![For this flavorful salad, you need: - 1 lb flank steak - 2 tablespoons balsamic vinegar - 1 tablespoon olive oil - 2 ears of fresh corn, husked - 6 cups mixed greens (like arugula, spinach, and romaine) - 1 cup cherry tomatoes, halved The flank steak brings a rich taste. Balsamic vinegar adds a sweet tang while the olive oil adds smoothness. Fresh corn gives a nice crunch, and mixed greens make it light and vibrant. Cherry tomatoes offer juicy bursts of flavor. To elevate the salad, gather these ingredients: - ½ cup Gorgonzola cheese, crumbled - ¼ cup walnuts, toasted and chopped - 1 avocado, sliced - 2 tablespoons honey - 1 tablespoon Dijon mustard - 2 tablespoons lemon juice Gorgonzola cheese adds creaminess. Walnuts bring a nutty crunch, and avocado makes it rich. Honey and Dijon mustard together create a delightful dressing, while lemon juice adds brightness. For the best flavor, use: - Salt and black pepper to taste These simple seasonings enhance all the salad's ingredients. Salt brings out flavors, while pepper adds a bit of spice. For the complete cooking process and steps, check out the Full Recipe. Enjoy creating this delicious meal! - Ingredients needed for marination: - 2 tablespoons balsamic vinegar - 1 tablespoon olive oil - Salt and black pepper to taste To marinate the steak, mix the balsamic vinegar, olive oil, salt, and pepper in a shallow dish. Coat the flank steak well in this mixture. Let it marinate for at least 30 minutes. If you have time, let it sit in the fridge for up to 2 hours. This helps the meat absorb flavors and stay tender. - Best methods for grilling corn: - Use a grill or grill pan at medium-high heat. Grill the corn for about 10-12 minutes. Turn the corn every few minutes until it gets charred and tender. After grilling, let it cool for a bit. Cut the kernels off the cob and set them aside. - Ideal grill temperatures: - Preheat your grill to high heat. Grill the steak for about 5-6 minutes on each side for a medium-rare finish. Adjust the time if you want it more well done. After grilling, let the steak rest for 5 minutes. This makes it juicy and easier to slice thinly against the grain. - Step-by-step assembly order: - In a large bowl, start with mixed greens. - Add the grilled corn, cherry tomatoes, Gorgonzola cheese, and walnuts. Gently mix the ingredients together. This ensures an even distribution of flavors in every bite. - Ingredients for dressing preparation: - 2 tablespoons honey - 1 tablespoon Dijon mustard - 2 tablespoons lemon juice - Pinch of salt and pepper In a small bowl, whisk together the honey, Dijon mustard, lemon juice, and a pinch of salt and pepper. Whisk until smooth and well mixed. - Plating suggestions for presentation: - Use large bowls or individual plates. Top the salad with sliced steak and avocado. You can also sprinkle some extra Gorgonzola on top for added flavor. This makes the dish look and taste amazing. For the full recipe, refer to the earlier section. Enjoy your meal! How to slice steak for tender texture To get tender slices, always cut against the grain. The grain runs in lines along the meat. If you slice with the grain, the meat will be tough. For flank steak, aim for thin slices, about half an inch thick. This way, each bite will be soft and full of flavor. Recommended doneness levels for steak For this salad, I recommend cooking the steak to medium-rare. This gives you a juicy and tasty piece of meat. Medium-rare means an internal temperature of 130-135°F. If you prefer it medium, aim for 140-145°F. Use a meat thermometer for the best results. Additions for extra flavor To make your salad pop, try adding fresh herbs like basil or parsley. They add a bright taste that lifts the dish. You can also sprinkle some fresh cracked pepper on top before serving. This adds a nice kick. Balancing flavors in the dressing Balance is key in your dressing. The honey gives sweetness, while the Dijon mustard adds a tangy bite. Make sure to taste as you mix. If it’s too sweet, add a splash more lemon juice. This will help brighten the flavor. Using a grill pan vs. outdoor grilling You can use either a grill pan or an outdoor grill. A grill pan gives nice marks and can be used indoors. Just make sure it’s hot before adding the steak and corn. For outdoor grilling, preheat your grill well. This keeps the meat juicy and helps veggies char nicely. Maintaining moisture in grilled vegetables To