Juicy Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

My kitchen adventure with balsamic steak gorgonzola salad started unexpectedly during a lazy summer evening.

Crisp ingredients began dancing together on my cutting board, promising something extraordinary.

Juicy grilled steak became the star of this elegant dish, perfectly complemented by tangy gorgonzola crumbles.

Sweet corn kernels added delightful bursts of summer freshness to each vibrant bite.

Robust flavors merged seamlessly, creating a culinary experience that felt both sophisticated and comforting.

Bold textures and rich colors made this salad more than just a meal—it was a celebration on a plate.

Savor every delicious moment and let this recipe inspire your next culinary exploration.

Reasons to Love Balsamic Steak Gorgonzola Salad

• This salad transforms a simple meal into a restaurant-quality experience in just 30 minutes.
• Packed with juicy grilled steak, crunchy walnuts, and creamy Gorgonzola, delivering a satisfying and nutritious meal that keeps you full.
• Swap ingredients like changing steak for chicken or adding different nuts, making it perfect for flexible weeknight dinners or impressing last-minute guests.
• Uses just a few bowls and cooking tools, ensuring you spend more time enjoying your meal and less time washing dishes.

Ingredient List for Balsamic Steak Salad with Corn

• Steak: Robust, flavorful protein centerpiece; choose a tender cut like ribeye or sirloin with good marbling.
• Gorgonzola Cheese: Creamy, tangy blue cheese that adds rich flavor; select a high-quality, authentic Italian variety.

• Olive Oil: Smooth base for marinade and dressing; extra virgin provides best flavor.
• Balsamic Vinegar: Adds sweet-tangy depth to both marinade and dressing; choose aged Italian balsamic.
• Salt: Enhances overall flavor profile.
• Black Pepper: Adds subtle heat and complexity.
• Garlic Powder: Provides consistent garlic flavor.
• Smoked Paprika: Adds smoky undertone to marinade.

• Mixed Greens, Cherry Tomatoes, Red Onion: Fresh base that provides crisp textures and vibrant colors.
• Corn: Sweet, charred element adding summer freshness; use fresh corn for best results.
• Walnuts: Crunchy texture and nutty flavor; toast lightly for enhanced taste.
• Dijon Mustard: Emulsifies dressing and adds tangy kick.
• Honey: Balances acidity in dressing.
• Avocado: Optional creamy topping that adds richness.

How to Make Balsamic Steak Gorgonzola Salad

Step 1: Create Flavor-Packed Marinade

• Olive oil
• Balsamic vinegar
• Salt
• Black pepper
• Garlic powder
• Smoked paprika

Thoroughly coat the steak with this zesty marinade and let it rest at room temperature for 15-20 minutes.

Step 2: Fire Up the Grill

Heat a grill or skillet to medium-high heat. Cook the steak for 4-5 minutes on each side for a perfect medium-rare to medium doneness.

Step 3: Rest and Slice the Steak

Allow the steak to rest for 5 minutes, then slice thinly against the grain to ensure maximum tenderness.

Step 4: Char the Corn

Brush corn with olive oil and grill for 8-10 minutes, rotating occasionally until beautifully charred. Let cool, then slice kernels off the cob.

Step 5: Whip Up the Dressing

• Balsamic vinegar
• Olive oil
• Dijon mustard
• Honey
• Minced garlic
• Salt
• Black pepper

Step 6: Assemble the Salad

• Mixed greens
• Cherry tomatoes
• Sliced red onion
• Grilled corn kernels
• Chopped walnuts

Step 7: Add the Finishing Touches

Top the salad with sliced steak and sprinkle generously with Gorgonzola cheese. Drizzle with the prepared balsamic dressing and toss gently.

Step 8: Serve and Enjoy

Optional: Garnish with creamy avocado slices and extra Gorgonzola. Serve immediately and savor every delicious bite!

Top Tips for Balsamic Steak and Corn Success

• Marinate for Maximum Flavor: Let the steak soak in the balsamic mixture for 15-20 minutes to enhance tenderness and infuse deep, rich flavors throughout the meat.
• Slice Against the Grain: Cut the steak perpendicular to the muscle fibers to ensure each bite remains incredibly tender and easy to chew.
• Grill Corn to Perfection: Rotate corn occasionally while grilling to achieve an even, slightly charred exterior that adds smoky sweetness to the salad.
• Customize for Dietary Needs: Swap Gorgonzola with plant-based cheese for vegetarians or use gluten-free alternatives if needed, making the dish adaptable for various dietary preferences.
• Keep Ingredients Fresh: Serve the salad immediately after tossing to maintain the crisp texture of greens and prevent wilting from the warm steak and dressing.

Steak Salad FAQs: Get the Answers You Need

• Can I use a different type of steak for this recipe?

Yes, you can use ribeye, sirloin, or flank steak. Choose a cut that’s tender and suits your preference.

• Is there a substitute for Gorgonzola cheese?

Absolutely! Blue cheese, feta, or goat cheese work great as alternatives if you don’t like Gorgonzola.

