Grilled Balsamic Steak Salad with Gorgonzola Corn

Grilled Balsamic Steak Salad with Gorgonzola Corn is the recipe that proves once and for all that salad can be a real, satisfying dinner. Juicy balsamic marinated steak, smoky-sweet grilled corn, tangy Gorgonzola, and crisp greens come together in a bowl that is bold, colorful, and deeply satisfying in every single bite. This recipe uses simple, everyday ingredients and a straightforward technique that anyone can master.

Why You’ll Love This Recipe

• It eats like a full meal, not a side dish. The steak, corn, and nuts make this salad genuinely filling and deeply satisfying for everyone at the table.
• The flavors feel nostalgic and celebratory all at once. Grilled steak and corn bring back memories of summer cookouts, backyard dinners, and lazy warm evenings with the family.
• The technique is simple. Marinate, grill, slice, toss — even less experienced cooks can pull this off with confidence and great results.
• It is a total crowd-pleaser. The bold balsamic dressing and creamy Gorgonzola win over even the skeptics who thought they did not love salad.
• It comes together in about 30 minutes of active time. The steak marinates mostly hands-off, so your actual work is minimal compared to the impressive result.

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Ingredients You’ll Need

For the Steak:

• 1 pound flank steak (sirloin or ribeye work equally well)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

For the Salad:

• 6 cups mixed greens (arugula, baby spinach, or romaine — or a combination)
• 1 ear of corn, grilled and cut from the cob (sub 3/4 cup thawed frozen corn in a pinch)
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, very thinly sliced
• 1/3 cup Gorgonzola cheese, crumbled (swap with blue cheese or even feta for a milder flavor)
• 1/4 cup walnuts or pecans, toasted
• 1 avocado, sliced (optional but highly recommended)

For the Balsamic Dressing:

• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 clove garlic, finely minced
• 1/4 teaspoon salt and 1/4 teaspoon black pepper

Why These Ingredients Work

Balsamic vinegar does double duty in this recipe as both a marinade component and the base of the dressing, and that repetition is what creates the dish’s signature depth and cohesion.

Smoked paprika in the steak marinade is the quiet hero ingredient that most people cannot quite identify but always notice. It adds a warm, slightly smoky depth that reads as complexity without any actual smoking, and it gives the steak’s exterior a gorgeous, deep reddish crust once it hits the hot grill that looks as impressive as it tastes.

Gorgonzola cheese brings the bold, creamy, tangy element that makes this salad feel genuinely indulgent. Its intensity plays off the sweetness of the grilled corn and the rich balsamic dressing in a push-and-pull that keeps every bite interesting. If Gorgonzola feels too bold for your family, crumbled blue cheese or even feta makes a gentler but still delicious substitute.

Grilled corn is not an ingredient you can easily fake with its canned or steamed equivalent. The char from direct heat on the grill caramelizes the natural sugars in the kernels, creating a smoky-sweet flavor that is entirely different from plain cooked corn. It is the ingredient that elevates this salad from a very good recipe to an unforgettable one.

Essential Tools and Equipment

• Outdoor grill or cast-iron grill pan
• Meat thermometer
• Shallow dish or zip-top bag for marinating
• Large salad bowl
• Small bowl or mason jar (for the dressing)
• Whisk or fork
• Sharp carving knife and cutting board
• Tongs

Step-by-Step Instructions

Step 1: Marinate the Steak

In a small bowl, stir together the olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika until combined. Rub the mixture all over the steak, making sure every surface is well coated. Place the steak in a shallow dish or zip-top bag and let it marinate at room temperature for 15 to 20 minutes.

Step 2: Grill the Corn

Brush the ear of corn lightly with olive oil and place it directly on a preheated grill over medium-high heat. Turn the corn every two to three minutes for a total of eight to ten minutes until you see beautiful char marks on all sides and the kernels look slightly caramelized. Let the corn cool enough to handle safely, then stand it upright on your cutting board and cut the kernels off the cob in downward strokes with a sharp knife.

