If you’re craving a salad that feels indulgent yet vibrant, this Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn is your new go-to. Each bite is a celebration of textures: tender steak ribbons seared to perfection, creamy crumbles of gorgonzola dancing with bursts of juicy cherry tomato, and sweet charred corn that gives a playful pop of summer sunshine. The tangy balsamic marinade clings lovingly to every ingredient, ensuring each forkful is a delicious melange of deep, mellow notes and bright zing.
Because this recipe comes together in just about an hour from start to finish—30 minutes of prep, 20 minutes of cook time, and 10 minutes of rest—you can have a show-stopping dinner on the table even on busier weeknights. At around 450 calories per serving, it’s a balanced lunch or dinner choice that delivers protein, veggies, and just the right amount of cheese and nuts to keep you satisfied. Whether you’re hosting backyard grilling with friends or looking for a fresh twist on midweek meals, this salad ticks the boxes for flavor, ease, and a hint of gourmet flair.
KEY INGREDIENTS IN GRILLED BALSAMIC STEAK SALAD WITH CREAMY GORGONZOLA & SWEET CORN
Before we fire up the grill, let’s spotlight the powerhouse ingredients that make this steak salad truly unforgettable. Each element brings its own personality to the bowl—textures, flavors, and aromas working in concert.
- Flank steak or skirt steak
These cuts are prized for their robust beefy flavor and quick cooking time. When sliced thinly against the grain, they become tender ribbons that meld beautifully with the other salad components.
- Balsamic vinegar
Aged balsamic brings a sweet-tart depth to both the marinade and the vinaigrette. Its natural molasses notes help tenderize the steak while adding complexity to every bite.
- Olive oil
A good-quality extra-virgin olive oil smooths out the marinade and helps conduct the marinade’s flavors into the meat. It also contributes to those gorgeous grill marks.
- Garlic
Minced garlic infuses the steak marinade with an aromatic punch, balancing the sweetness of the balsamic and enhancing the overall savory profile.
- Salt and freshly ground black pepper
Simple seasonings that are the unsung heroes of any dish. They draw out natural flavors and allow the beef, cheese, and veggies to shine.
- Sweet corn
Grilling brings out the sugars in fresh corn, creating caramelized kernels that add crunch and a hint of summer sweetness to your salad.
- Mixed salad greens
A blend of arugula, spinach, and romaine offers peppery, tender, and crisp textures. This trio forms a vibrant, nourishing base for the steak and toppings.
- Cherry tomatoes
Halved cherry tomatoes inject bursts of juicy acidity and color, brightening each forkful with their fresh, tangy sweetness.
- Gorgonzola cheese
Creamy, tangy gorgonzola crumbles lend a luxurious richness that contrasts beautifully with the bright veggies and hearty steak.
- Red onion
Thinly sliced red onion contributes a sharp bite and crunchy texture that cuts through the richness of the cheese and the meat.
- Walnuts
Toasted to bring out their earthy oils, walnuts add a satisfying crunch and a nutty counterpoint to the tender steak and creamy cheese.
- Balsamic vinaigrette dressing
A silky finish that ties all the components together, delivering a final kiss of tang that makes every mouthful sing.
- Fresh herbs (parsley or basil)
Chopped fresh herbs elevate the presentation and add a burst of herbal brightness right before serving.
HOW TO MAKE GRILLED BALSAMIC STEAK SALAD WITH CREAMY GORGONZOLA & SWEET CORN
Let’s take a stroll through the kitchen so you can see how each step builds layers of flavor in this steak salad masterpiece. From marinating to plating, it’s all about timing and care to get those perfect grill marks and balance of ingredients.
1. In a small bowl, combine the balsamic vinegar, olive oil, minced garlic, salt, and pepper to create a fragrant marinade. Place the steak in a shallow dish and pour the mixture over it, ensuring every surface is coated. Marinate in the refrigerator for at least 30 minutes (up to 2 hours) to deepen the flavors and tenderize the meat.
2. Preheat your grill to medium-high heat. When hot, remove the steak from the marinade and pat it dry with paper towels to avoid excess steaming and ensure a flawless sear.
3. Place the steak on the grill and cook for 4–5 minutes per side for medium-rare (adjust time for your preferred doneness). Watch for those classic grill lines. When done, transfer the steak to a cutting board and let it rest for 5–10 minutes; this keeps the juices locked in.
4. While the steak rests, grill the ears of corn directly on the grates for about 10 minutes, turning occasionally until the kernels are tender and charred. Remove from heat and let them cool slightly, then use a sharp knife to cut the kernels off the cobs.
5. In a large serving bowl, gently toss together the mixed salad greens, cherry tomatoes, crumbled gorgonzola, sliced red onion, toasted walnuts, and the freshly grilled corn kernels.
6. Slice the rested steak thinly against the grain and arrange it on top of the salad. Drizzle the balsamic vinaigrette dressing evenly over everything for that final flavor boost.
