Name: Balsamic Steak Gorgonzola Salad with Grilled Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb sirloin steak; 2 tablespoons balsamic vinegar; 1 tablespoon Worcestershire sauce; ¼ cup extra virgin olive oil; ½ teaspoon Dijon mustard; ¼ teaspoon garlic powder; ½ teaspoon coarse salt; ¼ teaspoon ground black pepper; 1 cup cherry tomatoes, halved; ½ red onion, thinly sliced; 4 ounces gorgonzola cheese, crumbled; 2 heads endive lettuce, chopped into 2-inch pieces; 6 cups mixed spring greens; 1 corn on the cob, husk removed; 1 tablespoon extra virgin olive oil (for corn); 2 tablespoons basil leaves, minced; 2 tablespoons parsley, minced; 1 clove garlic, minced; 1 tablespoon lemon zest; 3 tablespoons balsamic vinegar (for vinaigrette); ½ cup extra virgin olive oil (for vinaigrette); ½ teaspoon Dijon mustard (for vinaigrette); Dash of salt and freshly ground black pepper (for vinaigrette)

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and satisfying dish that brings together the smoky richness of grilled steak, the sweetness of charred corn, and the tangy bite of gorgonzola cheese. Tossed with fresh greens and a zesty balsamic vinaigrette, it’s a perfect meal for warm-weather dining. Balsamic Steak Gorgonzola Salad with Grilled Corn

Why I Love This Recipe

I love how this salad combines hearty and fresh elements into a single dish. The marinated steak adds depth, while the grilled corn and cherry tomatoes provide a burst of sweetness. The gorgonzola cheese introduces a creamy tang that balances the flavors beautifully. It’s a versatile recipe that’s both impressive and easy to prepare, making it ideal for both weeknight dinners and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Marinade

1 lb sirloin steak
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
¼ cup extra virgin olive oil
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon ground black pepper

For the Salad

1 cup cherry tomatoes, halved
½ red onion, thinly sliced
4 ounces gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2-inch pieces
6 cups mixed spring greens
1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil, for drizzling corn

For the Gremolata

2 tablespoons basil leaves, minced
2 tablespoons parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest

For the Balsamic Vinaigrette

3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
½ teaspoon Dijon mustard
Dash of salt and freshly ground black pepper

Directions

Marinate the Steak: In a medium bowl, mix together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in a large ziplock bag, pour the marinade over it, seal the bag, and shake to coat. Refrigerate for 30 minutes.
Prepare the Gremolata: In a small bowl, combine the minced basil, parsley, garlic, and lemon zest. Set aside.
Grill the Corn: Preheat a grill or grill pan over medium-high heat. Drizzle the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, until grill marks appear and the kernels are tender, about 10 minutes. Remove from heat and let cool before slicing the kernels off the cob.
Cook the Steak: Remove the steak from the marinade and grill over medium-high heat for 4-5 minutes per side for rare to medium-rare. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
Assemble the Salad: In a large bowl, toss together the mixed greens, endive, cherry tomatoes, red onion, grilled corn kernels, half of the gremolata, and half of the vinaigrette.
Serve: Arrange the salad on plates, top with sliced steak, sprinkle with gorgonzola cheese, and drizzle with the remaining gremolata and vinaigrette as desired.

Servings and Timing

Servings: 2-3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Cheese Alternatives: If gorgonzola isn’t available, I sometimes use blue cheese or feta for a different flavor profile.
Protein Substitutes: For a lighter option, I replace the steak with grilled chicken or shrimp.
Vegetarian Version: I omit the meat and add grilled portobello mushrooms or tofu for a hearty vegetarian salad.
Additional Veggies: I like to include sliced avocado, roasted bell peppers, or cucumbers for extra freshness and texture.

Storage/Reheating

Storage: I store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days.
Reheating: I reheat the steak slices gently in a skillet over low heat or in the microwave for 30 seconds to 1 minute. I recommend assembling the salad fresh to maintain the best texture and flavor.

FAQs

How long can I marinate the steak?

I usually marinate the steak for 30 minutes, but you can marinate it for up to 2 hours for more intense flavor. I avoid marinating for longer than that to prevent the meat from becoming too soft.

Can I use a different cut of steak?

Absolutely. I often use flank steak, skirt steak, or ribeye as alternatives to sirloin. Just adjust the cooking time based on the thickness of the cut.

Is it possible to make this salad ahead of time?

Yes, I prepare the components ahead of time and store them separately. I assemble the salad just before serving to keep the greens crisp and fresh.

What can I use if I don’t have a grill?

If I don’t have access to a grill, I use a grill pan or a regular skillet on the stovetop to cook the steak and corn. I also roast the corn in the oven at 400°F (200°C) for about 15-20 minutes.

How do I make the salad spicier?

To add some heat, I include a pinch of red pepper flakes in the vinaigrette or add sliced jalapeños to the salad.

Conclusion

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a delightful combination of flavors and textures that I find both satisfying and refreshing. It’s a versatile recipe that I can adapt to suit different tastes and occasions. Whether I’m hosting a summer gathering or looking for a hearty salad for dinner, this dish never disappoints.