Balsamic Steak & Gorgonzola Salad

The Balsamic Steak & Gorgonzola Salad with Grilled Corn is the ultimate summer salad: fresh, bold, and beautifully balanced. Every bite is a harmonious dance of charred sweet corn, juicy grilled steak, crisp greens, and the creamy tang of Gorgonzola. This dish isn’t just a salad; it’s a satisfying meal that hits all the flavor notes.

Perfect for outdoor gatherings or a cozy dinner, this hearty salad transforms classic steak into something lighter and brighter. The homemade balsamic vinaigrette pulls everything together with a sharp, sweet finish. Whether you’re looking to impress guests or simply elevate your weeknight dinner game, this recipe will deliver flavor in every forkful.

Full Recipe:

Ingredients:

• 1 lb flank steak or ribeye

• Salt and pepper, to taste

• 2 tablespoons balsamic vinegar

• 1 tablespoon olive oil

• 2 ears fresh corn, husked

• 6 cups mixed greens (spring mix, arugula, spinach)

• 1/2 red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• 1/2 cup Gorgonzola cheese, crumbled

• 1/4 cup chopped walnuts (optional)

• 2 tablespoons fresh basil, chopped

Balsamic Dressing:

• 1/4 cup balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• 1/2 teaspoon honey (optional)

• 1/3 cup olive oil

• Salt and pepper, to taste

Directions:

1. Preheat your grill or grill pan over medium-high heat. Season the steak with salt, pepper, and balsamic vinegar. Let marinate for 15–30 minutes if time allows.

2. Grill the corn for 8–10 minutes, turning occasionally, until charred. Once cooled, cut kernels off the cob.

3. Grill the steak for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest for 5–10 minutes before slicing against the grain.

4. In a small bowl, whisk together all dressing ingredients until emulsified.

5. In a large bowl, combine the mixed greens, cherry tomatoes, sliced onion, grilled corn, and basil.

6. Add sliced steak and crumbled Gorgonzola on top. Drizzle with balsamic dressing just before serving and sprinkle with chopped walnuts if using.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings

Balsamic Steak & Gorgonzola Salad with Grilled Corn

Summer cooking often means lighter meals, fresher ingredients, and recipes that pack a flavorful punch without requiring hours in the kitchen. That’s exactly what this Balsamic Steak & Gorgonzola Salad with Grilled Corn delivers: bold flavors, balanced textures, and a nutrient-dense meal that’s perfect for both casual dinners and elevated gatherings.

This isn’t your average steak salad. It takes the satisfying umami richness of grilled steak, the sharp tang of crumbled Gorgonzola cheese, and the sweet smokiness of charred corn and brings them together with crisp greens, juicy cherry tomatoes, and a homemade balsamic vinaigrette that ties it all together in perfect harmony.

Whether you’re looking for a hearty lunch or a light but filling dinner, this dish is incredibly versatile, easily customizable, and stunning enough to serve at your next backyard barbecue or dinner party.

Why You’ll Love This Steak Salad

There’s something wonderfully indulgent about a meal that feels luxurious yet remains wholesome. Steak salads are a classic favorite for their ability to be both hearty and fresh and this version is particularly special. Here’s why:

• Bold flavor combinations – Tangy, creamy, salty, sweet, smoky, and fresh all in one bite.

• Nutritious and balanced – Loaded with protein, healthy fats, and fiber-rich vegetables.

• Versatile – Easy to customize with seasonal produce or other proteins.

• Perfect for grilling season – Utilize your outdoor grill or indoor grill pan with ease.

The Steak: Choosing the Right Cut

The heart of this dish lies in the steak. While you can use different cuts, flank steak, skirt steak, or ribeye are top choices. Flank steak is lean and affordable, but when cooked and sliced properly (against the grain), it remains juicy and flavorful. Ribeye, on the other hand, is fattier and offers a richer mouthfeel, while skirt steak brings that deep beefy flavor.

Marinating Tip: Allow the steak to sit in balsamic vinegar, olive oil, salt, and pepper for at least 15–30 minutes before grilling. This not only tenderizes the meat but also infuses it with flavor that complements the dressing.