Step 3: Grill the Steak

Place the marinated steak on the hot grill over medium-high heat and cook for four to five minutes per side for medium-rare — the internal temperature should read 130 to 135 degrees F on an instant-read thermometer. For medium doneness, cook to 140 to 145 degrees F.

Transfer the steak to a cutting board and let it rest for a full five minutes before slicing — this step is crucial for keeping the juices inside the meat rather than losing them on the cutting board.

Step 4: Slice the Steak Against the Grain

Look at the direction of the muscle fibers running through the steak — they should be visible as lines across the surface. Slice perpendicular to those lines, cutting against the grain in thin slices about a quarter-inch thick.

This technique shortens the muscle fibers and makes each slice noticeably more tender, even from an economical cut like flank steak. Wrong-way slicing leads to chewy, tough bites no matter how perfectly you cooked the meat.

Step 5: Make the Balsamic Dressing

Whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until smooth and emulsified. Taste it — it should be tangy, slightly sweet, and bold. Adjust the honey or balsamic to your preference and set aside.

Step 6: Assemble and Serve

Spread the mixed greens in a large bowl or wide serving platter. Scatter the grilled corn, cherry tomatoes, red onion, and toasted nuts over the top. Arrange the sliced steak across the salad, then crumble the Gorgonzola generously over everything.

Add the avocado slices if using. Drizzle the balsamic dressing over the entire bowl, toss gently, and serve immediately while the steak is still warm.

You Must Know

Resting the steak is the single most important step in this entire recipe and the one most often skipped. Cutting into the steak immediately after grilling forces all those delicious, flavorful juices out of the meat and onto your cutting board, leaving the slices dry and disappointing. A five-minute rest on the cutting board before you touch it with a knife makes the difference between juicy, flavorful steak and a dry, forgettable one.

Always slice flank steak against the grain. Run your fingers across the surface of the rested steak and you will feel the direction of the muscle fibers. Your knife should travel perpendicular to those fibers, not parallel. This is not optional — it is the reason flank steak can be wonderfully tender or unacceptably chewy depending entirely on how it is sliced.

Personal Secret: While the steak rests, pour any accumulated juices from the cutting board directly into the balsamic dressing and whisk them in. Those meat juices add a rich, savory depth to the dressing that you simply cannot add any other way, and they make the finished dressing taste like it took twice as long to develop.

Pro Tips & Cooking Hacks

• Bring the steak to room temperature for 15 to 20 minutes before grilling for more even cooking throughout.
• Use a cast-iron grill pan on the stovetop if you do not have an outdoor grill — you still get gorgeous char marks and deep flavor.
• Freeze the steak for 20 minutes before slicing for even thinner, cleaner slices if you prefer very thin cuts.
• Make the dressing up to three days ahead and store in a sealed jar in the refrigerator.
• Toast the walnuts or pecans in a dry pan for three to four minutes for a richer, deeper flavor that makes a noticeable difference.
• Add sliced roasted beets to the bowl for an earthy sweetness that pairs beautifully with the Gorgonzola and balsamic.

Flavor Variations & Suggestions

Swap the Gorgonzola for shaved Parmesan if your family prefers a less bold, more familiar cheese flavor. Parmesan brings a salty, nutty depth that still complements the balsamic steak beautifully without the intensity of a blue-veined cheese, making this salad more approachable for kids and those who find strong cheeses overwhelming.

For a warm-weather cookout version, add sliced grilled peaches or nectarines to the bowl alongside the corn. The caramelized, juicy stone fruit takes the salad in a slightly sweeter direction that plays beautifully against the bold balsamic and salty Gorgonzola, and the seasonal freshness of the fruit makes the whole dish feel celebratory and summery.

Replace the steak with grilled portobello mushrooms for a satisfying vegetarian version that loses none of the heartiness or bold flavor. Marinate the mushrooms in the same balsamic mixture and grill them for four to five minutes per side until tender and slightly charred — they absorb the marinade deeply and make a genuinely impressive meat-free centerpiece.

