salad, including the sweet char of grilled corn – a nostalgic taste of summer barbecues. It feels both indulgent and refreshingly balanced.

It’s a sophisticated yet approachable salad that delivers big on flavor and comforting satisfaction. A perfect dish to impress.

Homemade Focus

This recipe celebrates the delicious results of crafting a restaurant-quality salad primarily from scratch at home. You’re creating a simple yet flavorful balsamic marinade for the steak, grilling both the steak and the corn yourself to achieve that perfect char and tenderness. The crunchy toasted nuts and the zesty homemade balsamic vinaigrette are also key homemade elements.

Making these components yourself ensures the steak is cooked to your liking, the corn has that fresh-off-the-grill smokiness, the nuts are perfectly toasted, and the dressing has the ideal balance of tangy, sweet, and savory. You control the quality of every ingredient.

It’s about taking fresh, high-quality ingredients and applying simple homemade techniques – marinating, grilling, toasting, whisking a dressing – to create a truly impressive and cohesive meal. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a complex and harmonious blend of savory, smoky, sweet, tangy, and pungent notes with a variety of satisfying textures. The flank steak, marinated in balsamic and spices, should be tender, juicy, and have a savory crust with hints of smoke from grilling.

The grilled corn should provide bursts of smoky sweetness. The Gorgonzola cheese is crucial, offering a sharp, pungent, creamy counterpoint to the steak and sweet elements. Cherry tomatoes add juicy acidity, red onion a sharp bite, and toasted walnuts or pecans contribute a rich, buttery crunch. The mixed greens provide a fresh, slightly peppery base, while the optional avocado adds creaminess.

The homemade balsamic dressing should tie everything together with its tangy, slightly sweet, and savory notes of balsamic, olive oil, Dijon, honey, and garlic. The overall salad should be an explosion of well-balanced, bold flavors. A perfect balance between flavour and texture.

Ingredient Insights

For the Steak & Marinade:

• Flank Steak (or Ribeye, Sirloin): 1 lb. Flank steak is lean and flavorful, perfect when marinated and sliced thinly against the grain. Ribeye or sirloin are richer alternatives.
• Olive Oil & Balsamic Vinegar (for marinade): Form the base of the marinade, adding flavor and helping to tenderize.
• Seasonings (Salt, Black Pepper, Garlic Powder, Smoked Paprika): A simple, flavorful rub for the steak. Smoked paprika adds depth.

For the Salad:

• Mixed Greens (Arugula, Spinach, or Romaine): About 6 cups. Arugula adds peppery notes, spinach is mild, romaine offers crunch.
• Ear of Corn: Grilled until charred, then kernels cut off. Adds smoky sweetness and texture.
• Cherry Tomatoes (Halved): Provide juicy sweetness and acidity.
• Red Onion (Thinly Sliced): Adds a sharp, pungent bite. Soaking in cold water for 10 mins can mellow it.
• Crumbled Gorgonzola Cheese: A type of blue cheese, it’s pungent, salty, and creamy. Feta or a milder blue cheese could substitute if preferred.
• Walnuts or Pecans (Toasted): Add essential crunch and nutty flavor. Toasting brings out their aroma.
• Avocado (Sliced, Optional): Adds creaminess and healthy fats.

For the Balsamic Dressing:

• Balsamic Vinegar: The star of the dressing, providing tangy sweetness.
• Olive Oil: Forms the emulsion base. Extra virgin recommended.
• Dijon Mustard: Adds tang and helps emulsify the dressing.
• Honey (or Maple Syrup): Balances the acidity of the vinegar and adds a touch of sweetness.
• Garlic (Minced): Fresh minced garlic for aromatic punch.
• Salt & Black Pepper: To season the dressing.

Essential Equipment

• Grill (Outdoor or Indoor Grill Pan): For cooking the steak and corn.
• Large Bowl: For marinating steak (or a resealable bag).
• Large Salad Bowl: For assembling and tossing the salad.
• Small Bowl or Jar with Lid: For whisking or shaking the balsamic dressing.
• Whisk: For the dressing.
• Tongs: For handling steak and corn on the grill.
• Sharp Knife & Cutting Board: Essential for slicing steak, cutting corn off cob, halving tomatoes, slicing onion/avocado, mincing garlic.
• Meat Thermometer (Recommended): For accurately cooking steak to desired doneness.
• Measuring Cups & Spoons:

Ingredients

(Based on 1x column)

For the Steak:

• ▢ 1 lb flank steak (or ribeye, sirloin)
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp balsamic vinegar
• ▢ 1 tsp salt
• ▢ 1/2 tsp black pepper
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp smoked paprika

For the Salad:

• ▢ 6 cups mixed greens (e.g., arugula, spinach, or romaine)
• ▢ 1 ear corn, shucked
• ▢ 1/2 cup cherry tomatoes, halved
• ▢ 1/4 red onion, thinly sliced
• ▢ 1/3 cup crumbled Gorgonzola cheese
• ▢ 1/4 cup walnuts or pecans, toasted and roughly chopped
• ▢ 1 avocado, sliced (optional)

For the Balsamic Dressing:

• ▢ 1/4 cup balsamic vinegar
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp Dijon mustard
• ▢ 1 tbsp honey (or maple syrup)
• ▢ 1 clove garlic, minced
• ▢ 1/4 tsp salt
• ▢ 1/4 tsp black pepper

Step-by-Step Instructions

1. Marinate the Steak:

• Pat the flank steak dry with paper towels.
• In a shallow dish or a large resealable plastic bag, combine 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.
• Add the steak to the marinade, turning to coat all sides. If using a bag, press out the air and seal.
• Let the steak marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor (bring to room temp before grilling).

