If you’re searching for the ultimate warm-weather meal packed with bold flavors and gorgeous colors, look no further than Grilled Balsamic Steak Salad with Gorgonzola & Corn. This hearty salad brings together juicy marinated steak, sweet charred corn, creamy Gorgonzola, and a garden’s worth of crisp greens, all tossed in a tangy balsamic vinaigrette. Topped with zesty gremolata, each bite is a perfect mix of savory, fresh, and just a touch of indulgence. Whether you’re feeding friends on the patio or treating yourself to a dinner that actually feels special, this salad is the answer.

Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe - Recipe Image

Ingredients You’ll Need

Every element in Grilled Balsamic Steak Salad with Gorgonzola & Corn serves a delicious purpose, from the punchy marinade to the crunchy toppings. Don’t be daunted by the list—each ingredient shines on its own while coming together to create a salad that’s both deeply satisfying and effortlessly elegant.

Flank or Sirloin Steak (1 lb): Choose a well-marbled cut for maximum flavor and tenderness when grilled.
Balsamic Vinegar (2 tbsp, plus 3 tbsp for vinaigrette): Adds tang and a hint of sweetness to both the steak marinade and the dressing.
Worcestershire Sauce (1 tbsp): Lends umami depth to the marinade, making the steak incredibly savory.
Extra-Virgin Olive Oil (1/4 cup, plus 1/2 cup for vinaigrette and 1 tbsp for corn): Smooths out marinades and vinaigrettes while keeping the salad luscious.
Dijon Mustard (1/2 tsp for marinade, 1/2 tsp for vinaigrette): A little goes a long way, adding subtle heat and body to both steak and salad.
Garlic Powder (1/4 tsp): Offers a gentle garlicky undertone—easy and effective in the marinade.
Coarse Salt (1/2 tsp): Proper seasoning is key for drawing out flavors in the steak.
Black Pepper (1/4 tsp, plus more for vinaigrette): Gives the salad its mellow heat and complexity.
Mixed Greens (6 cups): A fresh base that catches all the steak juices and vinaigrette beautifully.
Endive (2 heads, roughly chopped): Offers crunch and a gentle bitter note to balance the rich steak and cheese.
Cherry Tomatoes (1 cup, halved): Pops of sweetness and juicy color for every forkful.
Red Onion (1/2, thinly sliced): Adds sharpness and pretty purple ribbons throughout the salad.
Corn (1 ear, husked): Grilling brings out its natural sugars, making each kernel smoky and sweet.
Gorgonzola Cheese (4 oz, crumbled): The star cheese—creamy, tangy, and wonderfully bold.
Toasted Walnuts or Pecans (optional): For crunch and a rich, nutty finish.
Avocado Slices (optional): If you crave extra creaminess, avocado is a dreamy addition.
Basil (2 tbsp, chopped, for gremolata): Brings herbal fragrance to the final garnish.
Parsley (2 tbsp, chopped, for gremolata): Freshens up every bite with its grassy, clean note.
Garlic (1 clove, minced, for gremolata): Raw garlic adds bite and depth to the zesty herb topping.
Lemon Zest (1 tbsp, for gremolata): Lifts every element with citrusy brightness.
Salt & Pepper (to taste, for vinaigrette): The essential finish for balancing the dressing perfectly.

How to Make Grilled Balsamic Steak Salad with Gorgonzola & Corn

Step 1: Marinate the Steak

Start things off by whisking together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place your steak in a zip-top bag or shallow dish and pour the marinade over it, ensuring every bit is coated. Let it rest in the refrigerator for at least 30 minutes (or up to 4 hours if you have time). The longer it sits, the more flavorful and tender the steak will become.

Step 2: Prepare the Gremolata

While the steak marinates, mix together the basil, parsley, minced garlic, and lemon zest in a small bowl. This simple mixture will bring a fresh, vibrant finish to your salad, kind of like a sprinkle of sunshine that wakes up the whole dish.

Step 3: Grill the Corn

Brush your shucked ear of corn with a bit of olive oil and place it directly on a preheated grill set to medium-high. Turn the corn every couple of minutes until it’s charred all over and smells nutty-sweet—about 10 minutes total. Let it cool, then slice the kernels off the cob. This grilled corn adds a wonderful smoky sweetness that’s positively addictive.

Step 4: Grill the Steak

With the grill still hot, lay the marinated steak onto the grates. Cook it for 4 to 5 minutes per side for juicy medium-rare, or adjust the time according to your preferred doneness. Once done, loosely tent the steak with foil and let it rest for 5 minutes. This allows the juices to redistribute, giving you ultra-tender steak slices.

Step 5: Assemble the Salad

In a large bowl, combine the mixed greens, chopped endive, halved cherry tomatoes, thinly sliced red onion, and your grilled corn kernels. Sprinkle in the crumbled Gorgonzola and, if you like, add some toasted nuts or creamy avocado slices for extra flair. Drizzle with half of the balsamic vinaigrette and toss lightly to coat.

Step 6: Slice & Top with Steak

Slice the rested steak thinly against the grain (this makes it extra tender) and lay the slices lovingly over your salad. Finish with the remaining vinaigrette and a big, generous sprinkle of gremolata. Each layer brings its own personality to the party, making this salad completely irresistible.

