Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty and elegant salad packed with bold flavors and fresh ingredients. Tender balsamic-marinated steak is layered over crisp greens, sweet grilled corn, juicy cherry tomatoes, creamy Gorgonzola cheese, and a vibrant homemade gremolata. Finished with a tangy balsamic vinaigrette, this restaurant-quality salad is perfect for summer dinners, entertaining guests, or enjoying a satisfying lunch.

Why You’ll Love This Recipe

• Tender, flavorful marinated steak
• Sweet grilled corn adds smoky depth
• Creamy Gorgonzola balances the tangy dressing
• Fresh gremolata brightens every bite
• Perfect as a complete meal
• Packed with protein and fresh vegetables
• Ideal for summer cookouts and gatherings

Ingredients

For the Marinade

• 1 pound sirloin steak
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• ¼ cup extra virgin olive oil
• ½ teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper

For the Salad

• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 4 ounces Gorgonzola cheese, crumbled
• 2 heads endive lettuce, chopped
• 6 cups mixed spring greens
• 1 corn on the cob, husk removed
• 1 tablespoon extra virgin olive oil

For the Gremolata

• 2 tablespoons basil leaves, minced
• 2 tablespoons parsley, minced
• 1 garlic clove, minced
• 1 tablespoon lemon zest

For the Balsamic Vinaigrette

• 3 tablespoons balsamic vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon Dijon mustard
• Dash of salt
• Dash of black pepper

Instructions

Marinate the Steak

1. In a medium bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper.
2. Place the steak in a large resealable bag.
3. Pour the marinade over the steak and seal the bag.
4. Turn to coat evenly.
5. Refrigerate for 30 minutes.

Prepare the Gremolata

1. In a small bowl, combine basil, parsley, garlic, and lemon zest.
2. Mix well and set aside.

Grill the Corn

1. Preheat an outdoor grill or grill pan over medium-high heat.
2. Drizzle the corn with olive oil.
3. Season lightly with salt and pepper.
4. Grill for about 10 minutes, turning occasionally until lightly charred.
5. Remove and allow to cool slightly.
6. Slice the kernels from the cob.

Cook the Steak

1. Remove steak from the refrigerator.
2. Grill for 4–5 minutes per side for medium-rare.
3. Adjust cooking time based on desired doneness.
4. Transfer steak to a plate and rest for 5 minutes.
5. Slice thinly against the grain.

Make the Vinaigrette

1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
2. Continue whisking until emulsified.

Assemble the Salad

1. In a large serving bowl, combine:
   • Mixed greens
   • Endive lettuce
   • Cherry tomatoes
   • Red onion
   • Grilled corn
   • Gorgonzola cheese
2. Add half the vinaigrette and half the gremolata.
3. Toss gently to coat.
4. Arrange sliced steak over the top.
5. Drizzle with remaining vinaigrette and gremolata.
6. Serve immediately.

Tips & Tricks

• Allow steak to rest before slicing to retain juices.
• Slice steak against the grain for maximum tenderness.
• Grill the corn until lightly charred for extra flavor.
• Use high-quality balsamic vinegar for the best dressing.
• Blue cheese can be substituted for Gorgonzola.
• Add avocado for extra creaminess.
• Serve slightly warm steak over chilled greens for contrast.

Details

• Prep Time: 20 minutes
• Marinating Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Main Course Salad
• Method: Grilling
• Cuisine: American
• Difficulty: Easy

Notes

• Flank steak or ribeye can replace sirloin.
• Add toasted walnuts or pecans for crunch.
• Baby arugula works well in place of spring greens.
• Fresh mozzarella can be substituted for a milder flavor.
• Great served with crusty artisan bread.

Nutrition (Approximate Per Serving)

• Calories: 560
• Protein: 34g
• Carbohydrates: 12g
• Fat: 42g
• Fiber: 3g
• Sugar: 5g
• Sodium: 610mg

FAQ

What cut of steak works best for this salad?

Sirloin is ideal because it’s flavorful, lean, and grills beautifully. Flank steak and ribeye are also excellent options.

Can I make this salad ahead of time?

Yes. Prepare all components separately and assemble just before serving.

What is gremolata?

Gremolata is a fresh herb mixture made with parsley, garlic, and lemon zest that adds brightness and flavor.

Can I use frozen corn?

Fresh grilled corn is best, but thawed frozen corn can be charred in a skillet.

Is Gorgonzola cheese strong?

Gorgonzola has a bold, creamy flavor that pairs beautifully with steak and balsamic dressing.

How should leftover steak be stored?

Store cooked steak separately in the refrigerator for up to 3 days.

Storage

Refrigerator

Store salad components separately in airtight containers for up to 3 days.

Freezer

The cooked steak can be frozen for up to 2 months. Fresh vegetables should not be frozen.

Reheating

Warm steak gently in a skillet before serving over fresh greens.

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• Honey Lime Shrimp Tacos

Conclusion

This Balsamic Steak Gorgonzola Salad with Grilled Corn combines smoky grilled steak, sweet corn, creamy cheese, and crisp greens into a vibrant meal that’s both satisfying and refreshing. The homemade balsamic vinaigrette and fresh gremolata elevate every bite, making this salad worthy of both weeknight dinners and special occasions.