Get ready to fall in love with the vibrant, mouthwatering flavors of Balsamic Steak Gorgonzola Salad with Grilled Corn! This hearty salad is an irresistible main course that’s equal parts savory, tangy, and refreshing. Tender steak, juicy grilled corn, creamy Gorgonzola, and crisp greens come together with a gorgeous drizzle of balsamic glaze, making each bite truly unforgettable. Whether you’re hosting a backyard barbecue or looking for a showstopping weeknight meal, this recipe really hits the sweet spot for anyone craving a satisfying, flavor-packed salad.

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Balsamic Steak Gorgonzola Salad with Grilled Corn is handpicked for maximum flavor and that beautiful mix of textures. Simple, fresh ingredients create an effortless symphony—each one playing a key role on the plate.

Flank or skirt steak (1 pound): These cuts offer big, beefy flavor and grill up juicy and tender, especially when sliced thin across the grain.
Balsamic vinegar (1/3 cup): The tangy base for both the marinade and the final drizzle, it beautifully balances the richness of the steak and cheese.
Olive oil (2 tablespoons, plus more for grilling): Adds depth and helps the marinade infuse every inch of beef and corn.
Garlic (2 cloves, minced): Just enough to give the marinade a punchy, aromatic backbone.
Salt and black pepper (to taste): Simple seasoning brings out all the natural flavors.
Fresh corn (4 ears, husked): Sweet, slightly smoky grilled kernels add wonderful crunch and color.
Mixed greens (6 cups): A blend of arugula, spinach, and romaine delivers the perfect crisp and lush salad base.
Cherry tomatoes (1 cup, halved): Juicy little bursts of acidity and color in every forkful.
Red onion (1/2, thinly sliced): A sharp, slightly sweet bite that livens up the salad.
Gorgonzola cheese (1/2 cup, crumbled): Creamy and tangy, it melts into the warm steak and is absolutely heavenly.
Fresh basil (1/4 cup, chopped): Delicate and aromatic, basil ties everything together with herbal freshness.
Balsamic glaze (2 tablespoons, for drizzling): A glossy finishing touch that intensifies both flavor and presentation.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

Start by whisking together the balsamic vinegar, olive oil, minced garlic, salt, and pepper in a bowl or a zip-top bag. Add the flank or skirt steak and make sure it’s fully coated in the marinade. Pop it in the fridge for at least 30 minutes (if you can, up to 4 hours for even more flavor!). Marinating is the secret that transforms your steak into the star of this salad.

Step 2: Grill the Corn

Brush your fresh, husked corn with a bit of olive oil and set it on a hot grill. Turn the corn every few minutes so it cooks evenly and develops those irresistible, lightly charred spots. After about 10 to 12 minutes, remove the corn and let it cool slightly—then slice the kernels off the cob for those perfect pops of sweetness in every bite.

Step 3: Grill the Steak

Take your marinated steak out of the fridge and let it come to room temperature while the grill preheats to medium-high. Grill each side for about 4 to 5 minutes for medium-rare, or linger a bit longer if you prefer it more done. Let the steak rest for 5 minutes after grilling, then thinly slice it against the grain for that melt-in-your-mouth texture.

Step 4: Assemble the Salad

Grab a large salad bowl or a generous serving platter. Layer in the fresh mixed greens first, followed by cherry tomatoes, thinly sliced red onion, and the grilled corn. Nestle the sliced steak on top, sprinkle over crumbled Gorgonzola cheese, and shower with chopped fresh basil. It’s already looking like something from a restaurant menu!

Step 5: Finish and Serve

Just before serving, drizzle the entire salad with a luscious balsamic glaze. This step brings together the Balsamic Steak Gorgonzola Salad with Grilled Corn, adding a glossy, tangy crowning glory that truly makes it sing. Grab your forks—dinner is about to get exciting!