keep grilled corn moist, soak it in water for 30 minutes before grilling. This helps it steam while it cooks. For other veggies, brush them with olive oil. This adds flavor and moisture while grilling. It helps prevent burning and keeps them tender. For the complete recipe, see the [Full Recipe]. {{image_2}} You can switch out the steak for chicken or tofu. Chicken works well and remains juicy when grilled. Tofu is great for a vegetarian option. With chicken, use the same marinade. For tofu, press it to remove excess water and marinate it as well. Adjust the grill time based on the protein you choose. Chicken will take about 7-8 minutes per side, while tofu needs just 5-6 minutes per side. This keeps your meal fresh and exciting. Feel free to add seasonal veggies you like. Grilled bell peppers or zucchini can add great flavor. You might try roasted sweet potatoes for a warm touch. For a sweet twist, consider adding fruits like strawberries or peaches. These fruits give a nice contrast to the salty Gorgonzola. Remember, fresh ingredients make your salad pop! Don’t hesitate to experiment with your dressings. Try swapping balsamic vinegar for apple cider or red wine vinegar. Each type brings a unique taste to the salad. If you want a creamy option, mix yogurt with lemon juice and some herbs. This gives your salad a different flair while keeping it light. You can find your perfect balance of flavors with just a few simple changes. For the complete recipe, check out the Full Recipe. For storing leftovers, use airtight containers. Glass containers work best. They keep food fresh and do not retain odors. If you have extra salad, store it in one container. For the steak, use another container. This keeps the steak juicy and prevents soggy greens. To reheat steak, use a skillet on low heat. This method warms it evenly without drying it out. Avoid the microwave as it can overcook the meat. For the salad, do not reheat. Instead, keep salad components cool and fresh. Toss them together just before serving. In the fridge, the salad components last about three days. The steak remains good for up to four days. Watch for signs of spoilage. If the salad smells sour or has a slimy texture, toss it. Freshness is key to enjoying your Balsamic Steak Gorgonzola Salad with Grilled Corn. For this salad, flank steak is my go-to choice. It’s tender and full of flavor. If you can't find flank steak, consider using skirt steak or sirloin. These cuts also work well. Look for good marbling in the meat. Marbling means small streaks of fat within the steak. It adds flavor and keeps the steak juicy. Tenderness is key too. A tender cut makes every bite enjoyable. Yes, you can prepare parts of this salad ahead. Marinate the steak and grill the corn in advance. You can also chop the veggies and store them in the fridge. Keep the dressing separate until serving. This way, the salad stays fresh and crisp. Assemble everything right before serving for best flavor and texture. If you lack Gorgonzola, try blue cheese or feta cheese. Both give a nice tang. Goat cheese also works, adding creaminess and mild flavor. These cheeses will still complement the salad well. Choose based on your taste preference and how strong a flavor you want. To make more servings, scale up your ingredients. Double or triple the steak, greens, and toppings as needed. Keep the dressing proportions balanced. If you add more ingredients, taste and adjust the seasoning. This ensures the flavors stay vibrant and well-mixed. This article covered how to make a Balsamic Steak Gorgonzola Salad. We explored main ingredients like flank steak, fresh corn, and mixed greens. I shared steps to marinate the steak, prepare the corn, and assemble the salad. You learned tips for perfecting the steak and making tasty dressing variations. Remember, dressing well and choosing quality ingredients makes a big difference. Enjoy making this salad your own!](https://themomdish.com/wp-content/uploads/2025/04/e36470d4-f0ce-4af8-8239-916a6cc9acd5.webp)
Ready to tantalize your taste buds? This Balsamic Steak Gorgonzola Salad with Grilled Corn is a game-changer. Bursting with savory steak, rich cheese, and sweet grilled corn, it’s the perfect dish for any occasion. I’ll guide you through each step, from marinating the steak to making a zesty dressing. Let’s transform your dinner routine into a delightful culinary experience that everyone will love!
