Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn is a bold and flavorful main course salad that blends smoky grilled steak, sweet summer corn, tangy gorgonzola, and a zippy balsamic dressing. It’s hearty enough to satisfy but light enough to enjoy on a warm day, and I love how every bite brings a mix of textures and tastes that keep me coming back for more.

Why You’ll Love This Recipe

I love how this salad turns simple ingredients into something truly special. The steak is juicy and rich, perfectly balanced by creamy gorgonzola and crisp greens. The grilled corn adds a smoky sweetness that really sets it apart from other salads. Plus, it’s a great way to enjoy steak in a fresh, lighter format. Whether I’m serving it for a weeknight dinner or a casual summer gathering, it always impresses.

Ingredients

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

• Flank steak or sirloin steak

• Olive oil

• Balsamic vinegar

• Garlic (minced)

• Salt and pepper

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

• Gorgonzola cheese (crumbled)

• Corn on the cob (grilled and cut off the cob)

• Cherry tomatoes (halved)

• Red onion (thinly sliced)

• Optional: fresh basil or chives for garnish

Directions

1. I start by marinating the steak in a mix of olive oil, balsamic vinegar, garlic, salt, and pepper for at least 30 minutes (or up to 4 hours for more flavor).

2. While the steak marinates, I grill the corn over medium-high heat, turning occasionally until lightly charred, then let it cool and slice the kernels off the cob.

3. I grill the steak for 4–5 minutes per side for medium-rare, then let it rest for 5–10 minutes before slicing thinly against the grain.

4. In a large salad bowl, I arrange the mixed greens, then top them with grilled corn, cherry tomatoes, red onion slices, and gorgonzola crumbles.

5. I layer the sliced steak on top and drizzle everything with a balsamic glaze or vinaigrette just before serving.

6. I finish with a sprinkle of fresh herbs for an extra touch of color and flavor.

Servings and timing

This recipe serves about 4 people. It takes around 20 minutes to prep, plus 30 minutes for marinating, and about 10–12 minutes for grilling and assembling.

Variations

Sometimes I swap the steak for grilled chicken or shrimp, or use blue cheese if I don’t have gorgonzola. I’ve also added avocado slices for extra creaminess or used a homemade honey balsamic vinaigrette to sweeten things up. Roasted red peppers or grilled zucchini make great additions too.

storage/reheating

If I’m storing leftovers, I keep the steak and salad components separate in airtight containers in the fridge for up to 3 days. I reheat the steak gently in a skillet or microwave, then add it to fresh greens when ready to serve. I don’t recommend storing the dressed salad, as the greens can get soggy.

FAQs

What cut of steak works best for this salad?

I usually use flank or sirloin for their tenderness and flavor, but skirt steak or ribeye work well too if sliced thinly.

Can I use frozen corn instead of fresh?

Yes, I thaw and lightly char it in a skillet or under the broiler if I don’t have fresh corn on hand.

What’s a good substitute for gorgonzola?

I’ve used blue cheese, feta, or even goat cheese as alternatives. Each one gives a different twist but still tastes great.

Can I make this salad ahead of time?

Yes, I prep all the ingredients in advance but wait to assemble and dress the salad just before serving.

What dressing works best?

I love a simple balsamic vinaigrette or a thick balsamic glaze. A light lemony dressing also pairs well with the steak and cheese.

Conclusion

Balsamic Steak Gorgonzola Salad with Grilled Corn is a bold, satisfying dish that brings together savory, smoky, and fresh flavors in every bite. I love how easy it is to customize and how it turns a simple steak into a stunning, balanced meal. Whether I’m enjoying it on a summer evening or serving it to guests, this salad always delivers flavor, texture, and a little bit of wow.

Balsamic Steak Gorgonzola Salad with Grilled Corn

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Salad, Main Course
• Method: Grilling
• Cuisine: American

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Description

Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty yet fresh salad featuring juicy grilled steak, sweet corn, tangy gorgonzola, and vibrant greens—all brought together with a bold balsamic dressing.

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Ingredients

• 1 lb flank steak or sirloin steak
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• 6 cups mixed greens (arugula, spinach, or spring mix)
• 1/2 cup crumbled gorgonzola cheese
• 2 ears corn on the cob, grilled and kernels sliced off
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Optional: fresh basil or chives, for garnish
• Optional: balsamic glaze or vinaigrette for drizzling

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Instructions

1. In a shallow dish or resealable bag, combine olive oil, balsamic vinegar, garlic, salt, and pepper. Add steak and marinate for at least 30 minutes (up to 4 hours).
2. Grill corn over medium-high heat until lightly charred, turning occasionally. Let cool, then cut kernels off the cob.
3. Grill steak for 4–5 minutes per side for medium-rare. Rest for 5–10 minutes, then slice thinly against the grain.
4. Arrange mixed greens in a large bowl or on a platter. Top with grilled corn, cherry tomatoes, red onion, and gorgonzola.
5. Add sliced steak over the salad. Drizzle with balsamic glaze or vinaigrette.
6. Garnish with fresh basil or chives before serving.

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Notes

• Swap steak for grilled chicken, shrimp, or tofu.
• Use blue cheese, feta, or goat cheese if preferred.
• Add avocado slices, roasted red peppers, or grilled zucchini for variation.
• Store steak and salad separately to keep greens fresh.
• Reheat steak gently before serving if storing leftovers.

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Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 420mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 85mg