Steak Gorgonzola Grilled Corn

This balsamic steak gorgonzola salad with grilled corn transforms simple ingredients into a restaurant-worthy meal that satisfies both meat lovers and salad enthusiasts. The combination of juicy grilled steak, sweet charred corn, and tangy gorgonzola creates layers of flavor that make this far from an ordinary salad.

I first created this salad when looking for ways to use leftover grilled steak from a weekend barbecue. What started as a simple leftovers solution has become one of our most requested summer dinners when we entertain friends on the patio.

Ingredients

• Flank steak: Tender cut that cooks quickly and absorbs marinade beautifully. Look for meat with good marbling for the juiciest results
• Balsamic vinegar: Forms the flavor base for both the marinade and dressing with its sweet tangy profile
• Mixed greens: Provides the fresh foundation. Choose a blend with peppery arugula for extra flavor dimension
• Fresh corn: Summer sweetness that caramelizes when grilled. Select ears with bright green husks and moist golden silk
• Gorgonzola cheese: Adds creamy, tangy richness. Splurge on quality imported Italian variety for the best flavor
• Cherry tomatoes: Brings bursts of acidity and freshness. Look for firm, deeply colored varieties for optimal sweetness
• Toasted nuts: Contributes essential crunch and nutty depth. Toast them yourself for maximum flavor
• Honey: Balances the acidity in the dressing. Local varieties add interesting flavor notes

Step-by-Step Instructions

Marinate the Steak:

Combine olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a shallow dish. Place the steak in the mixture, rubbing it into the meat on all sides. Let it rest at room temperature for 15-20 minutes, which allows the meat to absorb flavors while coming to a better cooking temperature for even grilling.

Grill the Steak:

Heat your grill or cast iron skillet until very hot. Place the marinated steak on the cooking surface and resist the urge to move it for at least 4 minutes. This ensures proper searing and beautiful grill marks. Flip once and cook another 4-5 minutes for medium-rare. Remove and tent with foil for 5 minutes to allow juices to redistribute before slicing thinly against the grain.

Prepare the Corn:

While the grill is hot, brush the corn with olive oil and place directly on the grates. Turn every 2 minutes until all sides show light charring and the kernels brighten in color. This caramelizes the natural sugars in the corn, developing a smoky sweetness. After cooling slightly, stand the cob upright and slice downward with a sharp knife to remove the kernels.

Mix the Dressing:

In a mason jar or small bowl, combine balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt and pepper. Shake or whisk vigorously until the mixture emulsifies and becomes slightly thickened. Taste and adjust seasoning if needed.

Assemble the Salad:

Layer the mixed greens in a large serving bowl or individual plates. Distribute the grilled corn, cherry tomatoes, red onion, and toasted nuts evenly across the greens. Arrange the sliced steak on top, then sprinkle with crumbled gorgonzola. Drizzle with the balsamic dressing just before serving.

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The gorgonzola cheese is truly the secret star of this dish. I discovered its perfect pairing with steak at an Italian restaurant years ago, and it has been my favorite flavor combination ever since. The way the creamy, tangy cheese melts slightly against the warm steak creates an almost sauce-like effect that elevates every bite.

Make-Ahead Options

This salad offers several components that can be prepared in advance, making weeknight assembly much quicker. The steak can be marinated up to 8 hours in the refrigerator, intensifying the flavor even more. The dressing stays fresh for up to a week when stored in an airtight container in the refrigerator. You can also grill the corn and slice the vegetables the day before, storing them separately in the refrigerator. Just bring the steak to room temperature before cooking, and assemble everything fresh when ready to serve.

Perfect Protein Swaps

While flank steak creates a spectacular salad, this recipe welcomes many protein alternatives. Grilled chicken breast works beautifully with the same marinade, cooking about 6 minutes per side until reaching 165°F internally. For seafood lovers, large shrimp or salmon fillets complement the flavors wonderfully, requiring just 2-3 minutes per side for shrimp or 4-5 minutes per side for salmon. Vegetarians can substitute grilled portobello mushrooms, which absorb the balsamic marinade gorgeously and provide a satisfying meaty texture.

Seasonal Adaptations

This salad transforms beautifully throughout the year by embracing seasonal produce. In spring, add tender asparagus spears or fresh peas. Summer brings opportunities for grilled zucchini or bell peppers alongside the corn. Fall versions benefit from roasted butternut squash cubes or sliced apples. Winter adaptations might include roasted root vegetables or segments of blood orange. The versatile balsamic dressing complements all these seasonal variations while maintaining the core flavor profile of the dish.

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Recipe FAQs

→ What cuts of steak work best for this salad?

While flank steak is recommended for its balance of flavor and tenderness, you can substitute ribeye for a more marbled, rich option or sirloin for a leaner choice. The key is slicing any cut thinly against the grain after resting to ensure maximum tenderness.

→ How can I make this dish ahead of time?

For best results, prepare the components separately and store refrigerated for up to 3 days. Grill the steak and corn, make the dressing, and wash the greens in advance. Store everything separately and assemble just before serving to maintain optimal freshness and texture.

→ Can I substitute the Gorgonzola cheese?

Yes, if Gorgonzola isn't to your taste, you can substitute blue cheese for a similar tangy flavor profile, feta for a more crumbly and brinier option, or even goat cheese for a creamy alternative with less pungency. Each will create a different but equally delicious flavor profile.

→ What's the best way to grill corn for this salad?

For best results, brush corn with olive oil and grill over medium-high heat for 8-10 minutes, turning every 2-3 minutes until you achieve light char marks on all sides. The kernels should be tender but still have some bite. Let it cool slightly before carefully cutting the kernels off the cob.

→ How can I make this salad vegetarian?

To create a vegetarian version, replace the steak with grilled portobello mushrooms marinated in the same balsamic mixture. You could also use grilled halloumi cheese or a plant-based steak alternative. Keep the rest of the ingredients the same for a satisfying meatless option.

→ What's the best way to achieve the perfect medium-rare steak?

For medium-rare steak, bring meat to room temperature before cooking, use high heat, and cook approximately 4-5 minutes per side for a 1-inch thick cut. The internal temperature should reach 135°F (57°C). Most importantly, let it rest for at least 5 minutes before slicing to allow juices to redistribute.