Ingredients
Main Ingredients for Balsamic Steak Gorgonzola Salad
For this flavorful salad, you need:
– 1 lb flank steak
– 2 tablespoons balsamic vinegar
– 1 tablespoon olive oil
– 2 ears of fresh corn, husked
– 6 cups mixed greens (like arugula, spinach, and romaine)
– 1 cup cherry tomatoes, halved
The flank steak brings a rich taste. Balsamic vinegar adds a sweet tang while the olive oil adds smoothness. Fresh corn gives a nice crunch, and mixed greens make it light and vibrant. Cherry tomatoes offer juicy bursts of flavor.
Additional Components
To elevate the salad, gather these ingredients:
– ½ cup Gorgonzola cheese, crumbled
– ¼ cup walnuts, toasted and chopped
– 1 avocado, sliced
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 2 tablespoons lemon juice
Gorgonzola cheese adds creaminess. Walnuts bring a nutty crunch, and avocado makes it rich. Honey and Dijon mustard together create a delightful dressing, while lemon juice adds brightness.
Recommended Seasoning
For the best flavor, use:
– Salt and black pepper to taste
These simple seasonings enhance all the salad’s ingredients. Salt brings out flavors, while pepper adds a bit of spice.
For the complete cooking process and steps, check out the Full Recipe. Enjoy creating this delicious meal!
Step-by-Step Instructions
Marinate the Steak
– Ingredients needed for marination:
– 2 tablespoons balsamic vinegar
– 1 tablespoon olive oil
– Salt and black pepper to taste
To marinate the steak, mix the balsamic vinegar, olive oil, salt, and pepper in a shallow dish. Coat the flank steak well in this mixture. Let it marinate for at least 30 minutes. If you have time, let it sit in the fridge for up to 2 hours. This helps the meat absorb flavors and stay tender.
Prepare the Corn
– Best methods for grilling corn:
– Use a grill or grill pan at medium-high heat.
Grill the corn for about 10-12 minutes. Turn the corn every few minutes until it gets charred and tender. After grilling, let it cool for a bit. Cut the kernels off the cob and set them aside.
Cooking the Steak
– Ideal grill temperatures:
– Preheat your grill to high heat.
Grill the steak for about 5-6 minutes on each side for a medium-rare finish. Adjust the time if you want it more well done. After grilling, let the steak rest for 5 minutes. This makes it juicy and easier to slice thinly against the grain.
Assemble the Salad
– Step-by-step assembly order:
– In a large bowl, start with mixed greens.
– Add the grilled corn, cherry tomatoes, Gorgonzola cheese, and walnuts.
Gently mix the ingredients together. This ensures an even distribution of flavors in every bite.
Make the Dressing
– Ingredients for dressing preparation:
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 2 tablespoons lemon juice
– Pinch of salt and pepper
In a small bowl, whisk together the honey, Dijon mustard, lemon juice, and a pinch of salt and pepper. Whisk until smooth and well mixed.
Serve the Salad
– Plating suggestions for presentation:
– Use large bowls or individual plates.
Top the salad with sliced steak and avocado. You can also sprinkle some extra Gorgonzola on top for added flavor. This makes the dish look and taste amazing.
For the full recipe, refer to the earlier section. Enjoy your meal!
Tips & Tricks
Perfecting the Steak
How to slice steak for tender texture
To get tender slices, always cut against the grain. The grain runs in lines along the meat. If you slice with the grain, the meat will be tough. For flank steak, aim for thin slices, about half an inch thick. This way, each bite will be soft and full of flavor.
Recommended doneness levels for steak
For this salad, I recommend cooking the steak to medium-rare. This gives you a juicy and tasty piece of meat. Medium-rare means an internal temperature of 130-135°F. If you prefer it medium, aim for 140-145°F. Use a meat thermometer for the best results.
Enhancing Flavor
Additions for extra flavor
To make your salad pop, try adding fresh herbs like basil or parsley. They add a bright taste that lifts the dish. You can also sprinkle some fresh cracked pepper on top before serving. This adds a nice kick.
Balancing flavors in the dressing
Balance is key in your dressing. The honey gives sweetness, while the Dijon mustard adds a tangy bite. Make sure to taste as you mix. If it’s too sweet, add a splash more lemon juice. This will help brighten the flavor.
