Balsamic Steak Gorgonzola Salad with Grilled Corn
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is fresh, hearty, and packed with bold summer flavors. Juicy grilled steak is layered over crisp greens with smoky grilled corn, sweet tomatoes, creamy Gorgonzola cheese, and a rich balsamic glaze. It’s the perfect balance of savory, tangy, creamy, and smoky in every bite.
Ingredients
For the Steak
- 1 ½ pounds flank steak or sirloin steak
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Salad
- 5 cups mixed greens or arugula
- 2 ears corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled Gorgonzola cheese
- 1 avocado, sliced
- 1/4 cup thinly sliced red onion
For the Dressing
- 1/4 cup balsamic glaze
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates so the steak and corn do not stick during cooking.
In a shallow bowl, combine olive oil, balsamic vinegar, garlic powder, salt, and black pepper. Rub the mixture all over the steak and let it marinate for at least 20 minutes. This simple marinade helps tenderize the meat while giving it rich flavor.
Place the corn directly on the grill and cook for about 10 minutes, turning occasionally until lightly charred on all sides. The smoky flavor from the grilled corn adds incredible depth to the salad. Once cool enough to handle, cut the kernels off the cob.
Grill the steak for about 4 to 6 minutes per side depending on thickness and preferred doneness. For medium-rare, cook until the internal temperature reaches about 135°F. Remove the steak from the grill and let it rest for at least 10 minutes before slicing. Resting keeps the juices inside the meat.
While the steak rests, prepare the dressing. In a small bowl, whisk together balsamic glaze, olive oil, Dijon mustard, honey, salt, and pepper until smooth and glossy.
Arrange the greens on a large serving platter or salad bowl. Top with grilled corn, cherry tomatoes, avocado slices, red onion, and crumbled Gorgonzola cheese.
Slice the steak thinly against the grain and place it over the salad. Drizzle generously with the balsamic dressing just before serving.
Serve immediately while the steak is still slightly warm for the best flavor and texture.
Notes
- Let the steak rest before slicing to keep it juicy
- Slice steak against the grain for the most tender texture
- Fresh grilled corn gives the best smoky flavor, but frozen corn can work in a pinch
- Do not overdress the salad or the greens may become soggy
- Gorgonzola has a bold flavor, so start with less if preferred
Nutrition
- Serving Size: 4–6 servings
- Calories: 490 per serving
Variations
- Use blue cheese instead of Gorgonzola for a stronger flavor
- Add grilled peaches or strawberries for a sweet summer twist
- Swap flank steak for grilled chicken or salmon
- Add toasted pecans or walnuts for extra crunch
- Use romaine lettuce instead of mixed greens for a heartier salad
Serving Suggestions
- Serve with warm crusty bread or garlic bread
- Pair with roasted potatoes or grilled vegetables
- Add a glass of chilled white wine for a summer dinner
- Serve as a main course for cookouts or backyard dinners
- This salad also works beautifully for meal prep lunches
Tips
- Pat the steak dry before grilling for a better sear
- Use ripe avocado for the creamiest texture
- Chill the salad greens before serving for extra freshness
- Make the dressing ahead of time and refrigerate until needed
- Add the avocado right before serving to keep it fresh and green
Prep Time / Cook Time / Total Time
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Serving Size
Serves: 4 to 6 servings
Nutritional Info (Approx.)
Calories: 490 per serving
Protein: 34g
Carbohydrates: 16g
Fat: 32g
FAQs
What cut of steak works best for this salad?
Flank steak and sirloin are excellent choices because they grill beautifully and slice well for salads. Ribeye can also be used for a richer flavor, while skirt steak gives a slightly more intense beef taste.
Can I make this salad ahead of time?
Yes, but it is best assembled just before serving. You can grill the steak and corn ahead of time and refrigerate them separately. Add the avocado and dressing at the last minute to keep everything fresh.
What can I use instead of Gorgonzola cheese?
Blue cheese, feta, or goat cheese are all delicious substitutes. Each gives the salad a different flavor profile while still adding creaminess and richness.
How do I keep the steak tender?
Avoid overcooking the steak and always slice it against the grain. Letting it rest after grilling also helps the juices redistribute throughout the meat.
Can I use bottled balsamic dressing?
You can, but homemade dressing gives the salad a fresher and more balanced flavor. The combination of balsamic glaze, Dijon mustard, and honey creates a sweet and tangy dressing that pairs perfectly with the steak.
Conclusion
Balsamic Steak Gorgonzola Salad with Grilled Corn is the perfect combination of smoky grilled steak, sweet corn, creamy cheese, and tangy balsamic flavor. It feels elegant enough for entertaining but simple enough for a weeknight dinner. Every bite is fresh, bold, and satisfying, making this salad a standout meal all summer long.