Grilled Balsamic Steak Salad
Grilled balsamic steak salad combines charred steak, sweet roasted corn, tangy gorgonzola, and a glossy balsamic glaze for a mix of bold and fresh flavors, perfect for weeknight dinners or entertaining.
Ingredients
For the Base
- 6 cups Fresh greens (spinach or mixed salad leaves) Use spinach for a softer bite or mixed leaves for varied texture.
- 2 tablespoons Olive oil Use extra-virgin for dressing.
- to taste Salt
- to taste Pepper
For the Steak and Corn
- 1 pound Juicy grilled steak (ribeye, sirloin, flank, or top sirloin) Ribeye and sirloin are richer; flank and top sirloin are leaner.
- 2 ears Sweet roasted corn (fresh or frozen) Fresh grilled corn adds the best flavor; frozen corn works well too.
- 2 tablespoons Olive oil Use a neutral oil for grilling.
- to taste Salt
- to taste Pepper
For the Topping
- 4 ounces Tangy gorgonzola cheese Swap for blue cheese or feta if preferred.
- 1/4 cup Balsamic glaze Use a good quality glaze for the best flavor.
Instructions
Preparation
- Preheat the grill to medium-high heat. Brush the steak with olive oil and season with salt and pepper on both sides.
- Let the steak come to room temperature for 20–30 minutes before cooking.
Cooking
- Grill the steak for about 4–5 minutes per side for medium rare, checking with a meat thermometer (130–135°F).
- While the steak rests, brush corn with olive oil and grill for 5–7 minutes until charred and caramelized. If using frozen corn, grill until hot and slightly charred.
Assembly
- Toss the fresh greens with olive oil, salt, and pepper just before serving.
- Arrange the sliced steak on top of the dressed greens, add roasted corn, and sprinkle tangy gorgonzola cheese over the salad.
- Finish with a drizzle of balsamic glaze just before serving.
Notes
Keep extra balsamic glaze and crumbled gorgonzola on the side for guests. Rest steak for a few minutes before slicing to retain juices.