This grilled balsamic steak salad with gorgonzola and corn brings together savory marinated steak, charred sweet corn, creamy tangy cheese, and crisp greens for a satisfying meal. The balsamic marinade and dressing add bright acidity that complements the juicy steak and grilled vegetables. Fresh greens and grilled corn make this dish feel light yet complete enough to serve as a main course.
Perfect for warm weather dinners, casual gatherings, or a protein-rich lunch, this salad balances bold flavors with refreshing textures. The creamy gorgonzola gives a luxurious finish, while the crunchy vegetables and balsamic glaze bring layers of taste that keep each bite interesting.
Equipment
- Grill or grill pan
- Large bowl
- Cutting board
- Sharp knife
- Small mixing bowl
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 kernels removed
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled gorgonzola cheese
- 1/4 cup toasted walnuts or pecans (optional)
- 1 avocado, sliced (optional)
- 1/4 cup balsamic vinegar (for dressing)
- 2 tbsp olive oil (for dressing)
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1/4 tsp salt (for dressing)
- 1/4 tsp black pepper (for dressing)
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika to make the steak marinade.
- Rub the marinade onto the steak and let it sit at room temperature for 15–20 minutes.
- Preheat a grill or grill pan over medium-high heat. Grill the steak for about 4–5 minutes per side for medium-rare (or cook to your preferred doneness).
- Remove the steak from the heat and let it rest for 5 minutes, then slice thinly against the grain.
- Brush the corn with a little olive oil, grill for about 8–10 minutes until lightly charred, and cut the kernels off the cob.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper to make the dressing.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn, and optional toasted nuts.
- Add the sliced steak and sprinkle crumbled gorgonzola over the top.
- Drizzle the balsamic dressing over the salad and toss gently.
- Garnish with avocado slices if using and serve immediately.
Recipe Info
- Prep Time: 15 minutes
- Marination Time: 15–20 minutes (optional)
- Cook Time: 15–20 minutes
- Total Time: ~50 minutes
- Servings: 2–3
- Cuisine: American / Grill style
- Course: Main dish or hearty salad
How to store
Keep any leftover steak separate from the salad to prevent greens from wilting. Refrigerate components in separate airtight containers for up to 3 days. Reheat steak slices gently before serving again; avoid freezing the assembled salad as greens will become soggy.
What not to do
Do not grill the steak on very low heat — it won’t develop a good sear.
Do not add dressing too early or the greens will wilt.
Do not skip resting the steak — slicing too soon will release juices and make it less tender.
Tips & Variations
Use ribeye or sirloin instead of flank for a more tender steak.
Add grilled bell peppers or zucchini for extra veggies.
Swap honey in the dressing for maple or omit for lower sweetness.
Use feta or goat cheese instead of gorgonzola for a milder tang.
Approximate Nutrition
- Calories: ~540 per serving
- Protein: ~30–35 g
- Fat: ~32–36 g
- Carbohydrates: ~22–26 g
- Fiber: ~5–7 g
- Sugars: ~10–12 g (from balsamic and honey)
Grilled balsamic steak salad with gorgonzola and corn
Ingredients
Method
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika to make the steak marinade.
- Rub the marinade onto the steak and let it sit at room temperature for 15–20 minutes.
- Preheat a grill or grill pan over medium-high heat. Grill the steak for about 4–5 minutes per side for medium-rare (or cook to your preferred doneness).
- Remove the steak from the heat and let it rest for 5 minutes, then slice thinly against the grain.
- Brush the corn with a little olive oil, grill for about 8–10 minutes until lightly charred, and cut the kernels off the cob.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper to make the dressing.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn, and optional toasted nuts.
- Add the sliced steak and sprinkle crumbled gorgonzola over the top.
- Drizzle the balsamic dressing over the salad and toss gently.
- Garnish with avocado slices if using and serve immediately.
Notes
- Protein: ~30–35 g
- Fat: ~32–36 g
- Carbohydrates: ~22–26 g
- Fiber: ~5–7 g
- Sugars: ~10–12 g (from balsamic and honey)
Conclusion
This grilled balsamic steak salad with gorgonzola and corn is a satisfying blend of smoky, tangy, creamy, and fresh elements. Juicy marinated steak pairs perfectly with sweet charred corn and crisp greens, while the balsamic dressing ties everything together with bright flavor. Whether you’re making it for a summer dinner or weekend lunch, it’s a balanced, flavorful meal that feels both fresh and indulgent.
FAQs
What cut of steak is best for this salad?
Flank, sirloin, or ribeye work well depending on your preference for tenderness and flavor.
Can I make this salad without grilling?
Yes, you can cook the steak and corn in a grill pan or skillet if you don’t have an outdoor grill.
Can I use a store-bought dressing?
Yes, a good balsamic vinaigrette can be used if you prefer convenience.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free when using typical ingredient choices.
Can I prepare components ahead of time?
Yes, grill the steak and corn ahead and store separately; assemble just before serving.
