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This Balsamic Steak Gorgonzola Salad with Grilled Corn brings together juicy steak, tangy cheese, and sweet corn for a dish that feels both fresh and indulgent. It’s perfect for summer meals when you want something flavorful but not too heavy. The combination of textures and bold flavors keeps every bite interesting from start to finish.
I first made this salad for a family barbecue and it instantly became a favorite. Now it’s my go-to when I want to impress guests without fussing over complicated recipes.
Ingredients
- Flank steak: one pound or sirloin for a leaner choice for tender, flavorful meat
- Mixed greens: such as arugula spinach and romaine for a fresh and varied base
- Cherry tomatoes: halved for bursts of juicy sweetness
- Grilled corn kernels: fresh or frozen for smoky sweetness and texture
- Crumbled Gorgonzola cheese: for creamy tang that complements the steak
- Red onion: thinly sliced for a mild sharpness and crunch
- Walnuts: toasted optional for extra crunch and nuttiness
- Balsamic vinegar: for a rich tangy dressing
- Olive oil: for smoothness and to balance acidity
- Dijon mustard: for a subtle kick and to emulsify the dressing
- Salt and pepper: to taste
Ingredients
When selecting steak, look for even marbling which ensures juiciness. Pick fresh greens that are crisp without wilting. Fresh corn on the cob is ideal for grilling but frozen works well if fresh is unavailable.
Step-by-Step Instructions
- Marinate the Steak:
- In a bowl combine two tablespoons balsamic vinegar with salt and pepper. Coat the flank steak well with this mixture. Let it sit for at least fifteen minutes so the flavor can soak in and tenderize the meat.
- Grill the Corn:
- If using fresh corn grill the ears over medium heat about ten minutes turning occasionally until you see nice char marks. If using frozen corn sauté in a pan on medium heat about five minutes until warmed through and slightly caramelized.
- Cook the Steak:
- Preheat a grill or skillet to medium-high heat. Cook the marinated steak about five to seven minutes per side for medium rare or longer depending on preference. Remove from heat and rest five minutes to keep juices inside. Slice thinly against the grain for tenderness.
- Prepare the Salad:
- In a large bowl combine mixed greens cherry tomatoes grilled corn red onion and walnuts. Top with the sliced steak and sprinkle the Gorgonzola cheese evenly over everything.
- Make the Dressing:
- Whisk together the remaining balsamic vinegar olive oil Dijon mustard salt and pepper in a small bowl until smooth and emulsified. Drizzle over salad just before serving and toss gently to combine.
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The first time I made this salad I was surprised how much the grilled corn elevated the entire dish. It adds just enough sweetness and texture that balances the savory steak and sharp cheese beautifully. It has become a staple for summer gatherings in my family.
Storage Tips
If you have leftovers keep the salad in an airtight container and refrigerate for up to two days. To maintain freshness store the dressing separately and add just before serving next time. Extra grilled steak and corn can be stored and repurposed in wraps or sandwiches easily throughout the week.
Ingredient Substitutions
- For a milder cheese substitute Gorgonzola with feta or goat cheese
- Swap steak for grilled chicken breast or tofu for vegetarian options
- Add cooked quinoa or farro if you want a grain component for extra texture and fiber
- Swap the olive oil in dressing for avocado oil for a different flavor profile
Serving Suggestions
- Serve with grilled vegetables like zucchini or asparagus for a more complete meal
- Pair the salad with a crisp white wine such as Sauvignon Blanc to complement the tangy dressing and rich cheese
- Add crunch by topping with roasted chickpeas or homemade croutons for extra texture
Pro Tips
- Make sure not to overcook the steak and use a thermometer if you can for perfect doneness
- Dress the salad just before serving to prevent greens from getting soggy
- Toast the walnuts right before adding to deepen their flavor and crunch
Commonly Asked Questions
- → How do I achieve the perfect steak doneness?
Grill the marinated flank steak over medium-high heat for 5-7 minutes per side for medium-rare. Let it rest 5 minutes before slicing against the grain for tender bites.
- → What’s the best way to grill corn for this dish?
Grill fresh corn ears over medium heat for about 10 minutes, turning regularly for even char. For frozen corn, sauté in a pan until heated and slightly caramelized.
- → Can I substitute Gorgonzola with another cheese?
Yes, feta or goat cheese work well, offering a milder but still tangy flavor that complements the greens and steak.
- → How do I keep the greens from getting soggy?
Dress the salad just before serving to maintain crispness and freshness of the mixed greens.
- → Are there vegetarian alternatives for the protein?
Grilled tofu or chickpeas make hearty substitutes, providing texture and protein without altering the dish’s balance.