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

For that extra wow factor, finish your salad with a few more fresh basil leaves, a sprinkle of flaky sea salt, and a final drizzle of balsamic glaze. A touch of freshly ground black pepper or a dusting of extra Gorgonzola ups the flavor even more, making each serving look just as gorgeous as it tastes.

Side Dishes

Pair your Balsamic Steak Gorgonzola Salad with Grilled Corn with a warm baguette or some crusty gluten-free bread to soak up all those fabulous juices. Lightly grilled asparagus or a simple tomato gazpacho also complement the salad’s bright, summery notes without overshadowing its star flavors.

Creative Ways to Present

Amp up the presentation by assembling the salad on a big wooden board and serving it family-style! You can also skewer the steak and grilled corn for a playful twist, or layer everything in individual mason jars for a portable picnic option. The Balsamic Steak Gorgonzola Salad with Grilled Corn is as show-stopping as you want it to be.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the steak and salad components separate in airtight containers. This way, the greens stay crisp and the steak remains juicy. When ready to eat, simply reassemble the salad and add fresh dressing or glaze.

Freezing

While grilled steak can be frozen, the other salad ingredients are best enjoyed fresh. If you want to freeze extra steak, wrap it tightly and freeze for up to 2 months. Reheat before adding to your next Balsamic Steak Gorgonzola Salad with Grilled Corn.

Reheating

To gently warm leftover steak, use a skillet over low heat or microwave in short bursts—just until heated through. Avoid overheating, as this can dry it out. Once warmed, pile it over your fresh greens and enjoy.

FAQs

Can I use a different cut of steak?

Absolutely! Flank or skirt steak are both perfect, but sirloin or ribeye work beautifully too. Just adjust grilling times as needed to keep the meat tender.

What if I don’t have a grill?

No worries! You can broil the steak and roast the corn in your oven, or use a grill pan on the stovetop. The key is getting that lovely char for the signature flavor of Balsamic Steak Gorgonzola Salad with Grilled Corn.

Is there a substitute for Gorgonzola cheese?

You bet! Blue cheese is a great substitute if Gorgonzola isn’t handy. Feta or goat cheese will give a different, but still delicious, tangy creaminess.

Can I make it ahead for a party?

Yes! You can prep all the components in advance: marinate and grill the steak, cook the corn, and slice the veggies. Assemble everything just before serving and finish with that signature balsamic glaze.

How do I make it gluten-free?

The Balsamic Steak Gorgonzola Salad with Grilled Corn is naturally gluten-free! Just double-check that your balsamic glaze and spices contain no added gluten and you’re good to go.

Final Thoughts

Trust me: once you serve this Balsamic Steak Gorgonzola Salad with Grilled Corn, it’ll become a favorite on your table for years to come. Don’t wait for a special occasion to try it—gather your freshest ingredients, fire up the grill, and treat yourself (and your loved ones) to something truly spectacular!

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a flavorful and satisfying dish perfect for a summer meal. Juicy steak marinated in balsamic vinegar, paired with grilled corn, mixed greens, cherry tomatoes, red onion, and creamy Gorgonzola cheese, all drizzled with a balsamic glaze.

Ingredients

Scale

Marinated Steak:

1 pound flank or skirt steak
1/3 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper to taste

Salad:

4 ears fresh corn, husked
6 cups mixed greens (such as arugula, spinach, and romaine)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/4 cup chopped fresh basil
2 tablespoons balsamic glaze (for drizzling)
Olive oil for grilling

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Instructions

Marinate the Steak: Combine balsamic vinegar, olive oil, garlic, salt, and pepper. Marinate steak for at least 30 minutes.
Grill the Corn: Brush corn with olive oil and grill until charred. Cut kernels off the cob.
Grill the Steak: Grill steak to desired doneness, then let rest and slice thinly.
Assemble the Salad: Layer greens, tomatoes, onion, corn, and steak. Top with Gorgonzola and basil. Drizzle with balsamic glaze.