Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe

If you crave a salad that feels both luxurious and down-to-earth, you’re going to fall for Grilled Balsamic Steak Salad with Gorgonzola & Corn. Think juicy, char-grilled steak, sweet corn straight from the grill, tangy crumbles of Gorgonzola, and the lush pop of ripe tomatoes—all cozied up on crisp greens and drizzled in a bright, homemade balsamic dressing. This salad isn’t just a meal, it’s a celebration on a plate, perfect for summer gatherings, cozy date nights, or a weeknight treat when you want to savor something truly special.

Ingredients You’ll Need

The magic of Grilled Balsamic Steak Salad with Gorgonzola & Corn lies in the beauty of simple, fresh ingredients. Each one is a key player in creating layers of flavor, texture, and color that make this salad spectacular.

• Flank steak (or ribeye, sirloin): Choose a steak you love—the grill will add irresistible flavor. Flank is lean and flavorful, while ribeye brings rich marbling.
• Olive oil: Essential for both the steak marinade and dressing, good olive oil elevates every bite.
• Balsamic vinegar: This adds tangy sweetness to both the marinade and dressing, tying everything together.
• Salt & black pepper: They wake up all the other flavors.
• Garlic powder: A hint of savory depth for the steak.
• Smoked paprika: Adds subtle smokiness that’s heavenly with the grilled steak.
• Mixed greens (arugula, spinach, or romaine): A mix gives the salad body and freshness—choose your favorites!
• Fresh corn on the cob: Grilled corn brings pops of juicy sweetness and a hint of char.
• Cherry tomatoes: Their juiciness and color add summer energy to every forkful.
• Red onion: Thinly sliced for a bit of bite and pretty color ribbons.
• Crumbled Gorgonzola cheese: Creamy, tangy, and just the right intensity for steak.
• Walnuts or pecans, toasted: Nuts offer crunch and a subtle, earthy flavor—don’t skip toasting them!
• Avocado (optional): Silky texture and mellow taste, for those who love a little luxury.
• Dijon mustard: A classic salad dressing staple, giving your vinaigrette oomph.
• Honey (or maple syrup): Balances acidity and brings a gentle sweetness to the salad dressing.
• Fresh garlic: Adds punchy, aromatic flavor to the dressing.

How to Make Grilled Balsamic Steak Salad with Gorgonzola & Corn

Step 1: Marinate the Steak

Start by whisking together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub this flavor-packed marinade all over your steak, then let it lounge at room temperature for about 15 to 20 minutes. This step guarantees the steak soaks up all those bold, tangy flavors and cooks up super juicy.

Step 2: Grill the Steak

Preheat your grill (or use a grill pan if you’re indoors) over medium-high heat. Place the marinated steak on the hot grill and cook it for about 4–5 minutes per side—this usually gives you a perfect medium-rare to medium finish. Once off the heat, let the steak rest for five minutes; this keeps those savory juices locked in. Then slice thinly, against the grain, for maximum tenderness.

Step 3: Grill the Corn

While the steak rests, brush an ear of corn with a touch of olive oil and toss it on the grill. Rotate every few minutes until you see sweet, caramelized char marks—about 8 to 10 minutes total. Once it cools a bit, carefully slice the kernels off the cob. Each charred kernel adds pop and smoky sweetness to your Grilled Balsamic Steak Salad with Gorgonzola & Corn.

Step 4: Whip Up the Dressing

In a small bowl (or shake it all up in a jar!), combine balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk until glossy and emulsified. This tangy-sweet vinaigrette brightens up the hearty flavors of the salad beautifully.

Step 5: Assemble the Salad

Grab a big mixing bowl and toss together your bed of mixed greens, juicy cherry tomatoes, paper-thin red onion, grilled corn kernels, and toasted nuts. Add the tender grilled steak slices and finish with plenty of crumbled Gorgonzola. Drizzle over the homemade balsamic dressing and give everything a gentle toss. Top with fresh avocado for a creamy accent, if desired.

Step 6: Serve & Enjoy!

Transfer your beautiful creation onto a platter or individual plates. Garnish with extra Gorgonzola crumbles and serve immediately—this is a salad best enjoyed right away when the steak is still a little warm and every ingredient is at its peak flavor.

How to Serve Grilled Balsamic Steak Salad with Gorgonzola & Corn

Garnishes

Extra crumbled Gorgonzola, a generous scatter of toasted nuts, and creamy avocado slices make your salad feel restaurant-worthy. For a fresher twist, try a sprinkle of chopped chives or a squeeze of lemon over the top—these little details can take your Grilled Balsamic Steak Salad with Gorgonzola & Corn to new heights.

Side Dishes

This salad is pretty much a meal on its own, but it pairs deliciously with a slice of warm, crusty bread to soak up any dressing left on your plate. If you want a heartier spread, pair with roasted potatoes or a simple tomato soup. Light, chilled white wines or sparkling water with lemon are also fabulous partners.

Creative Ways to Present

The beauty of Grilled Balsamic Steak Salad with Gorgonzola & Corn is that it adapts to any occasion—pile it high in a big salad bowl for family-style dinners, or plate individual portions for a more elegant touch. You can even roll some of the salad up in a grilled tortilla for a gourmet steak wrap lunch.

Make Ahead and Storage

Storing Leftovers

If you have extra salad, store the steak, greens, toppings, and dressing separately in airtight containers in the refrigerator. This keeps the greens fresh and the steak juicy. The assembled salad (dressed) will keep for about a day, but undressed greens and toppings stay vibrant for up to 3 days.

Freezing

It’s not recommended to freeze the full salad, as the textures of greens, cheese, and fresh veggies will suffer. However, you can freeze grilled steak slices in an airtight container for up to 2 months. Thaw overnight in the fridge when ready to use.

Reheating

To reheat steak for Grilled Balsamic Steak Salad with Gorgonzola & Corn, gently warm the slices in a hot skillet for just a minute or two. Avoid microwaving, as it can toughen the steak. Always toss freshly warmed steak with crisp salad ingredients for the best texture and taste.

FAQs

Can I use a different cheese if I don’t like Gorgonzola?

Absolutely! Blue cheese, feta, or goat cheese all work beautifully. Each brings its unique flavor, but the creamy tang still pairs perfectly with the steak and sweet corn.

What’s the best steak cut for this salad?

Flank steak is a favorite for its lean tenderness and bold flavor, but ribeye or sirloin both turn out deliciously juicy and satisfying in Grilled Balsamic Steak Salad with Gorgonzola & Corn. Use what you love most!

Can I make this salad on a stovetop instead of a grill?

Yes, a grill pan or heavy skillet works just fine for both steak and corn. You’ll still get lovely caramelization and great flavor.

Is there a vegetarian version?

You can swap the steak for grilled portobello mushrooms or thick slices of eggplant. The other elements—corn, Gorgonzola, toasted nuts—will still shine in a hearty vegetarian main.

How do I keep the salad from getting soggy?

Always add the dressing just before serving and keep warm steak separate from the greens until the last moment. This keeps everything crisp and vibrant for Grilled Balsamic Steak Salad with Gorgonzola & Corn.

Final Thoughts

If you’re ready to turn an ordinary weeknight into something special, try making Grilled Balsamic Steak Salad with Gorgonzola & Corn. It’s a dish that’s as easy as it is impressive, and once you’ve tasted the smoky steak with sweet corn and creamy Gorgonzola, you’ll find yourself making it again and again. Gather up your favorite people, fire up the grill, and savor every bite—you deserve it!

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