Grilling Techniques
Using a grill pan vs. outdoor grilling
You can use either a grill pan or an outdoor grill. A grill pan gives nice marks and can be used indoors. Just make sure it’s hot before adding the steak and corn. For outdoor grilling, preheat your grill well. This keeps the meat juicy and helps veggies char nicely.
Maintaining moisture in grilled vegetables
To keep grilled corn moist, soak it in water for 30 minutes before grilling. This helps it steam while it cooks. For other veggies, brush them with olive oil. This adds flavor and moisture while grilling. It helps prevent burning and keeps them tender.
For the complete recipe, see the [Full Recipe].
![For this flavorful salad, you need: - 1 lb flank steak - 2 tablespoons balsamic vinegar - 1 tablespoon olive oil - 2 ears of fresh corn, husked - 6 cups mixed greens (like arugula, spinach, and romaine) - 1 cup cherry tomatoes, halved The flank steak brings a rich taste. Balsamic vinegar adds a sweet tang while the olive oil adds smoothness. Fresh corn gives a nice crunch, and mixed greens make it light and vibrant. Cherry tomatoes offer juicy bursts of flavor. To elevate the salad, gather these ingredients: - ½ cup Gorgonzola cheese, crumbled - ¼ cup walnuts, toasted and chopped - 1 avocado, sliced - 2 tablespoons honey - 1 tablespoon Dijon mustard - 2 tablespoons lemon juice Gorgonzola cheese adds creaminess. Walnuts bring a nutty crunch, and avocado makes it rich. Honey and Dijon mustard together create a delightful dressing, while lemon juice adds brightness. For the best flavor, use: - Salt and black pepper to taste These simple seasonings enhance all the salad's ingredients. Salt brings out flavors, while pepper adds a bit of spice. For the complete cooking process and steps, check out the Full Recipe. Enjoy creating this delicious meal! - <strong>Ingredients needed for marination</strong>: – 2 tablespoons balsamic vinegar – 1 tablespoon olive oil – Salt and black pepper to taste To marinate the steak, mix the balsamic vinegar, olive oil, salt, and pepper in a shallow dish. Coat the flank steak well in this mixture. Let it marinate for at least 30 minutes. If you have time, let it sit in the fridge for up to 2 hours. This helps the meat absorb flavors and stay tender. – <strong>Best methods for grilling corn</strong>: – Use a grill or grill pan at medium-high heat. Grill the corn for about 10-12 minutes. Turn the corn every few minutes until it gets charred and tender. After grilling, let it cool for a bit. Cut the kernels off the cob and set them aside. – <strong>Ideal grill temperatures</strong>: – Preheat your grill to high heat. Grill the steak for about 5-6 minutes on each side for a medium-rare finish. Adjust the time if you want it more well done. After grilling, let the steak rest for 5 minutes. This makes it juicy and easier to slice thinly against the grain. – <strong>Step-by-step assembly order</strong>: – In a large bowl, start with mixed greens. – Add the grilled corn, cherry tomatoes, Gorgonzola cheese, and walnuts. Gently mix the ingredients together. This ensures an even distribution of flavors in every bite. – <strong>Ingredients for dressing preparation</strong>: – 2 tablespoons honey – 1 tablespoon Dijon mustard – 2 tablespoons lemon juice – Pinch of salt and pepper In a small bowl, whisk together the honey, Dijon mustard, lemon juice, and a pinch of salt and pepper. Whisk until smooth and well mixed. – <strong>Plating suggestions for presentation</strong>: – Use large bowls or individual plates. Top the salad with sliced steak and avocado. You can also sprinkle some extra Gorgonzola on top for added flavor. This makes the dish look and taste amazing. For the full recipe, refer to the earlier section. Enjoy your meal! <strong>How to slice steak for tender texture</strong> To get tender slices, always cut against the grain. The grain runs in lines along the meat. If you slice with the grain, the meat will be tough. For flank steak, aim for thin slices, about half an inch thick. This way, each bite will be soft and full of flavor. <strong>Recommended doneness levels for steak</strong> For this salad, I recommend cooking the steak to medium-rare. This gives you a juicy and tasty piece of meat. Medium-rare means an internal temperature of 130-135°F. If you prefer it medium, aim for 140-145°F. Use a meat thermometer for the best results. <strong>Additions