I bring together smoky grilled steak, charred corn, crisp greens, juicy tomatoes, sharp red onion, creamy Gorgonzola, and a zesty gremolata—all drizzled with a tangy balsamic vinaigrette—for an easy yet impressive summer dish. I can prepare it start to finish in about 30 minutes (plus marinade time). Grilled Balsamic Steak Salad with Gorgonzola & Corn

Why You’ll Love This Recipe

I love how this salad delivers bold flavor and satisfying texture without turning on the oven. The steak marinates just 30 minutes, while I char the corn and whisk up fresh vinaigrette and gremolata. Grill, toss, and serve—a restaurant-quality dinner that feels casual and festive.

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 crumbled Gorgonzola
- 2 heads endive, chopped into 2-in pieces
- 6 cups mixed spring greens
- 1 ear corn, husked
- 1 tbsp extra-virgin olive oil (for corn)
For the gremolata
- 2 tbsp basil, minced
- 2 tbsp parsley, minced
- 1 clove garlic, 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 and fresh-ground pepper

directions

Whisk together the marinade ingredients. Add the steak to a resealable bag with the marinade and refrigerate for 30 minutes.
Combine basil, parsley, garlic, and lemon zest in a bowl to make the gremolata; set aside.
Preheat the grill or a cast-iron pan over medium-high heat. Drizzle the corn with oil, season, and grill while turning occasionally, about 10 minutes until charred. Let cool slightly and slice off the kernels.
Grill the steak 4–5 minutes per side for medium-rare. Let it rest 5 minutes, then slice thinly against the grain.
In a small bowl, whisk together the vinaigrette ingredients.
In a large bowl, toss the spring greens, endive, tomatoes, grilled corn, red onions, half the dressing, and half the gremolata.
Arrange the sliced steak on top. Drizzle with remaining vinaigrette and gremolata, sprinkle with Gorgonzola, and serve.

Servings and timing

This salad serves 2–3 people as a main dish.

Prep time: 10 minutes
Marinating: 30 minutes
Cook time: 20 minutes
Total time: around 60 minutes

Variations

I swap sirloin for flank, skirt, or strip steak depending on availability.
I sometimes replace endive with arugula or spinach, or use blue cheese, feta, or goat cheese instead of Gorgonzola.
To keep it dairy-free, I skip the cheese and add avocado or chickpeas for creaminess and substance.

storage/reheating

I store leftover steak wrapped in foil or a sealed container in the fridge for up to 3–4 days.
Salad components keep better when stored separately: greens and veggies for 1–2 days, and dressings or corn in a small container.
To reheat steak, I warm it gently in a skillet or microwave; I avoid reheating greens as they wilt.

FAQs

What if I don’t have a grill?

I use a cast-iron skillet or grill pan to cook the steak and corn indoors with great results.

Can I prepare ingredients ahead?

Yes, I often marinate and grill the steak and corn ahead of time and store them separately. I assemble the salad fresh when ready to eat.

What’s the best steak doneness for this salad?

I aim for medium-rare, about 4–5 minutes per side, depending on the thickness of the steak.

Can I use frozen corn instead of fresh?

Yes, but I prefer fresh grilled corn for the smoky flavor. If using frozen, I thaw it and sear in a hot pan to get some char.

Is this salad good without cheese?

Absolutely. I leave out the cheese for a dairy-free version and add something creamy like avocado or crunchy like toasted nuts.

Conclusion

I love how this grilled balsamic steak salad feels both indulgent and wholesome. It’s full of bold, balanced flavors—from tangy balsamic and herb gremolata to smoky corn and robust steak. It’s a go-to for summer cookouts, quick dinners, or anytime I want a meal that looks impressive but comes together effortlessly.