Steak Gorgonzola Grilled Corn

This balsamic steak gorgonzola salad with grilled corn transforms ordinary salad night into a steakhouse-worthy experience at home. The combination of juicy grilled steak, sweet charred corn, and tangy cheese creates a perfect balance that's both satisfying and fresh.

I first created this salad when trying to impress dinner guests without spending hours in the kitchen. Now it's become my go-to recipe whenever I want something that feels indulgent but still counts as eating my veggies.

Ingredients

• Flank steak: Delivers rich flavor while remaining tender when sliced properly against the grain
• Fresh corn: Brings natural sweetness that caramelizes beautifully on the grill
• Mixed greens: Provide the perfect backdrop for all these bold flavors
• Gorgonzola cheese: Adds a creamy tang that complements the steak perfectly
• Balsamic vinegar: Creates depth in both the marinade and dressing
• Honey: Balances the acidity in the dressing with just the right amount of sweetness
• Walnuts: Add essential crunch and nutritional benefits
• Cherry tomatoes: Bring bright pops of color and fresh acidity

Step-by-Step Instructions

Marinate the Steak:

Mix olive oil, balsamic vinegar and spices in a small bowl until well combined. Work the mixture into all surfaces of the steak, pressing gently to help flavors penetrate. Let it rest at room temperature which allows the meat to absorb flavors while also taking the chill off for more even cooking.

Grill to Perfection:

Place steak on a preheated grill or cast iron skillet. For medium rare aim for 4 minutes on the first side without moving it to develop a proper crust. Flip once and cook another 4 minutes. The key is watching for the right visual cues rather than just timing it. Remove when internal temperature reaches 135°F for medium rare.

Rest and Slice:

Allow steak to rest on a cutting board for at least 5 minutes. This crucial step lets juices redistribute throughout the meat instead of running out when sliced. Cut thinly against the grain at a slight angle to ensure tenderness in each bite.

Grill the Corn:

Brush corn with olive oil to prevent sticking and enhance browning. Place directly on the grill rotating occasionally to char all sides. Listen for the sizzle and pop which indicates the natural sugars are caramelizing. Let cool slightly before carefully cutting kernels off the cob by standing it upright and slicing downward.

Create the Dressing:

Combine all dressing ingredients in a bowl and whisk vigorously until emulsified. The mustard helps bind the oil and vinegar together for a perfect consistency. Taste and adjust seasonings remembering that flavors will be distributed throughout the entire salad.

Build Your Masterpiece:

Layer greens as the foundation then arrange toppings thoughtfully for visual appeal. Distribute steak slices corn kernels and other ingredients evenly. Wait until the very end to add the Gorgonzola and dressing so they don’t weigh down the greens.

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The Gorgonzola cheese is truly the crown jewel of this salad. I remember serving this to my cheese skeptical nephew who claimed to hate blue cheese until he tried this combination. The way the creamy tanginess melts slightly against the warm steak converted him instantly and now he requests this salad whenever he visits.

Make-Ahead Strategies

This salad works beautifully for meal prep if you keep components separate. Grill the steak and corn up to two days ahead and store refrigerated. Make the dressing and keep it in a jar to shake before using. When ready to serve simply slice the steak rewarm slightly if desired and assemble everything fresh. The prep work takes just minutes but the result tastes like you spent hours.

Perfect Steak Temperature Guide

For this salad medium rare to medium produces the juiciest most flavorful results. Medium rare steak should have an internal temperature of 135°F and will be warm red center. Medium steak should reach 145°F with a warm pink center. Let the meat come to room temperature before grilling for more even cooking and always use a meat thermometer for precision. Remember the temperature will rise about 5 degrees while resting so remove from heat slightly before reaching your target.

Seasonal Adaptations

This versatile salad framework adapts beautifully to any season. In summer use peak season heirloom tomatoes and fresh corn. Fall brings opportunities for roasted butternut squash instead of corn and perhaps some dried cranberries. Winter versions can incorporate roasted root vegetables like sweet potatoes. Spring calls for tender asparagus roasted alongside the corn. The steak and Gorgonzola foundation remains delicious year round while seasonal produce keeps the concept fresh and exciting.

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Frequently Asked Questions About Recipes

→ What's the best way to cook the steak for this salad?

For best results, marinate the steak in the balsamic mixture for 15-20 minutes, then grill over medium-high heat for 4-5 minutes per side for medium-rare to medium doneness. The key is letting the steak rest for 5 minutes before slicing it thinly against the grain, which ensures maximum tenderness.

→ Can I make this salad ahead of time?

Yes, but for best quality, store the components separately. You can grill the steak and corn, prepare the dressing, and chop the vegetables up to 3 days ahead. Store everything in separate containers in the refrigerator, then assemble just before serving. This prevents the greens from becoming soggy.

→ What are good substitutes for Gorgonzola cheese?

If you don't have or don't prefer Gorgonzola, you can substitute other blue cheeses like Roquefort or Danish blue. For a milder option, try feta, goat cheese, or even shaved Parmesan. Each cheese will give the salad a different flavor profile while still providing that creamy, tangy element.

→ How can I make this dish vegetarian?

To make a delicious vegetarian version, replace the steak with grilled portobello mushrooms or halloumi cheese. Marinate the mushrooms or cheese in the same balsamic mixture before grilling. You could also add grilled eggplant or zucchini for additional substance and flavor while keeping all other components the same.

→ What side dishes pair well with this salad?

Since this is a hearty main course salad, simple sides work best. Consider crusty bread, garlic bread, or a light soup like tomato bisque or vegetable broth. For a more substantial meal, add roasted potatoes or a small serving of pasta tossed with olive oil and herbs.

→ Can I use a different dressing if I don't have time to make the balsamic?

Yes, a store-bought balsamic vinaigrette works well as a time-saving alternative. You could also use a red wine vinaigrette or an Italian dressing. For something different but still complementary, try a honey mustard or blue cheese dressing, which would pair nicely with the Gorgonzola and steak.