Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty, flavorful salad featuring juicy grilled steak, smoky charred corn, creamy Gorgonzola cheese, crisp fresh greens, and a tangy homemade balsamic dressing. Perfect for a quick summer dinner or a satisfying lunch, it balances savory, sweet, and tangy flavors with fresh, wholesome ingredients.
Ingredients
For the Steak
- 1 lb (450 g) sirloin or strip steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 4 cups mixed greens or chopped romaine
- 2 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ avocado, sliced
- ½ cup crumbled Gorgonzola cheese
- 2 tablespoons chopped fresh parsley
For the Balsamic Dressing
- ¼ cup balsamic vinegar
- ⅓ cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
- Season the steak: Pat the steak dry and rub it evenly with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper to ensure flavorful meat.
- Grill the corn: Preheat a grill to medium-high heat. Place the husked corn directly on the grill and cook for 8 to 10 minutes, turning occasionally until it develops a light char for smoky sweetness. Let the corn cool slightly, then slice the kernels off the cob.
- Grill the steak: Place the seasoned steak onto the hot grill. Cook for about 4 to 6 minutes on each side depending on thickness and your preferred level of doneness. After grilling, transfer the steak to a cutting board and allow it to rest for 5 to 10 minutes to retain its juices, then slice thinly against the grain.
- Make the dressing: In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, Italian seasoning, salt, and black pepper until the mixture is well emulsified and creamy.
- Assemble the salad: Combine the mixed greens, grilled corn kernels, halved cherry tomatoes, sliced red onion, avocado slices, and chopped parsley in a large salad bowl.
- Add the steak: Arrange the thinly sliced grilled steak over the top of the salad, then sprinkle with the crumbled Gorgonzola cheese evenly.
- Dress and serve: Drizzle the balsamic dressing over the salad just before serving and toss gently to coat all ingredients evenly. Serve immediately for best freshness and flavor.
Notes
- Sirloin, ribeye, flank steak, or strip steak can be used based on preference.
- Letting the steak rest before slicing ensures juicy, tender meat.
- For medium-rare steak, cook until internal temperature reaches 135°F (57°C) before resting; the temperature will rise slightly while resting.
- Gorgonzola can be substituted with blue cheese, feta, or goat cheese depending on taste.
- Optional: Add toasted walnuts or pecans for extra crunch and texture.
- If preparing ahead, keep the dressing separate to prevent the salad from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Dinner, Lunch
- Method: Grilling
- Cuisine: American, Italian-Inspired
