Balsamic Steak Gorgonzola Salad with Grilled Corn merges smoky, tangy, and creamy elements into one unforgettable dish. Whether you’re hosting a summer barbecue or seeking a show-stopping weeknight dinner, this steak salad delivers on flavor and presentation. Crisp greens, juicy steak, charred corn, and tangy cheese come together in a symphony of textures and tastes.
In this recipe, tender sirloin steak is marinated in a robust balsamic blend before being seared to perfection. Fresh ears of grilled corn add a sweet smokiness that contrasts beautifully with the sharp bite of Gorgonzola cheese a crumbly blue cheese with Italian heritage. For a deep dive into the origins of Balsamic vinegar, check out this overview on Balsamic vinegar.
Why This Salad Works for Summer Entertaining
- Flavor Balance: The tang of balsamic meets the smokiness of grilled steak and corn, rounded out by milky-sharp cheese.
- Textural Contrast: Crisp greens, tender meat, juicy kernels, and crumbly cheese create layers of interest in every bite.
- Easy Prep: Components can be prepped ahead—marinate the steak, make the gremolata, and shuck corn for lightning-fast assembly.
- Visual Appeal: Vibrant colors of yellow corn, red onion, and green herbs make this dish a centerpiece.
Ingredient Breakdown for Balsamic Steak Gorgonzola Salad with Grilled Corn
- Proteins & Dairy
- Sirloin steak (1½–2 pounds)
- Gorgonzola cheese (4 oz, crumbled)
- Produce
- Fresh ears of corn (4 ears)
- Cherry tomatoes (1 cup, halved)
- Thinly sliced red onion (½ small)
- Mixed greens or baby spinach (6 cups)
- Flavor Boosters
- Aged balsamic vinegar (⅓ cup)
- Olive oil (⅓ cup + for grilling)
- Worcestershire sauce (1 Tbsp)
- Dijon mustard (1 tsp)
- Fresh garlic (2 cloves, minced)
- Fresh herbs: basil, parsley (2 Tbsp each, chopped)
- Pantry Staples
- Salt & freshly ground black pepper
- Honey or maple syrup (1 tsp, optional for sweetness)
Preparing the Balsamic Steak Gorgonzola Salad with Grilled Corn Marinade
- Combine Marinade Ingredients
- In a bowl, whisk together balsamic vinegar, olive oil, Worcestershire, Dijon, garlic, salt, pepper, and honey.
- Marinate the Steak
- Place steak in a sealable bag or shallow dish. Pour marinade over, ensuring full coverage.
- Refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
- Tenderizing Tips
- If using a tougher cut, lightly score the meat or use a meat mallet.
- Avoid over-marinating (beyond 6 hours), which can make the texture mushy.
Grilling the Corn
- Prep Methods
- Husk On: Peel back husks without detaching, remove silks, fold husks back, and soak for 15 minutes.
- Husk Off: Brush kernels with oil and season directly.
- Seasoning
- Drizzle with olive oil and sprinkle with salt, pepper, and a pinch of smoked paprika.
- Grilling
- Heat grill to medium-high. Place corn directly on grates.
- Turn every 2–3 minutes until charred all over (about 10 minutes).
- Removing Kernels
- Cool slightly, stand ear upright, and slice kernels off with a sharp knife into a bowl.
Crafting the Gorgonzola Gremolata
- What Is Gremolata?
- A zesty herb condiment—traditionally parsley, lemon zest, and garlic. Here, we fold in Gorgonzola cheese for richness.
- Recipe
- 2 Tbsp chopped parsley
- 1 tsp lemon zest
- 1 clove garlic, minced
- 3 Tbsp crumbled Gorgonzola
- Tips
- Make up to a day ahead; store sealed in fridge.
- Bring to room temperature before serving for best flavor.
Searing and Slicing the Steak
- Choose Your Cookware
- Grill: Preheat to high; grill 4–5 minutes per side for medium-rare.
- Cast-Iron Pan: Heat until almost smoking; sear 3–4 minutes per side.
- Resting
- Transfer steak to a cutting board, tent loosely with foil, and rest 5–7 minutes.
- Slicing
- Against the grain, into ¼-inch strips for tender bites.
Making the Balsamic Vinaigrette
- Ingredients
- ¼ cup balsamic vinegar
- ¾ cup olive oil
- 1 tsp Dijon
- 1 tsp honey (optional)
- Salt & pepper to taste
- Method
- Whisk vinegar, Dijon, honey, salt, and pepper.
- Slowly drizzle in oil while whisking to emulsify.
- Adjust seasoning—add a splash of water if too thick.
Assembling the Salad
- Layer the Base
- On a large platter, spread mixed greens.
