Grilled Corn and Gorgonzola Steak Salad Recipe for Summer

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By Maria

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Grilled Corn and Gorgonzola Steak Salad Recipe for Summer
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Welcome, food enthusiasts! Are you looking for a delicious, summer-inspired dish that brings together bold flavors and healthy ingredients? Our Grilled Corn and Gorgonzola Steak Salad is just what you need! With juicy skirt steak marinated to perfection and charred sweet corn, this salad will make your taste buds dance with delight. Perfect for those who love vibrant, savory salads with a twist!

Introduction

If you’re a fan of fresh summer flavors combined with the robust taste of grilled steak, this Grilled Corn and Gorgonzola Steak Salad is a must-try. The dish is inspired by American BBQ flavors, taking the best of summer produce like sweet corn and juicy tomatoes and pairing them with the sharpness of Gorgonzola cheese. The result is a mouthwatering combination that makes for a perfect meal for any occasion—whether you’re dining alfresco or hosting a backyard BBQ. This steak salad is an excellent option for those looking to combine protein with fresh greens for a nutritious and satisfying meal.

Ingredients for Grilled Corn and Gorgonzola Steak Salad

 Steak Marinade

  • 1 Best Steak Marinade Recipe (see note)
  • 1 Skirt Steak

 Salad

  • 1 1/2 Ears Yellow Sweet Corn: Boiled for 5-7 minutes, then grilled.
  • 1 Zucchini: Sliced and quartered.
  • 6 Cups Spring Mix Lettuce
  • 1 Cup Arugula
  • 2 Endive Heads: Core removed and roughly chopped.
  • 2 Cups Petit Medley Grape Tomatoes: Halved.
  • 1/2 Stalk Green Onions: Sliced.
  • 1 Shallot: Thinly sliced.
  • 2 Tablespoons Basil: Minced.
  • 2 Tablespoons Parsley: Minced.
  • 1 Clove Garlic: Minced.
  • 1 Tablespoon Lemon Zest
  • Cracked Black Pepper: To taste.
  • 4 Ounces Gorgonzola Cheese: Crumbled.

 Dressing

  • 1/4 Cup Balsamic Vinegar
  • 1/3 Cup Olive Oil
  • 1 Clove Garlic: Minced.
  • 1 teaspoon Dijon Mustard
  • Pinch of Salt and Pepper

Optional substitutions: For those with dietary restrictions, consider swapping Gorgonzola with a dairy-free cheese or feta for a milder flavor. To make this dish gluten-free, ensure the marinade does not contain any gluten-based ingredients.

How to Make Grilled Corn and Gorgonzola Steak Salad – Step by Step

Step1: Prepare the Steak Marinade

  1. In a large ziplock bag, add the marinade ingredients. Seal the bag and mix to combine the flavors. Add the skirt steak and marinate for at least 5 hours or overnight for best results.
  2. Grill the steak on a hot grill according to the recipe instructions (approximately 3-4 minutes per side for medium-rare). Set aside to rest for 5-10 minutes before slicing thinly against the grain.

Step2: Prepare the Grilled Corn

  1. While the steak is grilling, boil the corn for about 5-7 minutes until tender.
  2. Dry off the corn and place it on a hot grill. Char each side until a deep golden brown with slight charring, about 2 minutes per side.
  3. Set aside until cool enough to handle, then remove all corn kernels to a bowl.

Step3: Grill the Zucchini

  1. Slice the zucchini into quartered rounds.
  2. Heat a pan over medium-high heat with a drizzle of olive oil.
  3. Add the zucchini slices and grill until each side shows char marks, about 2 minutes per side. Season with salt and pepper.

Step4: Assemble the Salad

  1. In a large bowl, mix together the spring mix, arugula, chopped endive, tomatoes, green onions, shallots, basil, parsley, garlic, and lemon zest.
  2. Add a pinch of salt and cracked black pepper.
  3. Gently toss the salad ingredients together until well combined.

Step5: Add the Dressing and Serve

  1. In a mason jar, combine all dressing ingredients: balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Shake until well blended.
  2. Dress the salad lightly and toss, or serve with the dressing on the side.
  3. Arrange the greens and grilled vegetables on a large serving platter, top with sliced steak, and sprinkle with Gorgonzola cheese.

Tip: Allow your guests to dress their salad as desired for maximum flavor customization.

Helpful Tips for Grilled Corn and Gorgonzola Steak Salad

  • Use fresh corn for optimal sweetness and a juicy bite. Grilling the corn enhances its natural sugars, giving the salad a smoky flavor.
  • Pre-marinate the steak overnight for a deeper infusion of flavors.
  • Add a variety of greens to balance the richness of the steak and cheese. Consider including peppery arugula or a mix of baby spinach and kale.
  • Chill the salad before serving for a crisp, refreshing bite that complements the warm steak.

Cooking Tips for the Best Grilled Corn and Gorgonzola Steak Salad

  • Invest in a good grill pan if you don’t have an outdoor grill. A cast-iron grill pan can deliver the same sear and smoky flavor.
  • Avoid overcooking the steak. Skirt steak can become tough if overcooked, so aim for medium-rare to preserve its tenderness.
  • Rest the steak for at least 5 minutes before slicing to retain its juices and ensure each bite is succulent.

Serving Suggestions for Grilled Corn and Gorgonzola Steak Salad

  • Serve with crusty garlic bread or a side of creamy mashed potatoes for a heartier meal.
  • Pair this salad with a light, fruity red wine like Pinot Noir or a crisp white like Sauvignon Blanc.
  • For a refreshing non-alcoholic option, a cucumber lemonade or iced green tea would complement the flavors beautifully.

