There are few things as show-stopping yet effortlessly satisfying as this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe. Imagine juicy, perfectly grilled steak, smoky-sweet corn straight from the cob, bursts of cherry tomatoes, and that tangy, creamy Gorgonzola cheese—all mingling together atop crisp, colorful greens. Each bite is a harmony of bold flavors and textures, tied together with a glossy drizzle of balsamic glaze. Whether you’re hosting friends for a summer evening or just want to treat yourself to something truly special, this salad never disappoints.

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the rich flavors—every ingredient for this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe serves a real purpose and brings its own magic to the table. From the marinade to the finishing basil, each element works together to create a dish you’ll crave again and again.

Flank steak (1 1/2 pounds): The star protein, flank steak is a great cut for grilling and soaks up marinades beautifully.
Balsamic vinegar (1/3 cup): Adds sweet-tart depth to both the marinade and as a perfect salad drizzle.
Olive oil (1/4 cup): Helps the marinade to penetrate and keeps the steak juicy and tender.
Soy sauce (2 tablespoons): Delivers a subtle richness and just the right hit of umami.
Garlic, minced (2 cloves): Adds a zesty kick and irresistible aroma to the marinade.
Dijon mustard (1 teaspoon): Gives the dressing a tangy, slightly spicy backbone.
Salt (1 teaspoon): Essential for bringing all the flavors into focus.
Black pepper (1/2 teaspoon): A subtle pop of heat that shines through in every bite.
Corn, husked (2 ears): Sweet, juicy, and just begging to be charred on the grill.
Mixed salad greens (6 cups): Choose your favorite blend—romaine, arugula, or a spring mix all work well.
Cherry tomatoes, halved (1 cup): Bursts of juicy sweetness and gorgeous color.
Red onion, thinly sliced (1/2): A crisp, sharp addition that balances out the creaminess and beefiness.
Gorgonzola cheese, crumbled (1/2 cup): Salty, creamy, and just slightly funky; classic blue cheese can be swapped in for extra boldness.
Toasted walnuts or pecans (1/4 cup): Adds crunch and a toasty aroma—don’t skip the toasting step!
Fresh basil, chopped (2 tablespoons): Bright and fragrant, a fresh finishing touch.
Balsamic glaze, for drizzling (2 tablespoons): Glossy and sweet-tart, it elevates every mouthful.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

Step 1: Marinate the Steak

Start by whisking together the marinade ingredients—balsamic vinegar, olive oil, soy sauce, garlic, Dijon mustard, salt, and black pepper—in a shallow dish just big enough for your steak. Place the flank steak in the marinade, turning to coat each side completely. Pop it into the fridge and let the flavors mingle for at least 30 minutes, or up to 4 hours if you’ve got the time. You’ll notice the steak will become deeply flavored and super tender—a simple prep step with huge flavor payoff.

Step 2: Grill the Corn

While the steak is marinating, fire up your grill to medium-high heat. Place the husked corn directly on the grates and turn occasionally for about 10 minutes, until you see lots of lovely charred spots. Char means sweet smokiness! Once cooled enough to handle, slice the kernels off the cobs and set aside. Grilling the corn really transforms its flavor, giving a golden pop to the salad.

Step 3: Grill & Rest the Steak

Take the steak out of the marinade and set it on the hot grill. Sear for 4 to 5 minutes per side if you love a classic medium-rare, or a minute or so longer for medium. Once done, let it rest on a cutting board for at least 5 minutes before slicing. This little pause locks in all the juices, ensuring every slice stays moist and flavorful.

Step 4: Assemble the Salad

In a large serving bowl, add your mixed salad greens—go for a lush pile! Scatter on the halved cherry tomatoes and sliced red onion. Gently fold in the grilled corn kernels for that touch of summer sunshine. Sprinkle over the crumbled Gorgonzola, toasted walnuts (or pecans), and fresh basil. Finally, slice the steak thinly against the grain and lay it proudly atop your salad mountain.

Step 5: Dress & Serve

For the final flourish, drizzle 2 tablespoons of that rich balsamic glaze over the finished Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe. The glaze brings everything together with a sweet, tangy sheen. Serve straight away and watch the salad disappear before your eyes!

