Balsamic Steak Gorgonzola Salad (Printable Version)

Savory salad with balsamic steak, Gorgonzola, and charred grilled 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

# Directions:

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 the husked corn with olive oil and heat a grill or grill pan to medium-high. Grill the corn for 8 to 10 minutes, turning occasionally, until lightly charred on all sides. Let cool, then cut the kernels off the cob.
03 - Remove the steak from the marinade and grill over medium-high heat to desired doneness, about 3 to 4 minutes per side for medium-rare. Let the steak rest for 5 minutes, then slice thinly against the grain.
04 - Spread the mixed greens across a large serving platter or bowl. Arrange the grilled corn kernels, cherry tomatoes, red onion, avocado slices, and crumbled Gorgonzola over the greens.
05 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
06 - Drizzle the vinaigrette evenly over the salad, arrange the sliced steak on top, and serve immediately.

# Top Tips:

01 -
  • The balsamic marinade does double duty, tenderizing the steak while building a deep caramelized crust that tastes like it came from a steakhouse
  • Sweet grilled corn against salty Gorgonzola is one of those flavor contrasts that makes you close your eyes while eating
  • Everything comes together in 35 minutes but tastes like you spent an hour on it
02 -
  • Letting the steak rest is not optional here because slicing it too early will bleed juice onto the greens and make everything soggy
  • The vinaigrette will separate if it sits for more than a few minutes, so whisk it right before pouring
03 -
  • Pat the steak dry with paper towels before grilling to get a better sear, since the marinade moisture can otherwise steam the surface
  • If Gorgonzola feels too strong, try dolce Gorgonzola which is noticeably creamier and milder than the piccante version

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