Go Back
In the realm of fresh and fulfilling meals, a salad can often steal the spotlight, especially when it boasts vibrant flavors and wholesome ingredients. Enter the delightful Balsamic Bliss: Steak Gorgonzola Salad with Grilled Corn. This recipe harmonizes the rich taste of marinated flank steak, the creamy tang of Gorgonzola cheese, and the sweetness of grilled corn, all atop a bed of fresh greens. Whether you're looking for a nutritious lunch, a light dinner, or a show-stopping dish for a gathering, this salad is sure to impress.

Balsamic Steak Gorgonzola Salad with Grilled Corn

Discover the deliciousness of Balsamic Bliss: Steak Gorgonzola Salad with Grilled Corn, a recipe that turns a simple salad into a flavor-packed masterpiece. Featuring tender marinated flank steak, creamy Gorgonzola, and sweet grilled corn over fresh greens, this dish is perfect for lunch, dinner, or any gathering. Learn how to create this vibrant, wholesome salad that combines rich tastes and textures for a satisfying meal that impresses every time. Enjoy a delightful culinary experience!
Print Recipe Pin Recipe

Ingredients
  

1 pound flank steak

2 tablespoons balsamic vinegar

3 tablespoons olive oil, divided

1 teaspoon garlic powder

Salt and pepper, to taste

4 cups mixed salad greens (arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1/2 cup Gorgonzola cheese, crumbled

1/4 cup red onion, thinly sliced

1 avocado, diced

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Steak: In a bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, garlic powder, salt, and pepper. Place the flank steak in a sealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

    Prepare the Grill: Preheat your grill (or grill pan) over medium-high heat. If using fresh corn, shuck it and brush with 1 tablespoon of olive oil, then season lightly with salt and pepper.

      Grill the Corn: Once the grill is hot, place the corn directly on the grill grates. Grill for about 10-12 minutes, turning occasionally until charred and cooked through. Remove from the grill and let cool before cutting the kernels off the cob.

        Cook the Steak: After marinating, remove the steak from the bag and allow it to sit at room temperature for about 10 minutes. Grill the steak for about 5-7 minutes on each side for medium-rare, or longer if desired. Remove from the grill and let it rest for 5 minutes before slicing against the grain.

          Assemble the Salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn kernels, sliced red onion, diced avocado, and Gorgonzola cheese.

            Dress the Salad: Drizzle the remaining tablespoon of olive oil over the salad and add more balsamic vinegar to taste. Toss gently to combine.

              Serve: Arrange the salad on serving plates and top with the sliced steak. Garnish with freshly chopped parsley and enjoy!

                Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4