Gorgonzola: A Creamy Counterbalance

Gorgonzola cheese adds a luxurious depth to this salad. Known for its distinct blue veins and slightly pungent aroma, Gorgonzola melts just enough when it hits the warm steak to become creamy, yet still holds its crumbly texture. The contrast of the cool, creamy cheese with the warm steak creates an unbeatable flavor experience.

Not a fan of blue cheese? You can substitute with feta, goat cheese, or shaved parmesan for a milder flavor that still provides a salty, creamy element.

Grilled Corn: Sweet, Smoky, and Summery

Corn is another star of this dish, bringing a sweet and smoky balance to the rich, savory steak and tangy cheese. Grilling corn enhances its natural sugars and gives a slightly charred finish that plays beautifully with the other flavors.

For added ease, you can pre-cook the corn and give it a quick char on the grill or even use leftover corn from a previous meal. Fresh corn off the cob adds texture and a pop of color to your plate.

Building the Perfect Salad Base

A mix of fresh greens is key. Arugula adds a peppery bite, while spinach and spring mix provide softness and a mild flavor. Toss in juicy cherry tomatoes and thinly sliced red onions for color and zing. You can also include cucumbers, radishes, or roasted red peppers depending on the season.

To elevate the texture, toasted walnuts or pecans can be sprinkled on top. They add a delightful crunch that contrasts well with the tender steak and juicy vegetables.

The Balsamic Dressing: Homemade is Best

A homemade balsamic vinaigrette is simple to make and tastes far superior to anything bottled. The combination of balsamic vinegar, olive oil, Dijon mustard, and a hint of garlic gives the salad its vibrant tang and binds all ingredients with a glossy finish.

If you enjoy a bit of sweetness, a teaspoon of honey rounds out the acidity. You can also experiment with fresh herbs like oregano, thyme, or rosemary for an herbal twist.

Serving Suggestions & Pairings

This salad is complete on its own but pairs beautifully with:

• A crusty baguette or garlic bread on the side

• A glass of red wine like Cabernet Sauvignon or Merlot

• A citrusy sparkling water or lemonade for a refreshing, non-alcoholic option

You can also serve this salad as a side to a larger spread at a BBQ, it’s versatile enough to shine either way.

Make It Your Own: Variations and Add-ons

Here are a few ways to customize this salad to fit different diets or preferences:

• Low-carb or keto: Leave out the corn and use more leafy greens and avocado.

• Vegetarian: Swap steak for grilled portobello mushrooms or roasted chickpeas.

• Add grains: Add a scoop of cooked quinoa, farro, or brown rice to make it even more filling.

• Add fruit: Fresh strawberries, grilled peaches, or apple slices pair beautifully with balsamic and Gorgonzola.

• Spice it up: Add sliced jalapeños or a sprinkle of chili flakes for a kick.

Meal Prep & Storage Tips

If you’re prepping this meal ahead of time, store each component separately:

• Steak: Can be cooked and stored in the fridge for up to 3 days.

• Corn: Grill and refrigerate in an airtight container.

• Salad base: Keep greens fresh by storing them dry in a sealed bag with a paper towel to absorb moisture.

• Dressing: Whisk and refrigerate for up to a week in a mason jar.

Assemble just before serving for the best texture and flavor.

Conclusion

The Balsamic Steak & Gorgonzola Salad with Grilled Corn is a celebration of seasonal ingredients and bold flavors. It takes simple components: grilled steak, fresh vegetables, tangy cheese and elevates them into a dish that’s as visually impressive as it is satisfying. It’s the kind of meal that fits beautifully on a picnic table, at a dinner party, or as a nourishing lunch on a busy weekday.

What makes this recipe shine is its balance: sweet corn and tangy dressing against the richness of the beef and creaminess of the cheese. It’s a salad that doesn’t feel like a compromise, it’s indulgent, wholesome, and endlessly adaptable.

Whether you’re feeding a crowd or enjoying a quiet meal outdoors, this steak salad is sure to become a go-to favorite during warmer months and beyond.