Balsamic Steak Gorgonzola Salad (Printable)
Savory balsamic steak with creamy Gorgonzola and charred corn over crisp mixed greens.
# What You'll Need:
→ Balsamic Steak Marinade
01 - 1 lb flank steak or sirloin
02 - 1/4 cup balsamic vinegar
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Salad Components
08 - 2 ears fresh corn, husked
09 - 1 tbsp olive oil
10 - 4 cups mixed salad greens (arugula, spinach, or spring mix)
11 - 4 oz Gorgonzola cheese, crumbled
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, thinly sliced
14 - 1 avocado, sliced
→ Balsamic Vinaigrette
15 - 1/4 cup balsamic vinegar
16 - 1/3 cup extra-virgin olive oil
17 - 1 tsp honey or maple syrup
18 - 1 tsp Dijon mustard
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
# How To Make It:
01 - Whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Place the steak in a zip-top bag or shallow dish, pour the marinade over, and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor.
02 - Brush corn ears with olive oil and heat a grill or grill pan to medium-high. Grill corn for 8 to 10 minutes, turning occasionally, until lightly charred. Let cool, then cut kernels from the cob.
03 - Remove steak from the marinade and grill to desired doneness, about 3 to 4 minutes per side for medium-rare. Rest for 5 minutes, then slice thinly across the grain.
04 - Combine salad greens, grilled corn kernels, cherry tomatoes, red onion, avocado, and crumbled Gorgonzola in a large bowl.
05 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and pepper until fully emulsified.
06 - Drizzle the vinaigrette over the salad, arrange sliced steak on top, and serve immediately.
# Expert Hints:
01 -
- The balsamic marinade does double duty, tenderizing the steak while building deep caramelized flavor on the grill
- Gorgonzola and sweet corn together create one of those combos that makes you close your eyes while eating
- It feels like a restaurant dish but comes together in barely more time than a basic weeknight dinner
02 -
- Slicing against the grain is nonnegotiable with flank steak, slicing with it will give you chewy ribbons no amount of marinade can fix
- Letting the steak rest is not optional, cutting into it immediately bleeds out all the juices that should stay in the meat
- The vinaigrette will separate if you make it too far ahead, whisk it again right before pouring
03 -
- Pat the steak dry with paper towels before grilling to get a proper sear instead of steaming the surface
- Warm your serving plates in a low oven for a few minutes so the steak does not cool down the second it hits the dish