Grilled Balsamic Steak Salad with Gorgonzola & Corn Recipe

If you’re craving a showstopper salad that’s as hearty as it is vibrant, my Balsamic Steak Gorgonzola Salad with Grilled Corn is about to revolutionize your summer meals! This recipe celebrates contrasting textures and dazzling flavors—tender steak, creamy gorgonzola, sweet pops of grilled corn, and a leafy green crunch, all tossed in a punchy balsamic vinaigrette. It truly is the perfect union of freshness and indulgence on one gorgeous platter.

Ingredients You’ll Need

Every ingredient in this Balsamic Steak Gorgonzola Salad with Grilled Corn plays a starring role—think of it as your all-star summer lineup! From the bold marinade to the fresh veggies and creamy cheese, each element adds depth, texture, or a burst of color, making this salad absolutely irresistible.

• Sirloin steak: Tender and flavorful, sirloin is perfect for soaking up the tangy balsamic marinade and grilling to juicy perfection.
• Balsamic vinegar: This provides a zingy sweetness in both the steak marinade and vinaigrette, tying the whole dish together.
• Worcestershire sauce: Adds complex savory undertones to the steak for that crave-able restaurant flavor.
• Extra virgin olive oil: Used in the marinade, grilling, and vinaigrette, it delivers richness and brings every component together.
• Dijon mustard: A hint in the marinade and dressing adds just enough sharpness and creaminess to elevate the flavors.
• Garlic powder & garlic clove: Garlic powder in the steak, minced garlic in the gremolata—double the flavor for maximum impact!
• Coarse salt & black pepper: Essential for seasoning the steak and highlighting every fresh salad ingredient.
• Cherry tomatoes: Juicy, sweet, and bursting with summer color and flavor.
• Red onion: Thinly sliced for a sharp, crisp bite that balances the rich steak and cheese.
• Gorgonzola cheese: Creamy, tangy, and melt-in-your-mouth delicious—it ties the whole salad together.
• Endive lettuce & spring greens: Creates a base that’s crunchy, slightly bitter, and beautifully green against all the toppings.
• Corn on the cob: Grilled until sweet and caramelized, then sliced off the cob for that signature smoky flavor bundle.
• Basil & parsley: Fresh herbs for the gremolata, brightening everything with a pop of color and flavor.
• Lemon zest: Just a tablespoon transforms the gremolata into a sunny, aromatic accent.

Variations

One of the joys of this salad is how customizable it is. Whether you’re working around dietary needs or simply want to get creative, the Balsamic Steak Gorgonzola Salad with Grilled Corn adapts effortlessly to whatever’s in your kitchen.

• Swap the Protein: Try grilled chicken breast, seared shrimp, or even portobello mushrooms for a vegetarian feast.
• Cheese Choices: Don’t love gorgonzola? Crumbled goat cheese or feta both add creamy tang and work beautifully here.
• More Veggies: Toss in blanched green beans, roasted red peppers, or avocado slices for extra color and texture.
• Leafy Greens Galore: Use arugula, baby spinach, or romaine in place of—or mixed with—the spring greens and endive.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

Start by whisking together the marinade—balsamic vinegar, Worcestershire sauce, olive oil, Dijon, garlic powder, salt, and pepper—in a medium bowl. Pour it into a ziplock bag with the sirloin steak, seal, and give it a little massage so every inch is coated. Pop it in the fridge for at least 30 minutes; this is how that steak soaks up all the flavor and tenderness it needs.

Step 2: Make the Herb Gremolata

While the steak marinates, combine your minced basil, parsley, garlic, and lemon zest in a small bowl. This quick gremolata brings a fresh, zippy finish to every bite—don’t skip it!

Step 3: Grill the Corn

Heat up your grill or a sturdy grill pan. Drizzle the corn with olive oil, season with salt and pepper, then lay it right over the heat. Turn occasionally until the kernels are marked and caramelized, about 10 minutes total. Once it’s cool enough to handle, slice off the sweet smoky kernels and set aside.

Step 4: Grill and Rest the Steak

Remove the marinated steak from the fridge and grill it over high heat for 4–5 minutes per side for rare to medium-rare. Let it rest on a plate for five full minutes; this keeps all those delicious juices inside. Slice thinly against the grain for the most tender results.

Step 5: Whisk the Vinaigrette

Quickly whisk together balsamic vinegar, olive oil, Dijon, salt, and black pepper in a bowl. This dressing is lip-smacking and ties together the flavors in the Balsamic Steak Gorgonzola Salad with Grilled Corn like a dream.

Step 6: Toss the Salad and Assemble

In your largest salad bowl, combine spring greens, chopped endive, cherry tomatoes, crumbled gorgonzola, sliced red onion, and grilled corn. Pour in half the vinaigrette and half the gremolata, then toss everything so it glistens. Arrange the steak on top, drizzle over more gremolata and vinaigrette, and serve immediately—it’s a sight to behold!

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

This salad absolutely shines with a scatter of extra gremolata and a handful of toasted walnuts or pine nuts for crunch. A final flourish of freshly cracked black pepper and a thread of balsamic glaze transforms it from homestyle to bistro chic—don’t be shy with those finishing touches!

Side Dishes

The Balsamic Steak Gorgonzola Salad with Grilled Corn is definitely a meal on its own, but it pairs fantastically with some warm crusty bread or a simple herbed focaccia. If you want a more substantial spread, serve alongside a chilled summer soup or roasted baby potatoes for a dinner-party-worthy lineup.

Creative Ways to Present

For a little wow-factor, arrange the salad on a big wooden platter and fan the steak slices artfully over the top. Serve individual portions layered in wide shallow bowls, or roll everything into a warm flatbread for a decadent wrap. The colors and textures will make any presentation look downright irresistible!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the greens and toppings separately from the steak and dressings, if possible. Keep everything in airtight containers in the fridge; the steak will stay good for up to 3 days. When ready to serve again, simply toss and dress right before eating for peak freshness.

Freezing

While the salad components don’t freeze well (the greens and cheese suffer most), you can absolutely freeze leftover grilled steak. Wrap tightly and freeze for up to 2 months; just thaw overnight in the fridge before using.

Reheating

If you want to gently reheat the leftover steak, pop the slices into a skillet over medium-low heat with just a splash of broth or water. Warm for a minute or two—just enough to take the chill off. Add to fresh salad greens and enjoy all over again!

FAQs

Final Thoughts

If you’re looking to turn a simple salad into an unforgettable meal, don’t miss out on this Balsamic Steak Gorgonzola Salad with Grilled Corn. It’s just the right blend of indulgent and fresh, and after one bite, I know you’ll be making it on repeat all season long. Enjoy every vibrant, flavor-packed forkful!

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