Make-Ahead Options

The balsamic dressing keeps in a sealed jar in the refrigerator for up to four days and tastes even better on day two once the garlic has had time to mellow and infuse.

The steak can be marinated up to four hours in advance in the refrigerator — bring it to room temperature for 20 minutes before grilling.

The grilled corn can be cut from the cob and stored in a covered container in the refrigerator for up to two days. Prep the greens, tomatoes, and onion the day before and store separately.

Assemble and dress the salad right before serving — dressed greens do not hold up well and the avocado browns quickly once cut.

What to Serve With Grilled Balsamic Steak Salad

This salad is a truly complete meal on its own, but a side of warm garlic bread or a basket of dinner rolls makes the whole spread feel more festive and provides something to soak up any extra balsamic dressing at the bottom of the bowl. Roasted fingerling potatoes on the side satisfy anyone at the table who wants something heartier alongside their salad.

For a summer cookout, set this salad out as the centerpiece and surround it with a corn on the cob dish, a simple watermelon salad, and a pitcher of cold sweet tea. The combination feels like a genuine celebration of summer without requiring more than one or two hours of total cooking time across everything.

A bold red wine — a Cabernet Sauvignon, Malbec, or Zinfandel — pairs beautifully with the balsamic-marinated steak and stands up to the Gorgonzola without being overpowered by either. For a non-alcoholic option, sparkling water with a splash of balsamic and a sprig of fresh rosemary mirrors the flavors in the dressing in a sophisticated and unexpected way.

Allergy Information

• Contains: Dairy (Gorgonzola), tree nuts (walnuts or pecans)
• Dairy-free: Omit the Gorgonzola or use a dairy-free blue cheese alternative. The salad is still deeply flavorful without it.
• Nut-free: Replace toasted walnuts or pecans with toasted pumpkin seeds or sunflower seeds for the same crunch without tree nuts.
• Gluten-free: This recipe is naturally gluten-free as written — verify your balsamic vinegar and Dijon mustard labels to confirm no added gluten.
• This recipe contains beef — not suitable for vegetarians as written. See the portobello mushroom variation above for a vegetarian option.

Storage & Reheating

• Store the sliced steak separately in an airtight container in the refrigerator for up to three days.
• Keep the dressing in a sealed jar for up to four days — shake or whisk before each use.
• Store prepped salad ingredients separately and assemble fresh servings as needed.
• Reheat the steak slices gently in a skillet over low heat with a splash of water or broth to prevent drying out, or enjoy the leftovers cold over fresh greens for a next-day lunch.

FAQs

What cut of steak works best for this salad?

Flank steak is ideal because it is affordable, absorbs marinades deeply, and slices beautifully against the grain into tender pieces. Sirloin and skirt steak are excellent alternatives. Ribeye works for a more indulgent, richer result.

Can I cook the steak in a pan instead of on the grill?

Yes — a cast-iron skillet or grill pan over high heat on the stovetop delivers excellent results with good char marks and deep flavor. Heat the pan for at least two minutes before adding the steak, and do not move it around while it sears so it can develop a proper crust.

How do I know when the steak is cooked to medium-rare?

Use an instant-read meat thermometer and pull the steak off the heat at 130 to 135 degrees F for medium-rare. It will continue cooking a few degrees during the resting period. For medium, aim for 140 to 145 degrees F before removing from heat.

Can I make this salad without Gorgonzola?

Absolutely — crumbled blue cheese is the most direct substitute. For a less bold flavor, crumbled feta or shaved Parmesan both work beautifully with the balsamic dressing and the steak without the pungency of Gorgonzola.

Can I use frozen corn instead of grilling a fresh ear?

Thawed frozen corn works in a pinch — toss it in a hot dry skillet for three to four minutes until it starts to brown and char slightly. You will not get the exact same smoky flavor as truly grilled corn, but the browning adds a noticeable depth that is much better than plain thawed corn straight from the bag.

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