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

Garnishes

A little garnish can take this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe from wonderful to truly spectacular. Besides the basil already in the salad, consider extra basil leaves or a handful of microgreens for a fresh, restaurant-worthy finish. A final sprinkle of Gorgonzola or a quick grind of black pepper goes a long way for presentation and pop.

Side Dishes

This salad is hearty enough to stand on its own, but if you want to build a bigger spread, pair it with crusty grilled bread, a chilled soup (think gazpacho!), or a simple prosecco spritz. The flavors marry especially well with light, citrusy whites or a bold red for a satisfying meal.

Creative Ways to Present

For a fun twist, try layering the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe in mason jars for picnics or prepping individual plates for a dinner party. Mini wooden boards make striking serving vessels, or pile the salad in a wide, shallow bowl for a casually elegant vibe. It even works as a deconstructed platter for family-style feasts!

Make Ahead and Storage

Storing Leftovers

To keep your Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe fresh, store any leftovers in an airtight container in the refrigerator. For best results, store the steak and salad components separately to prevent the greens from wilting. Salad should be consumed within 2 days, while the steak can last up to 3 days.

Freezing

While the steak can be frozen for up to 2 months (wrap tightly and slice before freezing for easy use), the salad greens, tomatoes, and cheese do not freeze well and will lose their texture. For make-ahead success, focus on prepping and freezing only the steak, and assemble fresh when ready to serve.

Reheating

If you have leftover steak, warm it gently in a skillet over medium-low heat or microwave in 20-second bursts, just until heated through. Avoid overheating to keep the steak tender and juicy. The other components should be added cold directly from the fridge to maintain their crunch and flavor.

FAQs

Can I use a different cut of steak?

Absolutely! While flank steak works beautifully in this recipe, you can easily swap in skirt steak, sirloin, or even a ribeye if you’re looking for a little extra richness. Just adjust the grilling time depending on the thickness of your steak.

What can I use if I don’t like Gorgonzola?

Not a fan of Gorgonzola? Try blue cheese for a similar tang, creamy goat cheese for a milder touch, or even shaved Parmesan if you prefer something subtler. The salad will still taste fantastic!

How can I make the salad vegetarian?

For a vegetarian spin, skip the steak and load up on protein-packed options like roasted chickpeas, grilled portobello mushrooms, or extra toasted nuts. The big flavors from the balsamic glaze and Gorgonzola still shine through.

How far in advance can I prepare the salad?

You can grill the steak and corn ahead of time and refrigerate them for up to 2 days. Just wait to assemble the salad and add the balsamic glaze until right before serving to keep the greens crisp.

Can I make a creamy dressing instead?

Yes! For an ultra-luxe finish, whisk some Gorgonzola into a simple vinaigrette or even stir a spoonful into sour cream with a splash of lemon. Drizzle over the completed Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe for next-level creaminess.

Final Thoughts

There’s simply nothing like gathering around a big, beautiful bowl of Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe to bring people together. The flavors are bold, the textures playful, and every bite feels a little bit special. Don’t wait for a special occasion—treat yourself soon and see why this salad becomes a true favorite!

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: admin
Total Time: 40 minutes (plus marinating)
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect summer salad with this Balsamic Steak Gorgonzola Salad featuring perfectly grilled steak, sweet corn, tangy Gorgonzola, and a drizzle of balsamic glaze. This salad is a fresh and flavorful meal that’s sure to impress!

Ingredients

Scale

Marinade:

1 1/2 pounds flank steak
1/3 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper

Salad:

2 ears corn, husked
6 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/4 cup toasted walnuts or pecans
2 tablespoons chopped fresh basil
2 tablespoons balsamic glaze for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Steak: Whisk together balsamic vinegar, olive oil, soy sauce, garlic, Dijon mustard, salt, and pepper. Marinate steak for at least 30 minutes.
Grill the Corn: Grill husked corn for 10 minutes, then slice off the kernels.
Grill the Steak: Grill marinated steak for 4-5 minutes per side. Let rest and slice thinly.
Assemble the Salad: Combine salad greens, cherry tomatoes, red onion, grilled corn, Gorgonzola, walnuts, and basil. Top with sliced steak and drizzle with balsamic glaze.