for extra flavor</strong> To make your salad pop, try adding fresh herbs like basil or parsley. They add a bright taste that lifts the dish. You can also sprinkle some fresh cracked pepper on top before serving. This adds a nice kick. <strong>Balancing flavors in the dressing</strong> Balance is key in your dressing. The honey gives sweetness, while the Dijon mustard adds a tangy bite. Make sure to taste as you mix. If it’s too sweet, add a splash more lemon juice. This will help brighten the flavor. <strong>Using a grill pan vs. outdoor grilling</strong> You can use either a grill pan or an outdoor grill. A grill pan gives nice marks and can be used indoors. Just make sure it’s hot before adding the steak and corn. For outdoor grilling, preheat your grill well. This keeps the meat juicy and helps veggies char nicely. <strong>Maintaining moisture in grilled vegetables</strong> To keep grilled corn moist, soak it in water for 30 minutes before grilling. This helps it steam while it cooks. For other veggies, brush them with olive oil. This adds flavor and moisture while grilling. It helps prevent burning and keeps them tender. For the complete recipe, see the [Full Recipe]. {{image_2}} You can switch out the steak for chicken or tofu. Chicken works well and remains juicy when grilled. Tofu is great for a vegetarian option. With chicken, use the same marinade. For tofu, press it to remove excess water and marinate it as well. Adjust the grill time based on the protein you choose. Chicken will take about 7-8 minutes per side, while tofu needs just 5-6 minutes per side. This keeps your meal fresh and exciting. Feel free to add seasonal veggies you like. Grilled bell peppers or zucchini can add great flavor. You might try roasted sweet potatoes for a warm touch. For a sweet twist, consider adding fruits like strawberries or peaches. These fruits give a nice contrast to the salty Gorgonzola. Remember, fresh ingredients make your salad pop! Don’t hesitate to experiment with your dressings. Try swapping balsamic vinegar for apple cider or red wine vinegar. Each type brings a unique taste to the salad. If you want a creamy option, mix yogurt with lemon juice and some herbs. This gives your salad a different flair while keeping it light. You can find your perfect balance of flavors with just a few simple changes. For the complete recipe, check out the Full Recipe. For storing leftovers, use airtight containers. Glass containers work best. They keep food fresh and do not retain odors. If you have extra salad, store it in one container. For the steak, use another container. This keeps the steak juicy and prevents soggy greens. To reheat steak, use a skillet on low heat. This method warms it evenly without drying it out. Avoid the microwave as it can overcook the meat. For the salad, do not reheat. Instead, keep salad components cool and fresh. Toss them together just before serving. In the fridge, the salad components last about three days. The steak remains good for up to four days. Watch for signs of spoilage. If the salad smells sour or has a slimy texture, toss it. Freshness is key to enjoying your Balsamic Steak Gorgonzola Salad with Grilled Corn. For this salad, flank steak is my go-to choice. It’s tender and full of flavor. If you can’t find flank steak, consider using skirt steak or sirloin. These cuts also work well. Look for good marbling in the meat. Marbling means small streaks of fat within the steak. It adds flavor and keeps the steak juicy. Tenderness is key too. A tender cut makes every bite enjoyable. Yes, you can prepare parts of this salad ahead. Marinate the steak and grill the corn in advance. You can also chop the veggies and store them in the fridge. Keep the dressing separate until serving. This way, the salad stays fresh and crisp. Assemble everything right before serving for best flavor and texture. If you lack Gorgonzola, try blue cheese or feta cheese. Both give a nice tang. Goat cheese also works, adding creaminess and mild flavor. These cheeses will still complement the salad well. Choose based on your taste preference and how strong a flavor you want. To make more servings, scale up your ingredients. Double or triple the steak, greens, and toppings as needed. Keep the dressing proportions balanced. If you add more ingredients, taste and adjust the seasoning. This ensures the flavors stay vibrant and well-mixed. This article covered how to make a Balsamic Steak Gorgonzola Salad. We explored main ingredients like flank steak, fresh corn, and mixed greens. I shared steps to marinate the steak, prepare the corn, and assemble the salad. You learned tips for perfecting the steak and making tasty dressing variations. Remember, dressing well and choosing quality ingredients makes a big difference. Enjoy making this salad your own!” /></p>
