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Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe

For the Steak: 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Keywords: grilled steak salad, balsamic steak salad, steak salad with gorgonzola, grilled corn salad, healthy steak salad, summer salad recipe

Find it online: https://zarameals.com/for-the-steak-recipe/