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Balsamic Steak Gorgonzola Salad with Grilled Corn served in an oval bowl with avocado slices and green dressing drizzled on top.
Layla

Balsamic Steak Gorgonzola Salad with Grilled Corn

Juicy balsamic-marinated steak, smoky charred corn, and tangy gorgonzola transform simple greens into a restaurant-worthy summer dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Steak and Marinade
  • 1.5 lb flank or skirt steak about 1 inch thick
  • 3 tbsp balsamic vinegar divided
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced
  • 1 tsp kosher salt plus more for seasoning
  • 0.5 tsp black pepper freshly ground
For the Salad
  • 3 ears corn husked
  • 8 oz mixed salad greens about 8 cups
  • 1 pint cherry tomatoes halved
  • 4 oz gorgonzola cheese crumbled
  • 0.5 small red onion thinly sliced

Equipment

  • Grill or Grill Pan
  • Tongs
  • Small bowl for dressing

Method
 

Marinate the Steak
  1. Whisk together 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, garlic, salt, and pepper in a shallow dish. Add steak and turn to coat. Marinate at room temperature while you prep the grill, about 15 minutes, or refrigerate up to 4 hours.
Grill the Corn and Steak
  1. Heat grill to medium-high. Brush corn with 1 tablespoon olive oil and season lightly with salt. Grill, turning occasionally, until charred in spots and tender, 10 to 12 minutes. Transfer to a cutting board and let cool slightly.
  2. Remove steak from marinade, letting excess drip off. Grill until well-browned and medium-rare, 3 to 4 minutes per side for flank or 2 to 3 minutes for skirt steak. Transfer to a cutting board and rest for 5 minutes.
Assemble the Salad
  1. Slice kernels from corn cobs into a large salad bowl. Whisk remaining 1 tablespoon balsamic vinegar and 1 tablespoon olive oil together, then drizzle over corn. Add greens, tomatoes, and red onion and toss gently.
  2. Slice steak thinly against the grain. Arrange over salad, scatter gorgonzola on top, and serve immediately.

Notes

Letting the steak rest before slicing keeps the juices from running out onto your cutting board. For a milder blue cheese, substitute crumbled feta or goat cheese. The corn can be grilled earlier in the day and held at room temperature.