Balsamic Steak Gorgonzola Corn Salad Recipe

Looking for something that checks every box—flavorful, fresh, and satisfying? This Grilled Balsamic Steak Salad with Gorgonzola is what salad dreams are made of. You get juicy, marinated sirloin, sweet grilled corn, creamy Gorgonzola, and a zippy balsamic vinaigrette—all tossed atop crisp greens. It’s a showstopping dish that transforms steak night into a feast of color and crunch!

Ingredients You’ll Need

You only need a handful of fresh ingredients and a couple of pantry staples to create this steak salad masterpiece. Each one brings something special to the table—whether it’s juicy texture, pop of color, or irresistible flavor.

• Sirloin steak: Tender and flavorful, sirloin is just right for quick marinating and grilling—feel free to use your favorite grilling cut.
• Balsamic vinegar: The backbone of both the steak marinade and salad dressing, bringing deep, tangy-sweet notes.
• Worcestershire sauce: Adds a subtle umami that boosts the steak’s savory richness.
• Extra virgin olive oil: Used liberally in the marinade, vinaigrette, and for grilling corn—it gives body and a hint of fruitiness to everything.
• Dijon mustard: Provides gentle heat and emulsifies both the marinade and vinaigrette for a silky finish.
• Garlic powder & fresh garlic: Garlic powder flavors the marinade, while a fresh clove in gremolata gives spicy, aromatic punch.
• Coarse salt & black pepper: Don’t skimp—these amplify every other ingredient and add essential contrast.
• Mixed spring greens: The lush base that supports all the toppings—feel free to mix in arugula or baby spinach.
• Endive lettuce: Crunchy and slightly bitter, endive balances out the richness of the steak and cheese.
• Cherry tomatoes: Their sunny sweetness pops against savory ingredients.
• Red onion: Thinly sliced, it adds color, crunch, and a little bite.
• Gorgonzola cheese: Every salad needs a creamy contrast—this sharp, tangy blue cheese is perfection.
• Corn on the cob: Grill it for smoky sweetness and golden pops of texture.
• Basil & parsley: The fresh herbal duo in gremolata that brings brightness to every forkful.
• Lemon zest: In the gremolata, it adds zing and lifts up the dish’s flavors.

Variations

One of the best things about a Grilled Balsamic Steak Salad with Gorgonzola is how amazingly customizable it is. You can easily mix it up for different moods, guests, or what’s in your fridge—there are endless ways to make it your own!

• Swap the cheese: Not a fan of blue cheese? Crumbled goat cheese or feta offers creaminess and tang without the sharpness.
• Add nuts: Toasted walnuts or pecans add crunchy richness and pair beautifully with Gorgonzola and steak.
• Grain it up: Turn your salad into a hearty grain bowl by adding cooked farro, quinoa, or even wild rice beneath the greens.
• Make it dairy-free: Omit the cheese and try a sprinkle of nutritional yeast or roasted chickpeas for a savory boost.
• Try different steak cuts: Flat iron, flank, or ribeye will all bring their own character—just adjust grilling times as needed!

How to Make Grilled Balsamic Steak Salad with Gorgonzola

Step 1: Marinate the Steak

Whisk together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper in a bowl. Add the steak to a zip-top bag, pour in the marinade, seal, and shake gently. Marinating not only infuses the steak with flavor, but also helps keep it juicy when grilling—let your steak chill in the fridge for about 30 minutes while you prep the rest of the salad.

Step 2: Make the Gremolata

Finely mince basil, parsley, garlic, and zest a lemon into a small bowl. This magical little mixture adds such a lift to the Grilled Balsamic Steak Salad with Gorgonzola—it’s fresh, fragrant, and brightens the entire dish when sprinkled over the top.

Step 3: Grill the Corn

Drizzle your shucked corn cob with olive oil and season with salt and pepper. Place it on a hot grill or grill pan, turning until golden grill marks appear and the kernels are sweet and slightly tender. Let cool slightly, then slice the corn off the cob for sweet bursts throughout the salad.

Step 4: Grill and Rest the Steak

Remove the marinated steak from the fridge, pat it dry for a good sear, and grill over medium-high heat for 4–5 minutes per side, depending on thickness and your preferred doneness. Let the steak rest for at least five minutes before thinly slicing against the grain, ensuring tender, melt-in-your-mouth strips for your salad.

Step 5: Whisk the Vinaigrette

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified. This dressing ties all the elements of the Grilled Balsamic Steak Salad with Gorgonzola together with tangy, mellow sweetness.

Step 6: Assemble the Salad

In a big salad bowl, toss the mixed greens, endive, cherry tomatoes, red onion, half the gremolata, half the vinaigrette, gorgonzola, and grilled corn. Arrange the steak slices overtop, sprinkle with remaining gremolata, and drizzle on more dressing. Every bite is a celebration of flavors and textures!

How to Serve Grilled Balsamic Steak Salad with Gorgonzola

Garnishes

Sprinkle your finished salad with a flourish of extra Gorgonzola crumbles, a handful of gremolata, and a few more basil leaves or microgreens. A light dusting of freshly cracked black pepper or a drizzle of aged balsamic right before serving makes everything pop—your guests will swear it’s from their favorite bistro.

Side Dishes

This Grilled Balsamic Steak Salad with Gorgonzola is hearty enough to be a meal on its own, but it absolutely sings alongside crusty sourdough, a platter of grilled seasonal veggies, or even a chilled glass of crisp rosé. For extra indulgence, serve with roasted potatoes or a cool cucumber salad on the side.

Creative Ways to Present

Try serving the salad deconstructed on a large platter, letting everyone build their own custom bowl. Or, for a dramatic dinner party entrée, layer the greens, steak, and toppings in a wide, shallow bowl for maximum color and visual appeal. Mini versions in jars or glasses make adorable appetizers, too!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store the steak and salad components separately if possible. Wrapped well, the steak keeps for up to three days in the fridge, while the greens are best enjoyed within 24 hours. Store extra vinaigrette and gremolata in airtight containers for quick salad magic later in the week.

Freezing

While the salad greens and Gorgonzola don’t freeze well, you can absolutely freeze leftover cooked steak. Freeze slices flat in a single layer, then transfer to a sealed bag for up to two months—perfect for tossing onto a quick future salad or sandwich.

Reheating

To reheat the steak, pop slices in a hot skillet for just a minute or two, or briefly microwave under a damp paper towel. Avoid overcooking—it’s best served just warmed through so it remains juicy and tender on your next Grilled Balsamic Steak Salad with Gorgonzola.

FAQs

Final Thoughts

Let this Grilled Balsamic Steak Salad with Gorgonzola be your go-to when you’re craving vibrant, restaurant-style flavor with minimal fuss. It’s a beautiful and satisfying dish you’ll want to make again and again—so gather your favorite people, fire up the grill, and treat everyone to a salad night to remember!

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