If you’re craving a salad that’s a perfect harmony of robust, tangy, and fresh flavors, the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is exactly what your kitchen needs. This vibrant dish marries juicy marinated sirloin steak with sweet grilled corn and the creamy punch of Gorgonzola cheese, all tossed in a zesty herbs and balsamic vinaigrette. It’s not just a salad — it’s a joyful celebration of textures and tastes that’s surprisingly easy to pull together, making it a go-to recipe for a quick yet impressive meal.
Ingredients You’ll Need
The beauty of this Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe lies in its simplicity — each ingredient is thoughtfully chosen to add bright flavor, satisfying texture, or that gorgeous pop of color. With just a handful of fresh produce, good-quality steak, and a few pantry staples, you’ll have a sensational meal on your plate.
- Sirloin steak (1 lb): Choose a well-marbled cut for maximum juiciness and flavor.
- Balsamic vinegar (3 tablespoons total): Provides the tangy sweetness that ties the marinade and vinaigrette together.
- Worcestershire sauce (1 tablespoon): Adds a savory depth to the steak marinade.
- Extra virgin olive oil (¾ cup total): For richness and to marry flavors smoothly.
- Dijon mustard (1 teaspoon total): Gives a creamy sharpness in marinades and dressing.
- Garlic powder (¼ teaspoon) and minced garlic (1 clove): Infuse gentle pungency to the steak and gremolata.
- Coarse salt and ground black pepper: Essential seasonings for enhancing all ingredients.
- Cherry tomatoes (1 cup, halved): Juicy bursts of sweetness and bright color.
- Red onion (½, thinly sliced): For a little crunch and mild bite.
- Gorgonzola cheese (4 ounces, crumbled): The creamy, tangy cheese that elevates every forkful.
- Endive lettuce (2 heads, chopped): Adds crispness and a slight bitterness balancing richness.
- Mixed spring greens (6 cups): A vibrant base for freshness and color contrast.
- Corn on the cob (1): Grilled for a smoky sweetness that complements the steak perfectly.
- Basil and parsley (2 tablespoons each, minced): Fresh herbs brighten the gremolata and overall salad.
- Lemon zest (1 tablespoon): Adds zing and a fresh citrus note.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Marinate the Steak
Begin by creating a flavorful marinade combining balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Seal your sirloin steak in a ziplock bag with this mixture and refrigerate for 30 minutes. This step infuses the steak with a lovely balance of tangy and savory notes that will come through beautifully once grilled.
Step 2: Prepare the Gremolata
While your steak marinates, mix together minced basil, parsley, lemon zest, and garlic to create a fresh gremolata. This herbaceous topping will add brightness and a touch of zest that cuts through the richness of the steak and cheese later on.
Step 3: Grill the Corn
Preheat a grill or grill pan to medium-high and brush the corn on the cob with olive oil, then season with salt and pepper. Grill the corn until you see those lovely char marks and the corn kernels soften—about 10 minutes total. Once grilled, let it cool, then carefully slice the kernels off the cob. These sweet and smoky kernels make a delightful textural contrast in the salad.
Step 4: Cook the Steak
Remove the marinated steak from the fridge and grill it to your preferred doneness—aim for 4 to 5 minutes per side for a juicy rare to medium-rare finish. Resting is key here, so let the steak rest for about five minutes before slicing it thinly against the grain to ensure tenderness.
Step 5: Whisk the Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper into a smooth vinaigrette. This luscious dressing is what brings all the salad ingredients together with a perfect balance of acidity and richness.
Step 6: Assemble the Salad
In a large bowl, toss together the mixed greens, chopped endive, cherry tomatoes, Gorgonzola cheese, sliced red onions, grilled corn kernels, half the gremolata, and half the vinaigrette. Lay the sliced steak on top, then drizzle the remaining vinaigata and gremolata evenly over the entire salad. This layering of flavors and textures ensures each bite is exciting and satisfying.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
Adding a sprinkle of freshly cracked black pepper or a few extra crumbles of Gorgonzola cheese on top just before serving can elevate the look and flavor of your salad even more. Even a light dusting of chopped fresh herbs like parsley or basil can make the dish look and taste fresher.
Side Dishes
This salad stands strong on its own but pairs wonderfully with sides like crusty garlic bread or a warm quinoa pilaf. For something lighter, a chilled cucumber salad or roasted asparagus spears would also make perfect companions.
