Balsamic Steak Gorgonzola Salad (Print View)
Savory balsamic steak with Gorgonzola, grilled corn, and crisp greens in a vibrant 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 - In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper. Place the steak in a zip-top bag or shallow dish, pour the marinade over, and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
02 - While the steak marinates, brush the 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. Let cool, then cut the kernels off the cob.
03 - Remove the steak from the marinade and grill to desired doneness, about 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes, then thinly slice across the grain.
04 - In a large bowl, combine the salad greens, grilled corn kernels, cherry tomatoes, red onion, avocado, and crumbled Gorgonzola.
05 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and pepper until fully emulsified.
06 - Drizzle the vinaigrette over the salad, arrange the sliced steak on top, and serve immediately.
# Expert Tips:
01 -
- The balsamic marinade does double duty, tenderizing the steak while building a deep caramelized crust that makes you look like you know what you are doing
- Gorgonzola melts just slightly against warm sliced steak, turning a regular salad into something you would find at a proper restaurant
02 -
- Letting the steak rest is not optional, cutting into it immediately sends all the juices running across your cutting board instead of staying in the meat
- The vinaigrette needs aggressive whisking to emulsify properly, a lazy stir leaves you with an oily puddle at the bottom of the bowl
03 -
- Pat the steak dry with paper towels before grilling to get a proper sear instead of steaming the meat in its own marinade
- Toast some walnuts or pecans in a dry skillet for two minutes and sprinkle them on top for a crunch that makes people stop mid-bite and ask what you added