Balsamic Steak Gorgonzola Salad

Balsamic steak gorgonzola salad with grilled corn is the ultimate summer meal for when you want something special but quick. Juicy marinated steak meets smoky sweet corn, peppery greens, tangy vinaigrette and creamy gorgonzola in a bright colorful bowl that always impresses. I make this salad whenever corn is in peak season at the market – it never fails to bring everyone running to the table by the smell alone.

This salad became my go-to for warm weather dinners because it feels fancy but is wildly easy. The first time I tried grilling corn for it the sweet charred flavor totally elevated every bite.

Ingredients

• Sirloin steak: This cut is flavorful and stays tender with a quick cook Look for bright red steaks with some marbling for the best results
• Balsamic vinegar: The star in marinade and dressing Use a syrupy aged variety for deeper flavor
• Worcestershire sauce: Adds umami richness Pick one without corn syrup for best taste
• Extra virgin olive oil: Needed for both marinades and vinaigrette Use fresh oil that does not smell bitter or musty
• Dijon mustard: A must for depth in the vinaigrette and marinade Choose one with wine or high vinegar content
• Garlic powder: Easy way to infuse savory note in marinade
• Coarse salt: Brings flavors together Larger flakes dissolve slower in the marinade
• Ground black pepper: Gives lovely bite freshly ground is best
• Cherry tomatoes: Brings juicy color to the salad Choose ones with glossy skins
• Red onion: Sliced thin for sharpness Look for firm onions with shiny outer layers
• Gorgonzola cheese: Tang and cream in every bite Buy a wedge you can crumble for best flavor
• Endive lettuce: Crisp slightly bitter Green leaves should look fresh and plump
• Mixed spring greens: Adds a peppery leafy base Seek baby greens without wilt or dark spots
• Corn on the cob: Sweet juicy kernels Grill brings out hidden flavors Pick corn with bright green husks and tight silk
• Fresh basil: For gremolata fragrance Use unbruised leaves for best color
• Fresh parsley: Adds freshness to gremolata Flat leaf holds flavor longer than curly
• Garlic: Minces smooth into gremolata Choose cloves without green shoots
• Lemon zest: Essential for gremolata zing Only zest the yellow part to avoid bitterness
• Salt and black pepper: To season dressing and corn Use as you go for best control

Step-by-Step Instructions

Marinate the Steak:

Set up a bowl for your marinade then stir together balsamic vinegar olive oil worcestershire dijon mustards and spices until thoroughly blended Pour the marinade into a large ziplock bag add steak press out the air and seal Toss it gently until the meat is well coated Refrigerate the bag to let flavors permeate the steak You want at least thirty minutes

Make the Gremolata:

Finely mince basil and parsley then zest the lemon and grate the garlic Add it all to a small bowl Use the back of a spoon to mix until it looks like a soft green paste Set aside so the flavors become fragrant

Grill the Corn:

Preheat your grill or grill pan until hot Brush corn with olive oil coat well in salt and pepper Use tongs to lay directly on the grill Let the kernels blister and soften turning every few minutes After about ten minutes move to a board and cool Slice the kernels cleanly from the cob

Cook the Steak:

Remove marinated steak from fridge Pat dry with paper towels Grill over high heat about four to five minutes per side for rare to medium rare Rest it on a board for five minutes Slice thinly against the grain to keep it tender

Prepare the Vinaigrette:

Vigorously whisk balsamic vinegar olive oil dijon mustard salt and pepper in a bowl until glossy and thick

Build the Salad:

In a large salad bowl add spring greens endive cherry tomatoes crumbled gorgonzola grilled corn kernels and red onion Pour over half the dressing and half the gremolata Toss everything so each bite is lightly dressed

Finish and Serve:

Lay sliced steak across the tossed salad Drizzle everything with extra gremolata and vinaigrette for a punch of flavor Serve right away while the steak is tender and warm

Pin it

My favorite part is always the homemade gremolata the way the lemon and fresh herbs hit the hot grilled steak feels like summer in every forkful I remember eating this salad outside with my kids and everyone wanted extra corn sprinkled on their plate It just screams sunny days and good times

Storage Tips

Store steak slices and salad separately in airtight containers in the refrigerator Steak will keep for up to three days and salad greens hold best for one day Dress only what you plan to eat to avoid wilted leaves If you have leftover vinaigrette save in a jar in the fridge for up to one week

Ingredient Substitutions

You can use flank steak or New York strip if sirloin is not available Baby spinach works as a substitute for spring mix Goat cheese or blue cheese crumbles can stand in for gorgonzola If you are short on basil try mint for a fresh twist

Serving Suggestions

Serve with grilled bread or pita for a more filling meal Add sliced avocado or wedges of boiled egg for extra richness This salad pairs well with a chilled sauvignon blanc or a sparkling lemonade Outside on the patio is the best place to enjoy it

Cultural Context

Steak salads like this one draw inspiration from Italian and American grilling traditions Pairing charred beef with bitter greens and zippy dressings is a classic move in both cuisines Using gremolata brings a nod to Northern Italy while balsamic vinaigrette is beloved across Europe

Frequently Asked Questions

→ Can I use a different cut of steak?

Yes, ribeye or flank steak work well. Adjust grilling time based on thickness for best results.

→ What can I substitute for gorgonzola?

Try blue cheese, feta, or goat cheese for a creamy, tangy alternative to gorgonzola.

→ How do I grill corn if I don’t have an outdoor grill?

Use a grill pan or broil corn in the oven, turning to achieve a similar charred look and flavor.

→ Is it possible to make this dish ahead?

You can prepare all components in advance, but combine greens and dressing just before serving for freshness.

→ What can I serve as a side?

Crusty bread or roasted potatoes pair nicely alongside this dish, complementing its flavors.