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This vibrant summer steak salad combines perfectly grilled NY strip with seasonal vegetables for a memorable meal. Each forkful delivers tender meat, sweet grilled corn, ripe tomatoes, and rich gorgonzola cheese, all enhanced by fresh homemade pesto dressing.
This salad earned its place as a family favorite after debuts at summer cookouts. The combination of tangy gorgonzola and aromatic pesto proved irresistible, making it a frequent request for gatherings.
Key Ingredients
- NY Strip Steak: Select well-marbled cuts for maximum tenderness and flavor
- Fresh Corn: Choose ears with bright green husks and pale yellow silk
- Tuscan Kale: Dark, sturdy leaves provide excellent structure
- Cherry Tomatoes: Pick firm, vibrantly colored specimens
- Gorgonzola: Creamy variety adds rich, tangy elements
- Fresh Pesto: Brings herbaceous notes and garlic depth
- Extra Virgin Olive Oil: Use for both grilling and finishing
- Sea Salt: Large flakes provide texture and seasoning
Preparation Method
- Steak Preparation:
- Thoroughly dry steak and season generously with salt and pepper.
- Grilling Temperature:
- Heat grill to maximum for optimal char marks.
- Initial Sear:
- Place steak on hottest grill section and cook undisturbed for 8 minutes.
- Second Side:
- Turn once and grill additional 8 minutes for even cooking.
- Temperature:
- Check for 135°F internal temperature for medium-rare.
- Rest Period:
- Cover loosely with foil and rest 10-15 minutes before slicing.
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Traditional Italian cooking wisdom suggests gorgonzola as the perfect companion to grilled beef. Years of preparing this dish have confirmed this classic pairing enhances both ingredients beautifully.
Serving Suggestions
Serve alongside crusty garlic bread to soak up the flavorful juices. A robust Cabernet Sauvignon makes an excellent wine pairing.
Variations
Try substituting smoked gouda for gorgonzola, using arugula instead of kale, or adding grilled stone fruit. For a lighter version, use flank steak and reduce cheese quantity.
Storage Tips
Store components in separate containers. Kale remains fresh up to three days, steak stays good for two days. Gently reheat meat in covered pan with moisture added.
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Mastering this recipe reveals how quality ingredients and proper technique combine to create an exceptional dish. Each element contributes to a memorable meal that showcases the best of summer cooking.
Frequently Asked Questions
- → How can I tell if my steak is done cooking?
- For medium-rare, aim for an inside temperature of 135-140°F. Once you finish cooking, let the steak rest and the temp will nudge up by a few more degrees.
- → Can I get this salad ready in advance?
- Sure! Prep the pieces ahead of time, but wait to assemble until you’re ready to eat. Grill your steak and corn, and even massage the kale leaves, an hour or so beforehand. Just keep the parts separate until serving.
- → Any good swaps for gorgonzola cheese?
- Absolutely. Try feta or goat cheese instead—they’re both tangy and crumbly, which fits the salad perfectly.
- → What’s the deal with massaging kale?
- Rubbing the kale with a bit of olive oil makes it more tender and gets rid of some of that natural bitterness. Trust me, it’s worth the effort.
- → Why does the steak need to rest before cutting?
- If you give it at least 10 minutes to rest after cooking, the juices stay in the meat. No dry bites!