Balsamic Grilled Steak Salad for Summer Dinner

Ultimate Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn is the kind of dish that feels hearty and vibrant at the same time. Tender slices of grilled steak rest over crisp greens, juicy tomatoes, and kernels of sweet corn, all brought together with a tangy balsamic glaze and rich crumbles of Gorgonzola. Every forkful delivers contrast, from smoky charred edges to cool, creamy bites.

This salad is more than a side dish. It stands confidently as a main course, balancing protein, fresh vegetables, and bold flavor. The balsamic marinade deepens the steak’s natural savoriness, while the Gorgonzola melts slightly against the warm meat, creating a velvety finish. Ultimate Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn works beautifully for summer dinners, casual gatherings, or an elevated weeknight meal.

Ingredients Overview

The star of Ultimate Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn is a well-marbled steak. Flank steak, skirt steak, or sirloin are excellent choices. These cuts absorb marinade effectively and develop flavorful char when grilled. Flank steak is particularly popular for salads because it slices neatly against the grain into tender strips.

Balsamic vinegar forms the backbone of the marinade. Its natural sweetness and acidity tenderize the meat and create depth when reduced slightly on the grill. Olive oil balances the acidity and helps prevent sticking. Fresh garlic adds aromatic warmth, while Dijon mustard contributes gentle sharpness and helps emulsify the marinade.

Salt and freshly ground black pepper are essential for seasoning. A pinch of dried thyme or rosemary can add subtle earthiness without overpowering the balsamic notes.

Fresh sweet corn adds juicy crunch and a pop of natural sweetness. Grilling the corn enhances its flavor and brings out light caramelization. Cherry tomatoes contribute bright acidity, while thinly sliced red onion provides sharp contrast.

Mixed greens such as arugula, baby spinach, or romaine form the base. Arugula adds a peppery edge, spinach offers tenderness, and romaine provides structure. Gorgonzola cheese delivers creamy richness and a distinct tang that pairs beautifully with balsamic steak.

For the dressing, a simple mixture of balsamic vinegar, olive oil, honey, and Dijon mustard ties all components together without overpowering the main flavors.

Step-by-Step Instructions

Begin by preparing the marinade. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, black pepper, and a small pinch of dried thyme. Place the steak in a shallow dish or resealable bag and pour the marinade over it. Turn to coat evenly. Refrigerate for at least 30 minutes, though 2 to 4 hours allows deeper flavor penetration.

Remove the steak from the refrigerator 20 to 30 minutes before grilling so it can come closer to room temperature. This promotes even cooking.

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Remove the steak from the marinade, allowing excess to drip off. Discard used marinade.

Place the steak on the hot grill and cook for about 4 to 6 minutes per side for medium-rare, depending on thickness. Avoid pressing down on the meat, as this releases juices. Aim for an internal temperature of 130 to 135°F for medium-rare. Adjust timing for preferred doneness.

While the steak grills, brush the corn lightly with olive oil and place it on the grill. Turn occasionally until lightly charred on all sides, about 8 to 10 minutes. Remove and allow to cool slightly before slicing the kernels from the cob.

Transfer the cooked steak to a cutting board and let it rest for at least 10 minutes. Resting is crucial to keep the meat juicy. Slice thinly against the grain for tender pieces.

In a large bowl, combine mixed greens, cherry tomatoes, sliced red onion, and grilled corn kernels. In a separate small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper to create the dressing.

Toss the greens gently with half of the dressing. Arrange on a serving platter, top with sliced steak, and sprinkle generously with crumbled Gorgonzola. Drizzle remaining dressing lightly over the top.

Avoid overdressing the salad, as too much liquid can weigh down the greens. Add dressing gradually and toss gently.

Tips, Variations & Substitutions

For additional texture, sprinkle toasted pecans or walnuts over the salad. Their subtle crunch pairs nicely with creamy Gorgonzola. Thinly sliced avocado can add smooth richness without overpowering the steak.

If you prefer a milder cheese, substitute blue cheese or feta. For those who enjoy stronger flavor, increase the Gorgonzola slightly.

To prepare Ultimate Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn indoors, use a cast-iron skillet to achieve a good sear. Preheat the pan until very hot before adding the steak.

For a lighter option, reduce the cheese slightly and add extra greens. You can also replace honey in the dressing with a small amount of maple syrup for a different sweetness profile.

Serving Ideas & Occasions

Ultimate Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn works beautifully as a main dish for summer dinners on the patio. Pair it with crusty bread or warm focaccia to soak up any remaining dressing.

For entertaining, arrange the salad on a large platter and serve family-style. A chilled glass of sparkling water with lemon or iced tea complements the rich and tangy flavors.

This salad also makes a satisfying lunch when prepared in advance. Keep the dressing separate until ready to serve to maintain crisp greens.

Nutritional & Health Notes

This salad provides high-quality protein from the steak, along with fiber and vitamins from fresh vegetables. Sweet corn contributes natural carbohydrates and small amounts of fiber, while leafy greens supply vitamins A and C.

Gorgonzola adds calcium and richness, though it also increases sodium and fat content. Adjust the quantity based on dietary preference.

Using olive oil in moderation supports a balanced approach to fats. By focusing on fresh ingredients and mindful portion sizes, Ultimate Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn fits comfortably into a varied and balanced meal plan.

FAQs

1. What cut of steak works best for this salad?

Flank steak is often preferred because it grills quickly and slices beautifully against the grain. Skirt steak offers deeper flavor but should be sliced thinly to maintain tenderness. Sirloin is another reliable option with balanced texture and flavor.

2. How long should I marinate the steak?

At least 30 minutes will add noticeable flavor, but 2 to 4 hours allows the balsamic marinade to penetrate more deeply. Avoid marinating longer than 8 hours, as the acidity may begin to alter the texture of the meat excessively.

3. Can I prepare components ahead of time?

Yes. Grill the steak and corn up to one day in advance. Store separately in airtight containers in the refrigerator. Slice the steak just before assembling for the best presentation and texture. Keep dressing separate until serving.

4. Is there a substitute for Gorgonzola?

Blue cheese or feta can replace Gorgonzola if desired. Blue cheese has a similar creamy tang, while feta provides a firmer texture and slightly saltier taste. Choose based on personal preference.

5. How do I keep the steak tender?

Allow the steak to rest after grilling, and always slice against the grain. Cutting across the muscle fibers shortens them, creating a more tender bite.

6. Can I use frozen corn?

Yes, thaw and pat dry before grilling or sautéing in a hot skillet to remove excess moisture. Fresh corn delivers slightly better texture, but frozen works well when prepared properly.

7. What greens are best for this salad?

Arugula offers a peppery bite, spinach adds tenderness, and romaine provides crisp structure. A combination of these creates balanced texture and flavor.

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