The Perfect Match: Grilled Steak & Blue Cheese Salad with Grilled Corn paired with J. Lohr Estates Seven Oaks Cabernet Sauvignon

If you're looking for a new recipe that's delicious, hearty, and healthy, look no further than this grilled steak and blue cheese salad with grilled corn! This savory dish is made with flavorful steak, creamy blue cheese, and sweet grilled corn. Pair with a glass of the J. Lohr Estates Seven Oaks Cabernet Sauvignon to create a world-class meal that's sure to please. Not only is this dish tasty, but it's also easy to make, giving you a delectable dinner on the table in no time! One of my favorite go to salad meals and I am especially enjoying it on National Cabernet Day today!

Let me just say, that this unique combination of flavors will surely impress your dinner guests and make even the pickiest eater happy. A juicy steak is the perfect complement to the tangy blue cheese and smoky grilled corn for a flavor combination that is out of this world. Let's not forget that when accompanied by a glass of J. Lohr Estates Seven Oaks Cabernet, the dining adventure of this meal becomes truly epic! The bold, full-bodied flavor of the Cabernet adds the perfect touch of elegance to this dish, making it an ideal pairing for a casual dinner at home to an elegant dinner party.

A little background on the wine is that it is produced and bottled by J. Lohr Vineyards & Wines in Paso Robles, CA. In the glass you’lll see a deep, bright, red-purple hue and on the nose an abundance of dark cherry and black currant fruit enhanced by accent notes of toasted pastry, hazelnut, and vanilla. This comes from their extensive barrel aging program. I find that you can pair this Cabernet with a variety of dishes, from pulled pork sandwiches and coleslaw to your favorite lasagna. Hard cheeses and beef are the best pairing of them all which is why I think this steak and blue cheese salad is the ultimate dish.

Steak Choices

The key to making this salad is to choose the right cut of steak. In my opinion, a grilled ribeye works best as the ribeye has a bold, beefy flavor that will stand up to the intense flavors of the blue cheese. For a juicy, flavorful steak, look for a steak with plenty of marbling. To get that perfect medium-rare steak, grill each side for 3-4 minutes at high heat. Make sure to rest the steak for 5-10 minutes after cooking, as this will allow the juices to redistribute and ensure it’s perfectly juicy. Add grilled corn, blue cheese crumbles, and a drizzle of the blue cheese dressing to complete the salad.

Grilling Corn

Start lightly brushing the corn with extra virgin olive oil or melted butter before grilling. This will ensure even cooking and maximum flavor when it's time to add it to the salad. Grill the corn over medium-high heat, turning frequently, for approximately 8-10 minutes until it is lightly charred and tender. Add a sprinkle of sea salt and freshly ground black pepper to the corn for optimal flavor before grilling. Once the corn is finished grilling, let it cool slightly before adding it to the salad.

Salad Ingredients

Serving 4

10 ounces of butter lettuce or mixed spring greens

2 - 10 oz ribeye steaks

1/2 cup blue cheese crumbles

4 corn on the cob

1/2 a large red onion, sliced

6 oz cherry tomatoes, halved

1 avocado thinly sliced

Dressing Ingredients

1 cup mayonnaise

3/4 cup low-fat buttermilk

1/2 cup sour cream

4 oz blue cheese crumbled

3 garlic cloves minced

1 tablespoon fresh lemon juice

1/2 teaspoon ground pepper

1/4-1/2 teaspoon coarse salt

Directions

1. Rinse and pat dry all fruit and vegetables.

2. Add all dressing ingredients into a blender and blend until smooth. If you liked your blue cheese dressing more chunky, you can add crumbles into the dressing now. For a thinner consistency, leave alone after blending. This dressing can be premade in an airtight container in the refrigerator up to 2 days ahead.

3. Grill steaks and corn. Start your grill, butter corn on the cob, and add salt and pepper to corn and steaks. Place steaks and corn on the grill. Grill corn for 8-10 minutes, turning every 2-3 minutes. Grill Steaks for 3-4 minutes on each side or until cooked to your liking. Remove all from the grill and let sit for 5-10 minutes. Slice steaks into strips and cut corn off of the cob.

4. Now, it's time to assemble the grilled steak blue cheese salad with grilled corn salad. Add butter lettuce roughly chopped into a large bowl with half the red onion, corn, blue cheese, and cherry tomatoes. Pour dressing over the top and stir together! Then, layer the remainder of the red onion, corn, cherry tomatoes, sliced steak, and avocado. Liberally sprinkle blue cheese on top and serve!

My husband and I always enjoy a great steak dinner with a chopped salad, the perfect way to enjoy it as a lighter fare. Nothing compares to the smoky, charred flavor of grilled steak and the blue cheese's nutty richness. Enjoy the flavors of this delicious steak salad paired with the J. Lohr Estates Seven Oaks Cabernet Sauvignon for a truly memorable experience. I love how this Cabernet brings out the charred flavors of the steak and the nutty flavors of the blue cheese. The sweetness of the grilled corn is a perfect balance for the bold cabernet, creating an unparalleled flavor combination.