A dish that’s equal parts rustic charm and fine dining elegance, this Balsamic Steak Gorgonzola Salad with Grilled Corn is a masterclass in balancing bold flavors and contrasting textures. Juicy, marinated steak pairs beautifully with the creamy tang of Gorgonzola, while sweet, smoky grilled corn adds a summery brightness. Perfect for impressing guests or treating yourself to a restaurant-worthy meal at home, this recipe delivers depth, freshness, and indulgence in every bite.
Ingredients List
- 1 lb (450g) sirloin or ribeye steak
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped
- Salt and freshly cracked black pepper, to taste
- 2 ears fresh corn, husked
- 6 cups mixed salad greens (arugula, spinach, romaine, or a blend)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 3 oz (85g) Gorgonzola cheese, crumbled
- 1/4 cup toasted walnuts or pecans (optional)
For the dressing:
- 3 tbsp balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Step-by-Step Instructions
Marinate the Steak
In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, rosemary, salt, and pepper. Place steak in a shallow dish, coat with marinade, cover, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Grill the Corn
Preheat a grill or grill pan over medium-high heat. Brush corn lightly with olive oil and season with salt. Grill, turning occasionally, until lightly charred and tender, about 8–10 minutes. Allow to cool slightly, then slice kernels from the cob.
Grill the Steak
Remove steak from marinade and let excess drip off. Grill to desired doneness — about 4–5 minutes per side for medium-rare, depending on thickness. Rest the steak for 5–7 minutes before slicing thinly against the grain.
Prepare the Dressing
In a small jar, combine balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Shake vigorously until emulsified.
Assemble the Salad
In a large serving bowl, layer salad greens, cherry tomatoes, red onion, grilled corn kernels, and sliced steak. Drizzle with dressing, then sprinkle Gorgonzola and nuts over the top. Serve immediately.
Cook Time
- Prep Time: 15 minutes (plus marinating time)
- Cooking Time: 20 minutes
Servings
Serves 4
Nutritional Information (approx. per serving)
- Calories: 420 kcal
- Protein: 28g
- Fat: 28g
- Carbohydrates: 14g
- Fiber: 3g
- Sugar: 6g
Storage Instructions
- Store leftover steak separately from salad greens to maintain freshness.
- Refrigerate steak in an airtight container for up to 3 days.
- Dressing can be stored in the fridge for up to 1 week; shake before using.
Suggestions
- Cheese Swap: Try Roquefort or creamy blue cheese for a different depth of flavor.
- Nut-Free Option: Skip the nuts and add roasted chickpeas for crunch.
- Make It a Wrap: Roll leftovers in a warm tortilla for a next-day lunch.
Seasonal Relevance
This salad sings in late summer and early fall, when corn is at its sweetest and freshest. However, with frozen corn and winter greens, it easily transitions into a year-round indulgence.
Conclusion
This Balsamic Steak Gorgonzola Salad with Grilled Corn is proof that a salad can be both hearty and elegant. With the richness of perfectly grilled steak, the creamy tang of Gorgonzola, and the natural sweetness of charred corn, it’s a dish that satisfies on every level. Whether for a casual al fresco dinner or a sophisticated weekend gathering, this recipe will elevate your table and your reputation as a skilled home chef.
Balsamic Steak Gorgonzola Salad Recipe
4
servings15
minutes20
minutes420
kcalA sophisticated yet simple salad combining juicy balsamic-marinated steak, creamy Gorgonzola cheese, and sweet smoky grilled corn atop fresh greens. Perfect for summer dinners or special occasions, this salad is packed with bold flavors and contrasting textures.
Ingredients
1 lb sirloin or ribeye steak
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp fresh rosemary, finely chopped
Salt and freshly cracked black pepper, to taste
2 ears fresh corn, husked
6 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
3 oz Gorgonzola cheese, crumbled
1/4 cup toasted walnuts or pecans (optional)
For the dressing:
3 tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
Salt and pepper, to taste
Directions
- Whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, rosemary, salt, and pepper. Marinate steak in mixture for at least 30 minutes in the fridge.
- Preheat grill to medium-high. Brush corn with olive oil, season with salt, and grill until charred and tender, about 8-10 minutes. Slice kernels off cob once cooled.
- Grill steak to desired doneness (4-5 minutes per side for medium-rare). Rest 5-7 minutes, then slice thinly against the grain.
- Combine dressing ingredients in a jar and shake until emulsified.
- In a large bowl, toss salad greens, cherry tomatoes, red onion, grilled corn, and sliced steak. Drizzle dressing over, then top with Gorgonzola and nuts. Serve immediately.
Recipe Video
Notes
- For a nut-free version, omit walnuts/pecans or substitute with roasted chickpeas for crunch.
- Marinating steak longer (up to 4 hours) deepens flavor.
- Use Roquefort or blue cheese if Gorgonzola isn’t available.
FAQs
Q1: Can I make this salad without a grill?
Yes. You can use a grill pan or even roast the corn and steak in the oven under the broiler for a similar charred flavor.
Q2: What wine pairs best with this salad?
A medium-bodied red like Merlot or a fruity Zinfandel complements the steak and Gorgonzola beautifully without overpowering the fresh greens.
Q3: How can I make this salad lighter?
Use leaner cuts of steak, reduce cheese quantity, and add extra greens or roasted vegetables to increase volume without adding many calories.
