Table of Contents

Balsamic Steak Gorgonzola Salad with Grilled Corn

There’s something truly comforting about a fresh, vibrant salad that brings the flavors of the grill right to your table. This Balsamic Steak Gorgonzola Salad with Grilled Corn captures all that warmth and coziness, making it perfect for any gathering or a simple weeknight dinner. Picture biting into tender sirloin steak, surrounded by crunchy corn, creamy Gorgonzola, and fresh greens—each mouthful bursting with flavor. This recipe brings me back to warm summer evenings spent enjoying meals with loved ones, laughter filling the air and the smoky scent of grilling wafting through the backyard. It’s one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Easy Preparation: Perfect for an easy weeknight dinner, this salad comes together with minimal fuss.
Fresh Ingredients: Utilize the bounty of fresh ingredients to make it vibrant and nourishing.
Crowd-Pleaser: With hearty beef, creamy cheese, and zesty dressing, it’s sure to impress friends and family alike.
Grilling Perfected: The grilled corn adds the perfect smokiness, enhancing the salad’s flavor profile.
Customize to Taste: You can easily tailor the salad with seasonal ingredients or your favorite toppings for a personal touch.

Ingredients You’ll Need for Balsamic Steak Gorgonzola Salad with Grilled Corn

1 lb sirloin steak
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1/4 cup extra virgin olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
4 ounces 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
1 tablespoon extra virgin olive oil (for drizzling corn)
2 tablespoons basil leaves, minced
2 tablespoons parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest
3 tablespoons balsamic vinegar (for vinaigrette)
1/2 cup extra virgin olive oil (for vinaigrette)
1/2 teaspoon Dijon mustard (for vinaigrette)
Dash of salt and fresh ground black pepper (for vinaigrette)

Step-by-Step Instructions

Marinate the steak: In a medium-sized bowl, stir together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the sirloin steaks in a large ziplock bag and pour the marinade over. Seal the bag and shake to coat. Chill in the fridge for 30 minutes to allow the flavors to mingle.
Make the gremolata: Combine the minced basil, parsley, lemon zest, and garlic in a small bowl. This will add a fresh, zesty kick to your salad. Set aside.
Preheat the grill: Prepare a cast iron grill pan over medium-high heat, or preheat your outdoor grill. Drizzle the corn on the cob with 1 tablespoon of olive oil and sprinkle with salt and pepper. Using tongs, place it on the heated grill. Cook each side until grill marks form on the corn kernels and they soften, about 10 minutes total.
Grill the steak: Remove the marinated steak from the fridge and place it on the grill. Grill each side for 4-5 minutes, cooking to your desired doneness (rare to medium rare works wonderfully). Once cooked, remove the steak and let it rest on a plate for five minutes. Slice thinly against the grain.
Whisk the vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and a dash of salt and pepper until well combined.
Toss the salad: In a large bowl, gently toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, crumbled Gorgonzola, sliced corn, and red onion.
Assemble and serve: Lay the sliced steak on top of the salad. Drizzle with the remaining gremolata and vinaigrette to taste. Toss gently before serving.

Delicious Variations to Try

Add Extra Crunch: Toss in some toasted nuts or pumpkin seeds for a delightful crunch.
Swap Out Cheese: If Gorgonzola isn’t your favorite, try feta or goat cheese for a different flavor twist.
Fruit Kicks: Add slices of fresh peach or apple for a hint of sweetness that balances the savory elements nicely.
Zesty Kick: Incorporate a splash of lime juice or a few slices of jalapeño for an added zesty flair.

Chef Emma’s Helpful Tips

Make-Ahead Advice: You can marinade the steak the night before to maximize flavor and tenderness.
Slicing Tricks: Always let the steak rest before slicing to keep the juices from escaping, ensuring a tender bite.
Storage Suggestions: Store any leftover salad components separately to maintain freshness. The salad is best enjoyed the day it’s made.
Ingredient Swaps: Feel free to use grilled chicken or shrimp if you prefer a different protein.

What’s Inside – Nutrition Breakdown

Serving Size: About 1/4 of the salad (with steak)
Calories: 450
Carbohydrates: 20g
Sugar: 3g
Fat: 30g
Protein: 30g
Sodium: 600mg

Common Questions Answered

Can I make this ahead?
Yes, the steak can be marinated ahead of time, and you can prepare the salad ingredients in advance. Just toss them together right before serving!

Can I use different ingredients?
Absolutely! Feel free to swap the vegetables based on your preferences or what’s in season.

How do I store leftovers?
Store any leftover salad in an airtight container in the fridge. Keep the dressing separate until you’re ready to enjoy it again.

How long does it last?
It’s best enjoyed within 2-3 days for optimal freshness and flavor.

A Cozy Closing Note

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a delightful blend of flavors, textures, and colors that will surely brighten your meal. It’s a recipe that combines simplicity with gourmet flair, making it perfect for any occasion. So whether you’re hosting a gathering or just looking to treat yourself, this salad is a cozy companion. Save this Balsamic Steak Gorgonzola Salad with Grilled Corn to your Pinterest board so it’s ready when you need a cozy treat!