If ever there were a salad that makes you crave dinner al fresco, it’s the Balsamic Steak Gorgonzola Salad with Grilled Corn. This recipe is like summer on a platter: delicate greens, juicy balsamic-marinated steak, sweet grilled corn, and bursts of creamy Gorgonzola, all tied together with fragrant basil and a splash of vibrant balsamic glaze. Every bite is an irresistible harmony of smoky, tangy, and fresh flavors, making this dish the centerpiece of any weeknight or backyard gathering.

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe - Recipe Image

Ingredients You’ll Need

Simple, high-quality ingredients are the secret to this showstopping salad. Each one brings something special – from gorgeous color to rich, crave-worthy flavor – so don’t skip a single element!

Flank steak: Offers deep beefy flavor, stays tender when marinated, and slices beautifully across the grain.
Balsamic vinegar: Provides an irresistible tangy-sweet depth in the marinade and is the star of the final drizzle.
Olive oil: Helps carry flavors into the steak and contributes silkiness to the vinaigrette.
Garlic (minced): Brings its signature warmth and bite, enhancing the steak’s savory profile.
Dijon mustard: Adds subtle heat and texture to the dressing, rounding out the marinade.
Salt and pepper: Simple seasonings that highlight every ingredient without overwhelming them.
Fresh corn (2 ears, husked): Charred for sweetness and crunch—grilling truly brings out their best!
Mixed greens or arugula: Provides a peppery, fresh base that holds up to bold toppings and meaty steak.
Crumbled Gorgonzola cheese: Offers creamy, gourmet flavor that transforms the whole salad.
Cherry tomatoes (halved): Provide little pops of sweet acidity and eye-catching color.
Red onion (thinly sliced): Adds sharp, crisp bite to balance out rich steak and cheese.
Fresh basil (chopped): Herbaceous, aromatic, and summery—this finishing touch lifts every forkful.
Extra balsamic glaze (for drizzling, optional): Gives each serving a professional, glossy finish and an extra hit of flavor.

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn

Step 1: Marinate the Steak

In a shallow dish, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper. Add the flank steak, turning to coat well on all sides. Let it marinate for at least 30 minutes, or up to 4 hours – the longer it soaks, the deeper the flavor! Just stash it in the fridge if you’re going for a longer marination. This step is key to bold, juicy steak in your salad.

Step 2: Grill the Corn

Preheat your grill or grill pan over medium-high heat. Place the husked corn right on the hot grates and turn occasionally until it’s lightly charred and tender, about 8 to 10 minutes. Once the ears are cool enough to handle, stand them on their ends and slice off those sweet kernels. Grilling the corn adds a subtle smokiness that takes the Balsamic Steak Gorgonzola Salad with Grilled Corn to the next level.

Step 3: Grill and Rest the Steak

Remove the flank steak from the marinade (allowing any excess marinade to drip off) and lay it on the grill. Cook for 4 to 5 minutes per side for a juicy medium-rare, or adjust to your preferred doneness. Let it rest on a cutting board for at least 5 to 10 minutes so those savory juices redistribute. Then, slice thinly against the grain for maximum tenderness and flavor in every bite.

Step 4: Compose the Salad

Arrange the mixed greens on a large platter or in a roomy salad bowl. Scatter on the grilled corn kernels, cherry tomatoes, and red onion. Fan out the sliced steak over the top, then generously sprinkle with crumbled Gorgonzola and fresh chopped basil. If you have balsamic glaze on hand, a generous drizzle ties it all together and makes each serving look restaurant-quality.

Step 5: Serve and Savor

This salad is best enjoyed right away, while the steak is slightly warm and the flavors are fresh. Each element—from the greens to the cheese to the luscious steak—should shine. The beauty of Balsamic Steak Gorgonzola Salad with Grilled Corn is that it’s not just a meal, it’s a total event for your taste buds!

How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn

Garnishes

Sprinkle extra fresh basil, a few cracks of black pepper, or even a dusting of flaky sea salt over the top for restaurant-worthy flair. A final drizzle of balsamic glaze instantly elevates both the look and the flavor, making your Balsamic Steak Gorgonzola Salad with Grilled Corn ready for the spotlight.