Nutritional Information

Nutritional Information (per serving)

  • Calories: 420
  • Protein: 25g
  • Carbohydrates: 15g
  • Fat: 30g
  • Fiber: 5g
  • Vitamins: Rich in Vitamin A, C, and Iron.

Storage and Leftovers for Grilled Corn and Gorgonzola Steak Salad

  • Refrigeration: Store any leftovers in an airtight container for up to 3 days.
  • Reheating: Reheat the steak separately in a skillet over medium heat until just warmed through. Avoid microwaving to prevent the steak from becoming rubbery.
  • Make-Ahead Tip: Prep the salad greens and vegetables ahead of time, but dress and add the steak right before serving to maintain freshness.

Frequently Asked Questions (FAQs) for Grilled Corn and Gorgonzola Steak Salad

  1. Can I use a different cut of steak?
    Yes! Flank steak or ribeye would work well with this recipe.
  2. What can I substitute for Gorgonzola?
    Try feta cheese or goat cheese for a milder option.
  3. How can I make this salad vegetarian?
    Replace the steak with grilled portobello mushrooms for a meaty, plant-based alternative.
  4. Is this recipe keto-friendly?
    Absolutely! Just reduce the amount of tomatoes to lower the carb content.

Related Recipes for Steak Lovers

  1. Ultimate Cowboy Casserole

    : A hearty casserole perfect for satisfying any appetite.

  2. Sausage Balls Recipe with Red Lobster Mix

    : Easy and flavorful appetizers that pair well with any BBQ meal.

Conclusion

We hope you enjoy making this Grilled Corn and Gorgonzola Steak Salad! Feel free to share your own twists and tips in the comments below. Happy grilling!

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Grilled Corn and Gorgonzola Steak Salad Recipe for Summer

Grilled Corn and Gorgonzola Steak Salad Recipe for Summer

Print Recipe

Description

Welcome, food enthusiasts! Are you looking for a delicious, summer-inspired dish that brings together bold flavors and healthy ingredients? Our Grilled Corn and Gorgonzola Steak Salad is just what you need! With juicy skirt steak marinated to perfection and charred sweet corn, this salad will make your taste buds dance with delight. Perfect for those who love vibrant, savory salads with a twist!

Ingredients

Scale

For the Steak Marinade

  • 1 Best Steak Marinade Recipe (see note)
  • 1 Skirt Steak

For the Salad

  • 1 1/2 Ears Yellow Sweet Corn: Boiled for 5–7 minutes, then grilled.
  • 1 Zucchini: Sliced and quartered.
  • 6 Cups Spring Mix Lettuce
  • 1 Cup Arugula
  • 2 Endive Heads: Core removed and roughly chopped.
  • 2 Cups Petit Medley Grape Tomatoes: Halved.
  • 1/2 Stalk Green Onions: Sliced.
  • 1 Shallot: Thinly sliced.
  • 2 Tablespoons Basil: Minced.
  • 2 Tablespoons Parsley: Minced.
  • 1 Clove Garlic: Minced.
  • 1 Tablespoon Lemon Zest
  • Cracked Black Pepper: To taste.
  • 4 Ounces Gorgonzola Cheese: Crumbled.

For the Dressing

  • 1/4 Cup Balsamic Vinegar
  • 1/3 Cup Olive Oil
  • 1 Clove Garlic: Minced.
  • 1 teaspoon Dijon Mustard
  • Pinch of Salt and Pepper

Optional substitutions: For those with dietary restrictions, consider swapping Gorgonzola with a dairy-free cheese or feta for a milder flavor. To make this dish gluten-free, ensure the marinade does not contain any gluten-based ingredients.

Instructions

Step 1: Prepare the Steak Marinade

  1. In a large ziplock bag, add the marinade ingredients. Seal the bag and mix to combine the flavors. Add the skirt steak and marinate for at least 5 hours or overnight for best results.
  2. Grill the steak on a hot grill according to the recipe instructions (approximately 3-4 minutes per side for medium-rare). Set aside to rest for 5-10 minutes before slicing thinly against the grain.

Step 2: Prepare the Grilled Corn

  1. While the steak is grilling, boil the corn for about 5-7 minutes until tender.
  2. Dry off the corn and place it on a hot grill. Char each side until a deep golden brown with slight charring, about 2 minutes per side.
  3. Set aside until cool enough to handle, then remove all corn kernels to a bowl.

Step 3: Grill the Zucchini

  1. Slice the zucchini into quartered rounds.
  2. Heat a pan over medium-high heat with a drizzle of olive oil.
  3. Add the zucchini slices and grill until each side shows char marks, about 2 minutes per side. Season with salt and pepper.

Step 4: Assemble the Salad

  1. In a large bowl, mix together the spring mix, arugula, chopped endive, tomatoes, green onions, shallots, basil, parsley, garlic, and lemon zest.
  2. Add a pinch of salt and cracked black pepper.
  3. Gently toss the salad ingredients together until well combined.

Step 5: Add the Dressing and Serve

  1. In a mason jar, combine all dressing ingredients: balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Shake until well blended.
  2. Dress the salad lightly and toss, or serve with the dressing on the side.
  3. Arrange the greens and grilled vegetables on a large serving platter, top with sliced steak, and sprinkle with Gorgonzola cheese.

Equipment

Notes

  • Use fresh corn for optimal sweetness and a juicy bite. Grilling the corn enhances its natural sugars, giving the salad a smoky flavor.
  • Pre-marinate the steak overnight for a deeper infusion of flavors.
  • Add a variety of greens to balance the richness of the steak and cheese. Consider including peppery arugula or a mix of baby spinach and kale.
  • Chill the salad before serving for a crisp, refreshing bite that complements the warm steak.

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