Creative Ways to Present
Want to wow your guests? Serve the salad on large individual plates so you can artfully arrange the steak slices and colorful ingredients. Alternatively, try layering it in a clear glass bowl to showcase the alluring layers of fresh greens, cheeses, and grilled corn—pretty and practical for parties.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to two days. Keep the vinaigrette separately to avoid soggy greens, and add it just before serving again for the freshest taste.
Freezing
This Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is best enjoyed fresh, so freezing is not recommended. The fresh greens and cheese texture won’t hold up well to freezing and thawing.
Reheating
If you have leftover steak, you can gently warm it in a skillet or microwave on low power before adding it back to the fresh salad. The rest of the salad ingredients should always be enjoyed cold for the best flavor and texture.
FAQs
Can I use another type of cheese instead of Gorgonzola?
Absolutely! Blue cheese or feta are great alternatives if you prefer a milder or slightly different tangy flavor. Just keep the crumbly texture for the best effect in the salad.
Is there a way to make this recipe vegetarian?
Yes! Replace the steak with grilled portobello mushrooms or marinated tofu, and you’ll still get fantastic smoky and savory flavors that pair wonderfully with the salad ingredients.
How long can I marinate the steak?
Ideally, marinate for 30 minutes to an hour for optimal flavor without compromising the texture. You can marinate up to 4 hours if needed, but avoid longer to prevent the acid from breaking down the meat too much.
Can I grill the corn ahead of time?
Yes, grilling the corn a few hours earlier is fine. Just keep it refrigerated and slice the kernels right before adding to the salad to keep them fresh and juicy.
What dressing alternatives work with this salad?
If you want to switch things up, a honey mustard vinaigrette or lemon herb dressing would complement the flavors brilliantly while keeping the salad light and fresh.
Final Thoughts
This Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is a fantastic way to enjoy a balanced, flavorful meal that feels special but comes together in under 30 minutes. Whether for a cozy dinner or a casual get-together, it’s a dish that brings vibrant colors, bold flavors, and satisfying textures to your table. Give it a try — I’m sure it’ll become one of your favorites to share, just like it is for me!
Print
Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish combining perfectly grilled sirloin steak, fresh mixed greens, sweet grilled corn, and tangy Gorgonzola cheese. Dressed with a homemade balsamic vinaigrette and herbaceous gremolata, this salad offers a delightful balance of smoky, tangy, and fresh flavors, perfect for a nutritious and satisfying meal in just 30 minutes.
Ingredients
Steak and Marinade
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Salad
- 1 cup cherry tomatoes, halved
- 1/2 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)
Gremolata
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- Marinate the steak: In a medium bowl, combine balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, coarse salt, and black pepper to form the marinade. Place the sirloin steak in a large ziplock bag, pour the marinade over it, seal the bag, and shake gently to coat evenly. Refrigerate for 30 minutes to allow flavors to infuse.
- Prepare the gremolata: While the steak marinates, mix basil, parsley, lemon zest, and minced garlic in a small bowl. Set aside to allow flavors to meld.
- Grill the corn: Preheat a cast iron grill pan over medium-high heat or prepare an outdoor grill. Drizzle the husked corn on the cob with 1 tablespoon olive oil and season liberally with salt and pepper. Using tongs, place the corn on the preheated grill. Cook, turning occasionally, until grill marks form and kernels are slightly softened, about 10 minutes total. Remove from heat and allow to cool slightly before slicing the kernels off the cob.
- Grill the steak: Remove the steak from the refrigerator. Place it on the hot grill or grill pan and cook for 4-5 minutes per side for rare to medium-rare doneness. Remove from heat and let the steak rest on a plate for five minutes to retain juices. Then, slice thinly against the grain to serve.
- Prepare the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, dijon mustard, salt, and pepper until emulsified and smooth.
- Assemble the salad: In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, chopped endive, halved cherry tomatoes, crumbled Gorgonzola, sliced grilled corn, and thinly sliced red onion until evenly coated.
- Serve: Arrange the sliced steak on top of the dressed salad. Drizzle the remaining vinaigrette and gremolata over the steak and salad as desired, adding extra flavor and brightness before serving.
Notes
- For steak doneness preference, adjust grilling time accordingly.
- Pre-soak wooden skewers if using to grill corn to avoid burning.
- Gorgonzola cheese can be substituted with blue cheese if preferred.
- To make this salad vegetarian, omit steak and add toasted nuts for protein.
- Use fresh herbs for the best gremolata flavor.
