Balsamic Steak Gorgonzola Salad with Grilled Corn

The aroma of grilling steak fills the air as you prepare for a delightful meal. This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and refreshing dish that comes together in about an hour, featuring a perfect combination of textures and flavors. It works beautifully as a hearty main dish, delivering a satisfying balance between savory steak and fresh greens.

This recipe is perfect for those who love a hearty salad packed with flavor. Whether you’re hosting a summer barbecue, a casual dinner, or looking for a delicious meal prep idea, this salad is a fantastic choice. You can make the marinade ahead of time and store it in the fridge for up to 24 hours.

Why You’ll Love This Recipe

• Tender marinated steak brings a rich, savory element.
• Grilled corn adds a sweet crunch that enhances every bite.
• Gorgonzola cheese provides a creamy, tangy contrast to the greens.
• Fresh herbs in the gremolata brighten the salad beautifully.

What You’ll Need

Here’s what you’ll need to make this delicious salad:

For the Steak

• 1 lb sirloin steak
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 1/2 tsp dijon mustard
• 1/4 tsp garlic powder
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper

For the Salad

• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 oz Gorgonzola cheese, crumbled
• 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
• 6 cups mixed spring greens
• 1 corn on the cob, husk removed

For the Gremolata

• 2 tbsp basil leaves, minced
• 2 tbsp parsley, minced
• 1 clove garlic, minced
• 1 tbsp lemon zest

For the Dressing

• 3 tbsp balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp dijon mustard
• Dash of salt and fresh ground black pepper

Use fresh herbs for best flavor.

Substitutions & Swaps

• Sirloin can be swapped for ribeye or flank steak.
• Gorgonzola can be replaced with feta or blue cheese.
• Endive can be substituted with arugula or romaine.
• Balsamic vinegar is interchangeable with red wine vinegar.

How to Make It

Create this delicious salad with the following steps:

Marinate the steak

In a medium size bowl, stir together the balsamic vinegar, Worcestershire sauce, olive oil, dijon mustard, garlic powder, salt, and black pepper. Place the sirloin steak in a large ziplock bag, pour the marinade over it, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.

Make the gremolata

Combine the minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside.

Grill the corn

Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle the corn on the cob with 1 tablespoon olive oil, then sprinkle with salt and pepper. Using tongs, place the corn on the heated grill and cook for about 10 minutes, turning until grill marks form and the corn is softened. Remove from heat and let cool. Slice the kernels off the cob.

Grill the steak

Remove the marinated steak from the fridge and place it on the grill or grill pan. Grill each side for 4-5 minutes for rare to medium rare. Once cooked to your desired doneness, remove the steak to a plate and let it rest for five minutes. Slice thinly against the grain.

Whisk the vinaigrette

In a small bowl, whisk together the balsamic vinegar, olive oil, dijon mustard, and a dash of salt and black pepper.

Assemble the salad

In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, cherry tomatoes, Gorgonzola, sliced corn, and red onion. Lay the sliced steak on top of the salad, then drizzle with the remaining gremolata and vinaigrette as desired.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, salad won’t freeze well.
Reheat: Not recommended; best served fresh.

Tips for Best Results

• Let the steak rest before slicing for juiciness.
• Use fresh, crisp ingredients for optimal texture.
• Customize the herbs in the gremolata to suit your taste.
• Serve immediately after assembling to keep the greens crisp.

Serving Suggestions

• Pair with crusty bread for a complete meal.
• Enjoy alongside a light white wine for a refreshing touch.
• Serve on a picnic for an easy outdoor dining option.