Balsamic Steak Gorgonzola Salad with Grilled Corn

The aroma of grilled steak mingling with the earthy sweetness of corn creates an irresistible invitation to gather around the table. This Balsamic Steak Gorgonzola Salad with Grilled Corn combines vibrant flavors and textures, making it perfect for a refreshing meal. In just about 45 minutes, you can bring together a dish that not only looks beautiful but also satisfies the palate with a burst of fresh ingredients and hearty protein.

This recipe is an ideal choice for anyone looking to impress guests at a summer barbecue or simply enjoy a delicious, healthy dinner. It’s perfect for those who appreciate a good steak salad, and you can prepare the marinade and roast the corn ahead of time to streamline your cooking experience.

Why You’ll Love This Recipe

• The sirloin steak is juicy and tender when grilled to perfection.
• Grilled corn adds a delightful sweetness and crunch to the salad.
• The creamy Gorgonzola contrasts beautifully with fresh greens and tangy dressing.
• The homemade vinaigrette ties all the flavors together for a delicious bite.

What You’ll Need

Gather your ingredients to create this mouthwatering salad.

For the Steak

• 1 lb sirloin steak
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 1/2 tsp dijon mustard
• 1/4 tsp garlic powder
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper

For the Salad

• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 oz Gorgonzola cheese, crumbled
• 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
• 6 cups mixed spring greens
• 1 corn on the cob, husk removed

For the Gremolata

• 2 tbsp basil leaves, minced
• 2 tbsp parsley, minced
• 1 clove garlic, minced
• 1 tbsp lemon zest

For the Dressing

• 3 tbsp balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp dijon mustard
• Dash of salt and fresh ground black pepper

Note: Feel free to replace Gorgonzola with feta for a milder cheese.

Substitutions & Swaps

• Sirloin can be swapped for flank steak.
• Mixed greens can be replaced with arugula.
• Balsamic vinegar can be substituted with red wine vinegar.
• Dijon mustard can be replaced with yellow mustard.

How to Make It

Let’s get started on this flavorful salad.

1. Marinate the steak

In a medium size bowl, stir together the balsamic vinegar, Worcestershire sauce, 1/4 cup olive oil, dijon mustard, garlic powder, salt, and black pepper. Place the steaks in a large ziplock bag, pour the marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.

2. Make the gremolata

Combine the minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside.

3. Preheat the grill

Preheat a cast iron grill pan at medium-high heat or prepare an outdoor grill. Drizzle the corn on the cob with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Use tongs to place the corn on the heated grill.

4. Grill the corn

Cook the corn, turning occasionally, until grill marks form on the kernels and they are softened, about 10 minutes total. Remove from heat and let cool before slicing corn kernels off the cob.

5. Grill the steak

Remove the marinated steak from the fridge. Place it on the grill or grill pan. Grill for 4-5 minutes on each side for rare to medium rare. Transfer steak to a plate and let it rest for five minutes. Thinly slice against the grain.

6. Whisk the vinaigrette

In a small bowl, whisk together the balsamic vinegar, 1/2 cup olive oil, dijon mustard, and a dash of salt and pepper until well combined.

7. Toss the salad

In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, cherry tomatoes, Gorgonzola, sliced corn, and red onion.

8. Serve

Lay the sliced steak on top of the salad. Drizzle the steak and salad with the remaining gremolata and vinaigrette as desired.

How to Store It

Fridge: Up to 2 days in an airtight container.
Freezer: No, fresh ingredients change texture.
Reheat: Not recommended; best served cold.

Tips for Best Results

• Use a meat thermometer for perfectly cooked steak (130°F for medium-rare).
• Let grilled corn cool completely before slicing for easier handling.
• For extra crunch, add toasted nuts or seeds to the salad.
• Adjust seasoning in dressing to taste for a personalized flavor.

Serving Suggestions

• Pair with a crisp white wine for a refreshing contrast.
• Serve alongside crusty bread to soak up the vinaigrette.
• Perfect for a summer potluck or a light weeknight dinner.