summer salad — Blog — Amanda Warren

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.

For Other Recipes & Pairings with J.Lohr wines:

The Perfect Pair: Chicken Picatta and J. Lohr Wine

Planning the Perfect Romantic Picnic with J. Lohr Wines

The Bloggers Guide to Merlot

Balsamic Strawberry Vinaigrette

The Melon Burrata Salad is a classic recipe that is elevated to the next level when paired with a delicious Balsamic Strawberry Vinaigrette. This vinaigrette adds a perfect balance of sweetness from the Strawberries and acidity from the balsamic vinegar to the salad. This combination of flavors brings out the best in the melon and the creaminess of the burrata. The Balsamic Strawberry Vinaigrette adds a depth of flavor to the Melon Burrata Salad that is not found in other salad dressings.

Can I Make This Salad Ahead of Time?

Not only is it a delicious combination of flavors, but it's also simple to make ahead of time. Simply prepare all the ingredients ahead of time and keep in mind that if adding basil and/or balsamic glaze, then wait to add it until just before serving. To keep the salad fresh, store the ingredients in an airtight container in the refrigerator. Be sure to store pre-cut melon separately to prevent it from becoming soggy. If you're looking to preserve the creamy texture of the burrata, wait to add it as well until you're ready to serve. This melon burrata salad is the perfect dish to get started on in your free time to plan ahead and tackle the busy work week with less stress.

What Ingredients Are Needed to Make a Melon Burrata Salad?

This Summer, try a delicious and refreshing Melon Burrata Salad. This light and flavorful dish is sure to become a new favorite! Start by selecting a ripe and juicy melon such as cantaloupe, honeydew, or watermelon. Then add a soft and creamy cheese, like burrata, for a delightful burst of flavor. Layer melon and cheese with a few handfuls of arugula, spinach, or mixed greens. Finally, drizzle the salad with balsamic dressing (recipe below), and season with salt and pepper to taste. For a little extra crunch, top with a sprinkle of roasted pistachios.

For this salad, you will need cantaloupe, honeydew, watermelon, burrata, and your favorite vinaigrette. If you can't find all the melons, don't fret! Fresh strawberries, cherries, or figs make a wonderful substitute that will still yield a very sweet and delicious flavor. If you are out of burrata and need another cheese to substitute, mozzarella balls are a great flavor choice and give a similar look and texture to this salad. For a sweeter salad, add a tablespoon of honey to the dressing. To add a salty, smoky flavor, add a few slices of prosciutto. For a hint of herbal flavor, sprinkle with fresh herbs such as basil, mint, or thyme.

This salad pairs well with a light white or rosé wine, making it a perfect accompaniment to any summertime meal. Serve this tasty dish with toasted sourdough bread on the side for a delightful crunch. Serve it at your next gathering and watch it disappear in no time!

Instructions

1. Mix together all Balsamic Strawberry Vinaigrette ingredients in a mason jar and shake together until the ingredients come together. Toast chopped pistachios in a pan over the stove until slightly toasty and set aside. Cube all watermelon, honeydew and cantelope. Let burrata come to room temperature.

2. Start assembling the melon burrata salad. Lay down a bed of 2 or 3 handfuls of your favorite lettuce I am using arugula. Add melons. Top with burrata, using your fingers or a fork break apart and spread over the melons.

3. Drizzle Balsamic strawberry vinaigrette and sprinkle pistachios. Add additional basil for color and serve!