2. Prepare Dressing and Toast Nuts:

• Make Dressing: In a small bowl or jar, whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, Dijon mustard, honey (or maple syrup), minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper until well emulsified. Set aside.
• Toast Nuts: If your walnuts or pecans are not already toasted, place them in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and roughly chop once cooled. Set aside.

3. Grill Corn and Steak:

• Preheat your grill (outdoor or indoor grill pan) to medium-high heat. Lightly oil the grates.
• Place the shucked ear of corn directly on the hot grill. Cook, turning occasionally, for about 10-15 minutes, until tender and nicely charred in spots.
• While the corn grills, add the marinated steak to another part of the hot grill. Cook the flank steak for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F before resting), or to your preferred doneness. Adjust time based on steak thickness.
• Remove the grilled corn and steak from the grill. Let the steak rest on a cutting board, loosely tented with foil, for 5-10 minutes. This is crucial for juicy results.

4. Prepare Remaining Salad Components:

• Once the grilled corn is cool enough to handle, carefully cut the kernels off the cob.
• Halve the cherry tomatoes. Thinly slice the red onion. If using avocado, peel, pit, and slice it. Crumble the Gorgonzola cheese if bought in a block.

5. Assemble the Salad:

• In a large salad bowl, combine the mixed greens, charred corn kernels, halved cherry tomatoes, and thinly sliced red onion.
• Thinly slice the rested flank steak against the grain.
• Add the sliced steak to the salad bowl along with the crumbled Gorgonzola cheese and toasted walnuts or pecans. Add sliced avocado, if using.
• Drizzle the prepared balsamic dressing over the salad. Toss gently but thoroughly to coat all ingredients.

6. Serve:

• Divide the Balsamic Steak Gorgonzola Salad among serving plates or bowls.
• Serve immediately and enjoy this flavorful and satisfying meal!

Troubleshooting

• Steak Tough: Overcooked, or sliced with the grain instead of against it. Use a meat thermometer! Flank steak is best medium-rare to medium. Always slice thinly against the grain.
• Corn Burnt/Dry: Grill heat too high, or cooked too long without turning. Keep an eye on it.
• Dressing Too Oily/Separated: Needs more whisking/shaking to emulsify. Dijon helps. Ensure oil added gradually if making by hand.
• Dressing Too Tangy/Sweet: Adjust balsamic vinegar/honey ratio to your preference. Taste and balance.
• Salad Soggy: Dressed too far in advance, or greens not dried well. Dress just before serving for best texture.

Tips and Variations

• Slice Steak Correctly: Essential for flank steak tenderness! Identify the grain direction and slice thinly across it.
• Rest Your Steak: Don’t skip the 5-10 minute rest; it makes a huge difference in juiciness.
• Toast Nuts: Adds immense flavor and crunch. Don’t burn them!
• Gorgonzola Strength: If you find Gorgonzola too strong, use a milder blue cheese, crumbled feta, or even shaved Parmesan.
• Veggies: Add other grilled or fresh vegetables like sliced grilled zucchini, roasted red peppers, or cucumber.
• Greens: Use your favorite blend – peppery arugula, sturdy romaine, or tender spinach all work.
• Different Protein: Grilled chicken breast or shrimp marinated similarly would also be delicious.
• Make Components Ahead: Marinate steak, make dressing, cook corn, and toast nuts ahead. Grill steak and assemble just before serving.

Serving and Pairing Suggestions

• Serve Immediately: For the best texture of greens and warm steak.
• Main Course Salad: A complete and satisfying meal.
• With Crusty Bread: Perfect for soaking up any extra delicious dressing.
• Wine Pairing: A robust red wine like Cabernet Sauvignon, Malbec, or a Zinfandel pairs beautifully with the steak and Gorgonzola. A full-bodied Chardonnay could also work.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Highly variable based on steak leanness, exact amount of dressing, cheese, nuts, and avocado used.)

• Calories: 550-750+
• Fat: 35-55g+
• Saturated Fat: 8-15g+
• Cholesterol: 70-100mg+
• Sodium: 700-1000mg+ (depending on added salt, cheese)
• Total Carbohydrates: 20-30g+
• Dietary Fiber: 5-8g+
• Sugars: 10-18g+ (from honey/maple, balsamic, veggies)
• Protein: 35-45g+

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Recipe Summary and Q&A

Summary: This Balsamic Steak Gorgonzola Salad with Grilled Corn features flank steak marinated in a balsamic-spice mixture and grilled. Grilled corn kernels, mixed greens, cherry tomatoes, red onion, toasted nuts, crumbled Gorgonzola, and optional avocado are tossed with a homemade balsamic vinaigrette (balsamic, olive oil, Dijon, honey, garlic). The sliced grilled steak is served over the dressed salad.

Q&A:

• Q: What if I don’t have an outdoor grill?
  • A: You can cook the steak and corn on a well-heated indoor cast-iron grill pan or a regular heavy skillet on the stovetop. You’ll still get a nice sear, though less smoky flavor than an outdoor grill. Corn can also be broiled briefly until charred.
• Q: Can I use a different type of cheese if I don’t like Gorgonzola?
  • A: Yes. While Gorgonzola (a type of blue cheese) provides a signature pungent tang, you could substitute with crumbled feta for a salty, briny flavor, goat cheese for a creamy tang, or even shaved Parmesan for a nutty, salty bite.
• Q: How do I ensure my flank steak is tender?
  • A: Marinating helps, but the two most crucial steps are: 1) Do not overcook it – aim for medium-rare (130-135°F before resting) for best results with flank steak. 2) Slice it thinly against the grain after resting.
• Q: Can I make the dressing ahead of time?
  • A: Absolutely! The balsamic vinaigrette can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Whisk or shake well before using, as it may separate.