Name: Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb sirloin steak; 2 tablespoons balsamic vinegar; 1 tablespoon Worcestershire sauce; 1/4 cup extra virgin olive oil; 1/2 teaspoon dijon mustard; 1/4 teaspoon garlic powder; 1/2 teaspoon coarse salt; 1/4 teaspoon ground black pepper; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 4 ounces Gorgonzola cheese, crumbled; 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2-inch pieces; 6 cups mixed spring greens; 1 corn on the cob, husk removed; 1 tablespoon extra virgin olive oil, for drizzling corn; 2 tablespoons basil leaves, minced; 2 tablespoons parsley, minced; 1 clove garlic, minced; 1 tablespoon lemon zest; 3 tablespoons balsamic vinegar; 1/2 cup extra virgin olive oil; 1/2 teaspoon dijon mustard; Dash of salt and fresh ground black pepper

Jump to Recipe

If you’re on a quest for the ultimate dinner salad, look no further than this Balsamic Steak Gorgonzola Salad with Grilled Corn. Imagine tender slices of marinated sirloin, sweet bursts of grilled corn, tangy Gorgonzola, and crisp garden greens, all tied together with a punchy balsamic vinaigrette and a zesty gremolata. This crowd-pleaser balances rich, smoky, creamy, and fresh flavors on one vibrant platter—it’s part steakhouse, part summer picnic, and a total weeknight hero. Friends and family will be asking for seconds, and you just may want to savor leftovers (if there are any!) for lunch the next day.

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe - Recipe Image

Ingredients You’ll Need

This Balsamic Steak Gorgonzola Salad with Grilled Corn celebrates a handful of thoughtfully sourced ingredients. Each one adds its own unforgettable touch—bold flavor, vibrant color, or satisfying texture—that makes this salad sing.

Sirloin steak (1 lb): Choose a thick, well-marbled cut for maximum tenderness and beefy flavor.
Balsamic vinegar (2 tbsp + 3 tbsp): Adds tangy sweetness to both the marinade and vinaigrette, tying every element together.
Worcestershire sauce (1 tbsp): Deepens the steak’s umami for that irresistible savory note.
Extra virgin olive oil (¼ cup + ½ cup + 1 tbsp): Keeps things luscious, from the marinade and vinaigrette to the grilled corn.
Dijon mustard (½ tsp + ½ tsp): Gives both the steak and vinaigrette an extra layer of flavor and a bit of a kick.
Garlic powder (¼ tsp): Adds warmth and subtle garlicky undertone to the marinade.
Coarse salt (½ tsp): Essential for seasoning both steak and veggies.
Ground black pepper (¼ tsp + dash): Brings in just the right amount of bite to balance the richness.
Cherry tomatoes (1 cup, halved): Their juicy sweetness pops in every bite.
Red onion (½, thinly sliced): Adds crisp texture and a beautiful sharpness.
Gorgonzola cheese (4 oz, crumbled): Salty and creamy, it’s the soul of the salad—don’t be shy with it!
Endive lettuce (2 heads): Slightly bitter and exceptionally crisp, it’s the ideal partner for rich steak and cheese.
Mixed spring greens (6 cups): Serve as a fresh, fluffy base for all the bold toppings.
Corn on the cob (1, husk removed): Grilling brings out its sweetness and adds irresistible smokiness.
Olive oil for drizzling corn (1 tbsp): Helps the corn caramelize and prevents sticking.
Basil leaves (2 tbsp, minced): Adds bright, fresh lift to your gremolata.
Parsley (2 tbsp, minced): Packs a pop of color and herbal flavor.
Garlic (1 clove, minced): This raw minced garlic is the punchy backbone of the gremolata.
Lemon zest (1 tbsp): Infuses zest and energy into every mouthful.
Salt & fresh ground black pepper (dash): Final seasoning for balance at the very end.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

First things first—let’s get that steak full of flavor! In a medium bowl, whisk together your balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and black pepper. Pop the steak into a large ziplock bag, pour in that gorgeous marinade, seal it, and shake to coat. Tuck it in the fridge for at least 30 minutes (the longer you marinate, the more flavor you’ll get!), giving everything time to mingle and soak.

Step 2: Make the Gremolata

While your steak is soaking up all those flavors, stir together basil, parsley, lemon zest, and minced garlic in a small bowl. This herby gremolata is the secret zip that brings your Balsamic Steak Gorgonzola Salad with Grilled Corn to life. Set it aside, and let those fresh, citrusy notes infuse.

Step 3: Grill the Corn

Heat your outdoor grill or cast iron grill pan to medium-high. Drizzle your corn on the cob with a tablespoon of olive oil, then season it with salt and pepper. Grill, using tongs to turn until all sides are charred and the kernels are just tender, about 10 minutes. Let it cool just enough to handle, then slice the kernels off the cob—each golden jewel is like popping summer onto your salad.

Step 4: Grill and Slice the Steak

Remove your marinated steak from the fridge and grill it on each side for 4-5 minutes for a perfect rare to medium-rare. Once done, let it rest on a plate for five minutes. This step lets all those succulent juices lock in. When ready, slice it thinly against the grain (this keeps it extra tender).

