Name: Balsamic Steak Gorgonzola Salad with Grilled Corn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb flank steak (or ribeye, sirloin); 1 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ tsp smoked paprika; 6 cups mixed greens (arugula, spinach, or romaine); 1 ear corn, grilled and cut off the cob; ½ cup cherry tomatoes, halved; ¼ red onion, thinly sliced; ⅓ cup crumbled Gorgonzola cheese; ¼ cup walnuts or pecans, toasted; 1 avocado, sliced (optional); ¼ cup balsamic vinegar; 2 tbsp olive oil; 1 tbsp Dijon mustard; 1 tbsp honey (or maple syrup); 1 clove garlic, minced; ¼ tsp salt; ¼ tsp black pepper

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Short Description

Balsamic steak gorgonzola salad with grilled corn is a hearty yet refreshing dish packed with bold flavors. Juicy, marinated steak is grilled to perfection and paired with sweet, smoky grilled corn, crisp greens, tangy gorgonzola cheese, and a rich balsamic glaze. This salad is perfect for a satisfying lunch, dinner, or a special summer meal.

Why You’ll Love This Recipe

Flavor-packed – A perfect balance of savory, tangy, and smoky flavors.
Protein-rich – Steak and gorgonzola provide a hearty, satisfying meal.
Great for summer – Uses fresh grilled corn for a seasonal twist.
Easy to customize – Swap the greens, cheese, or dressing to fit your preferences.
Perfect for meal prep – Make components ahead of time for quick assembly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Steak Marinade:

Steak (ribeye, sirloin, or flank)
Balsamic vinegar
Olive oil
Garlic (minced)
Dijon mustard
Honey or brown sugar
Salt and pepper

For the Salad:

Mixed greens (arugula, spinach, or romaine)
Grilled corn (kernels cut off the cob)
Cherry tomatoes (halved)
Red onion (thinly sliced)
Gorgonzola cheese (crumbled)
Candied pecans or walnuts (optional)

For the Balsamic Glaze Dressing:

Balsamic vinegar
Olive oil
Honey
Dijon mustard
Salt and pepper

Directions

Marinate the steak – In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, honey, salt, and pepper. Coat the steak and marinate for at least 30 minutes (or up to overnight).
Grill the steak – Preheat a grill or skillet over medium-high heat. Grill steak for about 4-5 minutes per side (or until desired doneness). Let rest before slicing.
Grill the corn – Place shucked corn on the grill and cook for 8-10 minutes, turning occasionally until charred. Cut kernels off the cob.
Make the dressing – Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
Assemble the salad – In a large bowl, combine mixed greens, grilled corn, cherry tomatoes, red onion, and gorgonzola.
Add the steak – Slice steak thinly and place on top of the salad.
Drizzle with dressing – Finish with balsamic glaze dressing and toss gently.
Serve immediately – Enjoy fresh with extra cheese and nuts for garnish.

Servings and Timing

Servings: 2-3
Prep time: 15 minutes
Marinate time: 30 minutes (optional)
Cook time: 15 minutes
Total time: 1 hour (including marination)

Variations

Blue cheese swap – Use feta or goat cheese instead of gorgonzola.
Vegetarian option – Swap steak for grilled portobello mushrooms or chickpeas.
Extra crunch – Add croutons or roasted chickpeas.
Sweeter twist – Toss in dried cranberries or apple slices.
Spicy kick – Sprinkle with red pepper flakes or add sliced jalapeños.

Storage/Reheating

Refrigeration: Store leftover steak separately from the salad for up to 3 days.
Freezing: Not recommended, as the greens will wilt.
Reheating steak: Warm slices in a skillet over low heat or enjoy cold in the salad.

FAQs

What’s the best steak for this salad?

Flank, sirloin, or ribeye work well for tender, flavorful bites.

Can I cook the steak on the stovetop?

Yes! Sear it in a cast-iron skillet over medium-high heat for 4-5 minutes per side.

Can I use frozen corn?

Yes! Thaw and sauté for a slightly charred effect.

How do I make a thicker balsamic glaze?

Reduce balsamic vinegar in a saucepan over low heat until syrupy.

Can I prepare this salad ahead of time?

Yes! Keep the components separate and assemble just before serving.

What other greens can I use?

Arugula, spinach, kale, or romaine all work well.

Is there a dairy-free option?

Skip the gorgonzola or use a dairy-free cheese alternative.

Can I use store-bought balsamic glaze?

Yes! Drizzle over the salad instead of making homemade dressing.

How do I keep steak tender?

Let it rest before slicing and cut against the grain.

What should I serve with this salad?

It pairs well with garlic bread, roasted potatoes, or a light soup.

Conclusion

Balsamic steak gorgonzola salad with grilled corn is a bold, satisfying dish perfect for any occasion. With juicy marinated steak, sweet grilled corn, and tangy cheese, this salad is packed with flavor and texture. Try it today for an easy yet elegant meal!