</p>
<h2>Variations</h2>
</p>
<h3>Protein Alternatives</h3>
<p>You can switch out the steak for chicken or tofu. Chicken works well and remains juicy when grilled. Tofu is great for a vegetarian option. With chicken, use the same marinade. For tofu, press it to remove excess water and marinate it as well. Adjust the grill time based on the protein you choose. Chicken will take about 7-8 minutes per side, while tofu needs just 5-6 minutes per side. This keeps your meal fresh and exciting.</p>
</p>
<h3>Salad Ingredient Variations</h3>
<p>Feel free to add seasonal veggies you like. Grilled bell peppers or zucchini can add great flavor. You might try roasted sweet potatoes for a warm touch. For a sweet twist, consider adding fruits like strawberries or peaches. These fruits give a nice contrast to the salty Gorgonzola. Remember, fresh ingredients make your salad pop!</p>
</p>
<h3>Dressing Variations</h3>
<p>Don’t hesitate to experiment with your dressings. Try swapping balsamic vinegar for apple cider or red wine vinegar. Each type brings a unique taste to the salad. If you want a creamy option, mix yogurt with lemon juice and some herbs. This gives your salad a different flair while keeping it light. You can find your perfect balance of flavors with just a few simple changes.</p>
</p>
<p>For the complete recipe, check out the Full Recipe.</p>
</p>
</p>
<h2>Storage Info</h2>
</p>
<h3>Storing Leftovers</h3>
<p>For storing leftovers, use airtight containers. Glass containers work best. They keep food fresh and do not retain odors. If you have extra salad, store it in one container. For the steak, use another container. This keeps the steak juicy and prevents soggy greens.</p>
</p>
<h3>Reheating Tips</h3>
<p>To reheat steak, use a skillet on low heat. This method warms it evenly without drying it out. Avoid the microwave as it can overcook the meat. For the salad, do not reheat. Instead, keep salad components cool and fresh. Toss them together just before serving.</p>
</p>
<h3>Shelf Life</h3>
<p>In the fridge, the salad components last about three days. The steak remains good for up to four days. Watch for signs of spoilage. If the salad smells sour or has a slimy texture, toss it. Freshness is key to enjoying your Balsamic Steak Gorgonzola Salad with Grilled Corn.</p>
</p>
<h2>FAQs</h2>
</p>
<h3>How do I choose the right cut of steak for this salad?</h3>
<p>For this salad, flank steak is my go-to choice. It’s tender and full of flavor. If you can’t find flank steak, consider using skirt steak or sirloin. These cuts also work well. Look for good marbling in the meat. Marbling means small streaks of fat within the steak. It adds flavor and keeps the steak juicy. Tenderness is key too. A tender cut makes every bite enjoyable.</p>
</p>
<h3>Can I make this salad ahead of time?</h3>
<p>Yes, you can prepare parts of this salad ahead. Marinate the steak and grill the corn in advance. You can also chop the veggies and store them in the fridge. Keep the dressing separate until serving. This way, the salad stays fresh and crisp. Assemble everything right before serving for best flavor and texture.</p>
</p>
<h3>What can I use if I don’t have Gorgonzola cheese?</h3>
<p>If you lack Gorgonzola, try blue cheese or feta cheese. Both give a nice tang. Goat cheese also works, adding creaminess and mild flavor. These cheeses will still complement the salad well. Choose based on your taste preference and how strong a flavor you want.</p>
</p>
<h3>How do I adjust the recipe for more servings?</h3>
<p>To make more servings, scale up your ingredients. Double or triple the steak, greens, and toppings as needed. Keep the dressing proportions balanced. If you add more ingredients, taste and adjust the seasoning. This ensures the flavors stay vibrant and well-mixed.</p>
</p>
<p>This article covered how to make a Balsamic Steak Gorgonzola Salad. We explored main ingredients like flank steak, fresh corn, and mixed greens. I shared steps to marinate the steak, prepare the corn, and assemble the salad. You learned tips for perfecting the steak and making tasty dressing variations.</p>
