Summer is the perfect time to fire up the grill and indulge in a hearty meal featuring rich flavors and vibrant ingredients. One of the standout dishes that combines these elements is Balsamic Steak With Grilled Corn and Gorgonzola Cheese. This dish showcases a perfectly grilled steak marinated with balsamic vinegar, paired with sweet grilled corn and creamy Gorgonzola cheese, making it an unforgettable gourmet experience. Whether you’re hosting a backyard barbecue or enjoying a family dinner, this recipe is sure to impress. Below is a comprehensive guide to creating this delightful summer meal that is both satisfying and full of flavor.

Ingredients

• For the Balsamic Steak:
  • 2 lbs flank steak, preferably grass-fed for enhanced flavor and tenderness
  • 1/2 cup balsamic vinegar (preferably high-quality, aged for more depth of flavor)
  • 1/4 cup olive oil, extra virgin for the best taste
  • 2 cloves garlic, minced, which adds a lovely aromatic element
  • 1 tablespoon Dijon mustard, for a touch of tanginess
  • 1 tablespoon honey, to balance the acidity of the vinegar
  • Salt and black pepper to taste, freshly cracked for better flavor
• For the Grilled Corn:
  • 4 ears of fresh corn on the cob, look for bright green husks and plump kernels for sweetness
  • 2 tablespoons butter, unsalted for better control of seasoning
  • Salt to taste, to enhance the natural sweetness of the corn
• For the Gorgonzola Topping:
  • 1/2 cup Gorgonzola cheese, crumbled, which provides a creamy and tangy finish
  • Fresh parsley, chopped (for garnish), adding a fresh color contrast

Steps / Instructions

1. Prepare the Marinade: In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper until well combined. This mixture should be smooth and glossy, ensuring all ingredients are fully incorporated.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for optimal flavor. The longer the steak marinates, the more flavorful it will become, as the acid in the vinegar penetrates the meat.
3. Preheat the Grill: Preheat your grill to high heat (approximately 450°F to 500°F). If using charcoal, ensure the coals are evenly distributed and glowing to create a consistent heat source. This step is crucial for achieving a nice sear on the steak.
4. Prepare the Corn: While the grill is heating, husk the corn and remove all silk. Brush each ear with melted butter and sprinkle with salt. Wrap each ear in aluminum foil to keep moisture in while grilling, which helps to steam the corn and gives it a tender texture.
5. Grill the Steak: Remove the marinade from the steak and discard the excess marinade. Place the steak on the hot grill. Grill for 6-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for the best results: 130°F for medium-rare, 140°F for medium. Look for a nice char on the outside while the inside remains juicy.
6. Grill the Corn: During the last 10-15 minutes of grilling the steak, place the foil-wrapped corn on the grill. Turn occasionally until cooked through and tender. The corn should be slightly charred and fragrant, adding to its sweetness.
7. Rest and Slice the Steak: Once the steak is done, remove it from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring every bite is juicy and flavorful. Slice against the grain into thin strips for optimal tenderness.
8. Assemble the Dish: Place the grilled corn on a serving platter. Top the steak slices with crumbled Gorgonzola cheese and garnish with chopped parsley. Serve warm with the grilled corn on the side, creating a vibrant and appealing presentation.

Tips & Tricks

• Selecting Quality Ingredients: For the best flavor, choose high-quality balsamic vinegar and fresh steak. Grass-fed beef tends to have a richer flavor, enhancing the overall dish. Whenever possible, opt for local, in-season produce for the corn.
• Marinade Time: Allowing the steak to marinate overnight maximizes flavor and tenderness. If short on time, even an hour will enhance the taste significantly. Experimenting with different marinating times can provide insights into your preferred flavor intensity.
• Grill Marks: To achieve beautiful grill marks, avoid moving the steak too much while grilling. Let it sear for a few minutes before flipping. This not only enhances the appearance but also locks in the juices.
• Storage Tips: Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold in salads or reheated gently on a skillet or in the microwave.
• Common Mistakes to Avoid: Avoid overcooking the steak; using a meat thermometer helps ensure perfect doneness. Also, do not skip the resting time post-grilling, as it is essential for juicy meat. Taking time to allow the meat to rest cannot be overstated; it is a crucial step in the cooking process.

Variations

• Vegan Option: Substitute the steak with marinated grilled portobello mushrooms. Use a balsamic marinade similar to the steak for a rich flavor. The mushrooms will absorb the marinade, offering a delightful umami profile.
• Cheese Alternatives: If Gorgonzola is not your preference, blue cheese or feta can work beautifully as alternatives, each giving a different flavor profile. Creamy goat cheese can also add a tangy twist.
• Gluten-Free Option: Ensure the Dijon mustard used is gluten-free, and this recipe will naturally remain gluten-free as is. Always check labels for sauces and condiments to ensure they meet dietary restrictions.

Serving Suggestions

• Serve this dish with a refreshing side salad, such as a Mango Cucumber Salad to complement the rich flavors of the steak. The acidity from the salad will balance the richness of the Gorgonzola.
• Pair with a chilled glass of red wine, such as a Merlot or Cabernet Sauvignon, which will enhance the savory notes of the dish. Consider also serving with crusty bread to soak up any leftover juices.

Print

Balsamic Steak With Grilled Corn and Gorgonzola Cheese

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

20 min

🍳

Cook Time

30 min

🔥

Calories

—

This dish showcases a perfectly grilled steak marinated with balsamic vinegar, paired with sweet grilled corn and creamy Gorgonzola cheese, making it an unforgettable gourmet experience.

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Ingredients

US Metric

• 2 lbs flank steak, preferably grass-fed for enhanced flavor and tenderness
• 1/2 cup balsamic vinegar (preferably high-quality, aged for more depth of flavor)
• 1/4 cup olive oil, extra virgin for the best taste
• 2 cloves garlic, minced, which adds a lovely aromatic element
• 1 tablespoon Dijon mustard, for a touch of tanginess
• 1 tablespoon honey, to balance the acidity of the vinegar
• Salt and black pepper to taste, freshly cracked for better flavor
• 4 ears of fresh corn on the cob, look for bright green husks and plump kernels for sweetness
• 2 tablespoons butter, unsalted for better control of seasoning
• Salt to taste, to enhance the natural sweetness of the corn
• 1/2 cup Gorgonzola cheese, crumbled, which provides a creamy and tangy finish
• Fresh parsley, chopped (for garnish), adding a fresh color contrast

Directions

1.

In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper until well combined.

2.

Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for optimal flavor.

3.

Preheat your grill to high heat (approximately 450°F to 500°F).

4.

Husk the corn and remove all silk. Brush each ear with melted butter and sprinkle with salt. Wrap each ear in aluminum foil.

5.

Remove the marinade from the steak and discard the excess marinade. Place the steak on the hot grill. Grill for 6-7 minutes on each side for medium-rare.

6.

During the last 10-15 minutes of grilling the steak, place the foil-wrapped corn on the grill. Turn occasionally until cooked through and tender.

7.

Once the steak is done, remove it from the grill and let it rest for about 5-10 minutes. Slice against the grain into thin strips.

8.

Place the grilled corn on a serving platter. Top the steak slices with crumbled Gorgonzola cheese and garnish with chopped parsley. Serve warm with the grilled corn on the side.

Nutrition Facts