Name: Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb flank steak (or ribeye, sirloin); 1 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 6 cups mixed greens (arugula, spinach, or romaine); 1 ear corn, grilled and cut off the cob; 1/2 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1/3 cup crumbled Gorgonzola cheese; 1/4 cup walnuts or pecans, toasted; 1 avocado, sliced (optional); 1/4 cup balsamic vinegar; 2 tbsp olive oil; 1 tbsp Dijon mustard; 1 tbsp honey (or maple syrup); 1 clove garlic, minced; 1/4 tsp salt; 1/4 tsp black pepper

If you are looking to elevate your salad game to an extraordinary level, this Grilled Balsamic Steak Salad with Gorgonzola and Corn is an absolute winner. For the Steak: the blend of spices and balsamic vinegar creates a perfect balance of smoky, tangy, and savory flavors that will make your taste buds sing. Juicy, tender slices of perfectly grilled steak crown a vibrant salad loaded with fresh mixed greens, sweet charred corn, and creamy Gorgonzola, making every bite a delightful harmony of textures and tastes.

Ingredients You’ll Need

This recipe uses simple, yet incredibly flavorful ingredients that each play a key role in bringing this dish to life. Every component enhances the salad with distinct tastes and textures, making the final result both wholesome and exciting.

Flank steak (or ribeye, sirloin): Choose a cut that grills beautifully and slices well for tender bites.
Olive oil: Adds richness and helps tenderize the steak while grilling.
Balsamic vinegar: Imparts a bright, tangy punch suited perfectly for both the steak marinade and dressing.
Salt and black pepper: Essentials to season the steak and salad to perfection.
Garlic powder and smoked paprika: These spices build warm, smoky undertones in the steak marinade.
Mixed greens (arugula, spinach, or romaine): Provide a fresh, crisp base that balances the richness of the steak and cheese.
Fresh corn: Grilled to introduce a natural sweetness with a hint of char for complexity.
Cherry tomatoes: Juicy bursts of color and brightness.
Red onion: Adds a subtle sharpness and crunch to the salad.
Crumbled Gorgonzola cheese: Brings creamy, tangy depth that elevates every forkful.
Walnuts or pecans: Toasted nuts offer nutty flavor and satisfying texture contrast.
Avocado (optional): For an extra creamy, buttery component that pairs wonderfully here.
Dijon mustard, honey, and garlic: Key players in a luscious homemade balsamic dressing to tie it all together.

How to Make Grilled Balsamic Steak Salad with Gorgonzola & Corn

Step 1: Marinate the Steak

For the Steak: start by combining olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika in a small bowl. This marinade is the magic mix that infuses the steak with rich, smoky, and slightly tangy flavors. Rub it all over the steak evenly and let it sit at room temperature for about 15 to 20 minutes. This little bit of patience makes all the difference in flavor penetration and ensures a juicy result.

Step 2: Grill the Steak

For the Steak: the cooking itself is straightforward but demands attention. Preheat your grill or skillet to medium-high heat, then place the marinated steak on it. Cook for about 4 to 5 minutes per side for a perfect medium-rare to medium doneness. Keep in mind, grilling times can vary slightly depending on thickness, so use a quick touch test or thermometer if needed. Once cooked, allow your steak to rest for 5 minutes so the juices redistribute, which keeps the meat tender and juicy.

Step 3: Slice Against the Grain

For the Steak: slicing is where the presentation and texture come into play. After resting, slice the steak thinly against the grain – this simple technique ensures every bite is tender rather than tough. Thin slices also help the steak pieces mingle effortlessly through the salad greens.

How to Serve Grilled Balsamic Steak Salad with Gorgonzola & Corn

Garnishes

When serving Grilled Balsamic Steak Salad with Gorgonzola & Corn the ideal finishing touch includes sprinkling some extra crumbled Gorgonzola and optionally placing creamy avocado slices on top. These garnishes add bursts of flavor and texture, transforming this salad from ordinary to extraordinary. A drizzle of extra balsamic dressing or a few herb sprigs can also bring that final polished touch to the plate.

Side Dishes

To complement Grilled Balsamic Steak Salad with Gorgonzola & Corn in your salad beautifully, consider light, simple sides that won’t overshadow the main event. Crusty bread or garlic toast is excellent for soaking up any dressing left behind. If you want more veggies, a chilled cucumber or tomato salad would pair nicely without adding heaviness.

Creative Ways to Present

Grilled Balsamic Steak Salad with Gorgonzola & Corn lovers who want to impress guests can try serving the steak salad family-style on a large wooden board. Arrange the mixed greens in the center, pile the grilled steak slices on top, scatter the grilled corn, tomatoes, nuts, and cheese lavishly, and place small bowls of dressing and avocado on the side. This rustic presentation invites people to create their own perfect bites while showcasing the freshness and colors of the ingredients.

Make Ahead and Storage

Storing Leftovers

You can store leftover steak slices and salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing on the side to avoid soggy greens and add it just before serving again.

