This Easy Balsamic Steak Salad is a colorful dish that mixes juicy steak with fresh greens, grilled corn, and tasty cheese. The balsamic dressing adds a zesty touch!
If you’re like me, you might end up eating more corn than salad! This meal is great for lunch or dinner, and it comes together quickly, making it perfect for busy days!
Key Ingredients & Substitutions
Steak: Flank or sirloin steak works well for this salad. If you prefer a leaner cut, opt for tenderloin. For a budget-friendly option, you can use skirt steak. It adds a nice flavor, just make sure to slice it thinly!
Corn: Grilling fresh corn brings a sweet smokiness. But if you can’t get fresh corn, frozen corn can work too. Just sauté it in a pan with a bit of olive oil until heated through. Canned corn is an option, but try to grill if you can!
Salad Greens: Mixed greens make it colorful, but feel free to use what you have. Spinach, kale, or even romaine will do just fine. I like using arugula for a bit of pepperiness, but this is all personal preference.
Cheese: Blue cheese adds great flavor, but if you’re not a fan, goat cheese is a soft, tasty alternative. Feta is also a great option—it crumbles well and adds a nice tang.
How Can I Grill My Steak Perfectly?
Grilling steak can be tricky, but with a few steps, you’ll get great results every time! Start by ensuring your grill is preheated to medium-high heat. This helps sear the steak and lock in those juices.
- Season the steak with salt and pepper just before grilling.
- Grill for about 4-5 minutes on each side for medium-rare. Use a meat thermometer if you’re unsure—135°F (57°C) is perfect for medium-rare.
- Let it rest for 5-10 minutes after grilling. This helps redistribute the juices, making your steak super tender.
- Always slice against the grain. This keeps your steak tender and easier to chew!
How to Make Easy Balsamic Steak Salad with Cheese and Grilled Corn
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) flank steak or sirloin steak
- Salt and freshly ground black pepper, to taste
- 2 ears of corn, husked
- 4 cups mixed salad greens (such as baby spinach, arugula, and spring mix)
- 1 cup cherry tomatoes, halved (a mix of red and yellow)
- 1/2 cup blue cheese or goat cheese, crumbled
- Fresh parsley or basil, chopped for garnish
For the Dressing:
- 2 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
How Much Time Will You Need?
This easy salad recipe will take about 30 minutes to prepare! You’ll spend around 10 minutes prepping the ingredients and about 20 minutes grilling the steak and corn, plus a little time for assembling the salad. Perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill or grill pan over medium-high heat. This is important for getting those nice grill marks on your steak and corn while cooking them evenly!
2. Season the Steak:
Generously season the flank or sirloin steak with salt and freshly ground black pepper on both sides. Make sure it’s well-coated for great flavor!
3. Grill the Corn:
Brush the corn with a little olive oil and place it on the grill. Cook the corn, turning occasionally, until it’s tender and has nice char marks, about 8-10 minutes. Once done, remove from the grill and let it cool slightly. Then, carefully cut the kernels off the cob and set aside.
4. Grill the Steak:
Now, place the seasoned steak on the grill. Grill it for about 4-5 minutes per side for medium-rare, depending on the steak’s thickness. When cooked to your liking, remove it from the grill and let it rest for 5-10 minutes. Resting helps the juices redistribute!
5. Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, minced garlic, and the remaining olive oil. Season with salt and pepper to your taste. This dressing will get all those flavors dancing in your salad!
6. Slice the Steak:
After resting, slice the steak thinly against the grain. This technique keeps the meat juicy and tender!
7. Assemble the Salad:
In a large bowl, toss together the mixed salad greens, halved cherry tomatoes, grilled corn kernels, and crumbled cheese. Drizzle the balsamic dressing over the mixture and gently toss until everything is evenly coated.
8. Serve and Enjoy:
Plate the salad and top it with the sliced grilled steak. Garnish with fresh parsley or basil for a pop of color and flavor. Serve immediately, and enjoy this refreshing and hearty salad!
FAQ
Can I Substitute Chicken for the Steak?
Absolutely! Grilled chicken breast or thighs work well in this salad. Just season it the same way and grill until it reaches an internal temperature of 165°F (75°C). Adjust the cooking time since chicken may take a bit longer depending on thickness.
What Can I Use Instead of Balsamic Vinegar?
If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar can be good substitutes. To mimic the sweetness of balsamic, you might want to add a small amount of honey or maple syrup to balance the acidity.
How Do I Store Leftover Salad?
To store leftover salad, keep the dressing separate to avoid sogginess. Place the salad in an airtight container in the fridge for up to 2 days. When ready to eat, drizzle on the dressing, toss, and enjoy fresh!
Can I Make This Salad Vegan?
Yes! To make it vegan, you can substitute the steak with grilled portobello mushrooms or marinated tofu. Replace the cheese with a vegan alternative or simply omit it. The salad will still be delicious and hearty!