How to Serve Grilled Balsamic Steak Salad with Gorgonzola & Corn

Garnishes

A final flourish of gremolata and a scattering of extra Gorgonzola crumbles truly make this Grilled Balsamic Steak Salad with Gorgonzola & Corn pop. If you’re feeling fancy, sprinkle on toasted walnuts or pecans for a touch of crunch, or fan avocado slices on top for dreamy creaminess.

Side Dishes

This salad is hearty enough to shine solo, but it loves good company. Try serving it with crusty grilled bread to catch all the vinaigrette, or a chilled glass of sauvignon blanc or a light Italian red. For a complete meal, add roasted potatoes or a lemony couscous alongside.

Creative Ways to Present

You can serve Grilled Balsamic Steak Salad with Gorgonzola & Corn family-style on a huge platter—a guaranteed showstopper. Or, try portioning into individual salad bowls for a restaurant-worthy presentation. For parties, offer the salad deconstructed, letting guests build their own masterpiece, and don’t forget those extra toppings for people to play with.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the fridge for up to two days. If you know you’ll have extras, consider keeping the steak, vinaigrette, and gremolata separate to keep the greens at their best. The flavors meld even more overnight, making the next day’s lunch extra craveable.

Freezing

Freezing is best reserved for just the steak; the greens and cheese will lose their magic after a stint in the freezer. Slice the cooked steak, wrap tightly in plastic wrap, then foil, and store in a freezer-safe bag for up to two months. To use, let it thaw in the fridge overnight before reheating or enjoying cold on another round of this Grilled Balsamic Steak Salad with Gorgonzola & Corn.

Reheating

If you prefer your steak warm, gently reheat slices in a skillet over low heat, just until warmed through. Avoid microwaving the whole salad—reheat only the steak, then toss it with your chilled greens, corn, and Gorgonzola. You’ll preserve the contrast of flavors and textures that makes this salad sing.

FAQs

Can I substitute a different cheese for Gorgonzola?

Absolutely! If you prefer a milder cheese, try crumbled blue cheese, feta, or goat cheese. Each brings a unique flavor, but nothing quite matches the creamy tang of Gorgonzola in this Grilled Balsamic Steak Salad with Gorgonzola & Corn.

How do I make this salad gluten-free?

This recipe is naturally gluten-free as written. Just check your Worcestershire sauce to ensure it’s certified gluten-free, and serve with gluten-free bread or omit bread entirely.

Can I cook the steak on a stovetop if I don’t have a grill?

Definitely! Use a cast-iron skillet or grill pan over medium-high heat, cooking your marinated steak for about 4 to 5 minutes per side. You’ll still get that gorgeous sear and juicy center for your Grilled Balsamic Steak Salad with Gorgonzola & Corn.

What’s the best way to slice steak for salad?

Let your steak rest first, then slice it thinly against the grain. Cutting against the muscle fibers makes the slices extra tender, which is especially important for a steak salad like this one.

Is this salad good for meal prep?

With just a few tweaks, yes! Grill the steak and corn in advance, mix the vinaigrette, and store all components separately. Assemble your Grilled Balsamic Steak Salad with Gorgonzola & Corn just before serving for crisp, fresh greens and maximum flavor.

Final Thoughts

There’s just something magical about a meal that does it all—bold, beautiful, and satisfying without being heavy. If you’re ready to elevate your next dinner (and maybe make a few new fans while you’re at it), Grilled Balsamic Steak Salad with Gorgonzola & Corn is the recipe you’ve been waiting for. Give it a try, and let this spectacular salad become your new summertime signature!

Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 1 hour (including marinating)
Yield: 3 servings 1x
Diet: Vegetarian

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Description

Enjoy a delicious and satisfying Grilled Balsamic Steak Salad with Gorgonzola & Corn. This flavorful salad combines juicy grilled steak marinated in balsamic vinegar, fresh mixed greens, sweet cherry tomatoes, creamy Gorgonzola cheese, and charred corn for a perfect summer meal.

Ingredients

Scale

For the steak marinade:

1 lb flank or sirloin steak
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1/4 cup extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon coarse salt
1/4 teaspoon black pepper

For the salad:

6 cups mixed greens
2 heads endive roughly chopped
1 cup cherry tomatoes halved
1/2 red onion thinly sliced
1 ear corn husked
1 tablespoon olive oil
4 oz crumbled Gorgonzola cheese
Optional toasted walnuts or pecans
Optional avocado slices

For the gremolata:

2 tablespoons chopped basil
2 tablespoons chopped parsley
1 garlic clove minced
1 tablespoon lemon zest

For the balsamic vinaigrette:

3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Marinate the steak: Whisk marinade ingredients, marinate steak for 30 minutes to 4 hours.
Prepare gremolata: Mix gremolata ingredients in a bowl.
Grill corn: Brush corn with olive oil, grill for 10 minutes, then cut kernels off the cob.
Grill steak: Grill for 4–5 minutes per side, then let rest before slicing.
Make vinaigrette: Whisk vinaigrette ingredients.
Assemble salad: Toss greens, endive, tomatoes, onion, corn, Gorgonzola, vinaigrette, and gremolata. Top with sliced steak, remaining vinaigrette, and gremolata.