Last summer, Jake declared a moratorium on boring salads. I laughed, but then he insisted I create something that could rival a steakhouse dinner. That night, with Noah tugging at my apron and Lily setting the table, I threw together a Balsamic Steak Gorgonzola Salad with Grilled Corn that changed everything. The sizzle of the steak, the charred corn, and the creamy gorgonzola all came together in a way that made us forget we were eating a salad.
This Balsamic Steak Gorgonzola Salad with Grilled Corn is now our go-to summer meal. It is hearty, fresh, and bursting with bold flavors. Juicy steak, smoky grilled corn, tangy balsamic, and creamy gorgonzola create a dish that feels indulgent but is packed with protein and veggies. It is the kind of meal that makes you want to eat outside on the patio, with a glass of something cold and your favorite people.
Why You'll Love This Balsamic Steak Gorgonzola Salad with Grilled Corn
- Steakhouse Quality at Home: You get all the rich, satisfying flavors of a restaurant steak salad without the price tag. The balsamic marinade makes the steak incredibly tender.
- Smoky Grilled Corn: Charring the corn on the grill adds a deep, sweet smokiness that takes this salad over the top. It is the secret ingredient that makes everyone ask for the recipe.
- Ready in 30 Minutes: From start to finish, this comes together fast. While the steak rests, you can toss the greens and corn, so dinner is on the table in no time.
- Perfect for Meal Prep: The components store beautifully. Grilled steak and corn can be made ahead and assembled throughout the week for quick lunches.
- Loved by Kids and Adults: Lily calls it "the fancy salad" and fights over the gorgonzola crumbles. It is hearty enough for hungry little ones and elegant enough for company.
Balsamic Steak Gorgonzola Salad with Grilled Corn Ingredients
For this Balsamic Steak Gorgonzola Salad with Grilled Corn, you want ingredients that shine on their own. I use sturdy mixed greens that can hold up to the warm steak, sweet cherry tomatoes, and a tangy balsamic dressing. The gorgonzola adds a creamy, pungent kick that pairs perfectly with the charred corn.
- 500g (1.1 lb) flank steak or sirloin, the star of the salad. Flank steak is lean and takes on marinade beautifully.
- 80ml (1/3 cup) balsamic vinegar, plus more for drizzling. Its deep, syrupy sweetness is essential for this Balsamic Steak Gorgonzola Salad with Grilled Corn.
- 60ml (1/4 cup) extra virgin olive oil, plus more for grilling
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 2 ears fresh corn, husked
- 150g (5 oz) mixed salad greens (arugula, spinach, and romaine)
- 200g (7 oz) cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 100g (3.5 oz) gorgonzola cheese, crumbled
- Salt and freshly ground black pepper
Balsamic vinegar is the backbone of this dish. Its antioxidant properties are a nice bonus (read more at Healthline). For another recipe that celebrates balsamic, try my Caprese Salad with Balsamic Glaze. It is a simple stunner.
When choosing gorgonzola, look for a creamy, dolce style. It melts slightly on the warm steak, creating pockets of pure magic in every bite of this Balsamic Steak Gorgonzola Salad with Grilled Corn.
Let the steak rest for at least 5 minutes after grilling. This keeps all the juices inside, so your Balsamic Steak Gorgonzola Salad with Grilled Corn stays moist and flavorful.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
This Balsamic Steak Gorgonzola Salad with Grilled Corn comes together in a few simple steps. I like to get the grill hot while I whisk the marinade. Then everything moves quickly.
Step 1: Marinate the Steak
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, Dijon mustard, and a generous pinch of salt and pepper. Place the steak in a shallow dish and pour the marinade over it. Turn to coat and let it sit at room temperature for 15 minutes while you prepare the corn. This is a great time to Grilled Chicken Cobb Salad for another grilling favorite.
Lora’s Tip: Do not marinate the steak for longer than 30 minutes in balsamic vinegar. The acid can start to break down the meat too much, making it mushy instead of tender.
Step 2: Grill the Corn and Steak
Preheat your grill or grill pan to medium-high heat. You want it hot enough that you hear a sizzle immediately. Brush the corn with a little olive oil and place it on the grill. Turn occasionally until charred in spots, about 8-10 minutes. Remove the corn and set aside. Then, place the steak on the grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 54°C (130°F). For the perfect steak doneness, I refer to the method from Serious Eats. Remove the steak and let it rest on a cutting board. While the steak rests, you can slice the kernels off the grilled corn cobs. This is one of the best moments in making this Balsamic Steak Gorgonzola Salad with Grilled Corn.
Step 3: Assemble the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. Drizzle with a little of the remaining marinade or a fresh balsamic vinaigrette. Toss gently. Divide the greens among plates or a large platter. Thinly slice the rested steak against the grain. The steak should be juicy and pink in the center, which is exactly what makes this Balsamic Steak Gorgonzola Salad with Grilled Corn so irresistible.
Step 4: Finish and Serve
Arrange the steak slices over the greens. Scatter the grilled corn and crumbled gorgonzola on top. Finish with a final drizzle of balsamic vinegar and a crack of black pepper. Serve immediately while the steak is still slightly warm. The contrast of warm steak, cool greens, and creamy cheese is what makes this Balsamic Steak Gorgonzola Salad with Grilled Corn a standout meal.
Lora's Kitchen Tips
- Get the grill really hot. A screaming hot grill gives you the best sear on the steak and those beautiful char marks on the corn. If your grill is not hot enough, the steak will steam instead of sear, and your Balsamic Steak Gorgonzola Salad with Grilled Corn will miss that crucial crust.
