When you’re craving a salad that’s both hearty and packed with flavor, this Balsamic Steak Gorgonzola Salad is the perfect choice. It combines juicy, tender steak, creamy gorgonzola cheese, and a tangy balsamic vinaigrette with the fresh crunch of vegetables. This delicious salad is quick to make and bursting with flavor, ideal for a weeknight dinner or special occasion meal. With the addition of grilled corn, it takes the classic steak salad to a new level, making it a unique and satisfying dish.
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Why You’ll Love This Balsamic Steak Gorgonzola Salad
This Balsamic Steak Gorgonzola Salad is the perfect balance of flavors and textures. The savory steak paired with the creamy gorgonzola provides a rich contrast to the fresh veggies and the sweet, smoky grilled corn. Tossed with a tangy balsamic vinaigrette, this salad is quick, easy, and absolutely delicious. Whether you’re looking for a fresh, nutritious meal or a way to impress guests, this salad delivers on all fronts.
Ingredients for Balsamic Steak Gorgonzola Salad
Here’s a breakdown of the ingredients for this flavorful salad:
• Steak: Tender, juicy cuts like flank or ribeye add protein and rich flavor.
• Gorgonzola Cheese: Creamy and tangy, gorgonzola adds the perfect punch to this salad.
• Grilled Corn: Adds a smoky sweetness that elevates the flavor profile of the salad.
• Mixed Greens: A base of fresh greens provides a crisp, light foundation for the salad.
• Tomatoes: Sweet, juicy tomatoes bring a burst of freshness and color.
• Red Onion: Adds a sharp bite and a bit of crunch.
• Balsamic Vinaigrette: The tangy balsamic dressing ties all the ingredients together with a rich, sweet-tart flavor.
Alternative Ingredient Suggestions
If you’re looking for substitutions or have dietary preferences, here are some alternatives for this Balsamic Steak Gorgonzola Salad:
• For a different cheese: Swap gorgonzola with blue cheese or feta for a similar creamy texture and tang.
• For a vegetarian option: Replace the steak with grilled portobello mushrooms for a meaty, flavorful alternative.
• For gluten-free options: Ensure that the balsamic vinaigrette is gluten-free, and you can enjoy this salad without worries.
Step-by-Step Instructions for Balsamic Steak Gorgonzola Salad
- Grill the steak: Season the steak with salt and pepper. Preheat your grill or grill pan, and cook the steak for 4-5 minutes per side, or to your desired doneness. Let it rest for 5 minutes before slicing into thin strips.
- Prepare the corn: Grill the corn until slightly charred and tender. Once done, slice off the kernels and set aside.
- Prepare the salad base: In a large bowl, combine the mixed greens, sliced tomatoes, and red onion.
- Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad: Add the grilled corn, sliced steak, and crumbled gorgonzola to the salad base. Drizzle with the balsamic vinaigrette and toss gently to combine.
- Serve and enjoy: Serve immediately and enjoy the fresh, hearty flavors of this Balsamic Steak Gorgonzola Salad!
Tips & Tricks
To make this salad even more flavorful, try these tips:
- Let the steak rest before slicing to ensure the juices stay in the meat.
- Grill the vegetables: You can grill the tomatoes or red onions to add a smoky flavor to the salad.
- Balance the dressing: If you like a sweeter dressing, add a teaspoon of honey to the balsamic vinaigrette for a touch of sweetness.
Pairing Ideas and Variations
Pair your Balsamic Steak Gorgonzola Salad with some crispy bread or a light soup for a full meal. You can also add extra toppings like candied pecans or avocado for more texture and flavor. If you prefer a lighter dressing, opt for a simple lemon vinaigrette instead of balsamic.
For a twist, try adding roasted beets or swapping the steak for grilled chicken. This salad is versatile and can easily be adapted to suit your preferences.
Seasonal and Health Benefits of Balsamic Steak Gorgonzola Salad
This salad is not only delicious but also healthy, offering lean protein from the steak, fiber from the veggies, and healthy fats from the olive oil in the vinaigrette. The combination of fresh ingredients makes it a great choice for a light yet filling meal. Plus, the smoky grilled corn brings in a seasonal touch, perfect for summer dining.
Enjoy this Balsamic Steak Gorgonzola Salad as a flavorful, satisfying meal any time of the year!
