If you’re craving a dish that feels like a celebration of vibrant flavors and textures all at once, this Grilled Balsamic Steak Salad with Creamy Gorgonzola and Sweet Corn Recipe is an absolute treasure. The juicy, balsamic-marinated flank steak pairs beautifully with sweet, crisp corn, tangy cherry tomatoes, and a luxuriously creamy dressing made from Gorgonzola. Toss in the crunch of toasted walnuts and the silky smoothness of avocado, and you have a salad that’s anything but ordinary—it’s a meal that feels indulgent yet fresh and wholesome, perfect for impressing friends or treating yourself on a delightful weeknight.
Ingredients You’ll Need
Putting together this salad is surprisingly straightforward, thanks to a handful of fresh, simple ingredients that each play a vital role in balancing taste, texture, and color. From the rich balsamic marinade that tenderizes the steak to the creamy Gorgonzola dressing that ties it all together, every element brings something special to the table.
- Flank steak (1 lb): The star protein, perfect for grilling with just the right amount of chew and flavor.
- Balsamic vinegar (1/2 cup): Adds a tangy sweetness that enhances the steak’s natural juices.
- Olive oil (1/4 cup): Helps marry the marinade ingredients while keeping the steak juicy.
- Garlic, minced (2 cloves): Infuses a lovely pungency and depth in the marinade.
- Salt and pepper: Essential seasoning that elevates all the flavors without overpowering.
- Mixed greens (4 cups): A fresh, peppery and crunchy base made vibrant with arugula, spinach, and romaine.
- Cherry tomatoes (1 cup, halved): Offer bursts of juicy sweetness and pretty pops of red.
- Red onion (1/2 cup, thinly sliced): Adds a mild sharpness and crunchy contrast.
- Sweet corn kernels (1 cup): Fresh or frozen, for that irresistible juicy crunch.
- Crumbled Gorgonzola cheese (1/2 cup): This creamy, tangy treat is key to the salad’s signature flavor.
- Walnuts, toasted (1/4 cup): Provide a satisfying crunch and a rich nuttiness.
- Avocado (1, sliced): Brings creaminess and balances the sharper flavors beautifully.
- Sour cream (1/3 cup), mayonnaise (2 tbsp), and milk (2 tbsp): Combine to create a luscious, smooth dressing base.
- Gorgonzola cheese, crumbled (2 tbsp): Used again in the dressing to echo the salad topping’s bold character.
- Lemon juice (1 tbsp): Adds brightness and cuts through the richness.
How to Make Grilled Balsamic Steak Salad with Creamy Gorgonzola and Sweet Corn Recipe
Step 1: Marinate the Steak
Start by whisking together the balsamic vinegar, olive oil, minced garlic, salt, and pepper. This marinade is where the magic happens—it tenderizes the flank steak while infusing it with layers of tangy, savory goodness. Seal the steak in a plastic bag with this mixture and let it chill in the fridge for at least two hours, or even overnight if you can plan ahead. This slow soak ensures every bite of steak is bursting with flavor.
Step 2: Grill Your Steak to Perfection
Preheat your grill to medium-high heat for that perfect sear. Pull the steak out of the marinade and grill it, usually about 4-5 minutes per side to reach a juicy medium-rare or cook it to your preferred doneness. Letting the steak rest after grilling is crucial; it locks in all those flavorful juices and makes slicing a breeze. When you’re ready, slice it thinly across the grain to keep it tender.
Step 3: Whip Up the Creamy Gorgonzola Dressing
While the steak is resting, mix together the sour cream, mayonnaise, milk, crumbled Gorgonzola, lemon juice, salt, and pepper. This lovingly crafted dressing adds an irresistible creamy tang that complements the smoky steak and sweet corn beautifully. Feel free to tweak the milk quantity to get a drizzle-worthy consistency that suits you.
Step 4: Toss the Fresh Salad Base
In a large bowl, gently combine the mixed greens, cherry tomatoes, red onion, and sweet corn. This base is crunchy and colorful, bringing fresh, bright layers that balance the rich steak and cheese perfectly. A light toss ensures every bite is bursting with vibrant flavor.
Step 5: Assemble the Salad
Lay those juicy, thin steak slices elegantly over your fresh salad bed. Sprinkle generously with crumbled Gorgonzola, crunchy toasted walnuts, and creamy avocado slices. This is where the salad really comes alive, with each ingredient shining on its own and contributing to the overall harmony.
Step 6: Drizzle and Serve
Finally, drizzle your creamy Gorgonzola dressing all over the salad. Serve immediately for the best texture and flavor experience. This salad is a perfect combination of warm, cool, creamy, and crunchy that will have everyone coming back for seconds.
How to Serve Grilled Balsamic Steak Salad with Creamy Gorgonzola and Sweet Corn Recipe
Garnishes
For an extra touch of freshness, try topping your salad with freshly cracked black pepper or a sprinkle of chopped fresh herbs such as parsley or chives. A wedge of lemon on the side can brighten things up just before eating. Adding a touch more toasted walnuts on top right before serving amps up the satisfying crunch and nuttiness.