- Slice against the grain. This is the number one rule for tender steak. Look for the long muscle fibers and cut perpendicular to them. This makes every bite of your Balsamic Steak Gorgonzola Salad with Grilled Corn melt in your mouth.
- Do not dump the corn. After grilling, let the corn cool slightly so you can handle it. Then, stand each ear upright in a bowl and slice downward with a sharp knife. The kernels will fall neatly into the bowl.
- If your dressing looks too thick, add a splash of water or olive oil and whisk again. The balsamic marinade can reduce and become syrupy, but a little liquid fixes it right up.
- Warm the plates. I run my plates under hot water and dry them before serving. It keeps the salad from going cold too fast, so your Balsamic Steak Gorgonzola Salad with Grilled Corn stays at the perfect temperature.
Balsamic Steak Gorgonzola Salad with Grilled Corn Variations and Substitutions
This Balsamic Steak Gorgonzola Salad with Grilled Corn is endlessly adaptable. Here are some twists I love.
Protein Swap: Try grilled chicken breast or shrimp instead of steak. The balsamic marinade works beautifully with both, creating a different but equally delicious Balsamic Steak Gorgonzola Salad with Grilled Corn experience.
Cheese Options: Not a fan of gorgonzola? Use crumbled blue cheese or even feta for a milder tang. For a creamier version, dollops of goat cheese are wonderful.
Extra Veggies: Add grilled zucchini or bell peppers for more color and crunch. A handful of toasted pine nuts adds a lovely nutty finish.
Dressing Twist: Whisk a teaspoon of honey into the marinade for a sweeter Balsamic Steak Gorgonzola Salad with Grilled Corn. It balances the sharpness of the cheese and vinegar beautifully.
What to Serve with Balsamic Steak Gorgonzola Salad with Grilled Corn
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a complete meal on its own, but I love serving it with crusty bread to soak up the juices. For a larger spread, pair it with a simple grain side like quinoa or farro. A chilled glass of rosé or sparkling water with lemon rounds out the meal. If you are in the mood for another refreshing salad, my Greek Pasta Salad is always a hit.
How to Store Balsamic Steak Gorgonzola Salad with Grilled Corn
- Storage: Store leftover Balsamic Steak Gorgonzola Salad with Grilled Corn in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you can, to prevent sogginess.
- Freezing: I do not recommend freezing the assembled salad. The greens will become wilted and the cheese will lose its texture.
- Thawing: If you have frozen the grilled steak separately, thaw it overnight in the refrigerator before slicing.
- Reheating: Reheat leftover Balsamic Steak Gorgonzola Salad with Grilled Corn components gently. Warm the steak slices in a skillet over low heat just until they are no longer cold. Do not microwave, or the steak will become tough.
- Make-ahead tip: Grill the steak and corn up to 2 days in advance. Store them separately. When ready to eat, slice the steak and warm it slightly, then assemble the salad fresh.
Balsamic Steak Gorgonzola Salad with Grilled Corn FAQ
Here are the questions I get asked most about this recipe:
Can I make Balsamic Steak Gorgonzola Salad with Grilled Corn ahead of time?
Yes, you can prep the components ahead. Grill the steak and corn, then store them in the fridge. Slice and assemble the salad just before serving to keep the greens crisp and the steak juicy.
What is the best steak for Balsamic Steak Gorgonzola Salad with Grilled Corn?
Flank steak or sirloin are my top picks. They are lean, flavorful, and slice beautifully against the grain. Ribeye is also delicious if you want a more marbled, tender option.
Is this salad healthy?
Absolutely. This Balsamic Steak Gorgonzola Salad with Grilled Corn is packed with protein from the steak, fiber from the greens and corn, and healthy fats from the olive oil. It is a satisfying, balanced meal.
How can I make this salad dairy-free?
Simply omit the gorgonzola cheese or use a dairy-free creamy alternative. The balsamic dressing and grilled corn still provide plenty of flavor for a delicious dairy-free Balsamic Steak Gorgonzola Salad with Grilled Corn.
Can I cook the steak indoors if I don't have a grill?
Yes, a cast iron skillet works great. Get it very hot, sear the steak for 3-4 minutes per side, and you will still get a beautiful crust. The corn can be charred in the same skillet or under the broiler.
I really hope this Balsamic Steak Gorgonzola Salad with Grilled Corn becomes a staple in your kitchen like it is in ours. It is the kind of meal that brings everyone to the table with big smiles. Until next time, happy cooking!
With love and grilled corn,
Lora x
Balsamic Steak Gorgonzola Salad with Grilled Corn
4
servings15
minutes15
minutes420
kcalIngredients
500g (1.1 lb) flank steak or sirloin
2 ears fresh corn, husked
150g (5 oz) mixed salad greens
200g (7 oz) cherry tomatoes, halved
1/2 small red onion, thinly sliced
100g (3.5 oz) gorgonzola cheese, crumbled
80ml (1/3 cup) balsamic vinegar
60ml (1/4 cup) extra virgin olive oil
3 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Directions
Whisk together balsamic vinegar, olive oil, garlic, Dijon, salt, and pepper. Pour over steak and marinate for 15 minutes at room temperature.
Preheat grill to medium-high heat. Brush corn with olive oil and grill, turning occasionally, until charred, about 8-10 minutes. Remove and set aside.
Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes, then slice against the grain.
Slice kernels off the grilled corn cobs. In a large bowl, toss greens, tomatoes, and onion with a little of the remaining marinade.
Divide greens among plates. Top with sliced steak, grilled corn, and crumbled gorgonzola. Drizzle with extra balsamic and serve.
