Bringing together vibrant greens, tender grilled steak, and a tangy balsamic kick, the Spring Balsamic Steak Gorgonzola Salad with Grilled Corn is a delightful dish that truly sings of summer. I’ve experimented with it countless times, tweaking the balance of flavors and marinating techniques. Each attempt unveiled a little something special—a hint of char here, a dash of brightness there. It’s more than just a salad; it’s a celebration of seasonal produce. If you love grilled dishes, you might also enjoy my Honey Glazed Chicken recipe.
About Spring Balsamic Steak Gorgonzola Salad with Grilled Corn
This salad is a delightful blend of flavors and textures, making it an ideal hour-long meal for warm months. I’ve tested various marinating times and found that even a quick 30-minute chill brings vibrancy to the sirloin. The interplay of sweet grilled corn and creamy Gorgonzola complements the sharpness of the balsamic vinaigrette beautifully. It’s not just affordable; it feels special, too, making it perfect for both casual dinners and gatherings.
- Quick prep, making it perfect for busy weeknights.
- Versatile—enjoy it as a light meal or as a substantial side.
- Family favorite, offering flavors that please everyone.
- Did you know that Gorgonzola, a type of blue cheese, adds depth while being rich in beneficial nutrients?
Key Ingredients & Their Roles
- Sirloin Steak: tender and flavorful, high in protein. Swap for chicken or tofu for variety.
- Balsamic Vinegar: adds tanginess; opt for a high-quality aged version for depth.
- Gorgonzola Cheese: provides creaminess and sharpness; feta can be a milder alternative.
- Fresh Greens: mixed spring greens give a vibrant freshness. Spinach can be substituted for a different texture.
How to Make Spring Balsamic Steak Gorgonzola Salad with Grilled Corn
- Begin by combining the marinade ingredients in a medium bowl. Once mixed, place the steak in a ziplock bag and pour in the marinade, shaking to coat. Let this sit in the refrigerator for 30 minutes.
- While the steak marinates, create the gremolata by mixing basil, parsley, lemon zest, and minced garlic in a small bowl. Set this aside for later.
- Heat a cast iron grill pan over medium-high heat or prepare your outdoor grill. Drizzle the corn with olive oil, seasoning with salt and pepper. Grill, turning occasionally, until you see char marks and the corn softens, roughly 10 minutes. Allow it to cool before slicing off the kernels.
- Take the marinated steak out and place it on the grill, cooking for about 4-5 minutes on each side for a perfect medium-rare. After grilling, let it rest for five minutes before slicing against the grain.
- In a small bowl, whisk together the ingredients for the vinaigrette.
- In a large bowl, toss mixed greens, endives, halved tomatoes, corn, red onion, Gorgonzola, half of the vinaigrette, and half of the gremolata.
- Arrange the sliced steak atop the salad, and drizzle with the remaining gremolata and vinaigrette as desired.
Pro Tips & Troubleshooting
- In my testing, I found that letting the steak marinate longer, up to 2 hours, amplified the flavor remarkably.
- A common mistake is overcooking the steak. Use a meat thermometer for a perfect doneness—135°F for medium-rare.
- Consider using seasonal vegetables in the salad; asparagus or bell peppers can create additional layers of flavor.
- This recipe doubles easily—just increase the marinating time if making for several.
Storage & Make-Ahead Guide
This salad can be stored in the fridge for up to three days. If you have leftover steak, it can be kept for up to 5 days. I’ve found that the Gorgonzola flavors meld beautifully overnight, but store vinaigrette separately to keep greens fresh.
Serving Suggestions
Pair this fresh salad with a crusty baguette or a side of grilled vegetables. For more delicious options, check out my Vegetarian Lasagna or Creamy Italian Meatball Soup.
Frequently Asked Questions
- What type of steak is best for this salad? Sirloin is great for its tenderness, but ribeye or flank steak can also work well.
- Can I prepare the salad in advance? Yes, you can prep most ingredients a few hours ahead, but wait to dress the salad until serving time.
- How do I know when the steak is done? Use a meat thermometer; aim for around 135°F for medium-rare.
- Is there a vegetarian option for this recipe? Absolutely! Swap the steak for grilled portobello mushrooms or hearty tofu.
- How should I store any leftovers? Store leftovers in the fridge in an airtight container for up to 3 days.
Final Thoughts
This Spring Balsamic Steak Gorgonzola Salad with Grilled Corn reminds me of family gatherings on warm nights. Each bite carries a story, and I love sharing this dish with friends and family. I encourage you to give it a try and let me know how you make it your own!
More Recipes You’ll Love
- Maple Balsamic Brussels Sprouts – a perfect balance of sweet and savory flavors that complements the salad.
- Honey Glazed Chicken – featuring a similar grilling technique and a sweet glaze that enhances the meal.
- Kale and Roasted Vegetable Soup – a fresh and vibrant choice that pairs well with the seasonal ingredients.
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
- 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 red onion red onion thinly sliced
- 4 ounces Gorgonzola cheese crumbled
- 2 heads endive lettuce outer leaves removed, halved, chopped into 2 inch pieces
- 6 cups mixed spring greens
- 1 corn corn on the cob 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
- 0.5 cup extra virgin olive oil
- 0.5 teaspoon dijon mustard
- dash of salt
- fresh ground black pepper
Instructions
- In a medium size bowl, stir together ingredients for the marinade. Place steak in a large ziplock bag. Pour marinade over the steak, 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. Set aside.
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and sprinkle with salt and pepper. Grill each side until grill marks form and the corn softens, about 10 minutes. Let cool and slice the corn kernels off the cob.
- Remove the steak from the fridge and place it on the grill or grill pan. Grill both sides for 4-5 minutes for rare to medium rare. Remove the steak to a plate and let rest for five minutes. Slice thinly against the grain.
- In a small bowl, whisk together ingredients for vinaigrette.
- Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
- Lay sliced steak on top of salad. Drizzle with gremolata and remaining vinaigrette as desired.