Side Dishes
This salad is substantial enough to stand on its own, but if you want to round out the meal, light sides like crusty garlic bread or a simple roasted vegetable medley work wonderfully. A chilled glass of crisp white wine or iced tea complements the tangy and creamy profiles of the salad beautifully, making your meal feel extra special.
Creative Ways to Present
Try serving this salad in individual Mason jars layered neatly for a fun picnic or entertaining presentation. Alternatively, use large shallow bowls to showcase the vibrant colors and textures all at once. For a stylish dinner party, arrange the steak slices in a fan on top with avocado and walnuts meticulously placed, then drizzle the dressing tableside for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Balsamic Steak Salad with Creamy Gorgonzola and Sweet Corn Recipe keeps well for up to two days in an airtight container in the fridge. To maintain freshness, store the dressing separately and add it just before serving to keep the greens crisp and the textures contrasting.
Freezing
Because the salad involves fresh greens and avocado, freezing the assembled salad is not recommended as it would affect the texture negatively. However, you can freeze the grilled steak separately. Wrap it tightly and freeze for up to three months, then thaw in the fridge overnight before slicing and using it in fresh salads or wraps.
Reheating
If you have leftover grilled steak, warm it gently either in a skillet over medium heat or in the microwave for a short burst (30 seconds at a time) to avoid drying it out. Reheat only the steak and add it to freshly prepared salad and dressing to keep everything tasting vibrant and fresh.
FAQs
Can I use a different cut of steak for this salad?
Absolutely! While flank steak is ideal for its tenderness and flavor, sirloin or skirt steak can also be excellent choices. Just adjust the grilling time accordingly to achieve your preferred doneness.
Is there a substitute for Gorgonzola cheese?
If Gorgonzola is too bold for your taste, blue cheese or even feta can be good alternatives, though each will change the salad’s flavor profile slightly. For a milder option, consider goat cheese, which still provides creaminess without overpowering.
Can I make the dressing dairy-free?
Yes! Swap sour cream and mayonnaise for dairy-free yogurt and vegan mayo, and choose a non-dairy milk like almond or oat milk. You might want to use a dairy-free blue cheese alternative or omit the cheese entirely and add extra lemon juice and herbs for flavor.
What’s the best way to prepare sweet corn for this recipe?
Fresh corn, grilled or boiled, works best to bring out natural sweetness and maintain a nice crunch. Frozen corn kernels are a convenient substitute; just thaw and drain well before adding to the salad to avoid extra moisture.
Can this salad be served warm?
While the salad is typically enjoyed chilled or at room temperature, serving the grilled steak warm adds a lovely contrast to the cool veggies and creamy dressing. Just be sure to toss the salad ingredients and dressing fresh before serving to keep the textures perfect.
Final Thoughts
I can’t recommend this Grilled Balsamic Steak Salad with Creamy Gorgonzola and Sweet Corn Recipe enough—it’s one of those meals that feels both indulgent and light, impressive but delightfully easy to prepare. Whether you’re cooking for a casual dinner or a special occasion, the dynamic flavors and textures come together in an unforgettable way. Give it a try soon, and I promise it will become a beloved favorite in your recipe rotation!
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Grilled Balsamic Steak Salad with Creamy Gorgonzola and Sweet Corn Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 2h 25m
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Grilled Balsamic Steak Salad combines tender, marinated flank steak with fresh mixed greens, sweet corn, and a creamy Gorgonzola dressing. Toasted walnuts and ripe avocado add texture and richness, making it a perfect light yet satisfying meal for any occasion.
Ingredients
For the Steak and Salad
- 1 lb (450g) flank steak
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 cups mixed greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup walnuts, toasted
- 1 avocado, sliced
For the Dressing
- 1/3 cup sour cream
- 2 tbsp mayonnaise
- 2 tbsp milk
- 2 tbsp Gorgonzola cheese, crumbled
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Marinate the Steak: In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper. Place the flank steak in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 2 hours, or overnight for best results to enhance flavor and tenderness.
- Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or cook to your preferred doneness. Once grilled, let the steak rest for 5 minutes to allow juices to redistribute before slicing thinly against the grain.
- Prepare the Dressing: While the steak is resting, in a small bowl, combine sour cream, mayonnaise, milk, crumbled Gorgonzola cheese, lemon juice, salt, and pepper. Mix well and adjust seasoning as needed. Add extra milk if the dressing is too thick for your desired consistency.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and sweet corn. Toss gently to mix the ingredients.
- Add Steak and Toppings: Arrange the sliced steak over the salad base. Sprinkle with crumbled Gorgonzola cheese, toasted walnuts, and avocado slices evenly for added flavor and texture.
- Dress and Serve: Drizzle the creamy Gorgonzola dressing over the salad just before serving. Toss lightly if desired and enjoy immediately for the best taste and freshness.
Notes
- For best results, marinate the steak overnight to maximize flavor and tenderness.
- Allowing the steak to rest after grilling ensures juicy, tender slices.
- You can substitute sweet corn with grilled or roasted corn on the cob for added depth.
- If you prefer a lighter dressing, reduce the sour cream and mayonnaise and increase lemon juice accordingly.
- This salad can be served warm or at room temperature depending on preference.
- Store leftover dressing separately and refrigerate; it will keep for up to 3 days.
