Irresistible Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe You’ll Love

I recently tried this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe, and I have to say, it completely blew me away. The steak was juicy, the corn had the perfect smoky flavor, and the tangy gorgonzola added just the right kick.

Making it felt easier than I expected, and it’s one of those dishes that instantly feels special. I couldn’t wait to share this with friends and family because it’s perfect for summer gatherings.

For a sweet finish after this hearty salad, the Crème Brûlée Heart Donuts Recipe is a decadent treat worth trying.

Ingredients

Here’s what you need to make this salad shine. I like to use fresh ingredients wherever possible because it really makes a difference. For a refreshing side option, pairing this salad with the Cilantro Lime Pasta Salad Recipe adds a zesty, light complement to the rich flavors of steak and gorgonzola.

• 1 lb sirloin steak – choose a well-marbled cut for maximum juiciness.
• 2 tablespoons balsamic vinegar – adds tangy sweetness to balance the steak.
• 1 tablespoon Worcestershire sauce – enhances umami flavor.
• ¼ cup extra virgin olive oil – use good quality for the dressing.
• ½ teaspoon Dijon mustard – gives a subtle bite to the vinaigrette.
• ¼ teaspoon garlic powder – a quick shortcut instead of fresh garlic.
• ½ teaspoon coarse salt – helps season the steak evenly.
• ¼ teaspoon ground black pepper – freshly ground is best.
• 1 cup cherry tomatoes, halved – juicy and colorful addition.
• ½ red onion, thinly sliced – adds mild sharpness.
• 4 ounces gorgonzola cheese, crumbled – fresh crumbles bring creamy tang.
• 2 heads endive lettuce, halved and roughly chopped – crisp and slightly bitter.
• 6 cups mixed spring greens – keep them fresh and vibrant.
• 1 corn on the cob, husk removed – for grilling, drizzled with 1 tablespoon olive oil.
• 2 tablespoons basil leaves, minced – fresh herbs brighten the salad.
• 2 tablespoons parsley, minced – adds freshness and color.
• 1 clove garlic, minced – for the gremolata.
• 1 tablespoon lemon zest – balances richness of the steak and cheese.
• 3 tablespoons balsamic vinegar – for the vinaigrette.
• ½ cup extra virgin olive oil – for dressing.
• ½ teaspoon Dijon mustard – emulsifies the vinaigrette.
• Salt and freshly ground black pepper – to taste.

Note: several servings

Variations

I love experimenting, so here are some fun alternatives:

• Swap gorgonzola for a dairy-free cheese to make it vegan-friendly.
• Use maple syrup or honey instead of balsamic for a touch of sweetness.
• Add avocado or roasted nuts for extra creaminess and crunch.
• For a low-carb version, replace corn with grilled zucchini slices.

Cooking Time

Making this salad doesn’t take long, which I love:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

These are the tools I use to make the recipe smooth:

• Grill or grill pan – for that perfect smoky corn and steak.
• Sharp knife – for clean slicing of steak and vegetables.
• Mixing bowls – to toss greens and vinaigrette.
• Whisk – to emulsify the balsamic dressing.
• Tongs – for flipping corn and steak easily.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Marinate and Grill the Steak

I start by mixing balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. I coat the sirloin steak well and let it sit for 10 minutes. Then I grill it to medium-rare for the juiciest results.

Prepare the Corn

While the steak grills, I brush the corn with olive oil and place it directly on the grill. Turning occasionally ensures it’s charred evenly and has that irresistible smoky flavor.

Make the Gremolata

I mix minced garlic, parsley, basil, and lemon zest in a small bowl. This bright herb mix will give the salad a fresh, zesty punch that complements the steak and corn beautifully.

Assemble the Salad

I combine endive, spring greens, cherry tomatoes, and red onions in a large bowl. Then I slice the steak thinly and cut the grilled corn off the cob, tossing everything together. Finally, I sprinkle the gorgonzola and gremolata over the top.

Make the Balsamic Vinaigrette

I whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until smooth. Drizzle generously over the salad, tossing lightly so every bite is coated.

Additional Tips for Making this Recipe Better

From my own experience, a few tweaks make a big difference:

• I always let the steak rest for 5 minutes before slicing to keep it juicy.
• Drizzle extra balsamic over the corn for a sweet, smoky glaze.
• Toasting the gorgonzola slightly on the warm steak adds a creamy texture.
• Using fresh herbs in the gremolata really lifts the overall flavor.