Freezing

While the grilled steak itself freezes well if wrapped tightly, the salad components do not freeze successfully due to their fresh nature. Freeze steak portions only if you want to save them for another day, and thaw in the refrigerator before reheating.

Reheating

Grilled Balsamic Steak Salad with Gorgonzola & Corn gently reheat leftover steak slices in a skillet over medium-low heat or unwrap and warm in the oven wrapped in foil to maintain juiciness. Avoid microwaving if possible, as it can dry out the meat. Assemble the salad fresh and add the warmed steak on top right before serving.

FAQs

Can I use another cut of steak besides flank?

Absolutely! Ribeye, sirloin, or even skirt steak can work well. The key is to choose a cut that’s tender and flavorsome, then slice thinly against the grain for the best tenderness.

Is it necessary to grill the corn? Can I use canned corn?

Grilled corn adds a wonderful smoky sweetness that complements the steak, but if you’re short on time, fresh or canned corn will still work. Try to give canned corn a quick sauté or roast to add some texture and flavor.

Can I make the balsamic dressing ahead of time?

Yes, the dressing actually tastes better after sitting for a few hours because the flavors meld. Store it in an airtight container in the fridge and whisk gently before serving.

What temperature should I cook the steak to?

Grilled Balsamic Steak Salad with Gorgonzola & Corn medium-rare to medium (about 135-145°F or 57-63°C) is ideal to keep it juicy and tender. Adjust time according to thickness and personal preference.

Is Gorgonzola cheese essential, or can I substitute it?

Gorgonzola adds a unique creamy tang, but blue cheese or feta can be tasty alternatives. Choose your favorite cheese that complements the balsamic and steak flavors.

Final Thoughts

This Grilled Balsamic Steak Salad with Gorgonzola and Corn is a true crowd pleaser that brings bold flavors and vibrant textures into one satisfying dish. Grilled Balsamic Steak Salad with Gorgonzola & Corn the careful marinade, grilling, and slicing make all the difference to create an impressive main course salad you’ll want to make again and again. So grab your favorite steak, fire up the grill, and treat yourself to this delicious, colorful, and wholesome meal—you won’t regret it!

Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe

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★★★★★

4.8 from 28 reviews

This Grilled Balsamic Steak Salad with Gorgonzola & Corn is a vibrant, flavorful dish that combines juicy marinated flank steak, smoky grilled corn, and a fresh medley of greens. Topped with creamy Gorgonzola and toasted nuts, all tossed in a tangy balsamic dressing, it’s a perfect meal for a light lunch or a satisfying dinner.

Author: zara
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Grilling
Cuisine: American
Diet: Low Salt

Ingredients

Scale

For the Steak:

1 lb flank steak (or ribeye, sirloin)
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika

For the Salad:

6 cups mixed greens (arugula, spinach, or romaine)
1 ear corn, grilled and cut off the cob
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/3 cup crumbled Gorgonzola cheese
1/4 cup walnuts or pecans, toasted
1 avocado, sliced (optional)

For the Balsamic Dressing:

1/4 cup balsamic vinegar
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp honey (or maple syrup)
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper

Instructions

Marinate & Grill the Steak: In a small bowl, combine olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika to create a marinade. Rub this mixture all over the flank steak and let it rest at room temperature for 15–20 minutes to absorb the flavors. Preheat a grill or skillet to medium-high heat and cook the steak for 4–5 minutes on each side to reach medium-rare to medium doneness. Remove the steak from heat and let it rest for 5 minutes, which allows the juices to redistribute, then slice thinly against the grain for tender bites.
Grill the Corn: Brush the ear of corn with a small amount of olive oil to prevent sticking and place it on the grill. Cook for 8–10 minutes, turning occasionally until the kernels develop a slight char. Remove the corn and let it cool enough to handle, then carefully cut the kernels off the cob using a sharp knife.
Make the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until well emulsified. The dressing should be smooth and slightly thick, balancing the sweetness of honey with tangy acidity of balsamic vinegar.
Assemble the Salad: In a large salad bowl, combine mixed greens, halved cherry tomatoes, thinly sliced red onion, grilled corn kernels, and toasted walnuts or pecans. Add the thinly sliced grilled steak over the top and sprinkle with crumbled Gorgonzola cheese. Drizzle the prepared balsamic dressing over the salad and gently toss everything together to coat all the ingredients evenly.
Serve & Enjoy: Garnish the salad with optional sliced avocado and extra Gorgonzola cheese for creaminess and richness. Serve immediately to enjoy the fresh, warm, and smoky flavors in every bite.

Notes

For best results, use a meat thermometer to ensure steak reaches an internal temperature of 130-135°F for medium-rare.
Feel free to substitute walnuts with pecans or your favorite nuts for different textures and flavors.
Avocado is optional but adds creaminess and healthy fats.
Leftover steak can be refrigerated and used within 3 days in wraps or salads.
To make it vegetarian, omit the steak and add grilled portobello mushrooms or tofu.