If you’ve ever wanted to take your salad game to the next level, this Balsamic Steak Gorgonzola Salad with Grilled Corn is your new best friend. It’s a vibrant celebration of textures and tastes, where juicy, marinated steak meets peppery greens and sweet, charred corn kernels that burst with every bite. The tangy Gorgonzola crumbles add a luxurious creaminess, while toasted walnuts bring a satisfying crunch. One forkful transports you straight to sunny backyard barbecues, with laughter echoing and glasses clinking in the warm breeze. It’s the kind of dish that feels both special and effortless, perfect for a leisurely weekend lunch or an elegant dinner party.
On busy weeknights, I often find myself craving something substantial yet refreshing—and this salad ticks all the boxes. With an intermediate difficulty level, it’s an exciting yet approachable project: about an hour to marinate, twenty minutes to grill, and just five minutes of resting time before it comes together. Every ingredient plays a starring role, creating a symphony of flavors that’s as healthy as it is indulgent. At around 600 calories per serving, you get a generous portion of protein, veggies, and healthy fats, making it ideal for a satisfying lunch or a dinner that impresses without weighing you down. This is summer salad bliss, and once you master it, you’ll never look at greens the same way again.
KEY INGREDIENTS IN BALSAMIC STEAK GORGONZOLA SALAD WITH GRILLED CORN
Every exceptional salad relies on top-notch components, and in this recipe, each ingredient brings its own magic. From the marinade that infuses the steak with deep flavor to the final dressing drizzle that ties everything together, these essentials ensure every bite is memorable.
- Flank steak or ribeye steak: A well-marbled cut provides the perfect balance of tenderness and beefy flavor. Marinating it in a tangy mixture ensures each slice is succulent.
- Balsamic vinegar: Its sweet-tart profile creates the foundation for the marinade and the finishing vinaigrette, adding depth and brightness.
- Garlic: Minced garlic infuses the marinade with aromatic warmth, complementing the richness of the steak.
- Olive oil: Acts as an emulsifier, helping the vinegar and seasonings cling to the steak while adding a silky mouthfeel.
- Salt and freshly ground black pepper: Simple yet indispensable, these seasonings elevate every flavor and balance the tang of balsamic.
- Corn: Fresh ears, husked and grilled until charred, bring sweet, smoky bursts that balance the savory elements.
- Mixed salad greens: A blend of arugula, spinach, and romaine offers peppery, tender, and crisp textures in every forkful.
- Cherry tomatoes: Halved, they pop with juicy acidity and add vibrant color.
- Red onion: Thinly sliced for a sharp, crunchy bite that cuts through the richness.
- Gorgonzola cheese: Crumbled to lend creamy, tangy richness that contrasts beautifully with the sweetness of corn.
- Toasted walnuts: Provide a nutty crunch that complements both the cheese and the steak.
- Balsamic vinaigrette dressing: A final drizzle ties the ingredients together, adding another layer of tangy sweetness.
HOW TO MAKE BALSAMIC STEAK GORGONZOLA SALAD WITH GRILLED CORN
This step-by-step guide takes you from marinating your steak to plating a colorful, flavor-packed salad. Follow along, and you’ll master each technique—from perfectly charring corn to slicing steak against the grain—ensuring your salad shines.
1. In a bowl, combine balsamic vinegar, minced garlic, olive oil, salt, and pepper. Whisk vigorously until well emulsified, creating a balanced marinade that will infuse the steak with tangy depth.
2. Place the steak in a resealable plastic bag and pour the marinade over it. Seal the bag, pressing out any extra air, and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor absorption).
3. Preheat your grill to medium-high heat. This ensures a quick sear that locks in juices and creates those coveted grill marks.
4. Brush the corn with olive oil and season with salt. Grill for about 10 minutes, turning occasionally, until each side has beautiful charred lines. Let the ears cool slightly, then carefully cut the kernels off the cob.
5. Remove the steak from the marinade, allowing excess to drip away, and grill for 4–6 minutes per side for medium-rare, or adjust to your preferred doneness. Transfer to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
6. In a large bowl, combine salad greens, cherry tomatoes, red onion, and the grilled corn. Toss gently to coat greens without bruising them.
7. Arrange the sliced steak over the tossed salad, then sprinkle with crumbled Gorgonzola cheese and toasted walnuts.
8. Drizzle with balsamic vinaigrette dressing, give everything a final gentle toss, and serve immediately for the best contrast of temperatures and textures.
