Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe

If you love a salad that eats like a meal, you’re going to fall head over heels for this Grilled Balsamic Steak Salad with Gorgonzola & Corn! Juicy marinated steak, sweet charred corn, creamy Gorgonzola, and crunchy toasted nuts all mingle on a vibrant bed of greens—finished with a punchy homemade balsamic dressing you’ll want to drizzle on everything.

Ingredients You’ll Need

Don’t let the impressive flavors fool you—everything in this Grilled Balsamic Steak Salad with Gorgonzola & Corn is simple, fresh, and easy to find! Each ingredient plays a key role, from the savory steak to the punchy cheese and sweet corn.

• Flank steak (or ribeye, sirloin): Marbled and robust, this is the star! Flank steak is lean and perfect for grilling, but ribeye or sirloin also work beautifully if you want extra tenderness.
• Olive oil: Used in both the marinade and the dressing, this brings richness and helps the steak sear up juicy and golden.
• Balsamic vinegar: This adds delicious tang and depth, both in the steak marinade and homemade dressing.
• Salt, black pepper, garlic powder, smoked paprika: The ultimate flavor boosters for steak, ensuring every bite is crave-worthy.
• Mixed greens (arugula, spinach, or romaine): These provide a crisp, colorful bed for your salad and soak up the delicious juices.
• Fresh corn on the cob: Charred on the grill, fresh corn offers bursts of juicy sweetness that really make the salad pop.
• Cherry tomatoes: These little gems add sweetness and balanced acidity.
• Red onion: Thinly sliced for crunch and zippy flavor—soak in cold water if you want to tame the bite.
• Gorgonzola cheese: Creamy, tangy, and wonderfully bold, it brings the “wow” factor to every bite.
• Walnuts or pecans, toasted: A toasty crunch rounds out the salad and adds extra heartiness.
• Avocado (optional): For creamy luxury, add slices of ripe avocado—highly recommended!
• Dijon mustard & honey (or maple syrup): Essential salad dressing ingredients for a lightly sweet, sharp, and balanced vinaigrette.
• Garlic: A single clove, finely minced, brings everything together in the dressing.

Variations

This salad is endlessly customizable—go ahead and have fun with it! Whether you’re working with what you’ve got or tweaking for dietary needs, the Grilled Balsamic Steak Salad with Gorgonzola & Corn is a blank canvas for your creativity.

• Swap the Protein: Don’t eat beef? Use grilled chicken, shrimp, or even portobello mushrooms to keep things hearty and delicious.
• Dairy-Free or Vegan: Sub the Gorgonzola with vegan blue cheese or skip it, and swap honey for maple syrup in the dressing for a completely plant-based dish.
• Nut-Free: Omit the walnuts or pecans, or add extra seeds (like pumpkin or sunflower) for crunch without the nuts.
• Extra Veggies: Grilled zucchini, asparagus, or roasted peppers amp up the color and nutritional punch.

How to Make Grilled Balsamic Steak Salad with Gorgonzola & Corn

Step 1: Marinate and Grill the Steak

Start by whisking together the olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a small bowl. Rub the marinade all over your steak and let it rest at room temperature for 15–20 minutes. When you’re ready, preheat your grill (or a sturdy skillet) to medium-high, then cook the steak for about 4–5 minutes per side for a juicy, pink center. Don’t forget to let it rest for 5 minutes after grilling—this keeps every slice tender and succulent.

Step 2: Grill the Corn

Brush your shucked ear of corn with a bit of olive oil and place it on the grill alongside the steak. Turn it every couple of minutes, letting the kernels develop those irresistibly sweet and smoky char marks. Once it’s tender and caramelized (about 8–10 minutes), let it cool slightly before cutting the kernels from the cob—these juicy nuggets become the salad’s star pops of sweetness!

Step 3: Make the Balsamic Dressing

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. This zesty, slightly sweet dressing brings the whole Grilled Balsamic Steak Salad with Gorgonzola & Corn together in pure harmony. Taste and tweak as needed—sometimes an extra splash of balsamic or a drizzle more honey really ties it all together.

Step 4: Assemble the Salad

In your largest salad bowl, throw in the mixed greens, halved cherry tomatoes, sliced red onion, grilled corn kernels, and toasted walnuts or pecans. Add the sliced steak and scatter generous crumbles of Gorgonzola on top. Drizzle with that gorgeous balsamic dressing and toss everything gently so every bite is coated in flavor. If you’re feeling fancy, tuck in avocado slices for creamy decadence.

Step 5: Serve and Enjoy

Give your salad a final flourish of extra Gorgonzola or even a few more toasted nuts if desired. Serve it up right away while the steak is still slightly warm, letting the cheese melt just a bit. The Grilled Balsamic Steak Salad with Gorgonzola & Corn is best when enjoyed fresh, so dig in and savor every bite!

How to Serve Grilled Balsamic Steak Salad with Gorgonzola & Corn

Garnishes

Take the salad over the top with a few finishing touches! Add extra crumbled Gorgonzola for creamy contrast, fresh herbs like chopped chives or parsley for a pop of green, and a sprinkle of flaky sea salt to elevate every flavor. A drizzle of extra balsamic reduction is pure magic if you have it!

Side Dishes

This hearty salad stands beautifully on its own, but if you’d like a full spread, consider serving with crusty sourdough bread, roasted potatoes, or a chilled glass of crisp white wine. A summery fruit salad or grilled veggies complete the outdoor dining vibe.

Creative Ways to Present

Try plating Grilled Balsamic Steak Salad with Gorgonzola & Corn family-style on a large platter, fanning the steak slices over the top for a showstopping centerpiece. For dinner parties, build individual salads in shallow bowls, layering each ingredient for maximum color and texture. Or go casual and pile into mason jars for a portable picnic lunch!

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the fridge, keeping the dressing separate if possible to prevent sogginess. The steak, veggies, and cheese hold up well for a day—just add fresh greens before serving again if needed.

Freezing

While the steak itself can be frozen for up to 2 months, the assembled Grilled Balsamic Steak Salad with Gorgonzola & Corn isn’t freezer-friendly due to the fresh veggies and cheese. Freeze any extra cooked steak in slices, then thaw and add to a fresh salad later!

Reheating

If you want to gently rewarm slices of steak, place them in a skillet over low heat just until warmed through—or enjoy them cold, straight from the fridge for a bold, refreshing salad. Never microwave the assembled salad, or you’ll lose all that bright, fresh crunch.

FAQs

Final Thoughts

Trust me, Grilled Balsamic Steak Salad with Gorgonzola & Corn is a total crowd-pleaser and just as cozy for a solo weeknight dinner. Every forkful is bursting with flavor, color, and robust texture—so gather your ingredients, fire up the grill, and treat yourself to a salad that’s truly worth celebrating. I can’t wait for you to try it!

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