Side Dishes

This hearty salad stands beautifully all on its own, but you can round out the meal with a warm baguette or some crusty gluten-free bread. A side of roasted potatoes or a bright citrusy sparkling drink completes a picture-perfect summertime dinner.

Creative Ways to Present

A large wooden platter brings rustic charm for outdoor gatherings, while individual plates are perfect for an elegant dinner party. Or serve the salad in wide mason jars for a fun picnic or potluck twist—each guest gets their own perfectly-portioned Balsamic Steak Gorgonzola Salad with Grilled Corn to shake up and enjoy!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the steak, greens, and toppings separately in airtight containers. The greens can wilt if stored with the steak or dressing, so keep everything divided. This way, your Balsamic Steak Gorgonzola Salad with Grilled Corn will taste nearly as fresh the next day.

Freezing

While grilled steak freezes beautifully, fresh greens and grilled corn don’t. If you have extra steak or grilled corn, freeze those components separately and add to a fresh salad later. Avoid freezing the whole assembled salad, as the textures will suffer.

Reheating

To reheat steak, gently warm slices in a skillet over low heat or briefly in the microwave—just until warmed through. Add back to your salad just before serving, and remember, it doesn’t need to be piping hot. Cold steak is equally delicious nestled among these vibrant greens!

FAQs

Can I use a different cut of steak?

Absolutely! Skirt steak, sirloin, or even ribeye are fantastic swaps for flank steak in your Balsamic Steak Gorgonzola Salad with Grilled Corn. Just adjust grill times for thicker or thinner cuts to keep your steak tender.

What’s a good substitute for Gorgonzola?

If Gorgonzola isn’t your favorite, try creamy blue cheese for a similar punch, or go with crumbled feta for a milder, tangy touch. Goat cheese also works beautifully with the rich steak and grilled corn.

How can I make this salad more filling?

Make this salad a hearty meal by sprinkling in cooked quinoa, farro, or adding roasted baby potatoes. These additions up the satisfaction and make Balsamic Steak Gorgonzola Salad with Grilled Corn fit for the hungriest appetites.

Is this recipe gluten-free?

Yes! Every ingredient in Balsamic Steak Gorgonzola Salad with Grilled Corn is naturally gluten-free as written. Just double-check the labels on your Dijon mustard and balsamic glaze to be certain.

Can I grill the steak and corn ahead of time?

Definitely. Grill the steak and corn up to a day in advance, then assemble everything just before serving. The flavors even deepen as they mingle, making prep for parties or busy nights a breeze.

Final Thoughts

Once you’ve tried the Balsamic Steak Gorgonzola Salad with Grilled Corn, you might never look at salads the same way again. It’s hearty enough for dinner, gorgeous enough for guests, and packed with vibrant summer flavors. Gather a few friends, fire up the grill, and get ready to celebrate the season—one irresistible bite at a time!

Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 35 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect summer salad with this Balsamic Steak Gorgonzola Salad featuring grilled corn, mixed greens, cherry tomatoes, and a flavorful balsamic dressing. A hearty and satisfying meal for any occasion.

Ingredients

Scale

Marinated Flank Steak:

1 pound flank steak
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste

Salad Components:

2 ears corn, husked
6 cups mixed greens or arugula
1/2 cup crumbled Gorgonzola cheese
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup chopped fresh basil
Extra balsamic glaze for drizzling (optional)

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Instructions

Marinate the Steak: In a shallow dish, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Marinate the flank steak for at least 30 minutes.
Grill the Corn: Preheat a grill or grill pan over medium-high heat. Grill the corn until lightly charred, then cut the kernels off the cob.
Grill the Steak: Remove the steak from the marinade and grill for 4–5 minutes per side. Let it rest before slicing thinly.
Assemble the Salad: Arrange mixed greens, grilled corn, cherry tomatoes, red onion, and sliced steak in a bowl or platter. Sprinkle with Gorgonzola and basil. Drizzle with balsamic glaze and serve.