Conclusion
The Balsamic Steak Gorgonzola Salad is a perfect dish that effortlessly combines rich flavors, fresh ingredients, and a satisfying crunch. With the grilled corn, creamy gorgonzola, and tender steak, it’s a meal that will surely impress whether you’re serving it for a weeknight dinner or a special occasion. It’s easy to make, customizable to your taste, and packed with healthy ingredients. Enjoy the balance of savory, smoky, and tangy flavors that come together in every bite. If you’re looking for a unique, hearty salad to brighten up your meals, this recipe should be at the top of your list.
FAQ: Balsamic Steak Gorgonzola Salad
Can I make the Balsamic Steak Gorgonzola Salad ahead of time?
To store leftovers, keep the steak, corn, and dressing separately from the greens. The salad can be refrigerated for up to 1-2 days. When you’re ready to serve, simply toss everything together and enjoy!
Can I make the Balsamic Steak Gorgonzola Salad ahead of time?
While the salad is best served fresh, you can prepare the individual components in advance. Grill the steak and corn ahead of time, and store them in the fridge. Prepare the vinaigrette and cut the vegetables just before assembling the salad to ensure everything stays fresh.
Can I substitute the steak with chicken or another protein?
Absolutely! If you prefer chicken, grilled chicken breast or thighs would work perfectly in place of the steak. For a vegetarian option, try roasted or grilled portobello mushrooms for a savory, meaty alternative that pairs well with the gorgonzola.
More Relevant Recipes
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Balsamic Steak Gorgonzola Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a refreshing, flavorful summer dish that combines perfectly grilled steak and sweet, smoky corn on the cob, paired with mixed greens, crumbled Gorgonzola cheese, and a tangy balsamic vinaigrette. It’s easy to prepare and makes a perfect quick dinner for hot days when you want to keep the cooking outdoors.
Ingredients
- 1 lb sirloin steak
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/2 tsp coarse salt
- 1/4 tsp ground black pepper
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 oz Gorgonzola cheese, crumbled
- 2 heads of endive lettuce, chopped into 2-inch pieces
- 6 cups mixed spring greens
- 1 corn on the cob, husked
- 1 tbsp extra virgin olive oil (for drizzling the corn)
- 2 tbsp basil leaves, minced (for gremolata)
- 2 tbsp parsley, minced (for gremolata)
- 1 garlic clove, minced (for gremolata)
- 1 tbsp lemon zest (for gremolata)
- 3 tbsp balsamic vinegar (for vinaigrette)
- 1/2 cup extra virgin olive oil (for vinaigrette)
- 1/2 tsp Dijon mustard (for vinaigrette)
- Dash of salt and fresh ground black pepper (for vinaigrette)
Instructions
- Start by preparing the marinade for the steak: In a medium bowl, whisk together balsamic vinegar, Worcestershire sauce, extra virgin olive oil, Dijon mustard, garlic powder, salt, and black pepper. Place the steaks in a ziplock bag, pour the marinade over them, seal the bag, and shake to coat. Let it marinate in the fridge for 30 minutes.
- For the gremolata: In a small bowl, combine minced basil, parsley, garlic, and lemon zest. Set aside.
- Preheat your grill or grill pan to medium-high heat. Drizzle the corn on the cob with olive oil, and sprinkle generously with salt and pepper. Place the corn on the grill and cook, turning occasionally, for about 10 minutes or until grill marks form and the kernels soften. Once done, remove from the heat and allow it to cool. Cut the kernels off the cob.
- Remove the marinated steak from the fridge. Grill it on both sides for about 4-5 minutes for rare to medium-rare. Once grilled, let the steak rest for 5 minutes before slicing thinly against the grain.
- In a small bowl, whisk together the ingredients for the balsamic vinaigrette: balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and black pepper.
- In a large mixing bowl, toss the mixed spring greens, endive, cherry tomatoes, red onion, sliced corn, and crumbled Gorgonzola cheese with half of the vinaigrette and half of the gremolata.
- Place the sliced steak on top of the salad and drizzle with the remaining gremolata and vinaigrette. Serve immediately.
Notes
- For a healthier option, you can reduce the amount of Gorgonzola cheese or use a lighter variety of cheese.
- Ensure you don’t overcook the steak to preserve its tenderness.
- Feel free to substitute the steak with chicken or grilled tofu for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