</p>
<p>Remember, dressing well and choosing quality ingredients makes a big difference. Enjoy making this salad your own!</p>
</div>](https://themomdish.com/wp-content/uploads/2025/04/e36470d4-f0ce-4af8-8239-916a6cc9acd5-1.webp)
![For this flavorful salad, you need: - 1 lb flank steak - 2 tablespoons balsamic vinegar - 1 tablespoon olive oil - 2 ears of fresh corn, husked - 6 cups mixed greens (like arugula, spinach, and romaine) - 1 cup cherry tomatoes, halved The flank steak brings a rich taste. Balsamic vinegar adds a sweet tang while the olive oil adds smoothness. Fresh corn gives a nice crunch, and mixed greens make it light and vibrant. Cherry tomatoes offer juicy bursts of flavor. To elevate the salad, gather these ingredients: - ½ cup Gorgonzola cheese, crumbled - ¼ cup walnuts, toasted and chopped - 1 avocado, sliced - 2 tablespoons honey - 1 tablespoon Dijon mustard - 2 tablespoons lemon juice Gorgonzola cheese adds creaminess. Walnuts bring a nutty crunch, and avocado makes it rich. Honey and Dijon mustard together create a delightful dressing, while lemon juice adds brightness. For the best flavor, use: - Salt and black pepper to taste These simple seasonings enhance all the salad's ingredients. Salt brings out flavors, while pepper adds a bit of spice. For the complete cooking process and steps, check out the Full Recipe. Enjoy creating this delicious meal! - Ingredients needed for marination: - 2 tablespoons balsamic vinegar - 1 tablespoon olive oil - Salt and black pepper to taste To marinate the steak, mix the balsamic vinegar, olive oil, salt, and pepper in a shallow dish. Coat the flank steak well in this mixture. Let it marinate for at least 30 minutes. If you have time, let it sit in the fridge for up to 2 hours. This helps the meat absorb flavors and stay tender. - Best methods for grilling corn: - Use a grill or grill pan at medium-high heat. Grill the corn for about 10-12 minutes. Turn the corn every few minutes until it gets charred and tender. After grilling, let it cool for a bit. Cut the kernels off the cob and set them aside. - Ideal grill temperatures: - Preheat your grill to high heat. Grill the steak for about 5-6 minutes on each side for a medium-rare finish. Adjust the time if you want it more well done. After grilling, let the steak rest for 5 minutes. This makes it juicy and easier to slice thinly against the grain. - Step-by-step assembly order: - In a large bowl, start with mixed greens. - Add the grilled corn, cherry tomatoes, Gorgonzola cheese, and walnuts. Gently mix the ingredients together. This ensures an even distribution of flavors in every bite. - Ingredients for dressing preparation: - 2 tablespoons honey - 1 tablespoon Dijon mustard - 2 tablespoons lemon juice - Pinch of salt and pepper In a small bowl, whisk together the honey, Dijon mustard, lemon juice, and a pinch of salt and pepper. Whisk until smooth and well mixed. - Plating suggestions for presentation: - Use large bowls or individual plates. Top the salad with sliced steak and avocado. You can also sprinkle some extra Gorgonzola on top for added flavor. This makes the dish look and taste amazing. For the full recipe, refer to the earlier section. Enjoy your meal! How to slice steak for tender texture To get tender slices, always cut against the grain. The grain runs in lines along the meat. If you slice with the grain, the meat will be tough. For flank steak, aim for thin slices, about half an inch thick. This way, each bite will be soft and full of flavor. Recommended doneness levels for steak For this salad, I recommend cooking the steak to medium-rare. This gives you a juicy and tasty piece of meat. Medium-rare means an internal temperature of 130-135°F. If you prefer it medium, aim for 140-145°F. Use a meat thermometer for the best results. Additions for extra flavor To make your salad pop, try adding fresh herbs like basil or parsley. They add a bright taste that lifts the dish. You can also sprinkle some fresh cracked pepper on top before serving. This adds a nice kick. Balancing flavors in the dressing Balance is key in your dressing. The honey gives sweetness, while the Dijon mustard adds a tangy bite. Make sure to taste as you mix. If it’s too sweet, add a splash more lemon juice. This will