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Grilled Corn and Gorgonzola Steak Salad Recipe for Summer

Grilled Corn and Gorgonzola Steak Salad Recipe for Summer

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.

Find it online: https://optimalrecipes.com/grilled-corn-and-gorgonzola-steak-salad-recipe-for-summer/