Too hot to turn on the oven? This one’s for you. Summer evenings call for something fresh, light, and totally satisfying. This Balsamic Steak Salad is the perfect solution for a busy night.
It combines warm, tender meat with crisp, cool greens. You will love the sweet and savory mix of flavors. It is perfect for a breezy patio dinner with your family. This meal feels like a special treat every time you make it.
Why You’ll Love This Balsamic Steak Salad
This dish is a true winner for busy families. It feels like a fancy restaurant meal at home. You only need 35 minutes to make it from start to finish. The creamy gorgonzola adds such a rich and tangy touch.
Sweet grilled corn brings a wonderful golden crunch to every bite. It is a balanced meal that feels incredibly special. Your guests will think you spent hours in the kitchen. It is a great way to use fresh summer produce from the market.
Simple Cooking Steps
Don’t let the steak intimidate you at all. Grilling a flank steak is actually very fast and easy. You will cook the corn right next to it on the grill. This saves time and adds a wonderful smoky flavor to the vegetables.
Even if you are a beginner, you can master this recipe. I will show you how to get it right every time. You will have a perfectly charred meal in no time at all. It is a simple and healthy way to feed your favorite people.
What You Need
Most of these items are simple pantry staples you already have. You just need to grab a few fresh items from the store.
- 1 lb flank steak, room temperature
- 2 ears fresh sweet corn, husked
- 4 oz gorgonzola cheese, crumbled
- 6 oz mixed baby greens
- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/4 cup balsamic vinegar of Modena
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon clover honey
- 1 clove garlic, microplaned
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Step-by-Step
- Preheat a cast-iron grill pan or outdoor grill to 450 degrees Fahrenheit.
- Pat steak dry and season both sides with salt and pepper; coat corn lightly with olive oil.
- Sear steak for 4-6 minutes per side until internal temperature reaches 130 degrees Fahrenheit for medium-rare.
- Char corn simultaneously for 8-10 minutes, rotating every 2 minutes for even caramelization.
- Transfer steak to a cutting board and rest for 10 minutes before slicing against the grain into 0.25 inch strips.
- Shear corn kernels from the cob using a chef knife.
- In a separate vessel, whisk balsamic vinegar, honey, Dijon, and garlic while slowly streaming in olive oil to form a stable emulsion.
- Toss salad greens, tomatoes, and red onion with 2 tablespoons of the emulsion in a chilled bowl.
- Plate the dressed greens, top with sliced steak and corn, and finish with gorgonzola crumbles and remaining dressing.
Best Ways to Enjoy It
Serve this salad while the steak is still warm. The heat from the meat softens the cheese slightly. It creates a heavenly creamy texture in every single bite. Pair it with a crusty loaf of bread to soak up the dressing.
For a romantic date night, light a few candles. Pour a glass of your favorite chilled red wine. It also works well for a leisurely weekend lunch. Pack it into containers for a fresh and healthy weekday meal. Set the table and enjoy this fresh meal with someone you love.
Keep It Fresh
Store the steak and salad components separately if you can. The dressed greens will wilt if left in the fridge too long. Keep the sliced steak in an airtight container for three days. Reheat the steak gently in a pan over low heat.
You can also enjoy the steak cold on a sandwich. This makes for a fantastic next-day lunch for work. The dressing keeps well in a small jar for a week. Just give it a good shake before you pour it on. Make the filling the night before for stress-free entertaining.
Recipe Tips
- Always let your steak rest for ten minutes after grilling.
- This keeps the juices inside so the meat stays tender.
- Use a sharp knife to slice against the grain.
- This ensures every bite is easy to chew and enjoy.
- For a summer BBQ, double the batch for your guests.
- Don’t skip the honey in your homemade dressing.
- It balances the sharp acidity of the balsamic vinegar perfectly.
- Add a handful of fresh summer berries for extra sweetness.
Easy Flavor Ideas
- Swap gorgonzola for feta for a milder, salty tang.
- Use grilled chicken instead of steak for a lighter option.
- In summer, swap the red onion for fresh green scallions.
- Add sliced avocado for a boost of healthy, creamy fats.
- Swap maple syrup for honey for a deeper, earthy sweetness.
Quick Answers
How do I know the steak is done?
Use a meat thermometer to check the center of the meat. For medium-rare, you want to see 130 degrees Fahrenheit. It will rise slightly while resting.
Can I make the dressing ahead?
Yes, you can make it up to two days early. Store it in the fridge in a sealed jar. Give it a vigorous shake before serving to recombine.
Will my kids eat this?
Most kids love the sweet flavor of grilled corn. You can serve their steak and corn on the side. This keeps the greens separate for picky eaters.
I hope this fresh salad brings joy to your summer table. It is truly a family favorite in my home during the warmer months. Give it a try and let every bite refresh you. Happy cooking!
— Lidia
Irresistible Balsamic Steak Gorgonzola Salad with Grilled Corn
Ingredients
- 1 lb flank steak, room temperature
- 2 ears fresh sweet corn, husked
- 4 oz gorgonzola cheese, crumbled
- 6 oz mixed baby greens
- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/4 cup balsamic vinegar of Modena
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon clover honey
- 1 clove garlic , microplaned
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat a cast-iron grill pan or outdoor grill to 450 degrees Fahrenheit.
- Pat steak dry and season both sides with salt and pepper; coat corn lightly with olive oil.
- Sear steak for 4-6 minutes per side until internal temperature reaches 130 degrees Fahrenheit for medium-rare.
- Char corn simultaneously for 8-10 minutes, rotating every 2 minutes for even caramelization.
- Transfer steak to a cutting board and rest for 10 minutes before slicing against the grain into 0.25 inch strips.
- Shear corn kernels from the cob using a chef knife.
- In a separate vessel, whisk balsamic vinegar, honey, Dijon, and garlic while slowly streaming in olive oil to form a stable emulsion.
- Toss salad greens, tomatoes, and red onion with 2 tablespoons of the emulsion in a chilled bowl.
- Plate the dressed greens, top with sliced steak and corn, and finish with gorgonzola crumbles and remaining dressing.
