I bring together juicy marinated steak, charred corn, crisp greens, sweet tomatoes, tangy gorgonzola, and a punchy balsamic vinaigrette. It’s a summer centerpiece that dazzles without fuss. Grilled Balsamic Steak Salad with Gorgonzola & Corn

Why You’ll Love This Recipe

I love how effortlessly this salad comes together in under 30 minutes. The grilled steak is tender and smoky, the corn adds a sweet crunch, and the gorgonzola brings a creamy tang. Tossed with a fresh gremolata and vibrant balsamic dressing, it’s a balanced meal that feels both indulgent and refreshing.

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 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
¼ cup extra virgin olive oil
½ tsp Dijon mustard
¼ tsp garlic powder
½ tsp coarse salt
¼ tsp ground black pepper

For the Salad

1 cup cherry tomatoes, halved
½ red onion, thinly sliced
4 oz gorgonzola cheese, crumbled
2 heads endive, outer leaves removed, halved, chopped (~2″ pieces)
6 cups mixed greens
1 corn on the cob, husked
1 Tbsp extra virgin olive oil (for corn)

For the Gremolata

2 Tbsp basil, minced
2 Tbsp parsley, minced
1 garlic clove, minced
1 Tbsp lemon zest

For the Balsamic Vinaigrette

3 Tbsp balsamic vinegar
½ cup extra virgin olive oil
½ tsp Dijon mustard
Dash of salt & fresh ground black pepper

directions

Marinate the steak. I whisk together the marinade ingredients, seal the steak in a zip‑lock bag with it, and chill for 30 minutes.
Prepare gremolata. I combine basil, parsley, garlic, and lemon zest in a small bowl—this bright herb mix will finish my salad.
Grill the corn. I preheat a cast‑iron pan or outdoor grill to medium‑high, brush corn with olive oil, season, and grill ~10 minutes total until charred. Once cooled, I cut off the kernels.
Grill the steak. After removing it from the fridge, I grill steak ~4‑5 minutes per side for medium‑rare, let it rest 5 minutes, then slice thinly against the grain.
Make vinaigrette. I whisk balsamic, oil, mustard, salt and pepper in a bowl until combined.
Assemble salad. I toss half the vinaigrette, half the gremolata, greens, endive, tomatoes, corn, gorgonzola, and red onion in a large bowl.
Finish and serve. I lay sliced steak on top, drizzle with remaining vinaigrette and gremolata, then dig in.

Servings and timing

Serves: 2–3 people
Prep time: 10 minutes (plus 30 minutes marinating)
Cook time: 20 minutes
Total time: ~1 hour including marinating

Variations

I swap flank, skirt, or hanger steak if sirloin isn’t available.
For cheese, blue cheese, feta, or goat cheese work well.
I sometimes add avocado, grilled zucchini, or bell pepper for extra color.
To boost sweetness, I stir a splash of honey into the vinaigrette.

storage/reheating

Leftover grilled steak stays juicy up to 4 days when refrigerated. The salad is best fresh—if dressed, I enjoy within a day. To reheat steak, I gently warm in a skillet or microwave on low so it stays tender.

FAQs

### How can I make this salad ahead of time?

I’ll prep steak and corn separately, store them chilled, and toss greens, cheese, and dressing right before serving to keep everything crisp and fresh.

### Can I use frozen corn instead of fresh?

Yes—I sometimes thaw fire-roasted corn, warm it in a skillet, then let it cool. It adds great flavor and saves time.

### What internal temperature should I aim for with medium‑rare steak?

I remove steak at about 130 °F, letting it rest so it finishes around 135–140 °F. If using a different level of doneness, I adjust accordingly.

### Can I skip the marinating step?

I could grill the steak seasoned with salt, pepper, and garlic powder directly, but I much prefer that depth of flavor marinade adds—even with a shorter 30 minute soak.

### How do I reheat the steak without overcooking?

I place slices in an oven-safe dish, cover, warm at 275 °F for just a few minutes, or microwave short bursts at low power to avoid dryness.

Conclusion

This grilled balsamic steak salad is one of my favorite summer dinners—fast, flavorful, and endlessly flexible. From prep to plate in about an hour, every bite bursts with smoky, tangy, and fresh elements. I hope it becomes a go-to in your rotation, just like it has in mine.