Balsamic Steak Gorgonzola Salad with Grilled Corn

When I want a salad that feels more like a full meal—something hearty, fresh, and flavorful—this Balsamic Steak Gorgonzola Salad with Grilled Corn is always a top pick. The mix of juicy grilled steak, sweet corn, crisp greens, and creamy Gorgonzola is satisfying and balanced, making it the perfect main course for lunch or dinner. Plus, it comes together in just 20 minutes, so I don’t need to wait long to enjoy something that feels restaurant-quality.

Why You’ll Love This Recipe

I love how this salad combines warmth and freshness in one bowl. The char on the steak and corn adds smoky depth, while the vinaigrette brings brightness and tang. It’s:

• Packed with protein and healthy fats
• Full of color, texture, and bold flavor
• Quick to prep and grill
• Great for weeknights or entertaining guests
• Easy to customize based on what I have on hand

Ingredients

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

For the salad:

• 1 lb sirloin steak
• Salt and black pepper, to taste
• 1 ear corn, on the cob
• 6 cups mixed spring greens
• 2 heads endive lettuce, chopped
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 4 oz Gorgonzola cheese, crumbled
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• Zest of 1 lemon

For the balsamic vinaigrette:

• 5 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 clove garlic, minced
• ¼ tsp garlic powder
• ½ tsp coarse salt
• ¼ tsp ground black pepper
• ¾ cup extra-virgin olive oil

Directions

1. Grill the Steak and Corn:
   I start by heating the grill to medium-high. I season the sirloin generously with salt and pepper, then grill it for 4–5 minutes per side for medium-rare. After grilling, I let it rest for 5–10 minutes before slicing it against the grain. While the steak cooks, I add the corn directly to the grill, turning every couple of minutes until it’s lightly charred. Once it cools, I cut the kernels off the cob.
2. Make the Vinaigrette:
   In a small bowl, I whisk together balsamic vinegar, Dijon mustard, Worcestershire, garlic, garlic powder, and lemon zest. Then, I slowly stream in the olive oil while whisking until it emulsifies. I season with salt and pepper to taste.
3. Assemble the Salad:
   In a large bowl, I toss the spring greens, chopped endive, cherry tomatoes, sliced red onion, and grilled corn. I drizzle in the vinaigrette and toss everything gently to coat.
4. Top and Serve:
   I arrange the warm, sliced steak over the salad, then sprinkle with crumbled Gorgonzola, chopped basil and parsley, and a little more lemon zest. I serve it right away while the steak is still warm.

Servings and timing

This recipe yields 4 servings and takes just 20 minutes total—quick enough for a weeknight, but special enough to serve at a summer dinner party.

Variations

Sometimes I like to mix things up depending on what’s in my kitchen. Here are a few ideas:

• Different proteins: I swap steak for grilled chicken, shrimp, or tofu
• Cheese options: Feta, goat cheese, or blue cheese work just as well
• Add-ins: Sliced avocado, grilled peaches, toasted walnuts, or roasted red peppers
• Greens: Baby spinach or arugula make great substitutes for spring mix

Storage/Reheating

• Refrigerate: I store each component separately if I’m prepping ahead—especially the steak and dressing. Once assembled, the salad is best eaten fresh.
• Leftovers: Cooked steak keeps in the fridge for up to 3 days in an airtight container. I either eat it cold or warm it gently.
• Avoid freezing: The fresh veggies and dressing won’t hold up well in the freezer.

FAQs

Can I make this salad ahead of time?

Yes, I prep the components ahead—grill the steak and corn, chop the veggies, and make the dressing. I store them separately and assemble everything just before serving.

What can I use instead of Gorgonzola?

If Gorgonzola isn’t your thing, I like swapping it for feta, goat cheese, or even shaved Parmesan for a milder taste.

Is this recipe gluten-free?

Yes, just make sure the Worcestershire sauce I’m using is certified gluten-free, as some brands include gluten-based ingredients.

How long does cooked steak last in the fridge?

Cooked steak stays good for about 3 days when stored in an airtight container. It’s great for meal prep.

Can I cook the steak in a pan instead of grilling?

Absolutely. I use a cast-iron skillet over medium-high heat for a good sear—about 4–5 minutes per side depending on thickness.

Conclusion

When I’m craving something hearty, fresh, and full of flavor, this Balsamic Steak Gorgonzola Salad with Grilled Corn hits the mark every time. It’s easy to pull together, endlessly adaptable, and just feels like a treat—even on a regular weeknight. Whether I’m enjoying it solo or serving it to friends, it always gets rave reviews and leaves everyone satisfied.

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