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Balsamic Steak Gorgonzola Salad with Grilled Corn


  • Author: Velma
  • 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

Scale

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