If you’re looking for a meal that brings sizzle, crunch, and a pop of vibrant flavor to your summer table, you absolutely have to try Balsamic Steak Gorgonzola Salad with Grilled Corn. This salad is everything we love about outdoor dining: tender steak, sweet and smoky grilled corn, creamy crumbles of gorgonzola, all perched atop a bed of bright mixed greens and paired with a tangy-sweet balsamic dressing. It’s simple to prepare but tastes like a dish from your favorite bistro, perfect for sharing with friends or treating yourself to a little dinner luxury any night of the week.

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Balsamic Steak Gorgonzola Salad with Grilled Corn lies in its blend of straightforward ingredients—each one chosen to bring something special, whether it’s flavor, freshness, or irresistible texture. Don’t skip any component; together, these ingredients create something truly memorable.

Flank or Sirloin Steak (1 pound): Go for a well-marbled cut; it grills up juicy and tender, soaking up the smoky flavors.
Fresh Corn on the Cob (3 ears, husks removed): Nothing beats sweet summer corn, especially when lightly charred on the grill.
Mixed Salad Greens (6 cups): Choose a colorful blend like arugula, spinach, and baby lettuces to keep each bite interesting.
Cherry Tomatoes (1 cup, halved): Burst-in-your-mouth sweetness and a beautiful pop of color.
Red Onion (½ small, thinly sliced): Adds tangy crunch and a little bite to cut through the rich steak and cheese.
Gorgonzola Cheese (½ cup, crumbled): Sharp, creamy, and perfectly bold—swap in blue cheese if you prefer.
Toasted Walnuts or Pecans (¼ cup): Just the right nutty crunch to contrast the soft and crisp elements.
Balsamic Vinegar (3 tablespoons): The star of the dressing; choose a good-quality vinegar for depth and sweetness.
Olive Oil (¼ cup plus extra): Rich flavor for grilling and dressings—don’t skimp on quality here.
Honey (1 tablespoon): Brings a subtle kiss of sweetness to round out the vinaigrette.
Dijon Mustard (1 teaspoon): Adds a lively tang and helps emulsify the dressing.
Salt (1 teaspoon, divided): Brings out all the natural flavors, used in both the steak and dressing.
Black Pepper (½ teaspoon, divided): Lends a little bit of heat and complexity throughout.
Garlic Powder (1 teaspoon): Infuses the steak with deep savory notes without overpowering it.
Smoked Paprika (½ teaspoon): Subtle smokiness that elevates the steak and echoes the grill.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Prep Your Grill and Ingredients

Start by preheating your grill to medium-high heat—a hot grill guarantees caramelized flavors on the steak and a touch of char on the corn. While it heats, drizzle the steak with olive oil and rub in the salt, pepper, garlic powder, and smoked paprika. Don’t forget to remove the corn husks, and lightly brush each ear with a little olive oil, sprinkling on a pinch of salt and pepper. This prep step is all about building foundational flavors that will shine through in the finished salad.

Step 2: Grill the Steak and Corn

Lay the seasoned steak and oiled corn directly onto the grill grates. Grill the steak for 4 to 5 minutes per side if you love it medium-rare, or a bit longer for your ideal doneness. The corn should grill for 8 to 10 minutes—turn it occasionally to make sure every side gets those tempting grill marks and smoky sweetness. If you can resist, let the steak rest for at least five minutes before slicing to capture every last bit of juiciness.

Step 3: Cut, Slice, and Set Up

Once the steak is rested, slice it thinly against the grain for the most tender bites. For the corn, stand each cob on its end and use a sharp knife to slice the grilled kernels off. This is where Balsamic Steak Gorgonzola Salad with Grilled Corn starts to come together visually—piles of golden corn and ribbons of steak are total salad powerhouses.

Step 4: Whip Up the Balsamic Dressing

In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and the remaining olive oil. Season with the rest of the salt and pepper. This dressing is quick but full of personality, tying together the steak, cheese, corn, and greens beautifully. Don’t be afraid to taste and adjust—your salad, your rules!

Step 5: Build Your Salad

On a large platter or individual plates, arrange the mixed greens as your base. Artfully layer on the sliced steak, scatter the grilled corn kernels, drop in bursts of cherry tomatoes, and fan out the red onion slices. Crumble gorgonzola cheese generously over everything and sprinkle with toasted walnuts or pecans. Finally, just before serving, drizzle that glorious balsamic dressing across the top. The finished Balsamic Steak Gorgonzola Salad with Grilled Corn is as gorgeous as it is delicious—every forkful promises something unique.

