Name: Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb flank steak (or ribeye, sirloin); 1 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 6 cups mixed greens (arugula, spinach, or romaine); 1 ear corn, grilled and cut off the cob; 1/2 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1/3 cup crumbled Gorgonzola cheese; 1/4 cup walnuts or pecans, toasted; 1 avocado, sliced (optional); 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

Jump to Recipe·5.2 from 22 reviews

If you’re looking to deliver steakhouse luxury straight to your dinner table—without ever setting foot outside—this Balsamic Steak Gorgonzola Salad with Grilled Corn has your name written all over it. Imagine fork-tender slices of balsamic-marinated steak, grilled sweet corn, crisp greens, creamy Gorgonzola, crunchy walnuts, and juicy tomatoes, all tied together with a ridiculous (in the best way!) homemade balsamic dressing. It looks like something from a fancy restaurant, but it’s all crafted in your own kitchen, and it comes together in just 30 minutes. You won’t believe how a handful of vibrant ingredients can transform your weeknight salad routine into an unforgettable meal.

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad lies in a handful of simple ingredients, each one essential for the punchy flavors and craveable textures you’ll find in every bite. Here’s what you’ll need for this glorious Balsamic Steak Gorgonzola Salad with Grilled Corn, plus tips for getting the most out of each addition.

Flank steak: Choose a cut like flank, ribeye, or sirloin for juicy, flavorful slices as the star protein.
Olive oil: A must for both the steak marinade and dressing—pick a quality extra-virgin for best flavor.
Balsamic vinegar: Adds tang and sweetness, infusing both steak and salad with its signature depth.
Salt & black pepper: Just the basics—but absolutely vital for seasoning every component to perfection.
Garlic powder: Brings a savory kick to the marinade—don’t skip it!
Smoked paprika: A touch of smoky warmth keeps the steak anything but boring.
Mixed greens: Use your favorite blend—peppery arugula, creamy spinach, or crisp romaine all work fabulously.
Corn on the cob: Grill it for sweet, smoky flavor; fresh is best, but frozen cobs will work in a pinch.
Cherry tomatoes: Their burst of juicy acidity balances the steak and cheese beautifully.
Red onion: Thin slices add a hint of sharpness for complexity.
Gorgonzola cheese: The creamy, tangy crumbles are absolutely essential for that classic steakhouse vibe.
Walnuts or pecans: Toast before using for ultimate crunch and a gorgeous nutty aroma.
Avocado (optional): For extra creaminess and a pop of green—highly recommended!
Dijon mustard: Whisks beautifully into the dressing for zesty depth.
Honey (or maple syrup): Just a touch to round out the acidic flavors in the dressing.
Fresh garlic: Mince it finely for the boldest flavor infusion.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate & Grill the Steak

Let’s kick things off by soaking the steak in a savory balsamic marinade that works its magic in just 15-20 minutes. Whisk together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika, then rub this mixture all over your steak. After a quick rest at room temperature (no need to plan hours ahead!), heat your grill or a sturdy skillet. Sear the steak for about 4–5 minutes per side for a succulent medium-rare finish, then let it rest to keep those juices exactly where they belong. Finally, slice it thinly against the grain; this step makes each bite irresistibly tender.

Step 2: Grill the Corn

Fresh grilled corn puts this Balsamic Steak Gorgonzola Salad with Grilled Corn over the edge! Brush an ear of corn lightly with olive oil, lay it on the grill, and turn every few minutes until it’s perfectly charred and caramelized. The grill brings out that candy-like sweetness, and those smoky flecks of color make every salad look beautiful. Once it’s cool to handle, slice the kernels off the cob—they’ll tumble right onto your cutting board, ready to join the salad.

Step 3: Make the Dressing

No store-bought bottle can touch the tangy-sweet house-made dressing you’re whipping up here. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. This dressing is bright, bold, and effortlessly ties all the flavors together. If you’re in a pinch, a good-quality store-bought balsamic vinaigrette does the trick, but you’ll love how easy and delicious this homemade version is!

