Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

Imagine all your summer favorites—juicy steak, sweet corn, peppery greens, and creamy cheese—coming together in one gloriously vibrant bowl. That’s the magic of Balsamic Steak Gorgonzola Salad with Grilled Corn! Every forkful offers a brilliant blend of smoky, savory, tangy, and fresh flavors, making it an irresistible star for lunch or dinner.

Ingredients You’ll Need

Every ingredient in this Balsamic Steak Gorgonzola Salad with Grilled Corn earns its keep—think tender steak, a lively balsamic marinade, crunchy greens, and pops of sweet grilled corn all brought together with a punchy vinaigrette. Even better, most of these are easy to find but utterly essential for building layers of flavor and texture.

• Sirloin steak: The star protein—choose a well-marbled steak for the juiciest, most flavorful results.
• Balsamic vinegar: Adds tangy depth to both the marinade and the vinaigrette, marrying sweet and savory notes.
• Worcestershire sauce: Rounds out the marinade with umami richness—don’t skip it!
• Extra virgin olive oil: Softens the marinade, helps with grilling, and creates a silky dressing.
• Dijon mustard: Gives the marinade and vinaigrette a pleasant sharpness for balance.
• Garlic powder: Infuses subtle garlicky warmth without raw bite in the marinade.
• Coarse salt & freshly cracked black pepper: Brings all the savory elements to life—generous seasoning is key.
• Cherry tomatoes: Juicy bursts of brightness that play well with smoky steak and corn.
• Red onion: Thinly sliced for a mild, punchy crunch in every forkful.
• Gorgonzola cheese: Creamy, tangy pops of flavor—sub for blue cheese if you wish, but Gorgonzola is perfection here.
• Endive lettuce: Its gentle bitterness contrasts beautifully with sweet corn and umami steak.
• Mixed spring greens: Adds softness and color, creating a perfect salad base.
• Corn on the cob: Grilled corn is a must for juicy texture and caramelized sweetness.
• Basil & parsley: Fresh herbs make the gremolata zingy and fragrant.
• Lemon zest & garlic: Bright, fresh, and a little bit punchy—just what you want in a gremolata topper.

Variations

One of the best things about Balsamic Steak Gorgonzola Salad with Grilled Corn is how easily you can tweak it for your mood, what’s in your fridge, or special dietary needs. Here are just a few ideas to spark your creativity!

• Chicken or Shrimp Swap: Swap out the steak for grilled chicken breast or shrimp for a lighter twist (and they soak up the balsamic marinade beautifully).
• Dairy-Free Delight: Skip the Gorgonzola or use a plant-based cheese—the salad is still vibrant and satisfying.
• Different Greens: Instead of endive and spring mix, try arugula, baby spinach, or crunchy romaine—the contrast is delightful!
• Veggie-Forward: Toss in sliced cucumber, roasted bell pepper, or even grilled zucchini for more veggie love.
• Herb Adventure: Experiment with mint or chives in the gremolata for a unique flavor pop.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

Whisk together the balsamic vinegar, Worcestershire, olive oil, Dijon, garlic powder, salt, and pepper in a medium bowl. Place your sirloin steak in a ziplock bag, pour in the marinade, seal, and shake until well-coated. Let it chill in the fridge for at least 30 minutes—this infuses the meat with tangy, garlicky flavor and guarantees each slice will be ultra-tender.

Step 2: Make the Gremolata

While the steak marinates, stir together minced basil, parsley, lemon zest, and fresh garlic in a small bowl. This simple, punchy herb blend delivers freshness and zing to your finished salad—don’t skip this step!

Step 3: Grill the Corn

Drizzle the shucked corn with olive oil and season with salt and pepper. Preheat a grill or grill pan over medium-high heat, then place the corn on and turn every couple of minutes. You’re looking for charred grill marks and tender kernels—about 10 minutes. Let it cool, then slice the kernels off the cob for glorious golden pops throughout the salad.

Step 4: Grill and Rest the Steak

Take the marinated steak out of the fridge. Grill it for about 4-5 minutes per side to reach rare or medium-rare, depending on your preference (and grill temp). Once done, move the steak to a plate and let it rest for five minutes before thinly slicing against the grain. This step ensures every piece is juicy and never dry.

Step 5: Whisk the Vinaigrette

Stir together balsamic vinegar, olive oil, Dijon mustard, salt, and fresh pepper in a small bowl until you have a glossy, flavorful vinaigrette. This will tie the whole salad together with its bright, tangy kick.

Step 6: Build the Salad

In your largest salad bowl, toss together half the vinaigrette, half the gremolata, mixed greens, endive, cherry tomatoes, Gorgonzola, sliced grilled corn, and red onion. Arrange the steak slices on top, then finish by drizzling with remaining gremolata and more vinaigrette to taste. Stand back and admire your restaurant-worthy masterpiece!

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

For a truly eye-catching finish, scatter extra crumbled Gorgonzola, some fresh basil or parsley leaves, and maybe a sprinkle of lemon zest on top. A pinch of flaky sea salt just before serving amplifies every flavor and gives beautiful sparkle, too.

Side Dishes

This bold salad shines on its own, but it’s fabulous with a warm loaf of crusty bread or garlicky toasts for dipping. Pair with simply roasted potatoes or a chilled glass of dry rosé to turn it into a true summer feast!

Creative Ways to Present

Serve Balsamic Steak Gorgonzola Salad with Grilled Corn family-style on a large platter for dramatic effect, or build individual bowls for an elegant dinner party vibe. Layer the steak, corn, and cheese in neat stripes on a big salad board if you want to wow at a potluck or BBQ—it always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the steak, greens, and dressing separately in airtight containers. This keeps the greens crisp and the steak juicy for up to two days—just reassemble before serving and drizzle with fresh vinaigrette.

Freezing

While greens and fresh veg don’t freeze well, you can freeze the cooked steak for up to a month. Slice before freezing and thaw in the fridge overnight. Avoid freezing the fully assembled salad for best flavor and texture.

Reheating

If reheating steak, use a quick sizzle in a hot skillet or a short zap in the microwave—just until warmed. Don’t overheat or it can dry out! Rebuild your bowl over fresh greens for that just-made delight.

FAQs

Final Thoughts

There’s something so satisfying about a salad that eats like a meal, and Balsamic Steak Gorgonzola Salad with Grilled Corn is just that—vivid, hearty, and bursting with summer flavor in every bite. I hope you give it a try and let it become a new favorite, whether for cozy dinners or sharing with friends under the sun!

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