Balsamic Steak Gorgonzola Salad with Grilled Corn

This Balsamic Steak Gorgonzola Salad with Grilled Corn combines tender grilled sirloin steak, sweet grilled corn, juicy cherry tomatoes, and tangy Gorgonzola cheese, all tossed with fresh greens and a flavorful balsamic vinaigrette. It’s a hearty and refreshing dish, perfect for summer gatherings or a satisfying weeknight dinner.

Why You’ll Love This Recipe

• Grilled Goodness: Both the steak and corn are grilled, enhancing their natural flavors with a smoky char.

• Balanced Flavors: The rich steak pairs beautifully with the tangy Gorgonzola and sweet corn, creating a harmonious blend of tastes.

• Nutritious and Filling: Packed with protein, vitamins, and minerals, this salad is both wholesome and satisfying.

• Quick and Easy: With a total preparation and cooking time of around 30 minutes, it’s ideal for busy schedules.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Marinade:

• 1 lb sirloin steak

• 2 tablespoons balsamic vinegar

• 1 tablespoon Worcestershire sauce

• ¼ cup extra virgin olive oil

• ½ teaspoon Dijon mustard

• ¼ teaspoon garlic powder

• ½ teaspoon coarse salt

• ¼ teaspoon ground black pepper

For the Salad:

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• 4 ounces Gorgonzola cheese, crumbled

• 2 heads endive lettuce, roughly chopped

• 6 cups mixed spring greens

• 1 ear of corn, husk removed

• 1 tablespoon extra virgin olive oil (for drizzling corn)

For the Gremolata:

• 2 tablespoons fresh basil leaves, minced

• 2 tablespoons fresh parsley, minced

• 1 clove garlic, minced

• 1 tablespoon lemon zest

For the Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar

• ½ cup extra virgin olive oil

• ½ teaspoon Dijon mustard

• Dash of salt and freshly ground black pepper

Directions

1. Marinate the Steak:
   In a bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place steak in a ziplock bag with the marinade and refrigerate for 30 minutes.

2. Prepare the Gremolata:
   Mix basil, parsley, garlic, and lemon zest in a small bowl and set aside.

3. Grill the Corn:
   Preheat grill or grill pan to medium-high. Drizzle corn with olive oil, season, and grill about 10 minutes until charred. Let cool, then slice kernels off the cob.

4. Grill the Steak:
   Remove steak from marinade and grill for 4-5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly against the grain.

5. Make the Vinaigrette:
   In a bowl, whisk balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.

6. Assemble the Salad:
   Toss mixed greens, endive, tomatoes, onion, grilled corn, half the gremolata, and half the vinaigrette in a large bowl.

7. Serve:
   Plate the salad, top with steak slices and Gorgonzola, drizzle with remaining vinaigrette, and sprinkle with remaining gremolata.

Servings and Timing

• Servings: 2-3

• Preparation Time: 10 minutes

• Marinating Time: 30 minutes

• Cooking Time: 20 minutes

• Total Time: Approximately 1 hour

Variations

• Protein Alternatives: Swap steak for grilled chicken, shrimp, or tofu.

• Cheese Options: Use blue cheese, feta, or goat cheese instead of Gorgonzola.

• Additional Vegetables: Add grilled bell peppers, zucchini, or fresh avocado.

• Leafy Greens: Replace with arugula, spinach, or romaine as preferred.

Storage/Reheating

• Storage: Store components separately. Grilled steak can be refrigerated for up to 3 days; salad greens up to 2 days.

• Reheating: Gently reheat steak in a skillet over low heat. Do not microwave. Reassemble salad before serving.

FAQs

Can I prepare the components ahead of time?

Yes, marinate the steak, make the vinaigrette and gremolata in advance, and grill just before serving.

What steak cuts work best for this salad?

Sirloin is great, but flank, ribeye, or strip steak also work well.

Can I make this salad dairy-free?

Yes, simply omit the Gorgonzola or replace it with a dairy-free cheese alternative.

Is the gremolata necessary?

It adds a bright, herby touch, but you can skip it or use only parsley or basil if desired.

Can I use store-bought balsamic dressing?

You can, though homemade provides fresher flavor and better control of ingredients.

What can I substitute for endive?

Use romaine, radicchio, or more mixed greens if endive isn’t available.

How do I tell when the steak is done?

Use a meat thermometer: 135°F for medium-rare, 145°F for medium.

Can I grill indoors?

Yes, a stovetop grill pan works just fine.

Can I make this salad vegetarian?

Yes, omit the steak or replace it with grilled tofu or tempeh.

What’s the best way to slice steak for salad?

Always slice thinly against the grain for the most tender texture.

Conclusion

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a satisfying fusion of bold and fresh flavors. Whether you’re looking to impress at a cookout or indulge in a wholesome dinner, this salad delivers on all fronts—crunchy, creamy, savory, and utterly delicious.

Balsamic Steak Gorgonzola Salad with Grilled Corn

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• Author: Paula
• Total Time: ~1 hour
• Yield: 2-3 servings
• Diet: Gluten Free

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Description

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty, flavor-packed summer salad featuring grilled sirloin steak, charred corn, juicy cherry tomatoes, and tangy Gorgonzola over fresh greens. Tossed with a zesty balsamic vinaigrette and topped with a bright gremolata, it’s a wholesome, protein-rich meal that’s perfect for warm-weather dinners, cookouts, or elegant entertaining.

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Ingredients

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, chopped

6 cups mixed spring greens

1 ear of corn, husk removed

1 tbsp olive oil (for drizzling corn)

For the Gremolata:

2 tbsp fresh basil, minced

2 tbsp fresh 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

Salt and pepper, to taste

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Instructions

• Marinate the Steak:
  In a bowl, whisk all marinade ingredients. Add steak to a ziplock bag with marinade and refrigerate for 30 minutes.

• Prepare the Gremolata:
  In a small bowl, mix basil, parsley, garlic, and lemon zest. Set aside.

• Grill the Corn:
  Preheat grill or grill pan to medium-high. Drizzle corn with olive oil and grill about 10 minutes, turning occasionally until charred. Let cool and slice kernels off the cob.

• Grill the Steak:
  Remove steak from marinade. Grill for 4–5 minutes per side for medium-rare. Rest for 5 minutes, then slice thinly against the grain.

• Make the Vinaigrette:
  Whisk together balsamic vinegar, olive oil, Dijon, salt, and pepper.

• Assemble the Salad:
  Toss greens, endive, tomatoes, red onion, grilled corn, half the gremolata, and half the vinaigrette in a large bowl.

• Serve:
  Plate salad, top with sliced steak and Gorgonzola, drizzle with remaining vinaigrette, and finish with the remaining gremolata.

Notes

Protein Swaps: Sub steak with grilled chicken, shrimp, or tofu.

Cheese Variations: Use blue cheese, feta, or goat cheese.

Extra Veggies: Try grilled peppers, zucchini, or avocado.

Greens Tip: Arugula or romaine also work well in place of endive.

Storage Tips:

Store steak, vinaigrette, and greens separately.

Consume within 2–3 days. Reheat steak gently on stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course / Salad
• Method: Grilling
• Cuisine: American