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Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Ash Tyrrell

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

I recently made this balsamic steak gorgonzola salad 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.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Place greens in a large bowl and top with tomatoes, onions, avocado slices, grilled corn, and cheese. Arrange sliced steak on top for presentation.
  5. 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.