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

Sprinkle on some extra gorgonzola and a handful of fresh chopped herbs like parsley or chives for a touch of color and a flavor lift. A shaving of Parmesan never hurts here, and if you love a little added richness, avocado slices nestle in seamlessly with the other ingredients.

Side Dishes

Since Balsamic Steak Gorgonzola Salad with Grilled Corn is hearty on its own, keep sides simple. Sliced crusty bread is perfect for catching extra dressing, while a bowl of fresh watermelon or a zesty lemonade turns your meal into a complete summer feast. For a fancier touch, serve alongside a chilled pasta salad or some pickled veggies.

Creative Ways to Present

For family style, use a big platter and let everyone build their own dream plate. Meal prepping? Layer ingredients in mason jars—keep the dressing at the bottom and greens at the top to stay crisp. For a party appetizer, serve individual portions in cocktail glasses or mini bowls so guests can grab and go, all while admiring your culinary creativity.

Make Ahead and Storage

Storing Leftovers

If you have any Balsamic Steak Gorgonzola Salad with Grilled Corn left over, separate the salad from the dressing before refrigerating. Store the steak, grilled corn, greens, and toppings in airtight containers in the fridge for up to 2 days. This helps keep the greens crisp and the flavors fresh.

Freezing

While the greens and fresh toppings don’t freeze well, you can freeze extra grilled steak and corn. Slice the steak thin, spread kernels out on a tray to freeze, then bundle both into separate bags. Use within 1 month for best flavor and texture; just defrost in the fridge overnight before assembling your next salad.

Reheating

If you want to rewarm the steak or grilled corn, do so gently—pop steak slices into a low oven (around 275°F) just until warmed, or lightly microwave in 10-second bursts with a damp paper towel over the top. Avoid overheating which can dry them out. Once at room temp or slightly warm, add them to fresh greens for a speedy second-day salad.

FAQs

Can I use another cut of beef for this salad?

Absolutely! Skirt steak, ribeye, or even leftover grilled steak from another meal will work beautifully. Adjust grilling times for thickness, and always slice against the grain for tenderness.

Is there a dairy-free alternative to gorgonzola?

If you need a dairy-free version of Balsamic Steak Gorgonzola Salad with Grilled Corn, try using a crumbly vegan cheese or simply omit it—the steak, corn, and balsamic dressing carry the flavor load just fine!

Can I cook the steak and corn indoors?

Yes! If it’s raining or you don’t have a grill, use a grill pan or cast iron skillet for the steak and a hot skillet for the corn. You’ll still get lots of that delicious char and caramelization indoors.

What can I substitute for nuts?

If you’re nut-free, swap the walnuts or pecans for pumpkin seeds, sunflower seeds, or add crunchy roasted chickpeas for a allergy-friendly alternative that keeps the salad lively.

How long does the dressing keep?

The homemade balsamic dressing keeps in the fridge for up to 1 week. Just mix well before using—it tends to separate a bit but comes right back together with a quick whisk or shake.

Final Thoughts

Every forkful of Balsamic Steak Gorgonzola Salad with Grilled Corn is a bold celebration of flavor and color—summer’s best, right on your plate. Whether you’re making this for a crowd or just a quiet night in, you’re guaranteed rave reviews. Grab your tongs and make it tonight—you’ll want to savor this all season long!

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect summer salad with this Balsamic Steak Gorgonzola Salad featuring grilled corn, cherry tomatoes, and a flavorful balsamic dressing. It’s a hearty and delicious meal that’s ideal for any occasion.

Ingredients

Scale

For the Salad:

1 pound flank steak or sirloin
3 ears fresh corn (husks removed)
6 cups mixed salad greens
1 cup cherry tomatoes (halved)
½ small red onion (thinly sliced)
½ cup crumbled gorgonzola cheese
¼ cup toasted walnuts or pecans

For the Dressing:

3 tablespoons balsamic vinegar
¼ cup olive oil (plus extra for grilling)
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon salt (divided)
½ teaspoon black pepper (divided)
1 teaspoon garlic powder
½ teaspoon smoked paprika

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Instructions

Preheat the Grill: Preheat grill to medium-high heat. Season steak and corn with olive oil, salt, pepper, garlic powder, and smoked paprika.
Grill the Steak: Grill steak for 4–5 minutes per side. Let rest before slicing thinly.
Grill the Corn: Grill corn for 8–10 minutes, then cut kernels off the cob.
Prepare the Dressing: Whisk balsamic vinegar, honey, Dijon mustard, and olive oil. Season with salt and pepper.
Assemble the Salad: Arrange greens on a platter. Top with steak, grilled corn, tomatoes, red onion, gorgonzola, and walnuts. Drizzle with dressing.