- Add Components
- Scatter cherry tomatoes, red onion, and grilled corn kernels.
- Fan sliced steak over top.
- Dress & Garnish
- Drizzle vinaigrette evenly.
- Spoon Gorgonzola gremolata in dollops.
- Finish with fresh basil leaves and cracked black pepper.
Serving Suggestions and Pairings
- Sides
- Crusty baguette or garlic bread
- Roasted fingerling potatoes
- Beverages
- Light-bodied red wine (Pinot Noir, Beaujolais)
- Crisp rosé
- Presentation
- Family-style platter for casual gatherings
- Individual plates with microgreens for dinner parties
Variations of Balsamic Steak Gorgonzola Salad with Grilled Corn
- Cheese Alternatives
- Crumbled feta, goat cheese, or shaved Parmesan
- Protein Swaps
- Grilled chicken breast, shrimp, or portobello mushrooms
- Extra Veggies
- Avocado slices, roasted bell peppers, or asparagus tips
- Dressing Twists
- Swap balsamic for sherry or red wine vinegar
- Add chopped shallots or fresh thyme
Make-Ahead, Storage & Reheating Tips
- Prep Ahead
- Marinate steak up to 4 hours ahead.
- Make gremolata and vinaigrette up to 24 hours ahead.
- Storage
- Keep components separate in airtight containers.
- Greens: up to 2 days; steak & corn: 3–4 days.
- Reheating
- Gently reheat steak and corn in a skillet over medium heat for 1–2 minutes.
- Assemble just before serving to preserve crispness.
FAQs
Q1: Can I use pre-cooked steak for this salad?
Yes! Slice leftover roast or grilled steak into thin strips, then briefly warm in a hot skillet before adding to the salad.
Q2: How do I prevent grilled corn from sticking?
Brush grates with oil and ensure the corn is dry before placing. Rotate frequently for even charring.
Q3: What greens work best if I don’t have endive?
Arugula, baby spinach, or even a spring mix all complement the bold flavors nicely.
Q4: Can I swap balsamic for another vinegar?
Absolutely—sherry or red wine vinegar both bring bright acidity, though with a different flavor profile.
Q5: How far in advance can I assemble this salad?
For best texture, assemble no more than 30 minutes before serving. Otherwise, store components separately.
Conclusion
With its vibrant colors, bold flavors, and easy prep, this Balsamic Steak Gorgonzola Salad with Grilled Corn shines as a go-to for summer gatherings and special dinners alike. Feel free to experiment with cheeses, proteins, and veggies to make it your own.
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Balsamic Steak Gorgonzola Salad with Grilled Corn
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn blends juicy grilled steak, sweet charred corn, tangy balsamic glaze, and creamy gorgonzola over crisp greens. It’s the ultimate hearty salad — fresh, smoky, and full of bold flavor.
Ingredients
For the Balsamic Steak Marinade
- 1 lb flank steak or sirloin
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning (optional)
For the Salad
- 2 ears of fresh corn, husked
- 1 tbsp olive oil (for brushing)
- 4 cups mixed salad greens (arugula, spinach, romaine)
- ½ cup crumbled gorgonzola cheese
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- Optional: ¼ cup toasted walnuts or pecans
For the Balsamic Glaze
- ½ cup balsamic vinegar
- 1 tbsp honey or brown sugar
Instructions
1. Marinate the Steak
- In a zip-top bag or bowl, whisk together balsamic vinegar, olive oil, garlic, mustard, salt, pepper, and seasoning.
- Add steak, toss to coat, and marinate in the fridge for at least 30 minutes or up to 4 hours.
2. Grill the Corn
- Preheat grill or grill pan over medium-high heat.
- Brush corn with olive oil and grill, turning occasionally, until lightly charred (8–10 minutes).
- Let cool, then slice kernels off the cob.
3. Grill the Steak
- Remove steak from marinade and grill for 4–6 minutes per side (medium-rare to medium).
- Let rest 5–10 minutes before slicing thinly against the grain.
4. Make the Balsamic Glaze
- In a small saucepan, simmer balsamic vinegar and honey/brown sugar over low heat until reduced by half (about 8–10 minutes). Set aside to cool slightly.
5. Assemble the Salad
- On a large platter or individual bowls, layer the mixed greens, sliced steak, grilled corn, cherry tomatoes, onions, and gorgonzola.
- Drizzle with balsamic glaze and top with nuts if using.
Notes
- Make it a bowl: Serve over quinoa or farro for extra heartiness.
- Add fruit: Try sliced peaches or strawberries for a sweet summer twist.
- Gorgonzola sub: Use blue cheese or feta if preferred.
- Meal prep: Grill extra steak and corn for easy weekday lunches.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Marinated
- Cuisine: American
Nutrition
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg