I love this refreshing summer salad that brings together grilled corn, tender steak, peppery greens, juicy tomatoes, red onion, crumbled Gorgonzola, and a bright gremolata—all drizzled with a balsamic vinaigrette. It’s quick to assemble and bursts with summer flavor.

Why I’ll Love This Recipe

I adore how grilling both steak and corn outdoors keeps the kitchen cool while infusing smoky notes into every bite. The rich, tangy balsamic dressing and fresh gremolata add layers of vibrant flavor, and Gorgonzola brings a sharp, salty contrast. It’s fresh, hearty, and perfect for summer dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Marinade
- 1 lb sirloin steak
- 2 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- ¼ cup extra virgin olive oil
- ½ tsp Dijon mustard
- ¼ tsp garlic powder
- ½ tsp coarse salt
- ¼ tsp ground black pepper
For the Salad
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 4 oz Gorgonzola cheese, crumbled
- 2 heads endive, roughly chopped
- 6 cups mixed spring greens
- 1 ear corn, husk removed
- 1 Tbsp olive oil (for the corn)
For the Gremolata
- 2 Tbsp basil, minced
- 2 Tbsp parsley, minced
- 1 clove garlic, minced
- 1 Tbsp lemon zest
For the Balsamic Vinaigrette
- 3 Tbsp balsamic vinegar
- ½ cup extra virgin olive oil
- ½ tsp Dijon mustard
- Salt and fresh black pepper to taste

directions

I whisk the marinade ingredients together, then marinate the steak in a ziplock bag for about 30 minutes in the fridge.
I combine basil, parsley, lemon zest, and garlic in a bowl for the gremolata and set it aside.
On medium-high heat, I grill the corn—drizzled with olive oil and sprinkled with salt and pepper—for around 10 minutes, rotating until evenly charred. Once cooled, I slice the kernels off the cob.
While the corn cools, I grill the steak 4–5 minutes per side for medium-rare, then let it rest for 5 minutes before slicing thinly against the grain.
I whisk together the vinaigrette ingredients in a small bowl.
I toss together half the vinaigrette, half the gremolata, mixed greens, endive, tomatoes, corn, Gorgonzola, and red onion in a large bowl.
I arrange the sliced steak on top, then drizzle with the remaining dressing and gremolata to finish.

Servings and timing

Servings: 2–3
Prep time: 10 minutes (+30 minutes marinade)
Cook time: 20 minutes
Total time: Approximately 30–40 minutes

Variations

Swap sirloin for flank, skirt, or ribeye steak depending on your preference.
Replace endive with romaine for a milder crunch.
Use feta or blue cheese instead of Gorgonzola for a different tang.
Add grilled zucchini or bell pepper for extra veggies.
Mix gremolata into the vinaigrette for a unified flavor profile.

storage/reheating

Store leftover steak separately from the salad in airtight containers in the fridge. The steak keeps well for up to 4 days, though the salad is best consumed within 1 day to maintain freshness.
To reheat, gently warm steak slices in a skillet or microwave and serve over freshly dressed greens.

FAQs

### 1. Can I prep this salad ahead of time?

I don’t recommend tossing the greens with dressing overnight—they wilt quickly. But I often grill corn and steak earlier in the day and refrigerate them separately. Then I assemble just before serving.

### 2. What temperature should the steak be cooked to?

I aim for 4–5 minutes per side for medium-rare on a 1-inch steak. For rare, cook 3–4 minutes per side; for medium, go 5–6 minutes. Always rest the steak before slicing.

### 3. What if I don’t have fresh corn?

I’ve used frozen fire‑roasted corn too: just thaw and warm it, or lightly sauté for 2–3 minutes before adding to the salad.

### 4. Can I make this salad vegetarian?

Absolutely! Omit the steak and drizzle the salad with extra vinaigrette. To boost protein, add chickpeas, grilled tofu, or roasted nuts.

### 5. How can I make the dressing sweeter?

I gently stir in 1 tsp honey or maple syrup to balance the acidity of the balsamic without overpowering the flavor.

Conclusion

This balsamic steak salad is a summer staple in my kitchen. It’s fast, flavorful, and flexible—perfect for warm evenings or outdoor gatherings. I know I’ll be making it all season long.