For the Steak: Recipe

If you’re craving a salad that truly elevates your steak game, this Grilled Balsamic Steak Salad with Gorgonzola & Corn is an absolute showstopper. Featuring tender, perfectly seasoned meat For the Steak: that’s grilled to juicy perfection and paired with vibrant greens, sweet charred corn, creamy Gorgonzola, and a tangy balsamic dressing, this dish balances rich, smoky, and fresh flavors in every bite. Whether it’s a special occasion or a weeknight treat, this recipe promises a delightful explosion of textures and tastes on your plate.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and the harmony of each ingredient. Every element contributes a unique texture, color, or flavor that makes this salad unforgettable.

• 1 lb flank steak (or ribeye, sirloin): Choose your favorite cut for juicy, flavorful meat For the Steak: grilling.
• 1 tbsp olive oil: Helps in marinating and keeps the steak moist during cooking.
• 1 tbsp balsamic vinegar: Adds a subtle tang and depth to the steak’s marinade.
• 1 tsp salt: Brings out the natural flavors For the Steak: and salad.
• 1/2 tsp black pepper: A mild spice that balances the steak’s savoriness.
• 1/2 tsp garlic powder: Infuses a warm, aromatic note to the meat.
• 1/2 tsp smoked paprika: Introduces a gentle smoky flavor.
• 6 cups mixed greens (arugula, spinach, or romaine): A fresh and crisp base for the salad’s vibrant look and taste.
• 1 ear corn, grilled and cut off the cob: Adds sweet, smoky bursts of flavor and texture.
• 1/2 cup cherry tomatoes, halved: Little pockets of juicy sweetness brightening the dish.
• 1/4 red onion, thinly sliced: Provides a sharp, zesty contrast.
• 1/3 cup crumbled Gorgonzola cheese: Creamy and tangy, it elevates the salad with bold bursts of flavor.
• 1/4 cup walnuts or pecans, toasted: A crunchy nutty element that adds satisfying texture.
• 1 avocado, sliced (optional): Creamy richness to balance the acidity and spices.
• For the Balsamic Dressing:
• 1/4 cup balsamic vinegar: The soul of the dressing, it’s sharp and sweet.
• 2 tbsp olive oil: Smooths and blends the dressing’s flavors.
• 1 tbsp Dijon mustard: A subtle kick and emulsifying agent.
• 1 tbsp honey (or maple syrup): Balances acidity with natural sweetness.
• 1 clove garlic, minced: Gives a punch of savory depth.
• 1/4 tsp salt: Enhances all the dressing flavors.
• 1/4 tsp black pepper: Adds a finishing hint of spice.

How to Make For the Steak:

Step 1: Marinate the Steak

Begin by whisking together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika in a small bowl. This marinade For the Steak: is simple but so impactful, infusing every bite with a perfect balance of tang and spice. Rub this mixture generously onto your chosen steak and let it rest at room temperature for 15 to 20 minutes to absorb all those flavors before hitting the grill.

Step 2: Grill the Steak

Preheat your grill or a heavy skillet to medium-high heat. Place the steak For the Steak: onto the hot surface and cook for about 4 to 5 minutes per side, aiming for medium-rare to medium, depending on your preference. Don’t rush this step; proper searing locks in all the juices and creates a mouthwatering crust. Once done, let the steak rest for 5 minutes — this resting period is key to juicy, tender slices.

Step 3: Prepare the Grilled Corn

While the steak rests, brush the ear of corn with a little olive oil and grill it for 8 to 10 minutes, turning to achieve an even, slightly charred surface. The smoky corn kernels add a surprisingly sweet complement to the savory steak. Allow it to cool slightly, then carefully cut the kernels off the cob and set aside.

Step 4: Make the Balsamic Dressing

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper. This dressing For the Steak: is designed to tie every component together, introducing a luscious tang and subtle sweetness that enhances the salad without overpowering the delicate steak flavor.

Step 5: Assemble the Salad

In a large salad bowl, combine the mixed greens, cherry tomatoes, thinly sliced red onion, grilled corn kernels, and toasted nuts. Top this vibrant bed with thin slices of the rested steak For the Steak: and generously sprinkle crumbled Gorgonzola cheese over everything. Finish by drizzling the balsamic dressing and tossing gently to ensure every bite is bursting with flavor.

How to Serve For the Steak:

Garnishes

Adding avocado slices as a garnish provides a creamy, buttery contrast to the bright and tangy flavors. A sprinkling of extra Gorgonzola cheese on top amps up the savory, rich notes and makes the salad feel elegant and indulgent. Fresh herbs like chopped parsley or chives can also brighten the plate visually and flavor-wise.

Side Dishes

This steak salad is hearty enough to shine solo, but if you want to round out the meal, consider simple roasted vegetables or crusty artisan bread. Light sides such as grilled asparagus or a refreshing cucumber salad keep the focus on the vibrant textures and smoky steak in this dish.

Creative Ways to Present

For a stunning presentation, serve the salad individually plated with fanned slices of steak For the Steak: artistically arranged atop the greens. You can also use large, rustic wooden salad bowls for a casual, family-style vibe or clear glass bowls to showcase every colorful ingredient layer. A drizzle of balsamic reduction around the edges adds an extra touch of elegance.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and salad components separately in airtight containers in the refrigerator. Keeping the steak For the Steak: and salad greens apart helps maintain freshness and prevents sogginess. The grilled corn and nuts can stay with the greens for convenience.

Freezing

While the steak For the Steak: can be frozen if cooked ahead of time, salad components like greens, avocado, and dressing don’t freeze well. For best quality, freeze sliced steak alone in vacuum-sealed bags or freezer-safe containers, then thaw in the refrigerator before use.

Reheating

When you’re ready to enjoy leftovers, gently reheat the steak slices For the Steak: in a skillet over medium-low heat or in a warm oven to avoid drying it out. Reassemble the salad fresh with chilled greens and dressing for the best combination of warmth and crisp freshness.

FAQs

Can I use a different cut of steak For the Steak:?

Absolutely! While flank steak is excellent for its flavor and quick cooking, ribeye or sirloin also work beautifully, depending on your preference and budget.

What if I don’t have a grill?

No worries! You can cook the steak For the Steak: and corn in a grill pan or cast iron skillet to achieve similar results with a nice sear and char.

Is Gorgonzola necessary?

Gorgonzola adds a lovely tang and creaminess, but you can substitute it with blue cheese or feta if preferred, or omit it altogether for a milder taste.

Can I make this salad vegan?

For a vegan version, swap the steak For the Steak: with grilled portobello mushrooms or tofu, skip the cheese, and use a maple syrup balsamic dressing.

How far ahead can I prepare this dish?

You can marinate and grill the steak For the Steak: a day ahead and keep it refrigerated. Assemble the salad just before serving to keep it fresh and vibrant.

Final Thoughts

This Grilled Balsamic Steak Salad with Gorgonzola & Corn is one of those dishes that makes you excited to sit down and enjoy a meal. The layers of flavor and texture come together effortlessly, and the focus on the steak, For the Steak:, really makes it the star of the show. Trust me, once you make this salad, it’s going to be your go-to for impressing guests or treating yourself to something truly special. Give it a try, and savor every juicy, smoky, tangy bite!

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