Balsamic Steak Gorgonzola Salad with Grilled Corn is a showstopping dinner salad that’s bursting with bold flavors and vibrant textures. Imagine perfectly grilled steak slices nestled on a bed of crisp greens, creamy Gorgonzola, sweet bursts of cherry tomato, and smoky corn, all brought together by a lively balsamic vinaigrette and fresh herbs. This recipe weaves together the richness of steak, the tang of Gorgonzola, and the summery sweetness of grilled corn in a dish that feels both decadent and beautifully light — it’s an elegant main course salad you’ll crave again and again.

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Balsamic Steak Gorgonzola Salad with Grilled Corn is in its fresh, simple ingredients — each one chosen for a reason, each one contributing to the balance and color that makes the salad sing. From robust steak to sweet corn and tangy cheese, you’ll find every component essential and easy to find.

Sirloin steak (1 lb): Choose a well-marbled cut for maximum flavor and tenderness in every bite.
Balsamic vinegar (2 tablespoons for marinade + 3 tablespoons for vinaigrette): Bright, slightly sweet, this adds depth to both your marinade and dressing.
Worcestershire sauce (1 tablespoon): Gives the steak marinade an irresistible umami punch.
Extra virgin olive oil (1/4 cup for marinade + 1/2 cup for vinaigrette + 1 tablespoon for corn): Rich and fragrant, it helps the flavors in both the steak and salad shine.
Dijon mustard (1/2 teaspoon for marinade + 1/2 teaspoon for vinaigrette): This little bit of heat and tang is what makes the dressing pop.
Garlic powder (1/4 teaspoon): A little savory background note for the marinade.
Coarse salt (1/2 teaspoon): Enhances every layer, from the steak to the greens.
Ground black pepper (1/4 teaspoon, plus extra for corn and vinaigrette): Fresh cracked black pepper adds zing; season to taste.
Cherry tomatoes (1 cup, halved): Sweet, juicy pops of color and freshness.
Red onion (1/2, thinly sliced): A sharp, crunchy counterpoint among the greens.
Gorgonzola cheese (4 ounces, crumbled): Creamy, tangy, and deliciously bold — it ties the whole salad together.
Endive lettuce (2 heads, outer leaves removed and chopped): The faint bitterness of endive is a fabulous foil for the richness of steak and cheese.
Mixed spring greens (6 cups): A bed of lush greens offers the ideal base for all those big flavors.
Corn on the cob (1, husk removed): Grilling the corn brings a subtle charred sweetness that makes this salad irresistible.
Basil leaves (2 tablespoons, minced): For a herby, aromatic lift in the gremolata.
Parsley (2 tablespoons, minced): Adds brightness and a clean finish to the salad.
Garlic (1 clove, minced): Fresh garlic brings punch and vibrance to your herb gremolata.
Lemon zest (1 tablespoon): For a hit of citrus that wakes up every mouthful.
Salt and fresh ground pepper (dash, for vinaigrette): Adjust seasoning as needed to balance out the vinaigrette.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

This first step sets the stage for unbelievably tender, flavorful steak. Stir together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper in a bowl. Pop your sirloin steak in a large ziplock bag, pour over the marinade, seal, and give everything a good shake so the steak is well-coated. Let it chill in the fridge for 30 minutes. The marinade does double duty, tenderizing and infusing the steak with delicious depth — don’t skip it!

Step 2: Make the Gremolata

Gremolata is a sprinkle of flavor magic you’ll want to put on everything. Simply mix together the minced basil, parsley, lemon zest, and garlic in a small bowl. This vibrant, zesty blend will add so much brightness and a fresh herbal note when sprinkled over both the grilled steak and salad.

Step 3: Grill the Corn

Preheat your grill pan or fire up the outdoor grill to medium-high heat. Drizzle corn on the cob with a tablespoon of olive oil, season with a generous pinch of salt and pepper, and carefully place it on the grill. Using tongs, roll the corn so every kernel gets lovely char marks — about 10 minutes total should do it. Once it’s nicely caramelized and tender, let it cool, then slice the kernels from the cob for sweet, smoky flavor in every forkful.

Step 4: Grill and Slice the Steak

Remove your marinated steak from the fridge and grill over medium-high heat for about 4 to 5 minutes per side for rare to medium-rare. The goal is a charred exterior with a juicy, rosy center. Let the steak rest on a plate for five minutes, so the juices reabsorb, then slice it thinly against the grain — this keeps every piece fork-tender.

