Balsamic Steak Gorgonzola Salad with Grilled Corn

If you’re anything like me, some days just call for a salad that feels more like a meal. And that’s exactly what this Balsamic Steak Gorgonzola Salad with Grilled Corn is. It’s hearty, flavorful, fresh, and perfect for family dinners, date nights in, or summer backyard cravings. With juicy grilled steak, sweet corn, bold Gorgonzola, and a zippy vinaigrette, this salad checks every box!

Ingredients You’ll Need

For the Marinade

• 1 lb sirloin steak
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• ¼ cup extra virgin olive oil
• ½ teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper

And for the Salad

• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 4 oz Gorgonzola cheese, crumbled
• 2 heads endive lettuce, chopped into 2-inch pieces
• 6 cups mixed spring greens
• 1 ear of corn, husk removed
• 1 tablespoon olive oil (for grilling corn)

For the Gremolata

• 2 tablespoons fresh basil, minced
• 2 tablespoons fresh parsley, minced
• 1 clove garlic, minced
• 1 tablespoon lemon zest

For the Balsamic Vinaigrette

• 3 tablespoons balsamic vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon Dijon mustard
• Salt and black pepper, to taste

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

1. In a bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, mustard, garlic powder, salt, and pepper.
2. Pour into a ziplock bag with the steak.
3. Seal, shake, and refrigerate for at least 30 minutes.

For step 2: Make the Gremolata

1. Combine basil, parsley, lemon zest, and garlic in a small bowl.
2. Stir and set aside. It adds a huge flavor boost later!

Step 3: Grill the Corn

1. Preheat a grill or grill pan to medium-high.
2. Drizzle the corn with olive oil and season with salt and pepper.
3. Grill, turning every few minutes until charred in spots, about 10 minutes.
4. Let cool, then slice off the kernels.

Step 4: Cook the Steak

1. Remove steak from marinade.
2. Grill for 4–5 minutes per side for rare to medium-rare.
3. Let it rest 5 minutes before slicing thinly against the grain.

And for step 5: Make the Vinaigrette

1. In a bowl, whisk balsamic vinegar, mustard, salt, pepper, and olive oil.
2. Set aside until ready to dress the salad.

Step 6: Assemble the Salad

1. In a large bowl, toss spring greens, endive, cherry tomatoes, Gorgonzola, red onion, grilled corn, and half of the gremolata.
2. Add half the vinaigrette and toss again.

For Step 7: Serve It Up!

1. Lay sliced steak over the top.
2. Drizzle remaining vinaigrette and gremolata as desired.
3. Serve fresh and enjoy!

Why You’ll Love This Balsamic Steak Gorgonzola Salad

• Protein-packed: Makes salad night feel substantial
• Flavor-loaded: Gorgonzola, balsamic, and grilled steak? Yes, please
• Summery and fresh: The grilled corn adds the perfect seasonal pop
• Flexible: Swap steak cuts or cheese to fit your mood

My Go-To Tips

• No sirloin? Flank or ribeye works great too
• Make it ahead: Marinate the steak and prep the vinaigrette a day before
• Use what you have: Arugula or romaine are great swaps for spring mix
• Serving for guests? Add crusty bread and wine for a next-level salad supper

Frequently Asked Questions

What kind of salad goes well with steak?

Bold greens, sweet and acidic elements, and tangy cheese all pair perfectly.

What does Gorgonzola taste like?

It’s creamy, tangy, and a little funky — think blue cheese’s softer cousin.

Is steak and salad a healthy combo?

Absolutely! You get protein, fiber, and tons of flavor without heavy carbs.

What pairs well with this dish?

• Crusty bread
• A glass of red wine
• Roasted potatoes

Can I grill everything ahead of time?

Yes! Prep steak and corn in advance and assemble just before serving.

Related Recipes to Try

• Garlic Butter Steak Tips with Cheesy Rigatoni — a cozy steak pasta meal
• Apple Feta Spinach Salad — a sweet, crisp contrast
• The Ultimate Greek Salad Recipe — bold, briny, and fresh

Leftovers & Storage

• Store: Keep salad and steak separate in the fridge for up to 2 days
• Reheat: Reheat steak gently and serve over fresh greens
• Don’t freeze: This one is best enjoyed fresh!

Final Thoughts

This Balsamic Steak Gorgonzola Salad with Grilled Corn is one of those meals that makes you feel like you’re dining out without leaving home. It’s packed with flavor, super satisfying, and surprisingly easy to throw together. Give it a try, and don’t forget to snap a photo and tag me on Pinterest. I’d love to see your take on it!

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