• How do I know when the steak is medium-rare?

Use a meat thermometer. For medium-rare, the internal temperature should be around 135°F (57°C). If you don’t have a thermometer, check the steak’s firmness or ask your butcher for guidance.

• Can I make this salad vegetarian?

Skip the steak and add grilled portobello mushrooms or tofu for protein. Use plant-based cheese or omit cheese entirely.

Best Storage Practices for Balsamic Steak Salad

• Store leftover salad and steak separately in airtight containers for up to 3 days. Keep the dressing in a sealed jar or container.
• Gently warm sliced steak in a skillet over low heat with a splash of olive oil to prevent drying out. Alternatively, use the microwave with 30-second intervals, checking frequently.
• For best texture, enjoy cold salad components. Add fresh greens if original leaves look wilted. Quickly toss with extra dressing to revive flavors.
• This salad contains delicate ingredients like avocado and greens that do not freeze well. Consume within 3 days for optimal taste and quality.

Salad Pairing Ideas for Extra Flavor

• Opt for a robust red wine like Cabernet Sauvignon that complements the rich balsamic steak and bold Gorgonzola cheese.
• Serve with crispy rosemary focaccia bread to soak up the tangy balsamic dressing and provide a textural contrast to the salad.
• Prepare a chilled cucumber mint spritzer to balance the intense flavors of the steak and cheese, cutting through the richness with its light, herbal notes.
• Select a craft amber ale with caramel undertones that mirrors the smoky grilled elements and enhances the steak's depth of flavor.

Variations on Steak Gorgonzola Salad

• Vegetarian Protein Swap: Replace steak with grilled portobello mushrooms or tempeh, marinated in the same balsamic mixture for a hearty, meat-free version.
• Gluten-Free Friendly: Ensure all ingredients are certified gluten-free, swap Dijon mustard for a gluten-free alternative, and use tamari instead of regular soy sauce.
• Low-Carb Option: Skip the corn and replace with roasted bell peppers, increase the amount of mixed greens, and add extra nuts for crunch and healthy fats.
• Dairy-Free Adaptation: Omit Gorgonzola cheese and substitute with nutritional yeast or dairy-free blue cheese alternative to maintain the tangy flavor profile.

Balsamic Steak Gorgonzola Salad With Grilled Corn Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 31 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Succulent balsamic steak gorgonzola salad dances with grilled corn, creating a symphony of bold Mediterranean flavors. Summer dining becomes an irresistible experience when tangy blue cheese and caramelized steak meet sweet charred corn on a crisp bed of greens.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (1 lb) flank steak
• ⅓ cup crumbled gorgonzola cheese
• ¼ cup walnuts or pecans, toasted

Fresh Produce and Seasonings:

• 6 cups mixed greens (arugula, spinach, or romaine)
• 1 ear corn, grilled and cut off the cob
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1 avocado, sliced (optional)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 clove garlic, minced

Dressing Ingredients:

• ¼ cup balsamic vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon honey (or maple syrup)
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a robust marinade by blending olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a small mixing vessel.
2. Thoroughly massage the marinade into the steak, allowing it to absorb flavors while resting at ambient temperature for 15-20 minutes.
3. Preheat a grill or skillet to medium-high, ensuring a searing hot surface for optimal meat caramelization.
4. Cook the steak for 4-5 minutes on each side, aiming for a medium-rare to medium doneness with a beautiful exterior crust.
5. Transfer the steak to a cutting board and let it relax for 5 minutes, allowing internal juices to redistribute.
6. Slice the steak thinly against the grain to maximize tenderness and presentation.
7. Prepare the corn by lightly coating with olive oil and positioning on the grill.
8. Rotate the corn every few minutes, cooking for 8-10 minutes until achieving a delectable charred exterior.
9. Cool the grilled corn and carefully slice kernels away from the cob.
10. Whisk together a vibrant dressing combining balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.
11. Assemble the salad base by combining mixed greens, cherry tomatoes, red onion, grilled corn kernels, and crunchy walnuts.
12. Strategically arrange the sliced steak atop the salad and generously sprinkle Gorgonzola cheese.
13. Drizzle the prepared balsamic dressing and gently toss to integrate flavors.
14. Optional: Garnish with creamy avocado slices and additional Gorgonzola for enhanced richness.
15. Serve immediately to enjoy maximum flavor and ingredient integrity.

Notes

• Marinate the steak at room temperature to ensure even cooking and maximum flavor absorption.
• Choose a high-quality, well-marbled cut like ribeye or sirloin for the most tender and juicy results.
• Adjust cooking time based on steak thickness and desired doneness, using a meat thermometer for precision.
• Customize the salad by swapping Gorgonzola with feta for a milder cheese option or adding roasted nuts for extra crunch.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 490
• Sugar: 8 g
• Sodium: 610 mg
• Fat: 32 g
• Saturated Fat: 7 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 28 g
• Cholesterol: 80 mg