Step 5: Whisk the Vinaigrette

While the steak rests, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, and a pinch of salt and pepper in a small bowl. This simple, punchy vinaigrette has enough acidity to cut through the richness of the steak and gorgonzola, tying all the flavors together beautifully.

Step 6: Toss the Salad

In a large salad bowl, gently toss together the mixed spring greens, endive, cherry tomatoes, sliced grilled corn, red onion, half the gorgonzola, half the gremolata, and half the vinaigrette. The goal is to evenly coat the greens without drenching them — you want every bite to be lively and fresh.

Step 7: Layer and Finish

Arrange the warm, sliced steak across the top of your vibrant salad. Drizzle the remaining vinaigrette and gremolata over everything, and finish with the rest of the gorgonzola crumbles. The contrast of warm steak against cool, crisp greens and bold cheese is what makes this Balsamic Steak Gorgonzola Salad with Grilled Corn so special.

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

For the ultimate finishing touch, sprinkle additional fresh basil, parsley, or even a pinch more lemon zest over the top just before serving. A light dusting of freshly ground black pepper adds a welcome kick and really complements the creamy Gorgonzola. Serve with lemon wedges on the side if you like a bit of extra brightness!

Side Dishes

Balsamic Steak Gorgonzola Salad with Grilled Corn shines on its own, but it’s even more memorable paired with a crusty artisan baguette or some warm focaccia, perfect for sopping up those delicious juices. If you want to round out the meal, serve with a glass of red wine or a sparkling lemonade to play up all those big, bright flavors.

Creative Ways to Present

Try plating this salad on a large, flat platter to showcase all the gorgeous colors and textures — it’ll look restaurant-worthy! For an elegant touch at a dinner party, portion the salad into individual shallow bowls, making sure each serving gets a little bit of everything, especially those glistening steak slices and pops of yellow grilled corn.

Make Ahead and Storage

Storing Leftovers

If you have leftover Balsamic Steak Gorgonzola Salad with Grilled Corn, store it in an airtight container in the refrigerator for up to two days. To keep the greens from wilting, it’s best to keep the steak, salad, and dressing separate until you’re ready to enjoy. Simply toss together just before serving for the freshest experience.

Freezing

Freezing isn’t recommended for this salad as the greens and gorgonzola don’t hold up well in the freezer. If you’d like to get a head start, you can freeze cooked, sliced steak for up to a month. Thaw in the fridge overnight and bring to room temperature before assembling your salad.

Reheating

To reheat steak, place slices in a skillet over low heat with a splash of beef broth or water, just until warmed. Avoid microwaving the salad, as greens and cheese lose their lovely texture. If your corn kernels have chilled, a quick sauté in a dry skillet brings back their just-grilled sweetness.

FAQs

Can I use a different cut of steak?

Absolutely! Ribeye, New York strip, or flank steak all work beautifully in Balsamic Steak Gorgonzola Salad with Grilled Corn. Adjust cooking times based on thickness and preference for doneness.

What’s a good Gorgonzola substitute?

If you’re not a blue cheese fan, try creamy goat cheese or crumbled feta. Both bring a tangy kick that pairs delightfully with the steak and grilled corn.

How can I make this salad ahead for a party?

Grill and slice the steak, grill the corn, prep the greens and vinaigrette up to one day in advance. Store each component separately, then toss and assemble the Balsamic Steak Gorgonzola Salad with Grilled Corn just before serving for the best taste and texture.

Is there a way to make it vegetarian?

Definitely! Swap the steak for hearty grilled portobello mushrooms or thick slabs of eggplant and keep all the other ingredients the same for a mouthwatering meatless option.

Can I use frozen corn instead of fresh?

You can. Thaw frozen corn, pat it dry, and either grill on a grill pan or sauté in a hot skillet until caramelized and smoky. It won’t be quite as sweet as fresh, but it’s a great shortcut outside of corn season.

Final Thoughts

I hope you’re as excited as I am to dig into this irresistible Balsamic Steak Gorgonzola Salad with Grilled Corn. It’s proof that simple, high-quality ingredients can turn everyday dinner into something worthy of celebration. Give it a try — I promise, you’ll fall in love with every gorgeous, flavorful bite!