If you are craving a dish that’s bursting with bold flavors, fresh textures, and a perfect balance of savory and tangy, then you absolutely have to try this Grilled Balsamic Steak Salad with Gorgonzola & Corn. It’s like summer on a plate—with juicy grilled steak, sweet smoky corn, creamy Gorgonzola cheese, and a vibrant balsamic dressing all coming together to create a salad that never feels ordinary. This recipe is my go-to when I want something wholesome yet elegant, and the combination of ingredients will have you hooked from the very first bite.

Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe - Recipe Image

Ingredients You’ll Need

To make this Grilled Balsamic Steak Salad with Gorgonzola & Corn shine, you’ll only need simple, fresh ingredients that each bring their own magic to the dish. From the tender steak to the crunchy walnuts, every component adds a layer of flavor or texture, making this salad a perfect harmony of tastes.

1 lb flank steak (or ribeye, sirloin): Choose your favorite cut for juicy, flavorful meat that grills beautifully.
1 tbsp olive oil: For marinating the steak and brushing the corn, it adds subtle richness.
1 tbsp balsamic vinegar: A tangy kick that deepens the marinade’s flavor.
1 tsp salt: Enhances every ingredient’s natural taste.
1/2 tsp black pepper: Provides mild heat and complexity.
1/2 tsp garlic powder: Adds savory depth without overpowering.
1/2 tsp smoked paprika: Offers a smoky warmth to the steak.
6 cups mixed greens (arugula, spinach, or romaine): Gives freshness, crunch, and color variety.
1 ear corn, grilled and cut off the cob: Sweet, smoky bites that complement the steak perfectly.
1/2 cup cherry tomatoes, halved: Juicy bursts of brightness.
1/4 red onion, thinly sliced: Sharp contrast for added bite.
1/3 cup crumbled Gorgonzola cheese: Creamy with a punchy, tangy edge, fantastic with balsamic.
1/4 cup walnuts or pecans, toasted: Crunch and toasty richness for balance.
1 avocado, sliced (optional): Adds buttery smoothness and richness.
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 — a sweet and tangy syrup that brings the salad together effortlessly.

How to Make Grilled Balsamic Steak Salad with Gorgonzola & Corn

Step 1: Marinate and Grill the Steak

Start by combining olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a small bowl to create a flavorful marinade. Rub this all over your steak and let it rest at room temperature for 15 to 20 minutes—this allows the juices to absorb those robust flavors. Heat your grill or skillet to medium-high, then sear the steak for about 4 to 5 minutes on each side for a perfect medium-rare or medium finish. Resting the steak for 5 minutes after cooking is key; it keeps the meat tender and juicy before slicing it thinly against the grain.

Step 2: Grill the Corn

While your steak is resting, brush the corn with a little olive oil and place it on the grill. Turn it occasionally for 8 to 10 minutes until you see a lovely char developing. This grills the corn to sweet perfection while adding that smoky hint. Once cooled, slice the kernels off the cob—these juicy bites will add a delightful crunch and color to the salad.

Step 3: Prepare the Balsamic Dressing

Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper in a small bowl. This dressing perfectly balances sweetness and acidity, tying all the salad’s ingredients together with a silky finish that’s bright but not overpowering.

Step 4: Assemble the Salad

In a large bowl, toss mixed greens, cherry tomatoes, red onion, grilled corn, and toasted walnuts for a base packed with flavor and texture. Lay sliced steak on top, then sprinkle generously with crumbled Gorgonzola cheese, which adds a tangy creaminess that is absolutely addictive. Drizzle the balsamic dressing over the whole salad and gently toss just enough to coat everything without bruising the greens.

How to Serve Grilled Balsamic Steak Salad with Gorgonzola & Corn

Garnishes

For a finishing touch, add slices of ripe avocado if you like, which brings a velvety smoothness that contrasts beautifully with the bold flavors. You can also sprinkle extra Gorgonzola for those who love a stronger cheese note. A few fresh basil leaves or microgreens scattered on top add a fragrant freshness that makes the salad feel even more special.

Side Dishes

This salad is hearty enough on its own, but if you want to round out your meal, crispy roasted potatoes or a warm baguette with garlic butter makes for an irresistible pairing. A simple glass of chilled white wine or a crisp iced tea also complements the tangy dressing and smoky steak perfectly.

Creative Ways to Present

For a stunning presentation, serve the salad on a large wooden platter or a bright, wide bowl to showcase all the colors. You can fan out the sliced steak like a sunburst and nestle the grilled corn and tomatoes artistically. For a picnic or casual get-together, assemble the salad in individual mason jars layered with ingredients for a fun and portable option that still feels fancy.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Balsamic Steak Salad with Gorgonzola & Corn keeps well in an airtight container in the refrigerator for up to two days. Keep the dressing separate if you can, to prevent the greens from wilting. When ready to eat, just toss them together again for fresh flavors.

Freezing

This salad is best enjoyed fresh, so I don’t recommend freezing once assembled. However, you can freeze the cooked steak separately if you want to save time later. Just slice it thinly before freezing and thaw in the fridge overnight.

Reheating

Reheat leftover steak gently in a skillet over low heat or briefly in the microwave to keep it tender without drying out. Add the reheated steak on top of fresh greens and other ingredients if the salad has been stored separately.

FAQs

Can I use another type of cheese instead of Gorgonzola?

Absolutely! Blue cheese is a close substitute, or you can use feta for a milder tang. Just remember Gorgonzola’s distinct creaminess and punch really elevate the salad’s flavor.

What’s the best way to get a medium-rare steak on the grill?

Preheat your grill to medium-high and cook the steak for around 4 to 5 minutes per side. Use a meat thermometer for accuracy—it should read about 130°F when you take it off for medium-rare.

Can I make this salad vegetarian?

Totally! You can skip the steak and amp up the protein with grilled portobello mushrooms or tempeh marinated in the same balsamic mixture. The rest of the ingredients still shine deliciously.

Is it okay to use canned corn instead of fresh?

While fresh grilled corn adds the best flavor and texture, you can use canned corn in a pinch. Just drain it well and toss it with a bit of olive oil and chili powder for extra oomph.

How long does the balsamic dressing keep?

The dressing can be stored in an airtight jar in the fridge for up to a week. Just whisk or shake before using as the ingredients may separate over time.

Final Thoughts

There’s something truly special about this Grilled Balsamic Steak Salad with Gorgonzola & Corn—it’s fresh yet rich, simple yet impressive. Whether you’re treating yourself to a solo lunch or entertaining friends, this salad never disappoints. Give it a try soon, and prepare to fall in love with every delicious forkful!