Elevate your salad game with this Balsamic Steak Gorgonzola Salad with Grilled Corn—a vibrant and satisfying dish that brings together juicy steak, smoky corn, tangy gorgonzola, and crisp greens. It’s a perfect fusion of grilled indulgence and fresh ingredients, ideal for summer dinners, backyard gatherings, or protein-packed meal prep.
This salad is not just a side—it’s the star of your plate.
Why You’ll Love This Salad
✅ Loaded with high-quality protein and nutrients
✅ Balanced with creamy, smoky, and tangy flavors
✅ Features grilled corn for sweet, caramelized crunch
✅ Ready in 30 minutes and great for meal prep
✅ Perfect for low-carb, gluten-free, or hearty dinner lovers
Ingredients You’ll Need
For the Salad:
- 1 lb flank steak (or ribeye or sirloin), seasoned
- 2 ears of corn, husked and grilled
- 4 cups mixed greens (arugula, spinach, or romaine)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled Gorgonzola cheese
- Optional: sliced avocado, toasted walnuts, or cucumber
For the Balsamic Dressing:
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/4 cup olive oil
- Salt and black pepper, to taste
How to Make It
1. Grill the Steak
- Season steak with salt, pepper, and garlic powder.
- Grill over medium-high heat for 4–5 minutes per side (or to desired doneness).
- Rest 5–10 minutes before slicing thinly against the grain.
2. Grill the Corn
- Lightly oil the corn and grill, turning occasionally, until lightly charred.
- Cut kernels off the cob once cool.
3. Make the Dressing
- Whisk balsamic vinegar, mustard, and honey in a bowl.
- Slowly drizzle in olive oil while whisking until emulsified.
- Season with salt and pepper.
4. Assemble the Salad
- In a large bowl or platter, layer greens, cherry tomatoes, onions, and grilled corn.
- Add sliced steak and crumble Gorgonzola over the top.
- Drizzle with balsamic dressing and toss gently before serving.
Optional Add-Ins & Swaps
- Gorgonzola alternative: Use blue cheese, feta, or goat cheese
- Vegetarian version: Skip steak and use grilled portobello mushrooms
- Add fruit: Sliced strawberries or pears work great with Gorgonzola
- Nuts: Add crunch with toasted pecans or walnuts
- Meal prep: Pack ingredients separately and combine when ready to eat
Storage & Tips
- Steak and corn can be grilled in advance and stored up to 3 days
- Keep salad greens dry and undressed until serving
- Store dressing in a jar in the fridge for up to 1 week
What to Serve With It
- Garlic bread or herbed flatbread
- A glass of Malbec or Cabernet Sauvignon
- Iced tea or sparkling water with lemon
- Roasted potatoes or sweet potatoes (if you want extra carbs)
Final Thoughts
This Balsamic Steak Gorgonzola Salad with Grilled Corn hits every flavor note—savory, smoky, creamy, and tangy. It’s everything you want in a filling salad: bold protein, fresh produce, and crave-worthy textures. Perfect for grilling season or any time you’re in the mood for something light but luxurious.
Fresh, hearty, and completely satisfying. 🥩🌽🥗