Too hot to turn on the oven? This Grilled Balsamic Steak Salad is the perfect solution for your busy summer nights.
It feels light and fresh. Yet, it is incredibly filling and satisfying. You get the crunch of garden-fresh corn and the tang of creamy cheese in every bite.
What Makes This Recipe Special
This dish is a total powerhouse. It delivers a massive 40g of protein to keep you fueled all evening. It is the ultimate choice for a healthy reset after a busy weekend.
You will love how the sweet corn balances the sharp gorgonzola. It tastes like a fancy steakhouse meal but costs much less to make at home. Your family will think you spent hours in the kitchen!
Simple Method
Making this salad is very straightforward. You start by letting the steak soak in a simple balsamic marinade. This ensures every slice is tender and juicy.
While the steak grills, you quickly char the corn in a pan. Everything comes together in one big, beautiful bowl. Even if you are new to grilling, you can master this recipe easily.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1.5 lbs flank steak, trimmed of excess fat
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 6 cups mixed salad greens
- 2 cups fresh corn kernels
- 1/2 cup gorgonzola cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Step-by-Step Directions
- In a small bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, minced garlic, oregano, salt, and pepper to create a marinade.
- Place the flank steak in a shallow dish and coat with half of the marinade mixture; let it sit for at least 15 minutes at room temperature.
- Preheat an outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F).
- Grill the steak for 5 to 7 minutes per side or until the internal temperature reaches 135°F for medium-rare.
- In a separate skillet or on a grill mat, sear the corn kernels for 3 to 5 minutes until lightly charred.
- Remove the steak from the heat and allow it to rest on a cutting board for 10 minutes to redistribute juices.
- Thinly slice the steak against the grain into 1/4-inch strips.
- In a large mixing bowl, toss the mixed greens, cherry tomatoes, red onion, and charred corn with the remaining half of the marinade.
- Divide the salad base into four portions and top each with equal amounts of sliced steak and gorgonzola crumbles.
Best Ways to Enjoy It
Serve this salad immediately while the steak is still warm. The warmth of the meat slightly softens the gorgonzola for a creamy finish.
Pair it with a glass of sparkling water and a lemon wedge. If you want something extra, a slice of grilled crusty bread is wonderful for soaking up the dressing.
Storage & Reheating
Store the steak and salad components separately if possible. The steak will stay fresh in the fridge for up to three days. Keep the greens dry to prevent wilting.
When you are ready for lunch, eat the steak cold or gently warm it. This is a meal prep dream for healthy work lunches!
Tips for Best Results
- Don’t skip resting the meat for the full 10 minutes.
- Always slice the flank steak against the grain for tenderness.
- Use a very hot pan to get that beautiful char on the corn.
- Double the marinade if you like a very saucy salad.
- Add a handful of fresh summer berries for a sweet twist.
- Choose a firm gorgonzola so it crumbles easily.
Ways to Switch It Up
- Swap the gorgonzola for feta if you prefer a milder flavor.
- In summer, swap corn for grilled zucchini slices.
- Use honey instead of balsamic if you want a sweeter glaze.
- Try chicken breast if you aren’t a fan of red meat.
Quick Answers
Can I use a different cut of steak?
Yes, sirloin or skirt steak work beautifully here too. Just adjust the cook time based on the thickness of the meat.
How do I know when the steak is done?
Use a meat thermometer for the best results. For medium-rare, you want to pull it off the grill at 135°F.
Is this salad kid-friendly?
Absolutely! You can serve the steak and corn on the side if your little ones prefer things separated.
I hope this fresh Grilled Balsamic Steak Salad makes your summer evenings a little brighter. It is a meal that truly makes you feel good from the inside out. Happy cooking!
— Lidia
High Protein Grilled Balsamic Steak Salad with Gorgonzola and Corn
Ingredients
- 1.5 lbs flank steak, trimmed of excess fat
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 6 cups mixed salad greens
- 2 cups fresh corn kernels
- 1/2 cup gorgonzola cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Instructions
- In a small bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, minced garlic, oregano, salt, and pepper to create a marinade.
- Place the flank steak in a shallow dish and coat with half of the marinade mixture; let it sit for at least 15 minutes at room temperature.
- Preheat an outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F).
- Grill the steak for 5 to 7 minutes per side or until the internal temperature reaches 135°F for medium-rare.
- In a separate skillet or on a grill mat, sear the corn kernels for 3 to 5 minutes until lightly charred.
- Remove the steak from the heat and allow it to rest on a cutting board for 10 minutes to redistribute juices.
- Thinly slice the steak against the grain into 1/4-inch strips.
- In a large mixing bowl, toss the mixed greens, cherry tomatoes, red onion, and charred corn with the remaining half of the marinade.
- Divide the salad base into four portions and top each with equal amounts of sliced steak and gorgonzola crumbles.