Step 4: Assemble the Salad

Grab your biggest salad bowl and let the colors shine! Toss together the mixed greens, cherry tomatoes, red onion, grilled corn kernels, and toasted walnuts or pecans. Fan those juicy steak slices right over the top, and sprinkle generously with crumbled Gorgonzola cheese. The final flourish: a generous drizzle of that fantastic balsamic dressing, tossed gently so every bite is coated and every texture is intact.

Step 5: Serve & Enjoy

For the ultimate finish, add slices of creamy avocado (if you’re feeling fancy) and a little extra Gorgonzola. It’s time to dig in! Whether you’re serving this Balsamic Steak Gorgonzola Salad with Grilled Corn to guests or enjoying a weeknight treat, every plate looks (and tastes!) like something special.

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

This salad is a showstopper on its own, but a few simple garnishes make it truly pop. Scatter on a few extra crumbles of Gorgonzola, a sprinkling of toasted nuts, and juicy avocado slices for lush color and creamy texture. For even more pizzazz, crack fresh black pepper over the plate just before serving—it’s a tiny touch with a big impact.

Side Dishes

To round out your meal, pair your Balsamic Steak Gorgonzola Salad with Grilled Corn with a crusty baguette or some herbed focaccia to soak up that gorgeous dressing. If you’re feeling ambitious, add a chilled soup like gazpacho or a simple fruit salad on the side. The rich flavors of the steak and cheese also play well with a glass of red wine if you’re going for full-on steakhouse vibes!

Creative Ways to Present

For entertaining, serve the salad deconstructed on a large platter, letting guests build their own perfect bite. Or, portion individual servings into wide bowls for that restaurant-style “composed salad” look. Layering the ingredients in clear glass jars makes for stunning picnic fare, and the components can even be tucked into wraps or pita pockets for a fun, portable lunch.

Make Ahead and Storage

Storing Leftovers

To keep everything fresh, store the steak, greens, corn, and dressing separately in airtight containers. Assembled salads are best enjoyed right away, but individual components can be kept in the fridge for up to 3 days. This way, you can make yourself a fresh Balsamic Steak Gorgonzola Salad with Grilled Corn whenever the craving strikes!

Freezing

While the steak and grilled corn freeze well (wrap tightly and label with the date), the greens, Gorgonzola, and dressing are best enjoyed fresh. Thaw the steak and corn in the fridge overnight, then bring everything together for that just-cooked flavor and texture.

Reheating

To reheat leftover steak, use a hot skillet or a brief zap in the microwave, just until warmed through—this keeps it tender and juicy. Corn can also be warmed gently. Always assemble your salad right before eating so the greens stay crisp and bright.

FAQs

Can I use another cheese instead of Gorgonzola?

Absolutely! While Gorgonzola adds a unique creaminess and tang, you can swap in blue cheese, feta, or even goat cheese if you prefer a milder bite. Each option brings a different personality to your Balsamic Steak Gorgonzola Salad with Grilled Corn.

What’s the best way to get perfect grill marks on steak?

Preheat your grill or skillet until it’s really hot before adding the steak. Don’t move it around during the first few minutes—this lets the gorgeous grill marks develop. Flip only once for the deepest sear!

Can I make this salad without a grill?

You sure can! A stovetop grill pan or a cast iron skillet works beautifully for both steak and corn. If using frozen corn, just char it in a dry skillet over high heat for a similar effect.

Is this salad gluten-free?

Yes, the Balsamic Steak Gorgonzola Salad with Grilled Corn is naturally gluten-free, as long as your balsamic vinegar and mustard don’t contain traces of gluten (always double-check those labels if you’re sensitive).

Do I have to marinate the steak for 20 minutes?

Even 15-20 minutes adds tons of flavor, but if you’re running short on time, a quick rub and immediate grilling still yields delicious results. If you have longer, up to 2 hours is even better for deeper flavor.

Final Thoughts

There’s just something magical about tossing together crisp greens, juicy steak, and sweet grilled corn, all dressed up with tangy Gorgonzola and a bold balsamic drizzle. This Balsamic Steak Gorgonzola Salad with Grilled Corn might become your new favorite way to upgrade salad night—give it a try and savor a restaurant-worthy meal right at home!