Balsamic Steak Gorgonzola Salad (Printable View)
Savory steak with Gorgonzola and grilled corn over crisp mixed greens.
# What You 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 Steps:
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 or up to 2 hours for deeper flavor.
02 - While the steak marinates, brush the corn ears 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 to desired doneness, about 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes, then thinly slice across the grain.
04 - Arrange the mixed salad greens on a large serving platter or in a wide bowl. Scatter the grilled corn kernels, halved cherry tomatoes, sliced red onion, avocado slices, and crumbled Gorgonzola over the greens.
05 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.
06 - Drizzle the vinaigrette evenly over the assembled salad, arrange the sliced steak on top, and serve immediately.
# Expert Advice:
01 -
- The balsamic marinade does double duty, tenderizing the steak while building a deep, savory crust that makes every bite feel intentional
- Grilled corn brings a smoky sweetness that cuts through the rich Gorgonzola in a way no other topping ever has for me
02 -
- Slicing against the grain is not optional with flank steak, and I once served a beautifully grilled piece that chewed like leather because I ignored this step
- Letting the steak rest is the difference between juicy slices and a plate full of escaped juices pooling under your salad
03 -
- Pat the steak dry with paper towels before grilling to ensure a proper sear instead of steaming the surface
- Cold Gorgonzola crumbles hold their shape better, so keep the cheese in the fridge until the moment you are ready to serve