Go Back
If you're searching for a dish that perfectly balances savory, tangy, and refreshing flavors, look no further than the Balsamic Steak Gorgonzola Salad with Grilled Corn. This salad is not just a feast for the eyes; it’s a harmonious blend of textures and tastes that will leave your taste buds dancing. Juicy flank steak, crumbly Gorgonzola cheese, sweet grilled corn, and fresh mixed greens come together in a way that is both satisfying and nourishing.

Balsamic Steak Gorgonzola Salad with Grilled Corn

Elevate your salad game with this Balsamic Steak Gorgonzola Salad featuring grilled corn! Juicy marinated flank steak blends perfectly with fresh mixed greens, cherry tomatoes, creamy avocado, and tangy Gorgonzola cheese. The grilled corn adds a delightful sweetness while a drizzle of balsamic reduction ties it all together. Perfect for a quick weeknight dinner or impressing guests at your next gathering. Dive into this flavorful feast!
Print Recipe Pin Recipe

Ingredients
  

1 lb flank steak

1 cup balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

4 cups mixed salad greens (arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or grilled)

1/2 cup crumbled Gorgonzola cheese

1/4 cup chopped fresh basil

1 avocado, diced

1 tablespoon honey (optional)

Additional balsamic reduction for drizzling (optional)

Instructions
 

Marinate the Steak: In a bowl, combine the balsamic vinegar, olive oil, salt, and pepper. Marinate the flank steak in the mixture for at least 30 minutes to 2 hours in the refrigerator.

    Grill the Corn: If using fresh corn, husk it and grill it over medium heat until charred, about 10-12 minutes, turning occasionally. If using frozen corn, sauté it in a pan until heated through. Once grilled, let it cool before cutting the kernels off the cob.

      Cook the Steak: Preheat the grill or a grill pan over medium-high heat. Grill the marinated flank steak for about 6-8 minutes on each side for medium-rare, or adjust time to your preferred doneness. Remove from heat and let it rest for 5-10 minutes before slicing thinly against the grain.

        Prepare the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, corn, Gorgonzola cheese, diced avocado, and chopped basil.

          Dress the Salad: If desired, whisk together honey with a bit of the remaining balsamic marinade (be sure to bring it to a boil to ensure it’s safe from raw meat) or simply use additional balsamic reduction. Drizzle over the salad.

            Assemble and Serve: Lay the sliced steak on top of the salad mixture, adding more Gorgonzola as desired. Drizzle with the dressing or balsamic reduction and serve immediately.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4