The aroma of grilled balsamic steak salad wafts through the air, teasing your senses with a medley of savory and sweet notes. Picture this: tender, juicy steak marinated in zesty balsamic, nestled atop a bed of crisp greens, bursting with color and flavor. And let’s not forget the creamy gorgonzola crumbles and sweet corn that dance together to create a flavor explosion that’ll leave your taste buds singing. For more inspiration, check out this balsamic glazed meatloaf recipe.
This grilled balsamic steak salad isn’t just a meal; it’s an experience. Think backyard barbecues, sunny picnics, or even cozy nights in with your loved ones. Every bite promises a delightful crunch, a tangy zing, and that oh-so-satisfying creaminess. Crispy Smashed Potato Salad I can practically hear the applause from my friends after serving this dish at our last gathering!
Why You'll Love This Recipe
- This hearty salad combines easy preparation with rich flavors that impress everyone at your table
- The stunning colors and textures make it visually appealing for any occasion
- Plus, it’s versatile enough for lunch, dinner, or as a potluck favorite
I remember the first time I made this dish; my friends devoured it so fast that I barely got to enjoy my own plate!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Flank Steak: A great cut for grilling; look for well-marbled steak for maximum flavor.
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Balsamic Vinegar: Use high-quality balsamic vinegar for the best tangy sweetness.
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Olive Oil: Extra virgin olive oil enhances flavors while keeping everything moist.
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Fresh Mixed Greens: A mix of arugula and baby spinach adds crunch and nutrition.
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Creamy Gorgonzola Cheese: Choose crumbly gorgonzola for its sharpness and creaminess.
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Sweet Corn: Fresh or grilled corn brings sweetness and texture to the salad.
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Cherry Tomatoes: Halved cherry tomatoes add vibrant color and juiciness.
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Salt and Pepper: Essential seasoning to enhance overall flavors. Honey Pepper Chicken Panini.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper until emulsified. This fragrant mixture will enhance the steak’s flavor beautifully.
Marinate the Steak: Place flank steak in a resealable bag or shallow dish. Pour marinade over it, ensuring even coverage. Let it marinate for at least 30 minutes to soak up all those delicious flavors.
Grill the Steak: Preheat your grill to medium-high heat. Grill steak for about 5-7 minutes per side for medium-rare doneness. Look for those lovely grill marks—trust me; they’re worth it!
Prepare the Salad Base: While the steak is grilling, toss mixed greens in a large bowl with halved cherry tomatoes and sweet corn. The colors should pop like confetti!
Add Gorgonzola: Crumble creamy gorgonzola cheese generously over the salad mixture. This step adds richness that balances all those fresh flavors perfectly.
Slice and Serve: Once grilled to perfection, let the steak rest briefly before slicing against the grain into thin strips. Serve over your vibrant salad mixture for an unforgettable meal.
Enjoying this grilled balsamic steak salad with creamy gorgonzola & sweet corn will elevate any dining experience—and you’ll be left wondering why you ever settled for boring salads! Philly Cheesesteak Casserole. For more inspiration, check out this Philly steak cheese skillet recipe.
You Must Know
- The Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn is more than just a dish; it’s an experience
- The sweet, tangy balsamic pairs beautifully with savory steak and creamy cheese, creating a flavor explosion that will leave your taste buds dancing
Perfecting the Cooking Process
Begin by marinating the steak in balsamic vinegar while preparing the salad ingredients. Grill the steak to medium-rare perfection before assembling your masterpiece.
Add Your Touch
Feel free to swap out gorgonzola for feta or blue cheese and add seasonal veggies like bell peppers or zucchini for extra crunch.
Storing & Reheating
Store leftover salad in an airtight container in the fridge for up to three days. Reheat the steak gently on low heat to preserve its juiciness.
Chef's Helpful Tips
- To ensure your salad shines, let the steak rest after grilling
- This allows juices to redistribute and keeps it tender
- Use fresh corn if possible; it adds sweetness and crunch that frozen corn can’t match
- Lastly, a drizzle of extra balsamic glaze before serving elevates the dish immensely
Sharing this recipe reminds me of summer barbecues at my friend Tony’s house, where we’d all gather around the grill and debate over who made the best marinade. Spoiler alert: it was always me!
FAQ
Can I use chicken instead of steak for this salad?
Absolutely! Grilled chicken breast works wonderfully with the same marinade and toppings. Grilled Chicken Bites.
What can I substitute for balsamic vinegar?
You can use red wine vinegar mixed with a bit of honey as a tasty alternative.
Is this salad suitable for meal prep?
Yes! Just store ingredients separately to keep them fresh until you’re ready to enjoy.
Grilled Balsamic Steak Salad
- Total Time: 45 minutes
- Yield: Serves 4
Description
Grilled Balsamic Steak Salad is a vibrant dish that combines tender marinated flank steak with crisp mixed greens, sweet corn, and creamy gorgonzola. This salad is a perfect balance of savory and tangy flavors, making it an excellent choice for barbecues or cozy dinners. With its colorful presentation and satisfying textures, every bite is an explosion of taste that will impress your guests. Enjoy this easy-to-make salad any time you crave something fresh and delicious.
Ingredients
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 4 cups mixed greens (arugula & baby spinach)
- 1/2 cup creamy gorgonzola cheese, crumbled
- 1 cup sweet corn (fresh or grilled)
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Prepare the marinade by whisking together balsamic vinegar, olive oil, salt, and pepper in a bowl.
- Marinate the flank steak for at least 30 minutes in a resealable bag or shallow dish.
- Preheat the grill to medium-high heat and grill the steak for about 5-7 minutes per side until medium-rare.
- In a large bowl, toss the mixed greens with cherry tomatoes and sweet corn.
- Crumble gorgonzola over the salad mixture.
- Allow the steak to rest briefly before slicing against the grain into thin strips; serve over the salad.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
