Balsamic Steak Gorgonzola Salad – Easy Summer recipe

This Balsamic Steak Gorgonzola Salad with Grilled Corn is the kind of meal that brings everyone to the table. The rich, marinated steak pairs beautifully with the crunch of fresh greens and the sweet char of grilled corn. Add in that bold Gorgonzola and a zesty gremolata, and you’ve got layers of texture and flavor in every single bite. It’s the kind of dish that works equally well for a casual weeknight dinner or an impressive meal for guests.

The inspiration for this recipe came from one of those backyard summer evenings when I had leftover steak and corn and wanted something fresh but still filling. That experiment turned into one of my go-to warm weather dishes. Over time, I fine-tuned it into this version, which balances bold flavors and bright freshness in the most delicious way.

So whether you’re firing up the grill or just craving a little summer on a plate, this salad is ready to become a new favorite in your home.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this Balsamic Steak Gorgonzola Salad, whether you’re a steak enthusiast or just someone who appreciates a good, satisfying meal that feels both fresh and indulgent.

First, it’s incredibly easy to make. The ingredients are simple and widely available, and most of the prep work can be done ahead of time. You can marinate the steak earlier in the day, whip up the vinaigrette and gremolata, and grill the corn all in under an hour.

Second, it’s full of contrasting textures and flavors. You get the smoky depth of the grilled steak, the sweet juiciness of fresh corn, the sharp tang of Gorgonzola, and the brightness of lemony gremolata all in one forkful. It’s a salad that doesn’t feel like a compromise—it’s a meal in itself.

Third, it’s incredibly versatile. You can customize the greens, swap the cheese, or add your favorite vegetables. It’s family-friendly, impressive for guests, and totally doable for a weeknight dinner.

Lastly, every bite feels like summer. That grilled corn? It brings warmth and a little nostalgia, reminding you of cookouts and sunny afternoons. It’s comfort food dressed as a salad—and it’s everything we love in a single bowl.

Health Benefits

While this Balsamic Steak Gorgonzola Salad certainly feels indulgent, it’s also packed with nutrients that support a balanced diet. The lean sirloin steak provides a great source of high-quality protein, iron, and B vitamins, which are essential for energy production and muscle health.

The fresh greens—especially endive and spring mix—deliver fiber, vitamins A and K, and antioxidants that support immune function and digestion. Adding cherry tomatoes brings in a dose of vitamin C and lycopene, while red onions contribute anti-inflammatory properties and flavor without many calories.

Grilled corn, while naturally sweet, also contains fiber and essential minerals like magnesium and potassium. And Gorgonzola cheese, though rich, is used in moderation here for its big flavor impact, adding calcium and protein.

The balsamic vinaigrette, made with olive oil and Dijon mustard, is a heart-healthy dressing that avoids added sugars and preservatives. Meanwhile, the gremolata brings a pop of fresh herbs and garlic—both known for their anti-inflammatory benefits.

So while it tastes indulgent, this salad is a well-rounded, nutrient-dense option that fits beautifully into a healthy lifestyle.

Preparation Time, Servings, and Nutritional Information

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: Serves 4
Calories per serving: 480
Protein: 35g
Carbohydrates: 20g
Fat: 30g
Fiber: 4g
Sugar: 6g

Ingredients List

The Marinated Steak:

• 1 lb sirloin steak
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

The Grilled Corn:

• 2 ears of corn, husked
• 1 tablespoon olive oil
• Salt and pepper to taste

The Salad:

• 4 cups spring mix or baby greens
• 1 cup endive, chopped
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup crumbled Gorgonzola cheese

The Gremolata:

• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 1 garlic clove, minced
• Zest of 1 lemon

For the Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar
• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Step-By-Step Cooking Instructions

1. Marinate the Steak

In a medium bowl or resealable plastic bag, whisk together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the steak in the marinade and refrigerate for at least 30 minutes, turning occasionally to ensure it’s well-coated.

2. Prepare the Gremolata

While the steak is marinating, prepare the gremolata. In a small bowl, mix together chopped parsley, chopped basil, minced garlic, and lemon zest. Set it aside; this will be your flavor bomb topping later.

3. Grill the Corn

Preheat your grill (or grill pan) to medium-high heat. Rub the corn with olive oil and season with salt and pepper. Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred. Let it cool slightly, then slice the kernels off the cob with a sharp knife.

4. Grill the Steak

Remove the steak from the marinade and let any excess drip off. Place it on the hot grill and cook for about 4-5 minutes per side for medium-rare, or until your preferred doneness is reached. Transfer to a cutting board and let it rest for 5-10 minutes before slicing it thinly against the grain.

