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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
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
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.