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Juicy grilled steak mingles with bright summer veggies in this colorful and filling salad. Each mouthful blends rich, perfectly done NY strip with sweet corn kernels, plump tomatoes, and smooth gorgonzola, all tied together with aromatic homemade pesto that makes this meal one you won't forget.
When I made this salad for our family cookout last year, even my brother who hates greens grabbed a second helping. Everyone loved the gorgonzola and pesto mix so much that they now ask for it at every get-together.
Key Components
- NY Strip Steak: Go for one with fine marbling throughout, as these fat lines will melt while cooking, giving you an incredibly moist and tasty steak
- Farm-Fresh Corn: Watch for bright green coverings and soft, light yellow threads which show it's really fresh
- Tuscan Kale: These deep green leaves have a sturdy build that won't wilt when topped with warm ingredients
- Cherry Tomatoes: Pick ones that are firm with bright colors, they should feel slightly soft when you gently press them
- Gorgonzola: The smooth type works best in this dish, adding little pockets of tangy richness throughout
- Fresh Pesto: Lifts the whole meal with its fragrant basil and garlic undertones
- Extra Virgin Olive Oil: The fruity taste improves both grilling and final dressing
- Flaky Sea Salt: The bigger bits give bursts of flavor and gentle crunch
Building Your Dream Salad
- Getting Your Steak Ready:
- Take your meat out and wipe it completely dry with paper towels. Add plenty of sea salt and fresh black pepper, rubbing it all over the surface.
- Managing Your Fire:
- Get your grill super hot, aiming for those beautiful grill lines that add smoky flavor to the beef.
- Nailing That Crust:
- Put your seasoned meat on the hottest spot on the grill, waiting for that awesome sizzling sound. Don't touch it for a full 8 minutes.
- How To Flip:
- Using tongs, turn your steak just once, letting the other side develop that same tasty crust for another 8 minutes.
- Checking If It's Done:
- For perfect medium-rare, you want an inside temp of 135°F at the thickest part.
- Letting It Sit:
- Cover your steak loosely with foil and wait 10-15 minutes, so all those tasty juices spread back through the meat.
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My grandma always used gorgonzola in her steak salads, saying its strong taste worked perfectly with grilled meat. After making this dish for years, I totally agree - it's now my favorite trick for making any steak dish taste amazing.
Ideal Companions
Try serving this hearty salad with some grilled garlic bread or crusty sourdough to mop up all the tasty juices. A glass of rich red wine, like Cabernet Sauvignon, goes really well with the meaty flavors.
Switch Things Up
Change this salad by using smoked gouda instead of gorgonzola, swapping kale for arugula, or adding grilled peaches for a sweet surprise. Want something lighter? Try flank steak and use less cheese.
Storage Tips
Keep all parts in separate sealed containers. The kale base stays crunchy for up to three days, while the sliced meat stays good for two days. When reheating steak, do it gently in a covered pan with a tiny bit of water to keep it juicy.
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Through many attempts at getting this dish just right, I've learned it's not just about how you cook it - it's about knowing what each part adds to the whole thing. This salad has become my favorite way to show how a few good ingredients, handled with care, can make something truly special.
Frequently Asked Questions
- → How can I tell if my steak is cooked just right?
- For medium-rare, cook until it hits 135-140°F inside. After cooking, let it sit for 10 minutes before cutting. The temp will go up a bit during this rest.
- → Can I get this salad ready beforehand?
- You can get everything ready early but don't mix it all until you're about to eat. You can grill the steak and corn, and soften the kale up to an hour ahead. Just keep everything apart until serving time.
- → What's a good swap if I don't like gorgonzola?
- Try feta or goat cheese instead. They both have that nice tang and crumbly feel that works well with the steak and veggies.
- → Why should I rub the kale with oil?
- Rubbing kale with oil helps soften its tough texture, making it nicer to eat and cutting down on that bitter taste it can have.
- → How long should I wait before cutting my steak?
- Wait at least 10 minutes with the steak covered in foil. This lets all those tasty juices spread back through the meat so every bite is moist and flavorful.