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This balsamic steak gorgonzola salad combines tender, juicy slices of perfectly seared steak with sweet grilled corn, tangy gorgonzola cheese, and a rich balsamic dressing. It's a restaurant-worthy meal that brings steakhouse flavors to your dinner table while still keeping things fresh and light.
I first created this salad when trying to use leftover grilled steak from a weekend barbecue. What started as a fridge clean-out became my most requested dinner party dish, especially during summer when fresh corn is at its peak.
Ingredients
- Flank steak: Offers the perfect balance of flavor and tenderness when sliced properly against the grain. Ribeye or sirloin work beautifully too for a more indulgent option.
- Balsamic vinegar: Appears twice in this recipe because it adds incredible depth to both the marinade and dressing. Look for a moderately priced, slightly syrupy variety.
- Fresh corn: Transforms when grilled, developing sweet caramelized flavors that balance the tangy cheese. In summer, use local corn for the sweetest results.
- Gorgonzola cheese: Provides the perfect creamy, tangy counterpoint to the steak. Select a creamy rather than crumbly variety for the best texture.
- Mixed greens: Create the foundation. Arugula adds peppery notes that complement the steak beautifully, while romaine provides crunch.
- Toasted nuts: Add essential crunch. Toast them in a dry pan for 3 minutes until fragrant for maximum flavor impact.
Step-by-Step Instructions
- Marinate the Steak:
- Combine the olive oil, balsamic, and seasonings into a paste-like consistency and rub thoroughly over both sides of the steak. The acid in the balsamic helps tenderize while the garlic powder and smoked paprika create a beautiful crust when grilled. Let the steak marinate at room temperature which helps it cook more evenly.
- Grill to Perfection:
- Heat your grill or cast iron skillet until it's properly hot before adding the steak. A properly hot cooking surface ensures a beautiful sear that locks in juices. For medium-rare, look for an internal temperature of 135°F, then allow the carryover cooking during rest time to bring it to the ideal 140°F.
- Master the Corn:
- Grilling corn in its husk after soaking for 10 minutes creates a gentle steam effect while still allowing char marks to develop. If using husked corn, brush lightly with oil and turn frequently to prevent burning. The kernels should have visible grill marks but still maintain their juicy pop.
- Create the Dressing:
- Whisk the dressing ingredients vigorously until fully emulsified. The dijon mustard acts as an emulsifier that helps the oil and vinegar combine. Taste and adjust for sweetness and acidity balance depending on the intensity of your balsamic vinegar.
- Assemble with Intention:
- Build the salad by starting with greens as the foundation, then create visual appeal by arranging the steak slices, colorful vegetables, and cheese in sections before drizzling with dressing. This restaurant presentation technique makes the salad look as good as it tastes.
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The smoked paprika in the steak marinade is my secret weapon ingredient here. My husband actually thought I had used our wood-fired grill the first time I made this with just a cast iron pan indoors. The subtle smokiness carries through the entire dish and enhances the grilled corn flavors.
Make-Ahead Options
This salad components can be prepped in advance for easy assembly. Grill the steak and corn up to a day ahead and refrigerate. The dressing can be made up to three days in advance and kept in an airtight container. Simply bring the steak to room temperature before serving and assemble just before eating. The only downside to advance prep is that the warm elements will be room temperature, which changes the experience somewhat.
Perfect Pairings
This robust salad pairs beautifully with crusty artisan bread and a glass of medium-bodied red wine like Malbec or Zinfandel. The fruit-forward notes in these wines complement the balsamic dressing while standing up to the steak. For a non-alcoholic option, a sparkling water with a splash of pomegranate juice mirrors the sweet-tart balance of the dressing.
Seasonal Adaptations
While this salad shines in summer with peak-season corn and tomatoes, it transitions beautifully to other seasons. In fall, swap the corn for roasted butternut squash cubes and add pomegranate seeds. Winter versions work well with roasted red peppers instead of fresh tomatoes. Spring calls for tender asparagus tips in place of corn. The steak and gorgonzola foundation remains delicious year-round.
Frequently Asked Questions
- → How do I grill the steak properly?
Ensure the steak is marinated for enhanced flavor. Grill over medium-high heat for 4–5 minutes per side for medium-rare to medium. Let it rest before slicing thinly against the grain.
- → Can I use different greens for the salad?
Yes, you can customize with your favorite greens like arugula, spinach, romaine, or a blend of them for added variety.
- → What can I substitute for Gorgonzola?
Feel free to use blue cheese, feta, or goat cheese if Gorgonzola isn't available or preferred.
- → Can I make the dressing in advance?
Absolutely! Prepare the dressing ahead of time and refrigerate it in an airtight container. Shake or whisk before using.
- → How do I toast the nuts for the salad?
Place the nuts in a dry skillet over medium heat. Stir frequently for 2–4 minutes until fragrant and golden brown.