help brighten the flavor. Using a grill pan vs. outdoor grilling You can use either a grill pan or an outdoor grill. A grill pan gives nice marks and can be used indoors. Just make sure it’s hot before adding the steak and corn. For outdoor grilling, preheat your grill well. This keeps the meat juicy and helps veggies char nicely. Maintaining moisture in grilled vegetables To keep grilled corn moist, soak it in water for 30 minutes before grilling. This helps it steam while it cooks. For other veggies, brush them with olive oil. This adds flavor and moisture while grilling. It helps prevent burning and keeps them tender. For the complete recipe, see the [Full Recipe]. {{image_2}} You can switch out the steak for chicken or tofu. Chicken works well and remains juicy when grilled. Tofu is great for a vegetarian option. With chicken, use the same marinade. For tofu, press it to remove excess water and marinate it as well. Adjust the grill time based on the protein you choose. Chicken will take about 7-8 minutes per side, while tofu needs just 5-6 minutes per side. This keeps your meal fresh and exciting. Feel free to add seasonal veggies you like. Grilled bell peppers or zucchini can add great flavor. You might try roasted sweet potatoes for a warm touch. For a sweet twist, consider adding fruits like strawberries or peaches. These fruits give a nice contrast to the salty Gorgonzola. Remember, fresh ingredients make your salad pop! Don’t hesitate to experiment with your dressings. Try swapping balsamic vinegar for apple cider or red wine vinegar. Each type brings a unique taste to the salad. If you want a creamy option, mix yogurt with lemon juice and some herbs. This gives your salad a different flair while keeping it light. You can find your perfect balance of flavors with just a few simple changes. For the complete recipe, check out the Full Recipe. For storing leftovers, use airtight containers. Glass containers work best. They keep food fresh and do not retain odors. If you have extra salad, store it in one container. For the steak, use another container. This keeps the steak juicy and prevents soggy greens. To reheat steak, use a skillet on low heat. This method warms it evenly without drying it out. Avoid the microwave as it can overcook the meat. For the salad, do not reheat. Instead, keep salad components cool and fresh. Toss them together just before serving. In the fridge, the salad components last about three days. The steak remains good for up to four days. Watch for signs of spoilage. If the salad smells sour or has a slimy texture, toss it. Freshness is key to enjoying your Balsamic Steak Gorgonzola Salad with Grilled Corn. For this salad, flank steak is my go-to choice. It’s tender and full of flavor. If you can't find flank steak, consider using skirt steak or sirloin. These cuts also work well. Look for good marbling in the meat. Marbling means small streaks of fat within the steak. It adds flavor and keeps the steak juicy. Tenderness is key too. A tender cut makes every bite enjoyable. Yes, you can prepare parts of this salad ahead. Marinate the steak and grill the corn in advance. You can also chop the veggies and store them in the fridge. Keep the dressing separate until serving. This way, the salad stays fresh and crisp. Assemble everything right before serving for best flavor and texture. If you lack Gorgonzola, try blue cheese or feta cheese. Both give a nice tang. Goat cheese also works, adding creaminess and mild flavor. These cheeses will still complement the salad well. Choose based on your taste preference and how strong a flavor you want. To make more servings, scale up your ingredients. Double or triple the steak, greens, and toppings as needed. Keep the dressing proportions balanced. If you add more ingredients, taste and adjust the seasoning. This ensures the flavors stay vibrant and well-mixed. This article covered how to make a Balsamic Steak Gorgonzola Salad. We explored main ingredients like flank steak, fresh corn, and mixed greens. I shared steps to marinate the steak, prepare the corn, and assemble the salad. You learned tips for perfecting the steak and making tasty dressing variations. Remember, dressing well and choosing quality ingredients makes a big difference. Enjoy making this salad your own!](https://themomdish.com/wp-content/uploads/2025/04/e36470d4-f0ce-4af8-8239-916a6cc9acd5-300x300.webp)