Step 5: Whisk the Vinaigrette

While the steak is resting, grab a small bowl and whisk together the remaining balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper. A truly simple dressing, but it packs a huge flavor punch—tart, peppery, and smooth.

Step 6: Toss and Build the Salad

In a spacious salad bowl, combine half of your vinaigrette, half the gremolata, mixed greens, endive, cherry tomatoes, Gorgonzola, the grilled corn kernels, and thinly sliced red onion. Toss everything gently so that every ingredient gets a little love and coating.

Step 7: Finish and Serve

Lay your gorgeous sliced steak right over the top of the salad. Drizzle the rest of the gremolata and remaining vinaigrette over the steak and veggies. The aroma alone will have everyone rushing to the table!

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

For an extra special touch, sprinkle the salad with a few more crumbles of Gorgonzola and an extra pinch of fresh herbs. Finish with a drizzle of good, syrupy balsamic reduction if you have it—it gives that restaurant “pop” and a glossy finish no one can resist.

Side Dishes

Although this Balsamic Steak Gorgonzola Salad with Grilled Corn is a complete meal on its own, you can pair it with crusty bread, garlic knots, or roasted potatoes for a cozier spread. A chilled glass of Sauvignon Blanc or a light pinot will balance the steak’s richness beautifully.

Creative Ways to Present

Stand out at your next gathering by serving the salad on a big wooden board, letting guests assemble their own plates. You could also layer everything into individual jars or glasses for picnics and meal prep. For a party, serve the salad family-style with steak fanned out in the center—it’s a showstopper!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (and it’s a big “if”!), store your Balsamic Steak Gorgonzola Salad with Grilled Corn in an airtight container in the refrigerator for up to two days. Keep extra vinaigrette separate to prevent sogginess, and refresh tossed salad with a quick toss right before serving.

Freezing

While the steak itself can be frozen (sliced and well-wrapped, up to 2 months), the assembled salad and grilled corn won’t stand up well to freezing, as the veggies and cheese will lose their texture. Make the steak ahead and freeze, but prep and assemble fresh for best results!

Reheating

If you want to enjoy this salad warm, gently heat leftover steak slices in a skillet over low heat for a couple of minutes. Try not to overcook—it’s all about preserving that meltingly tender steak. The other salad components should be served chilled or at room temperature for the freshest bite.

FAQs

Can I use a different cut of steak?

Absolutely! While sirloin is ideal for its flavor and tenderness, you can swap in flank, ribeye, or even flat iron steak if you prefer. Just be mindful of cook times, as different cuts and thicknesses will vary.

Is there a substitute for Gorgonzola cheese?

Yes! If you’re not a fan of Gorgonzola, try blue cheese for a similar bite, or swap in feta or goat cheese for a milder, creamy flavor. Balsamic Steak Gorgonzola Salad with Grilled Corn is flexible enough to suit many tastes.

Can I grill the corn indoors?

You sure can. Use a cast iron grill pan for great grill marks, or even a broiler if that’s all you have. The goal is to get a little char and bring out the natural sweetness.

What greens can I use instead of endive and spring mix?

Romaine, arugula, or butter lettuce all work beautifully. Just aim for a mix of crisp and tender leaves to balance the steak and cheese.

Is this salad gluten-free?

Great news—Balsamic Steak Gorgonzola Salad with Grilled Corn is naturally gluten-free! Check your Worcestershire sauce and mustard labels just to be sure, as some brands may contain gluten.

Final Thoughts

There’s something magic about this Balsamic Steak Gorgonzola Salad with Grilled Corn—all those flavors and textures make every forkful different and delightful. Give it a try, share it with friends or family, and don’t be surprised if it becomes your new go-to for celebrations or weekday dinners alike. Happy cooking!

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

★★★★★

4.7 from 9 reviews

Author: Lila
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A delicious and hearty Balsamic Steak Gorgonzola Salad with Grilled Corn recipe that combines tender marinated sirloin steak with a flavorful mix of fresh greens, Gorgonzola cheese, and a zesty balsamic vinaigrette, topped with grilled corn kernels for added crunch and sweetness.

Instructions

Marinate the steak: In a medium-sized bowl, combine ingredients for the marinade. Place steaks in a ziplock bag, pour marinade over them, seal the bag, and refrigerate for 30 minutes.
Make the gremolata: Mix basil, parsley, lemon zest, and garlic in a bowl and set aside.
Preheat grill: Heat a grill pan or outdoor grill. Drizzle corn with olive oil, salt, and pepper. Grill until marks form, about 10 minutes. Slice off the kernels.
Grill the steak: Grill steaks for 4-5 minutes per side. Let rest, then slice thinly.
Prepare vinaigrette: Whisk together vinaigrette ingredients.
Assemble salad: Toss greens, endives, tomatoes, gorgonzola, corn, and onion with half of the vinaigrette and gremolata. Top with steak slices, drizzle with remaining vinaigrette and gremolata.

Prep Time: 40 minutes
Cook Time: 10 minutes
Category: Main Course Salad
Method: Grilling
Cuisine: American