Nothing says summer quite like a vibrant Spring Balsamic Steak Gorgonzola Salad with Grilled Corn. With each bite, you’re met with the richness of grilled steak and creamy Gorgonzola, perfectly balanced with fresh greens and a tangy balsamic vinaigrette. Over multiple tests, I discovered just the right balance of flavors, textures, and colors that make this salad a standout. For a lighter option, consider my Chickpea Salad, which complements this dish beautifully.
About Spring Balsamic Steak Gorgonzola Salad with Grilled Corn
This salad combines hearty sirloin steak, grilled corn, and creamy Gorgonzola, making it not just a meal but an experience. Perfect for al fresco dining, I crafted this recipe to be approachable amidst the hustle of summer evenings. The blend of textures from the crispy salad greens to the soft cheese and tender steak creates harmony. It’s a family favorite that’s both satisfying and visually appealing.
- Quick to prepare, hitting the table in just 30 minutes.
- Budget-friendly, making use of accessible ingredients.
- A delightful family favorite that keeps everyone coming back for more.
- Endive and Gorgonzola both add a touch of sophistication that can impress guests.
Key Ingredients & Their Roles
- Sirloin Steak: rich and flavorful; for a lighter option, try grilled chicken.
- Gorgonzola Cheese: adds creaminess and tang; blue cheese can be a great substitute.
- Grilled Corn: provides a sweet crunch; frozen corn can work if fresh isn’t available.
- Balsamic Vinegar: brings that deep, rich flavor; consider balsamic glaze for a sweeter touch.
How to Make Spring Balsamic Steak Gorgonzola Salad with Grilled Corn
- Begin by marinating the steak: combine balsamic vinegar, Worcestershire sauce, and olive oil in a bowl and coat the steak. Let it marinate in the fridge for 30 minutes to soak in flavor.
- While the steak marinates, prepare the gremolata by mixing together minced basil, parsley, lemon zest, and garlic, allowing their fragrances to meld.
- Preheat your grill or a cast iron grill pan until it’s sizzling. Drizzle the corn with olive oil and season with salt and pepper, grilling it for about 10 minutes until marks form, then let it cool. Slice off the kernels once done.
- Take the marinated steak out of the fridge and grill each side for 4-5 minutes for a medium-rare finish. Allow it to rest for 5 minutes, then slice against the grain for maximum tenderness.
- Whisk together the vinaigrette ingredients in a bowl: balsamic vinegar, olive oil, Dijon mustard, salt and pepper until well combined.
- In a large bowl, toss together mixed greens, endive, cherry tomatoes, Gorgonzola, sliced corn, and half of the gremolata and vinaigrette for a vibrant salad base.
- Finally, arrange the sliced steak on top and drizzle with the remaining gremolata and vinaigrette for a finishing touch.
Pro Tips & Troubleshooting
- I found that letting the steak marinate longer—up to an hour—enhanced its flavor.
- A common mistake is not allowing meat to rest after grilling; this crucial step ensures juiciness.
- If you’re looking to switch things up, you can substitute the Gorgonzola with feta cheese for a lighter taste.
- This recipe scales easily if you want to serve a larger group; simply double the ingredients while maintaining the same cooking times.
Storage & Make-Ahead Guide
This salad stores well for up to 3 days in the refrigerator, but I recommend keeping the dressing separate until serving to maintain freshness. You can reheat sliced steak in a skillet for a few minutes over medium heat or enjoy it cold in a wrap. During testing, I noticed that the flavors developed even more after a day in the fridge.
Serving Suggestions
This salad pairs brilliantly with crispy garlic bread or a light summer soup. For another delightful meal, check out my Big Mac Sliders for a fun twist.
Frequently Asked Questions
- How long should I grill the corn? Grill for about 10 minutes, turning frequently until slightly charred.
- Can I use frozen corn instead of fresh? Yes, just thaw it and grill it briefly to enhance flavor.
- What’s the best way to slice steak? Always slice against the grain to keep the meat tender.
- How can I make this salad vegetarian? Substitute grilled portobello mushrooms for the steak.
- Can leftovers be reheated? Yes, but best enjoyed cold to preserve the salad’s freshness.
Final Thoughts
I love to enjoy my Spring Balsamic Steak Gorgonzola Salad with Grilled Corn drizzled with just a touch of extra balsamic vinegar. It’s a delightful medley that brings the essence of summer right to your table. If you try it, please share your experience—I can’t wait to hear your thoughts!
More Recipes You’ll Love
- Honey Balsamic Glazed Carrots – a sweet and tangy flavor that complements the salad.
- Roasted Baby Carrots – perfect for adding a roasted element to the meal.
- Spring Pasta Primavera – a fresh, seasonal dish that pairs well with the salad’s ingredients.
- Creamy Cucumber Salad – a refreshing side that enhances the overall meal.
- Chickpea Salad with Cucumbers and Tomatoes – adds protein and texture that perfectly complements the flavors.
Spring Balsamic Steak Gorgonzola Salad with Grilled Corn
Ingredients
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 0.25 cup extra virgin olive oil for marinade
- 0.5 teaspoon dijon mustard
- 0.25 teaspoon garlic powder
- 0.5 teaspoon coarse salt
- 0.25 teaspoon ground black pepper
- 1 cup cherry tomatoes halved
- 0.5 cup red onion thinly sliced
- 4 ounces Gorgonzola cheese crumbled
- 2 heads endive lettuce halved and roughly chopped
- 6 cups mixed spring greens
- 1 cob corn 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 for vinaigrette
- 0.5 cup extra virgin olive oil for vinaigrette
- 0.5 teaspoon dijon mustard for vinaigrette
- 1 dash salt
- 1 dash black pepper
Instructions
- In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
- Combine the basil, parsley, lemon zest, and garlic in a small bowl to make the gremolata. Set aside.
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with olive oil, and sprinkle salt and pepper. Grill until marks form on the corn kernels, about 10 minutes total. Remove from heat and let cool, then slice kernels off the cob.
- Remove the steak from the fridge and grill on both sides for 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
- Whisk together ingredients for the vinaigrette in a small bowl.
- In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, Gorgonzola, sliced corn, and red onion.
- Lay sliced steak on top of salad. Drizzle steak and salad with remaining gremolata and vinaigrette as desired.