7. Garnish with fresh herbs if desired, give it a gentle toss or serve with the steak neatly fanned out on top, and present immediately while the flavors are vibrant.
SERVING SUGGESTIONS FOR GRILLED BALSAMIC STEAK SALAD WITH CREAMY GORGONZOLA & SWEET CORN
When it comes to serving this salad, presentation and accompaniments can elevate a great dish into an unforgettable dining experience. Think about how you can highlight the contrast of textures and colors on the plate, and consider small touches—like chilled glasses or complementary sides—that will delight both the eye and the palate. Whether you’re pulling out your best dinnerware for a date night or arranging a laid-back family-style spread, these suggestions will help you serve your steak salad with flair.
- Serve on a large wooden board or stylish platter to show off the fanned steak slices and vibrant salad components. Drizzle extra vinaigrette tableside for an interactive touch.
- Accompany with warm, grilled garlic bread or crusty baguette slices brushed with olive oil. The crunch and garlic aroma will pair beautifully with the tender steak and creamy cheese.
- Offer a selection of light-bodied red wines (like Pinot Noir) or a crisp, chilled white (such as Sauvignon Blanc) to complement the gorgonzola’s tang and the balsamic’s sweetness.
- Garnish each plate with a sprig of fresh basil or parsley and an additional sprinkle of toasted walnuts to reinforce that homey, fresh-from-the-garden vibe.
HOW TO STORE GRILLED BALSAMIC STEAK SALAD WITH CREAMY GORGONZOLA & SWEET CORN
Making this salad ahead or saving leftovers can be a fantastic time-saver—but you’ll want to keep the textures crisp and the flavors bright. The key is to separate components when possible and store them in airtight containers. That way you can quickly assemble fresh servings without the greens wilting or the steak losing its juiciness. Below are some tried-and-true storage methods to maintain the salad’s quality for up to two days.
- Store the leftover grilled steak in a shallow, airtight container and refrigerate promptly. This prevents bacteria growth and keeps the meat moist without overcooking.
- Keep the grilled corn kernels and any cut vegetables in a separate container to preserve their individual textures. They’ll reheat nicely or can be enjoyed cold.
- Place the salad greens, cheese, onions, and walnuts together in a resealable bag or container lined with paper towels. The towels absorb excess moisture and prevent wilting.
- If you have extra balsamic vinaigrette, store it in a small jar in the fridge. Give it a good shake before drizzling over the salad when ready to eat again.
CONCLUSION
From the first bite of tender, balsamic-marinated steak to the creamy crumble of gorgonzola and the unexpected sweetness of charred corn, this Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn is a feast for both the palate and the eyes. With an intermediate difficulty level, a total prep-and-cook time of about an hour, and around 450 calories per serving, it fits seamlessly into busy weeknight dinners or leisurely weekend barbecues. The recipe’s versatility shines through in every component—feel free to swap in your favorite greens, toss in extra veggies, or lighten up the cheese with a spoonful of Greek yogurt. No matter how you customize it, the heart of the dish remains the same: bright, bold flavors coming together in a harmonious bowl.
Go ahead and print this article or save it for later, because you’ll want to revisit these flavor-packed steps again and again. You can also find a FAQ below to help troubleshoot any questions you might have while cooking. If you give this steak salad a try, I’d love to hear how it turns out! Drop your comments, questions, or feedback—let me know if you found a new twist or need a hand perfecting those grill marks. Happy cooking!
Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn
Description
This salad combines tender grilled steak with creamy gorgonzola, sweet corn, and fresh greens, topped with a tangy balsamic vinaigrette for an explosion of flavors in every bite.
Ingredients
Instructions
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In a small bowl, combine the balsamic vinegar, olive oil, minced garlic, salt, and pepper to make a marinade. Place the steak in a shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
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Preheat a grill to medium-high heat. Remove the steak from the marinade and pat it dry with paper towels to remove excess liquid.
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Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for 5-10 minutes before slicing it thinly against the grain.
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While the steak is resting, place the ears of corn on the grill and cook for about 10 minutes, turning occasionally, until the kernels are charred and tender. Remove from heat and allow to cool slightly. Once cooled, cut the corn kernels off the cobs.
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In a large serving bowl, combine the salad greens, cherry tomatoes, gorgonzola cheese, sliced red onion, toasted walnuts, and grilled corn kernels.
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Top the salad with the sliced steak and drizzle with balsamic vinaigrette dressing. Toss gently to combine all ingredients or arrange the steak neatly on top for presentation.
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Garnish with fresh herbs if desired and serve immediately.
Note
- Flank or skirt steak works well because of their flavor and quick cooking time.
- Marinating the steak enhances its flavor and tenderness.
- Grilling the corn brings out its natural sweetness.
- For a lighter option, substitute Greek yogurt for a portion of the gorgonzola cheese.
- This salad is versatile; feel free to add or substitute your favorite veggies.
- Leftover steak can be used for sandwiches or wraps the next day.
