Grilled Balsamic Steak Salad with Gorgonzola Recipe

If you crave a salad that eats like a meal and dances with bright, bold flavors, you’re going to adore this Balsamic Steak Gorgonzola Salad with Grilled Corn. Juicy, marinated steak, smoky-sweet corn, creamy gorgonzola, and a zingy gremolata all tumble together for an effortless yet completely show-stopping dish—perfect for warm evenings or when you need something extra special in your dinner rotation.

Ingredients You’ll Need

This is one of those recipes where every ingredient truly shines, and together, they deliver layers and layers of flavor. Each element—whether bold, creamy, crisp, or tangy—brings something special to the Balsamic Steak Gorgonzola Salad with Grilled Corn, so let’s take a closer look:

• Sirloin Steak: A tender cut that soaks up the quick balsamic marinade and cooks quickly, making it ideal for salads.
• Balsamic Vinegar: The secret to the steak’s mouthwatering tanginess and the backbone of the vinaigrette.
• Worcestershire Sauce: Adds a savory, umami boost to the marinade—don’t skip it!
• Extra Virgin Olive Oil: Used throughout for both richness in the marinade, on the corn, and in the dressing.
• Dijon Mustard: Brings subtle heat and emulsifies the vinaigrette beautifully.
• Garlic Powder & Fresh Garlic: Powder flavors the steak; fresh garlic adds a punch to the gremolata.
• Coarse Salt & Black Pepper: Essentials for seasoning every layer from the steak to the corn and vinaigrette.
• Cherry Tomatoes: Bursting with juiciness, they add color and sweetness to the salad.
• Red Onion: Sliced thin for a pop of zesty bite and a bit of crunch.
• Gorgonzola Cheese: The creamy, tangy foundation that ties everything together—don’t shy away from generous crumbles!
• Endive Lettuce & Spring Greens: The perfect blend of crisp, slightly bitter, and tender greens for a sophisticated salad base.
• Corn on the Cob: Grilled until smoky and juicy—its sweet crunch makes every bite pop.
• Basil & Parsley (for gremolata): Fresh herbs that inject brightness right at the end.
• Lemon Zest: A little lemon zest in the gremolata brings everything to life.

Variations

This Balsamic Steak Gorgonzola Salad with Grilled Corn is as versatile as your cravings—feel free to riff on it to suit your tastes or whatever’s in your kitchen. Customizing the salad is not just easy, it’s encouraged!

• Swap the Steak: Try grilled chicken breast or portobello mushrooms for a lighter or vegetarian spin.
• Change Up the Cheese: If gorgonzola isn’t your thing, substitute with blue cheese, feta, or even shaved parmesan.
• Different Greens: Mix in arugula, baby spinach, or even romaine if you prefer different textures or flavors.
• Toss in Fruit: Add sliced strawberries, diced pears, or dried cranberries for beautiful added sweetness and color.
• Add Nuts: Sprinkle in some toasted walnuts or pecans for extra crunch and richness.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

Combine balsamic vinegar, olive oil, Worcestershire, dijon mustard, salt, pepper, and garlic powder in a bowl, then pour over your sirloin steak in a zip-top bag. Shake to coat and let it rest in the fridge for at least 30 minutes—this is where your steak starts to soak up all those deep, savory flavors that make this Balsamic Steak Gorgonzola Salad with Grilled Corn so addictive. The brief marinade also helps tenderize the steak without overpowering its natural taste.

Step 2: Make the Gremolata

While the steak marinates, grab a small bowl and mix together your finely minced basil, parsley, lemon zest, and fresh garlic. This easy gremolata brings a zippy dash of freshness to the finished salad and cuts through the richness, so don’t skip it! You’ll love how the aroma will already have you anticipating dinner.

Step 3: Grill the Corn

Preheat your cast iron grill pan or fire up the outdoor grill. Drizzle the corn with olive oil, sprinkle generously with salt and pepper, then grill, turning with tongs, until the kernels are kissed with gorgeous char and lightly tender—about 10 minutes. Once cool enough to handle, slice those sweet, smoky kernels off the cob for a pop of golden goodness in every bite.

Step 4: Grill the Steak

Remove your steak from the fridge and let it come to room temperature for a few minutes, then place it onto your hot grill or pan. Sear each side for 4–5 minutes, aiming for rare to medium-rare, with dazzling grill marks. Transfer to a plate and let it rest for five minutes—this step is crucial for keeping it juicy. Finally, slice the steak thinly against the grain, ensuring every piece is perfectly tender.

Step 5: Make the Vinaigrette

Quickly whisk your balsamic vinegar, olive oil, a half teaspoon of dijon, salt, and pepper in a small bowl. This tangy-sweet vinaigrette ties all the flavors together and adds a beautiful gloss to your salad greens.

Step 6: Assemble & Enjoy!

In a large bowl, toss together your mixed greens, endive, cherry tomatoes, red onion, gorgonzola, grilled corn, and half of both the gremolata and vinaigrette. Gently lay the sliced steak on top, then finish with a drizzle of more gremolata and vinaigrette. Now stand back and admire your colorful masterpiece before digging in!

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

Sprinkle extra gremolata and an extra crumble of gorgonzola right before serving—this little touch brings even more color, freshness, and that irresistible tang. A handful of microgreens or a few snips of fresh chives can also add a pop of green and elevate the presentation to restaurant quality.

Side Dishes

This vibrant salad is a meal on its own, but if you want to round it out, try serving with crusty bread, a simple herbed focaccia, or a chilled glass of Sauvignon Blanc. For something lighter, a sparkling lemon or cucumber water is refreshing next to hearty steak and creamy cheese.

Creative Ways to Present

For a modern look, try layering the salad components on a large platter, letting the colors and textures shine through. Serve individual portions in wide, shallow bowls or on wooden boards for that rustic-chic bistro experience. If entertaining, consider assembling the salad on small plates for a starter that will wow every guest.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), keep the steak, salad greens, and dressing separate whenever possible. Store in airtight containers in the refrigerator and assemble just before serving for the best texture and flavor.

Freezing

While salad greens and gorgonzola aren’t ideal for freezing, you can freeze any leftover cooked steak for up to two months. Slice the steak, wrap tightly, and reheat gently for future salads, grain bowls, or sandwiches.

Reheating

Briefly warm the steak in a skillet or microwave just until heated through, then add it to freshly tossed greens and toppings. To keep everything vibrant, avoid reheating greens, cheese, or vinaigrette—add those straight from the fridge.

FAQs

Final Thoughts

I can’t wait for you to taste just how incredible this Balsamic Steak Gorgonzola Salad with Grilled Corn is—savory, smoky, creamy, and bursting with freshness. It’s the kind of showpiece meal that turns an ordinary weeknight into something a little more special. So fire up your grill, gather your favorite people, and enjoy every colorful, flavor-packed bite!

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