Grilled Balsamic Steak Salad with Gorgonzola Corn Recipe

Meet your next show-stopper: Grilled Balsamic Steak & Gorgonzola Corn Salad! This vibrant dish brings together juicy, charred steak, the creaminess of Gorgonzola, sweet pops of grilled corn, and a herby gremolata, all on a bed of crisp greens. It’s an irresistible medley of textures and bold flavors that’s as perfect for a dinner party as it is for a weeknight treat.

Ingredients You’ll Need

This gorgeous Grilled Balsamic Steak & Gorgonzola Corn Salad uses a handful of essentials, each one pulling its weight on the flavor team. These are the backbone of what makes the salad both wonderfully robust and refreshingly light, with different textures and a rainbow of colors in every forkful.

• Sirloin steak: Tender, marinated in balsamic and seared for a juicy, slightly tangy bite—you can also use flank or strip steak if you prefer.
• Balsamic vinegar: Its deep, slightly sweet acidity infuses the steak and ties the vinaigrette together.
• Worcestershire sauce: Adds savory depth and umami to the marinade.
• Extra virgin olive oil: Used in the dressing, marinade, and for grilling the corn, it lends richness throughout.
• Dijon mustard: Gives a little sharpness and helps emulsify both marinade and vinaigrette.
• Garlic powder, salt & black pepper: Essential seasonings to wake up every component.
• Cherry tomatoes: Bursting with sweetness and juiciness, they contrast beautifully with the steak and cheese.
• Red onion: Thinly sliced for a bit of bite and crunch.
• Gorgonzola cheese: Bold, creamy, and delightfully tangy—this cheese is what makes the salad extra luxurious.
• Endive lettuce heads: Their gentle bitterness balances the richness of steak and cheese.
• Mixed spring greens: Fresh and light, they’re the canvas for all these beautiful toppings.
• Corn on the cob: Grilled till sweet and smoky, then sliced off for juicy bursts in every bite.
• Basil and parsley: Fresh herbs for a homemade gremolata that punches up flavor and color.
• Fresh garlic & lemon zest: Folded into the gremolata for a citrusy, fragrant lift.

Variations

One of my favorite things about this salad? You can riff on it endlessly. Grilled Balsamic Steak & Gorgonzola Corn Salad is a total canvas for your creativity—swap proteins, tweak the cheese, or make it vegetarian without missing a beat.

• Chicken or Portobello Swap: Replace the steak with grilled chicken breasts or hearty portobello mushroom caps for a lighter or vegetarian main.
• Herb & Cheese Twists: Try crumbled blue cheese, feta, or goat cheese instead of Gorgonzola—or mix in mint or cilantro for a new herbal note in the gremolata.
• Extra Veggies: Toss in grilled zucchini, bell pepper, or avocado for added color and substance.
• Low-Carb Version: Omit the corn or swap it for extra greens and tomatoes to keep things extra light and fresh.

How to Make Grilled Balsamic Steak & Gorgonzola Corn Salad

Step 1: Marinate the Steak

Start by stirring together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Pop your sirloin steak into a large ziplock bag, pour the marinade over, seal, and give it a little shake to fully coat. Let this chill in the fridge for at least 30 minutes so the steak leans into those bold flavors.

Step 2: Make the Gremolata

In a small bowl, combine minced basil, parsley, lemon zest, and garlic. This fresh, punchy gremolata will bring brightness to every bite—don’t skip it! Set it aside until assembly time.

Step 3: Grill the Corn

Heat up a cast iron grill pan or outdoor grill to medium-high. Drizzle the corn cob with olive oil and sprinkle with salt and pepper. Using tongs, grill each side until you see those beautiful charred marks and the kernels are sweet and tender, about 10 minutes. Allow to cool, then gently slice the kernels off the cob.

Step 4: Grill and Rest the Steak

Take your marinated steak out of the fridge, then grill it on each side for around 4–5 minutes for rare to medium rare doneness. Remove from the heat and let the steak rest for five minutes (so all the juices stay put!). Slice thinly against the grain for the most tender morsels.

Step 5: Whisk the Balsamic Vinaigrette

While the steak rests, whisk together balsamic vinegar, olive oil, Dijon mustard, a good pinch of salt, and fresh ground pepper. A homemade vinaigrette brings tangy, glossy goodness that ties the entire Grilled Balsamic Steak & Gorgonzola Corn Salad together.

Step 6: Assemble Your Power Salad

In a large bowl, toss the mixed greens, endive, cherry tomatoes, red onion, crumbled Gorgonzola, and cooled grilled corn with half of the vinaigrette and half the gremolata. Pile the sliced steak on top and finish with a drizzle of gremolata and the remaining vinaigrette. Marvel at your creation!

How to Serve Grilled Balsamic Steak & Gorgonzola Corn Salad

Garnishes

Finish your Grilled Balsamic Steak & Gorgonzola Corn Salad with extra gremolata, a generous dusting of Gorgonzola, and a fresh grind of black pepper. A sprinkle of flaky sea salt over the sliced steak also makes every bite pop. For ultimate appeal, scatter a few whole basil or parsley leaves over the top just before serving.

Side Dishes

While this salad really shines on its own, it’s incredible alongside a crusty baguette or a simple herby focaccia to sop up any extra vinaigrette. If you’re keeping it light, pair with chilled rosé or an icy lemonade—summer in a glass and a bowl!

Creative Ways to Present

Layer the salad on a big platter for a wow-factor centerpiece at your next cookout, or build individual shallow bowls for a picture-perfect lunch. For an appetizer version, pile steak and toppings on toasted crostini or serve skewered as mini salad bites—super fun for gatherings!

Make Ahead and Storage

Storing Leftovers

If you have leftover Grilled Balsamic Steak & Gorgonzola Corn Salad, store it in an airtight container in the fridge for up to 2 days. For maximum freshness, keep the steak and gremolata separate and toss everything together just before eating.

Freezing

While you can freeze cooked steak if you must, the salad components—especially greens, corn, and Gorgonzola—don’t hold up well to freezing. For best results, enjoy this dish fresh or store only the steak separately in the freezer and assemble a new salad when ready.

Reheating

If you want to gently warm leftover steak, zap it in the microwave in 10-15 second bursts, or reheat in a hot skillet for just a moment. Be careful not to overcook—you still want those juicy, tender slices to shine in your next salad bowl!

FAQs

Final Thoughts

If you’re craving a meal that’s both satisfying and utterly gorgeous, let Grilled Balsamic Steak & Gorgonzola Corn Salad steal the show in your kitchen. Each forkful is a celebration of summer flavors and hearty comfort, and I honestly can’t wait for you to try it!

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