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

I love presenting this salad on a large, shallow platter. I arrange the greens first, then fan out the steak slices and corn pieces. Garnish with a few extra crumbles of gorgonzola and a sprinkle of herbs. It’s perfect as a main dish or a stunning side for summer dinners.

Nutritional Information

Here’s what you get per serving, making it easier to track your intake:

• Calories: 1671 kcal – hearty and satisfying.
• Protein: 69.8 g – a great source for muscle repair.
• Carbohydrates: 41.8 g – balanced with veggies and corn.
• Fat: 139 g – healthy fats from olive oil and cheese.

Make Ahead and Storage

Storing

I store leftovers in an airtight container in the fridge. The salad stays fresh for up to 2 days, though I recommend adding the dressing just before serving.

Freezing

The steak and corn can be frozen separately if needed, but the greens and cheese are best fresh.

Reheating

I gently reheat the steak and corn in a skillet or oven, then toss with fresh greens and vinaigrette for a revitalized salad.

Why You’ll Love This Recipe

Here’s why this salad became a favorite for me:

• Quick and easy to prepare – perfect for weeknight dinners.
• Packed with flavor – the balsamic, gorgonzola, and herbs complement each other beautifully.
• Versatile – works as a main dish or a side.
• Customizable – swap ingredients to suit dietary preferences.
• Eye-catching presentation – the mix of colors and textures is stunning.

Ben Carraoli

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

I recently tried this Balsamic Steak Gorgonzola Salad with Grilled Corn recipe, and I have to say, it completely blew me away. The steak was juicy, the corn had the perfect smoky flavor, and the tangy gorgonzola added just the right kick. Making it felt easier than I expected, and it’s one of those dishes that instantly feels special.

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Total Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 lb sirloin steak – choose a well-marbled cut for maximum juiciness.
• 2 tablespoons balsamic vinegar – adds tangy sweetness to balance the steak.
• 1 tablespoon Worcestershire sauce – enhances umami flavor.
• ¼ cup extra virgin olive oil – use good quality for the dressing.
• ½ teaspoon Dijon mustard – gives a subtle bite to the vinaigrette.
• ¼ teaspoon garlic powder – a quick shortcut instead of fresh garlic.
• ½ teaspoon coarse salt – helps season the steak evenly.
• ¼ teaspoon ground black pepper – freshly ground is best.
• 1 cup cherry tomatoes halved – juicy and colorful addition.
• ½ red onion thinly sliced – adds mild sharpness.
• 4 ounces gorgonzola cheese crumbled – fresh crumbles bring creamy tang.
• 2 heads endive lettuce halved and roughly chopped – crisp and slightly bitter.
• 6 cups mixed spring greens – keep them fresh and vibrant.
• 1 corn on the cob husk removed – for grilling, drizzled with 1 tablespoon olive oil.
• 2 tablespoons basil leaves minced – fresh herbs brighten the salad.
• 2 tablespoons parsley minced – adds freshness and color.
• 1 clove garlic minced – for the gremolata.
• 1 tablespoon lemon zest – balances richness of the steak and cheese.
• 3 tablespoons balsamic vinegar – for the vinaigrette.
• ½ cup extra virgin olive oil – for dressing.
• ½ teaspoon Dijon mustard – emulsifies the vinaigrette.
• Salt and freshly ground black pepper – to taste.

Method

 

1. I start by mixing balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. I coat the sirloin steak well and let it sit for 10 minutes. Then I grill it to medium-rare for the juiciest results.
2. While the steak grills, I brush the corn with olive oil and place it directly on the grill. Turning occasionally ensures it’s charred evenly and has that irresistible smoky flavor.
3. I mix minced garlic, parsley, basil, and lemon zest in a small bowl. This bright herb mix will give the salad a fresh, zesty punch that complements the steak and corn beautifully.
4. I combine endive, spring greens, cherry tomatoes, and red onions in a large bowl. Then I slice the steak thinly and cut the grilled corn off the cob, tossing everything together. Finally, I sprinkle the gorgonzola and gremolata over the top.
5. I whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until smooth. Drizzle generously over the salad, tossing lightly so every bite is coated.

Notes

• I always let the steak rest for 5 minutes before slicing to keep it juicy.
• Drizzle extra balsamic over the corn for a sweet, smoky glaze.
• Toasting the gorgonzola slightly on the warm steak adds a creamy texture.
• Using fresh herbs in the gremolata really lifts the overall flavor.