Balsamic Steak Gorgonzola Salad with Grilled Corn

This Balsamic Steak Gorgonzola Salad with Grilled Corn is one of those salads that eats like a full, satisfying meal. Juicy balsamic-marinated steak, creamy Gorgonzola crumbles, sweet grilled corn, and crisp greens all come together with a tangy vinaigrette. I love making this when I want a fresh yet hearty dish that feels both indulgent and nourishing.

Why You’ll Love This Recipe

I love this salad because it’s full of contrast—warm steak against cool greens, bold cheese against sweet corn, and a tangy dressing that ties everything together. It’s the kind of salad that doesn’t feel like “just a salad.” It’s perfect for summer grilling, date nights at home, or when I’m simply craving steak but want something lighter than a full dinner plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak and marinade:

• Flank steak or sirloin steak

• Balsamic vinegar

• Olive oil

• Garlic, minced

• Dijon mustard

• Salt and black pepper

For the salad:

• Mixed greens (arugula, spinach, or spring mix)

• Grilled corn (cut from 1–2 ears)

• Cherry tomatoes, halved

• Red onion, thinly sliced

• Gorgonzola cheese, crumbled

• Optional: avocado slices or toasted walnuts

For the balsamic vinaigrette:

• Balsamic vinegar

• Olive oil

• Honey or maple syrup

• Dijon mustard

• Salt and pepper

Directions

1. In a bowl or zip-top bag, whisk together the balsamic vinegar, olive oil, garlic, Dijon, salt, and pepper. Add the steak and marinate for at least 30 minutes, up to 4 hours.

2. While the steak marinates, grill the corn until lightly charred, about 10–12 minutes. Let cool, then cut the kernels off the cob.

3. Heat a grill or grill pan over medium-high heat. Grill the steak 4–5 minutes per side for medium-rare, or to your preferred doneness.

4. Let the steak rest for 5–10 minutes, then slice thinly against the grain.

5. In a large salad bowl, layer the greens, grilled corn, tomatoes, red onion, and Gorgonzola.

6. Whisk together the vinaigrette ingredients in a small bowl or jar.

7. Top the salad with sliced steak, drizzle with dressing, and toss gently to combine. Serve immediately.

Servings and timing

This recipe serves 4 and takes about 20 minutes to prep and 15–20 minutes to cook. I usually start marinating the steak in advance to save time and build even more flavor.

Variations

• I swap Gorgonzola for blue cheese, goat cheese, or feta depending on what I have on hand.

• If I want it heartier, I add roasted potatoes or a scoop of quinoa.

• I sometimes use grilled chicken or portobello mushrooms instead of steak.

• A sprinkle of fresh herbs like basil or parsley gives the salad a summery finish.

• For a spicy twist, I add thinly sliced jalapeños or a drizzle of hot honey.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days, keeping the dressing separate when possible. The steak can be reheated gently in a skillet or served cold on the salad. I always add avocado fresh to avoid browning, and I toss everything together right before serving for the best texture.

FAQs

What cut of steak works best for this salad?

I usually use flank or sirloin steak. Both are flavorful and cook quickly on the grill. Just slice them thinly across the grain for tenderness.

Can I make this ahead of time?

Yes. I marinate and grill the steak in advance, prep the salad ingredients, and store everything separately. I assemble the salad just before serving.

What can I use instead of Gorgonzola?

Blue cheese, feta, or goat cheese all work beautifully. I go with whatever sharp or creamy cheese I’m in the mood for.

Can I grill the corn ahead?

Absolutely. I grill extra corn during meal prep and keep it in the fridge for up to 3 days—it’s great tossed into all kinds of salads.

Is this salad good for meal prep?

Yes, especially if I store components separately. I keep the steak, dressing, and greens in different containers and combine them when I’m ready to eat.

Conclusion

This Balsamic Steak Gorgonzola Salad with Grilled Corn is one of my favorite ways to enjoy a fresh, flavorful meal that doesn’t sacrifice heartiness. It’s packed with texture, balanced with sweet and savory notes, and simple enough for a weeknight but impressive enough for guests. Once I made this, it quickly became a regular on my summer dinner table.

Balsamic Steak Gorgonzola Salad with Grilled Corn

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 15–20 minutes
• Total Time: ~40 minutes (plus marinating)
• Yield: 4 servings
• Category: Salad, Main Course
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

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Description

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty, flavor-packed main dish salad featuring juicy balsamic-marinated steak, sweet grilled corn, tangy Gorgonzola, and crisp greens. Tossed with a simple homemade vinaigrette, this steak salad is the perfect blend of fresh and indulgent—ideal for summer meals, date nights, or healthy dinners.

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Ingredients

• For the Steak & Marinade:
• 1 to 1.5 lbs flank steak or sirloin steak
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• For the Salad:
• 6 cups mixed greens (arugula, spinach, or spring mix)
• 1–2 ears grilled corn, kernels cut off
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup Gorgonzola cheese, crumbled
• Optional: avocado slices, toasted walnuts, fresh herbs
• For the Balsamic Vinaigrette:
• 1/4 cup balsamic vinegar
• 1/3 cup olive oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

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Instructions

1. Whisk together marinade ingredients and pour over steak. Marinate for at least 30 minutes, up to 4 hours.

2. Grill corn until charred, then cut kernels off the cob.

3. Grill steak over medium-high heat for 4–5 minutes per side (medium-rare), or to your liking.

4. Rest steak for 5–10 minutes, then slice thinly against the grain.

5. In a large bowl, assemble greens, corn, tomatoes, red onion, and Gorgonzola.

6. Whisk vinaigrette ingredients together until emulsified.

7. Top salad with sliced steak, drizzle with dressing, and toss gently. Serve immediately.

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Notes

• Sub Gorgonzola with blue cheese, feta, or goat cheese if preferred.
• Add roasted potatoes or quinoa for a more filling salad.
• Portobello mushrooms or grilled chicken work great as steak alternatives.
• Add fresh herbs like parsley or basil for a pop of flavor.
• For heat, try jalapeños or a drizzle of hot honey.