SERVING SUGGESTIONS FOR BALSAMIC STEAK GORGONZOLA SALAD WITH GRILLED CORN
Presenting this salad the right way elevates the entire experience. Whether you’re hosting a casual brunch or a more formal dinner, these serving ideas will help you shine.
- Serve on chilled plates: Pop your plates in the freezer for 5 minutes before plating to keep greens crisp and refreshing as you enjoy each forkful.
- Pair with a full-bodied red wine: A Cabernet Sauvignon or Malbec complements the steak’s richness and the tang of Gorgonzola, creating a harmonious dining experience.
- Garnish with fresh herbs: A sprinkle of chopped basil or parsley adds a pop of color and a fresh herbal note that brightens the salad.
- Offer extra add-ins on the side: Keep diced avocado, sliced bell peppers, or crispy bacon bits nearby so guests can customize their bowls with additional textures and flavors.
HOW TO STORE BALSAMIC STEAK GORGONZOLA SALAD WITH GRILLED CORN
Storing this salad properly ensures you can enjoy those vibrant flavors even the next day. Since different elements have varying moisture levels, thoughtful separation and airtight containers are key to maintaining freshness.
- Store components separately: Keep the sliced steak, grilled corn, and greens in individual airtight containers. This prevents the greens from becoming soggy and preserves the steak’s texture.
- Refrigerate the dressing on the side: Transfer any leftover balsamic vinaigrette to a small jar with a tight lid. Shake before using to re-emulsify the flavors.
- Consume within 2 days: The integrity of mixed greens and the tang of blue cheese start to diminish after 48 hours. For best taste, enjoy within this window.
- Refresh before serving: If the greens look a bit wilted, give them a quick toss in a bowl of cold water, spin or pat dry, then reassemble the salad for a crisp finish.
CONCLUSION
This Balsamic Steak Gorgonzola Salad with Grilled Corn brings together robust flavors and delightful textures in a way that feels both elevated and approachable. From the tangy marinade that seeps into tender flank or ribeye steak to the sweet pop of charred corn and the creamy tang of Gorgonzola, every element harmonizes beautifully. With an intermediate difficulty level, this recipe is a wonderful opportunity to practice marinating, grilling, and slicing against the grain—all essential skills for any home cook looking to impress. It makes an excellent lunch that feels like a treat or a dinner course that will have your guests asking for seconds.
Feel free to print this article and save it in your recipe collection for easy reference—no scrolling required next time you’re ready to fire up the grill. Below, you’ll find a FAQ section to help you troubleshoot any questions that pop up while you’re cooking. I’d love to hear how your salad turned out, so please leave a comment or reach out with any questions or feedback. Your cooking stories and tips make this community even more delicious!
Balsamic Steak Gorgonzola Salad with Grilled Corn
Description
This hearty salad bursts with flavor, featuring marinated steak, grilled corn, mixed greens, and crumbly Gorgonzola. It’s a symphony of textures and tastes, perfect for any occasion!
Ingredients
Instructions
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In a bowl, combine balsamic vinegar, minced garlic, olive oil, salt, and pepper. Mix well.
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Place the steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour, up to 8 hours for best flavor.
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Preheat your grill to medium-high heat.
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Brush the corn with olive oil and season with salt. Grill for about 10 minutes, turning occasionally until the corn is tender and has grill marks. Set aside to cool slightly, then cut the kernels off the cob.
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Remove the steak from the marinade, allowing excess to drip off, and grill for 4-6 minutes on each side for medium-rare, or to your preferred doneness. Let it rest for 5 minutes before slicing thinly against the grain.
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In a large bowl, combine salad greens, cherry tomatoes, red onion, and grilled corn. Toss together gently.
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Top the salad with sliced steak, crumbled Gorgonzola cheese, and toasted walnuts.
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Drizzle with balsamic vinaigrette dressing, toss gently, and serve immediately.
Note
- You can substitute the Gorgonzola with another blue cheese or feta for a different flavor.
- To intensify the flavor, marinate the steak overnight.
- For added crunch, consider adding croutons or crispy bacon bits.
- This salad pairs well with a glass of red wine, like a Cabernet Sauvignon or Malbec.
- Customize the salad by adding avocado or sliced bell peppers for more color and nutrition.
