Balsamic Steak Gorgonzola Salad (Printable)
Savory steak, Gorgonzola, and grilled corn over crisp greens with tangy balsamic vinaigrette.
# What You Need:
→ Balsamic Steak Marinade
01 - 1 lb flank steak or sirloin
02 - 1/4 cup balsamic vinegar
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Salad Components
08 - 2 ears fresh corn, husked
09 - 1 tbsp olive oil
10 - 4 cups mixed salad greens (arugula, spinach, or spring mix)
11 - 4 oz Gorgonzola cheese, crumbled
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, thinly sliced
14 - 1 avocado, sliced
→ Balsamic Vinaigrette
15 - 1/4 cup balsamic vinegar
16 - 1/3 cup extra-virgin olive oil
17 - 1 tsp honey or maple syrup
18 - 1 tsp Dijon mustard
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
# How To Make It:
01 - Whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Place the steak in a zip-top bag or shallow dish, pour the marinade over, and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor.
02 - Brush the husked corn with olive oil and heat a grill or grill pan to medium-high. Grill the corn for 8 to 10 minutes, turning occasionally, until lightly charred on all sides. Let cool, then cut the kernels from the cob.
03 - Remove the steak from the marinade and grill to desired doneness, about 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes, then slice thinly across the grain.
04 - In a large serving bowl, layer the mixed greens, grilled corn kernels, halved cherry tomatoes, thinly sliced red onion, avocado slices, and crumbled Gorgonzola cheese.
05 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and black pepper until fully emulsified and slightly thickened.
06 - Drizzle the vinaigrette evenly over the assembled salad, arrange the sliced steak on top, and serve immediately.
# Expert Suggestions:
01 -
- The balsamic marinade does double duty, tenderizing the steak while building a deep savory crust that tastes like it came from a steakhouse
- Gorgonzola melts just slightly against warm sliced steak, turning every bite into this rich creamy moment
- Grilled corn kernels bring little bursts of sweetness that cut through everything heavy
02 -
- Slicing against the grain is not optional with flank steak, slicing with it will ruin the entire texture no matter how perfectly you cook it
- The vinaigrette needs a full thirty seconds of vigorous whisking or it will separate on the plate and taste like oily balsamic water
03 -
- Pat the steak dry with paper towels before grilling to get a proper sear instead of steaming it in its own marinade juices
- Let the vinaigrette sit for ten minutes before dressing so the garlic flavor blooms and mellows out