5. Make the Vinaigrette

In a small jar or bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning if needed.

6. Assemble the Salad Base

In a large salad bowl, combine the spring mix, endive, and half of the vinaigrette. Toss gently until the greens are lightly coated. Sprinkle half of the gremolata over the top for an extra layer of flavor.

7. Add the Toppings

Scatter the halved cherry tomatoes, sliced red onion, crumbled Gorgonzola, and grilled corn kernels over the greens. Arrange the sliced steak on top.

8. Finish and Serve

Drizzle the remaining vinaigrette and gremolata over the salad. Serve immediately while the steak is warm and the greens are crisp.

How to Serve

• Serve in wide shallow bowls for a beautiful presentation.
• Top with extra Gorgonzola or gremolata for guests who love bold flavors.
• Pair with warm pita or flatbread to scoop up every bite.
• For a lighter portion, serve the salad without steak as a side dish next to soup or roasted vegetables.

Pairing Suggestions

Side Dishes:

• Roasted sweet potatoes or baby potatoes with rosemary
• Crusty artisan bread with olive oil for dipping
• A chilled cucumber yogurt salad for contrast

Beverages:

• A refreshing lemonade or iced hibiscus tea
• Sparkling water with lemon and mint
• For a non-alcoholic option with a punch, try a pomegranate spritzer

Storage, Freezing & Reheating Instructions

Storage: Store leftover steak and salad components separately. Keep the salad in an airtight container in the fridge for up to 2 days. Store the steak in a sealed container for up to 3 days.

Freezing: You can freeze the cooked steak by wrapping it tightly and storing it in a freezer-safe container for up to 2 months. Do not freeze the salad or dressing.

Reheating: Reheat steak slices in a skillet over medium heat just until warmed through. Avoid microwaving to preserve texture. Use leftover steak in wraps or grain bowls for variety.

Common Mistakes to Avoid

• Overcooking the steak: Always let the steak rest after grilling and use a meat thermometer if unsure.
• Not draining excess marinade: Dripping marinade can cause flare-ups on the grill and affect flavor.
• Skipping the gremolata: It may seem optional, but it adds a necessary burst of freshness.
• Using watery greens: Dry your salad greens well to avoid sogginess.
• Overdressing the salad: Add vinaigrette gradually to avoid wilting the greens.

Pro Tips

• Use room temperature steak before grilling to ensure even cooking.
• Cut against the grain when slicing steak to maximize tenderness.
• Toast the Gorgonzola briefly under the broiler for a warm, melty twist.
• Make it a wrap by rolling the salad in a large flatbread or tortilla.
• Grill the corn ahead of time and store kernels in the fridge for quick assembly.

Frequently Asked Questions (FAQs)

Can I use a different cut of steak?
Yes, flank steak or ribeye works well too. Just adjust cooking time based on thickness.

Can I make this salad ahead?
You can prep all the components a day in advance. Assemble just before serving for freshness.

What’s a good substitute for Gorgonzola?
Try crumbled feta, goat cheese, or blue cheese for a similar flavor profile.

Can I grill indoors?
Absolutely. A stovetop grill pan or cast-iron skillet works just fine.

Is this salad gluten-free?
Yes, as long as your Worcestershire sauce is gluten-free, the rest of the ingredients are naturally gluten-free.

How do I make the dressing creamier?
Add a spoonful of plain Greek yogurt or a touch of honey to the vinaigrette for a creamier texture.

Can I use frozen corn?
Yes, just thaw and dry it before grilling in a pan until slightly charred.

What other greens can I use?
Romaine, arugula, or spinach are great alternatives or additions to the spring mix.

Is Gorgonzola too strong?
If you find it overpowering, use half the amount or mix it with a milder cheese like mozzarella.

Can I make it dairy-free?
Yes. Omit the cheese and use a dairy-free dressing variation. The gremolata still adds great flavor.

Conclusion & Call to Action

This Balsamic Steak Gorgonzola Salad with Grilled Corn is more than just a salad—it’s a complete, satisfying meal that brings together bold flavors, beautiful textures, and wholesome ingredients. Whether you’re serving it up for a special dinner or just craving something hearty and fresh, it’s sure to impress without requiring complicated steps.

I hope you give this Balsamic Steak Gorgonzola Salad recipe a try and love it as much as I do. If you make it, be sure to leave a comment and share your thoughts. I’d love to hear how it turned out and any twists you added. And don’t forget to snap a photo and tag me on social media—I’m always excited to see your delicious creations.

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