If you’re looking for a salad that eats like a meal—one that’s bold, hearty, and layered with flavor—this Balsamic Steak Gorgonzola Salad with Grilled Corn is your answer. Juicy grilled steak, sweet corn off the cob, tangy gorgonzola crumbles, and a punchy balsamic vinaigrette come together in a dish that’s equal parts refreshing and indulgent.
Perfect for summer grilling, yet robust enough to enjoy year-round, this salad is the kind of meal that impresses at gatherings, elevates weeknights, and satisfies every craving in between.
Why You’ll Love This Steak Salad
- Hearty and balanced – Protein-packed steak, crisp greens, and creamy cheese.
- Bursting with flavor – Balsamic marinade, charred corn, and homemade gremolata.
- Visually stunning – A rainbow of fresh ingredients on one plate.
- Flexible and fresh – Enjoy warm or cold, for lunch or dinner.
Ingredients (Serves 3)
For the Marinade:
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- ¼ cup extra virgin olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
For the Salad:
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 4 oz gorgonzola cheese, crumbled
- 2 heads endive lettuce, chopped into 2-inch pieces
- 6 cups spring mix greens
- 1 ear corn, husk removed
- 1 tablespoon olive oil (for grilling corn)
For the Gremolata:
- 2 tablespoons basil, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
For the Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon Dijon mustard
- Dash of salt and pepper
Instructions
1. Marinate the Steak
Whisk together the balsamic vinegar, Worcestershire, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in a zip-top bag, pour the marinade over, seal, and massage gently to coat. Chill for at least 30 minutes.
2. Prepare the Gremolata
In a small bowl, combine minced basil, parsley, garlic, and lemon zest. Set aside—this fresh herb blend adds brightness to balance the steak and cheese.
3. Grill the Corn
Heat a grill or grill pan over medium-high. Drizzle the corn with olive oil and season with salt and pepper. Grill for about 10 minutes, rotating until slightly charred on all sides. Let cool, then cut the kernels from the cob.
4. Grill the Steak
Remove the steak from the marinade and grill for 4–5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly against the grain.
5. Make the Vinaigrette
Whisk together balsamic vinegar, olive oil, Dijon, salt, and pepper until emulsified.
6. Assemble the Salad
In a large bowl, toss together the greens, endive, cherry tomatoes, grilled corn, red onion, and half of the gorgonzola. Drizzle with half of the vinaigrette and sprinkle half the gremolata.
7. Add Steak and Finish
Top the salad with sliced steak, then drizzle with remaining vinaigrette and gremolata. Sprinkle on the rest of the gorgonzola.
Serve immediately while the steak is still warm or let it chill slightly for a cool summer salad.
What to Serve with This Salad
This salad is hearty on its own, but you can pair it with:
- Crusty garlic bread
- Grilled peaches or nectarines for a sweet contrast
- Sparkling water with lemon or a light red wine like Pinot Noir
- Roasted potatoes or herbed focaccia for a more complete meal
Tips for Success
- Let the steak rest before slicing—it helps retain juices.
- Use quality balsamic vinegar—it makes a big difference in flavor.
- Adjust heat: If you love spice, add a pinch of red pepper flakes to the gremolata.
- Make ahead: Prepare all components in advance and assemble just before serving.
Ingredient Swaps & Variations
- No gorgonzola? Use blue cheese or goat cheese.
- Add crunch: Toasted walnuts or pine nuts make a great topping.
- Prefer a different protein? Grilled chicken or portobello mushrooms are great alternatives.
- Dairy-free option: Skip the cheese and add avocado or roasted chickpeas.
Storage & Leftovers
- Refrigerate components separately: Keeps the greens crisp and steak tender.
- Reassemble for lunch: Layer steak and veggies over fresh greens the next day.
- Reheat steak gently: A quick warm-up in a skillet with olive oil preserves flavor.
Why This Recipe Works
It’s not just a salad—it’s a celebration of texture and contrast. The richness of grilled steak meets the tang of gorgonzola, while grilled corn adds sweetness, and the fresh herbs keep everything lively. The balsamic vinaigrette ties it all together with just the right amount of zing.
This Balsamic Steak Gorgonzola Salad with Grilled Corn feels special without being fussy. It’s the kind of dish that makes any day feel like a summer celebration.
Final Thoughts
Whether you’re firing up the grill or enjoying a cozy dinner indoors, this Balsamic Steak Gorgonzola Salad with Grilled Corn brings a burst of flavor, texture, and seasonal flair to the table. It’s elegant, effortless, and utterly satisfying.
Try it for your next gathering—or simply when you want a salad that steals the show.
The Goods
Balsamic Steak Gorgonzola Salad with Grilled Corn
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Recipes
For the Marinade:
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- ¼ cup extra virgin olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
For the Salad:
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- 4 oz gorgonzola cheese crumbled
- 2 heads endive lettuce chopped into 2-inch pieces
- 6 cups spring mix greens
- 1 ear corn husk removed
- 1 tablespoon olive oil for grilling corn
For the Gremolata:
- 2 tablespoons basil minced
- 2 tablespoons parsley minced
- 1 clove garlic minced
- 1 tablespoon lemon zest
For the Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon Dijon mustard
- Dash of salt and pepper
Instructions
Marinate the Steak
- Whisk together the balsamic vinegar, Worcestershire, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in a zip-top bag, pour the marinade over, seal, and massage gently to coat. Chill for at least 30 minutes.
Prepare the Gremolata
- In a small bowl, combine minced basil, parsley, garlic, and lemon zest. Set aside—this fresh herb blend adds brightness to balance the steak and cheese.
Grill the Corn
- Heat a grill or grill pan over medium-high. Drizzle the corn with olive oil and season with salt and pepper. Grill for about 10 minutes, rotating until slightly charred on all sides. Let cool, then cut the kernels from the cob.
Grill the Steak
- Remove the steak from the marinade and grill for 4–5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly against the grain.
Make the Vinaigrette
- Whisk together balsamic vinegar, olive oil, Dijon, salt, and pepper until emulsified.
Assemble the Salad
- In a large bowl, toss together the greens, endive, cherry tomatoes, grilled corn, red onion, and half of the gorgonzola. Drizzle with half of the vinaigrette and sprinkle half the gremolata.
Add Steak and Finish
- Top the salad with sliced steak, then drizzle with remaining vinaigrette and gremolata. Sprinkle on the rest of the gorgonzola.
- Serve immediately while the steak is still warm or let it chill slightly for a cool summer salad.
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