why make this recipe
This salad brings grilled steak, sweet corn, tangy cheese, and balsamic glaze together. It tastes fresh, bold, and simple to make. It works for a quick weeknight meal or a nice weekend dinner.
introduction
This Grilled Balsamic Steak Salad is easy and full of flavor. It uses simple ingredients you can find at any store. For a different salad idea that also uses balsamic, see baked marinated chicken salad with mozzarella and balsamic vinaigrette.
how to make Grilled Balsamic Steak Salad
Make the steak, grill the corn, and toss the greens. Slice the steak and add the cheese. Finish with a good drizzle of balsamic glaze.
Ingredients :
- Fresh greens (spinach or mixed salad leaves)
- Olive oil
- Salt and pepper to taste
- Juicy grilled steak (ribeye, sirloin, flank, or top sirloin)
- Sweet roasted corn (fresh or frozen)
- Tangy gorgonzola cheese
- Balsamic glaze
Directions :
- Preheat the grill to medium-high heat. Brush the steak with olive oil and season with salt and pepper.
- Grill the steak for about 4–5 minutes per side for medium rare. Use a meat thermometer for accuracy.
- Let the steak rest off the heat for a few minutes, then slice thinly against the grain.
- Brush the corn with olive oil and grill until charred, about 5–7 minutes.
- Toss the greens with olive oil and a pinch of salt and pepper.
- Add the roasted corn to the greens and arrange the sliced steak on top. Sprinkle with gorgonzola.
- Drizzle with balsamic glaze and serve immediately.
how to serve Grilled Balsamic Steak Salad
Serve right away while the steak is warm. Use a wide platter or individual plates. Add extra balsamic glaze on the side for more flavor.
how to store Grilled Balsamic Steak Salad
Store steak and salad parts separately. Keep sliced steak in an airtight container in the fridge for up to 3 days. Store greens and corn in another container. Toss and dress the salad just before you eat.
tips to make Grilled Balsamic Steak Salad
- Let the steak rest 5 minutes after grilling so the juices stay in the meat.
- Slice across the grain for tender pieces.
- Use a meat thermometer: 130°F (54°C) for medium-rare.
- If you have no grill, sear the steak in a hot pan and roast the corn or use canned roasted corn.
- Use good balsamic glaze for a sweet, tangy finish.
variation (if any)
- Swap gorgonzola for feta or goat cheese for a milder flavor.
- Use roasted peppers or cherry tomatoes for more color.
- Try a honey-balsamic mix if you like a sweeter dressing.
FAQs
Q: Can I make this salad ahead?
A: Make the steak and corn ahead, but keep the greens and cheese separate. Dress just before serving.
Q: What steak cut is best?
A: Sirloin, ribeye, flank, or top sirloin all work well. Pick one you like and that grills easily.
Q: Can I use frozen corn?
A: Yes. Thaw and pat dry, then brush with oil and grill or sear until charred.
Q: How do I get a good char on the corn?
A: Use medium-high heat and turn the corn every few minutes until spots are dark. Brush with a little oil first.
Q: Is there a good substitute for gorgonzola?
A: Feta or goat cheese work if you want a milder, creamy taste.
Conclusion
This Grilled Balsamic Steak Salad makes a tasty and simple meal with a good mix of flavors and textures. For more ideas that pair steak and grilled corn with balsamic and cheese, see Balsamic Steak Gorgonzola Salad with Grilled Corn – Aberdeen’s ….
Grilled Balsamic Steak Salad
Ingredients
Salad Ingredients
- 4 cups Fresh greens (spinach or mixed salad leaves)
- 2 tablespoons Olive oil For brushing steak and tossing greens
- to taste Salt and pepper
- 1 pound Juicy grilled steak (ribeye, sirloin, flank, or top sirloin)
- 1 cup Sweet roasted corn (fresh or frozen)
- 1/2 cup Tangy gorgonzola cheese Can be substituted with feta or goat cheese
- to taste Balsamic glaze Use a good quality glaze for best flavor
Instructions
Preparation
- Preheat the grill to medium-high heat. Brush the steak with olive oil and season with salt and pepper.
- Grill the steak for about 4–5 minutes per side for medium rare. Use a meat thermometer for accuracy.
- Let the steak rest off the heat for a few minutes, then slice thinly against the grain.
- Brush the corn with olive oil and grill until charred, about 5–7 minutes.
- Toss the greens with olive oil and a pinch of salt and pepper.
- Add the roasted corn to the greens and arrange the sliced steak on top. Sprinkle with gorgonzola.
- Drizzle with balsamic glaze and serve immediately.
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