Creamy Steak Corn Salad

This stacked steak and gorgonzola salad turns basic greens into a fancy dinner that perfectly mixes juicy grilled beef with sharp cheese, crunchy corn, and a bold balsamic dressing. When I'm craving something filling yet light, the mix of textures and tastes makes this my top choice for dinner.

I came up with this salad while trying to copy a pricey steakhouse dish at home. What began as just testing turned into our household's must-have summer meal, particularly when fresh local corn shows up at markets.

Ingredients

• Flank steak: Brings rich taste while staying tender if cooked right and cut properly
• Balsamic vinegar: Gives tart flavor and sweet depth to both the meat soak and topping
• Gorgonzola cheese: Adds soft bits of tang that work against the meat's richness
• Grilled corn: Brings sweet bursts and smoky hints that work well with the beef
• Mixed greens: Form the ideal base; try spicy arugula for extra kick
• Toasted nuts: Add needed crunch and toasty flavors that work with the tangy parts
• Cherry tomatoes: Give juicy freshness; pick different colors for a pretty look
• Red onion: Adds zippy bite that cuts through the richness of other ingredients

Step-by-Step Instructions

Soak the Steak:

Mix up olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a bowl until totally blended. This quick marinade works as both flavor booster and meat tenderizer. Rub it all over the steak surfaces, making sure to cover everything. Let the beef sit at room temp for 15-20 minutes so flavors can start working their way in.

Cook it Right:

Get your grill or cast iron pan super hot. You need this intense heat to get a good crust while keeping the inside moist. Drop the soaked steak on the hot surface and don't touch it for at least 4 minutes. It'll come off easily when it's ready to turn. Cook another 4-5 minutes on the flip side for pink middle. Keep in mind flank steak keeps cooking while resting, so it's better to pull it off early.

Let it Rest and Cut:

Move the steak to a board and loosely cover with foil. Don't disturb it for 5 minutes so the juices can move back through the meat. Using a sharp knife, cut thin slices across the grain at a slight angle. This cutting trick is key for softness, since cutting along the grain makes tough meat.

Cook the Corn:

While your grill's still hot, put your oiled corn cobs directly on the grates. Turn each ear every 2-3 minutes until you see light brown marks everywhere, about 8-10 minutes total. The kernels should turn brighter and puff up a bit when perfectly done. Let cool briefly before carefully cutting the kernels off with a sharp knife.

Whip up the Dressing:

In a jar or small bowl, mix balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt and pepper. Shake or stir hard until the mix thickens slightly. The mustard helps the oil and vinegar stay together. Taste and tweak if needed, maybe adding more honey if you want it sweeter.

Put it Together Carefully:

In your biggest bowl, start with the bed of greens. Add tomatoes, onion slices, and corn kernels. Spread these parts evenly throughout instead of just piling on top. Pour about half the dressing over and toss gently to coat. This first dressing lets flavors sink into the greens before adding heavier stuff.

Add the Finishing Touches:

Lay the sliced steak over the dressed greens in a nice pattern. Scatter the Gorgonzola chunks and toasted nuts across everything. If using avocado, arrange slices around the edges. Pour the rest of the dressing over it all, mostly on the steak. Serve right away while you can enjoy the contrast of warm meat and cool greens.

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This salad brings back memories of eating on our deck, when the aroma of sizzling steak and corn mixes with the cool evening breeze. The Gorgonzola is what I crave most - its strong tang against the sweet-charred meat creates a combo that usually leaves everyone quiet for the first few bites as they enjoy all the flavors.

Prep-Ahead Options

You can get this salad ready in parts to make dinner quick and easy. The dressing stays good for up to five days in the fridge in a tight container. Just mix it well before using since it naturally separates. You can cook the corn and steak up to two days before, keeping them apart in the fridge. When you're ready to eat, let the steak warm up for about 20 minutes before building your salad. Cold steak straight from the fridge won't be as soft or tasty.

Customization Ideas

This flexible salad works with many swaps based on what you like or what's in season. Don't like Gorgonzola? Try feta, blue cheese, or even goat cheese for different tastes. The meat can be changed too - grilled chicken, shrimp, or even big portobello mushrooms work great for different diets. In mid-summer, throw in some grilled peaches or nectarines for sweet contrast to the savory bits. For extra crunch, try making your own croutons from sourdough bread brushed with olive oil and grilled next to the steak.

Balancing Your Plate

What's great about this salad is how complete it is. The steak gives you protein and iron while all the veggies add fiber, vitamins, and minerals. The good fats from olive oil, avocado, and nuts make it really filling. Want a lighter version? Use more greens, less steak and go easy on the cheese. Need something more substantial? Add some grilled sourdough bread brushed with olive oil and rubbed with a garlic clove while it's still warm.

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Dig in right away while the beef is still warm and the greens are still crisp for the best mix of temperatures and textures.

Frequently Asked Questions

→ Can I swap the steak cut?

Sure! Swap flank steak for ribeye or sirloin, adjusting the cook time to fit the thickness.

→ What if I don’t have a grill?

No worries—use a hot pan or roast the corn under the broiler for a similar smoky touch.

→ Can I replace Gorgonzola cheese?

Absolutely—blue cheese, feta, or goat cheese are all great swaps, depending on your taste.

→ Is there a vegetarian alternative?

Just skip the steak and try grilled tofu, portobello mushrooms, or roasted chickpeas for a veggie-friendly twist.

→ Tips for saving leftovers?

Keep salad and dressing separate in airtight containers. Toss them together when ready to eat for the best crunch.