I recently made this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe for a weekend dinner, and honestly, it felt like something straight out of a restaurant. The juicy grilled steak, sweet corn, and tangy balsamic dressing came together perfectly in every bite.
I love how fresh yet hearty it feels, making it perfect for both lunch and dinner. After making it myself, I realized it’s surprisingly simple and incredibly satisfying.
If you enjoy breakfast classics too, you might also like trying the Fluffy Pancakes Recipe for a sweet start to your day. Let me walk you through how you can recreate this delicious salad at home.
Ingredients Section
Fresh ingredients really make this salad shine, so choosing quality components makes a noticeable difference.
• 1 lb flank or sirloin steak – These cuts grill beautifully and remain tender when sliced thin against the grain.
• 2 ears fresh corn, husks removed – Fresh corn grills sweeter and stays crisp compared to frozen or canned.
• 6 cups mixed salad greens – A mix of arugula, romaine, or spring greens gives texture variety.
• ½ cup cherry tomatoes, halved – Adds freshness and a slight acidic pop.
• ¼ cup thinly sliced red onion – Gives mild sharpness; soak briefly in water to mellow flavor.
• ½ cup crumbled gorgonzola cheese – Creamy and tangy; crumble fresh for best flavor.
• 1 avocado, sliced – Adds creamy texture and balances bold flavors.
• 2 tablespoons olive oil – Used for grilling steak and corn.
• Salt and black pepper to taste – Essential for seasoning steak properly.
For Balsamic Dressing
• ⅓ cup balsamic vinegar – Use good-quality vinegar for rich flavor.
• ⅔ cup olive oil – Smooths and balances the acidity.
• 1 tablespoon honey – Helps mellow vinegar sharpness.
• 1 teaspoon Dijon mustard – Adds depth and helps emulsify dressing.
• 1 garlic clove, minced – Fresh garlic enhances flavor.
• Salt and pepper to taste – Adjust to your preference.
Note: Ingredients above comfortably serve 4 people as a main dish or 6 as a side. If you have a sweet tooth, pairing this salad with a dessert like Blackberry Tiramisu Recipe makes for a decadent meal experience.
Variations
If you’d like to adjust the salad based on dietary needs or flavor preferences, here are easy options.
• Dairy-free option: Replace gorgonzola with toasted nuts or dairy-free cheese.
• Low-sugar option: Skip honey or use a sugar-free sweetener in dressing.
• Protein swap: Try grilled chicken, shrimp, or tofu instead of steak.
• Extra crunch: Add toasted pecans, walnuts, or crispy onions.
• Extra veggies: Roasted peppers, cucumbers, or grilled zucchini work well.
Cooking Time
This salad cooks quickly and is perfect for busy days.
• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
Equipment You Need
Using the right tools makes preparation easier and faster.
• Grill or grill pan – For cooking steak and corn evenly.
• Tongs – Help flip steak and corn easily.
• Sharp knife – Needed for slicing steak thinly.
• Mixing bowl – For tossing salad ingredients.
• Small jar or whisk – Used to mix dressing smoothly.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn?
This recipe comes together quickly once ingredients are prepped. Grilling adds smoky flavor, while fresh vegetables keep the salad light and refreshing. Follow these easy steps for best results.
Prepare the Dressing
Combine balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a jar or bowl. Shake or whisk until fully combined and slightly thickened. Refrigerate until ready to use.
Season and Grill the Steak
Rub steak with olive oil, salt, and pepper on both sides. Grill over medium-high heat for about 4–5 minutes per side until desired doneness. Let steak rest before slicing thinly.
Grill the Corn
Brush corn with olive oil and place on the grill. Turn occasionally until lightly charred on all sides, about 8 minutes. Allow to cool slightly, then slice kernels off the cob.
Assemble the Salad
Place greens in a large bowl and top with tomatoes, onions, avocado slices, grilled corn, and cheese. Arrange sliced steak on top for presentation.
Toss and Serve
Drizzle dressing over the salad just before serving. Toss lightly so everything is coated without wilting greens. Serve immediately while steak is still warm.
Additional Tips for Making This Recipe Better
After making this recipe a few times, I picked up some helpful tricks.
• I always let steak rest for at least five minutes so juices stay inside when slicing.
• I grill extra corn because I love adding leftovers to salads or wraps the next day.
• I slice steak very thin across the grain for maximum tenderness.
• I add dressing slowly because too much can overpower fresh flavors.
• I sometimes chill plates slightly in summer to keep the salad crisp longer.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe?
This salad looks beautiful when served on a wide platter so the steak slices remain visible. Garnish with extra cheese crumbles and freshly ground pepper for a restaurant-style finish. Warm garlic bread or crusty sourdough pairs wonderfully, and a light soup alongside makes it a complete meal.
Nutritional Information
This salad offers a satisfying balance of protein, healthy fats, and fresh vegetables.
• Calories: Approximately 520 per serving
• Protein: Around 32g per serving
• Carbohydrates: About 18g per serving
• Fat: Roughly 36g per serving
Values may vary depending on portion size and ingredients used.
Make Ahead and Storage
Planning ahead can make this recipe even easier for busy days.
Storing:
Store steak, vegetables, and dressing separately in airtight containers. Salad components remain fresh in the refrigerator for up to 3 days.
Freezing:
Freezing is not recommended for assembled salad, but cooked steak alone can be frozen for up to 2 months and thawed before use.
Reheating:
Warm steak gently in a skillet or microwave before adding to fresh salad. Avoid overheating to keep it tender and juicy.
Why You’ll Love This Recipe?
This salad quickly becomes a household favorite once you try it.
• It feels restaurant-quality but is easy enough for home cooking, making it perfect for weeknights or gatherings.
• The recipe is versatile, letting you swap proteins and vegetables based on preference or season.
• It balances indulgence and freshness, so you feel satisfied without heaviness.
• Meal prep becomes easier since components can be prepared ahead of time.
• Flavor customization is endless with dressings, toppings, and add-ins.
This balsamic steak gorgonzola salad with grilled corn has become one of my go-to meals when I want something impressive without spending hours in the kitchen. It’s fresh, colorful, filling, and incredibly satisfying in every bite. Once you try it, I’m sure it’ll earn a regular spot in your meal rotation too.
Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Ingredients
Method
- Combine balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a jar or bowl. Shake or whisk until fully combined and slightly thickened. Refrigerate until ready to use.
- Rub steak with olive oil, salt, and pepper on both sides. Grill over medium-high heat for about 4–5 minutes per side until desired doneness. Let steak rest before slicing thinly.
- Brush corn with olive oil and place on the grill. Turn occasionally until lightly charred on all sides, about 8 minutes. Allow to cool slightly, then slice kernels off the cob.
- Place greens in a large bowl and top with tomatoes, onions, avocado slices, grilled corn, and cheese. Arrange sliced steak on top for presentation.
- Drizzle dressing over the salad just before serving. Toss lightly so everything is coated without wilting greens. Serve immediately while steak is still warm.
Notes
- I always let steak rest for at least five minutes so juices stay inside when slicing.
- I grill extra corn because I love adding leftovers to salads or wraps the next day.
- I slice steak very thin across the grain for maximum tenderness.
- I add dressing slowly because too much can overpower fresh flavors.
- I sometimes chill plates slightly in summer to keep the salad crisp longer.
