This Balsamic Steak Gorgonzola Salad with Grilled Corn is a delightful combination of flavors that elevates any meal. The juicy grilled steak pairs beautifully with sweet corn, tangy dressing, and rich Gorgonzola cheese. Perfect for lunch or dinner, this salad is not only delicious but also visually appealing. With fresh ingredients and bold flavors, it’s a standout dish for casual gatherings or special occasions.
Why You’ll Love This Recipe
- Quick Preparation: This salad comes together in just 30 minutes, making it perfect for busy weeknights.
- Packed with Flavor: The combination of grilled steak, corn, and Gorgonzola creates a rich taste experience.
- Versatile Ingredients: You can easily customize the salad by adding your favorite vegetables or nuts.
- Healthy Option: With mixed greens and lean steak, this dish is nutritious without compromising on taste.
- Impressive Presentation: The colorful ingredients make this salad a showstopper at any table.
Tools and Preparation
To make this delicious Balsamic Steak Gorgonzola Salad with Grilled Corn, you’ll need a few essential tools to streamline your cooking process.
Essential Tools and Equipment
- Grill or skillet
- Mixing bowl
- Small bowl for dressing
- Whisk
- Cutting board
- Knife
Importance of Each Tool
- Grill or skillet: A good quality grill or skillet ensures even cooking for the steak and corn.
- Mixing bowl: A large mixing bowl helps combine all the ingredients easily and allows you to toss the salad without spilling.
- Whisk: Using a whisk makes it easy to emulsify the dressing, ensuring all flavors are well blended.
Ingredients
For the Salad
- 1 lb flank steak (or ribeye, sirloin)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 6 cups mixed greens (arugula, spinach, or romaine)
- 1 ear corn, grilled and cut off the cob
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ⅓ cup crumbled Gorgonzola cheese
- ¼ cup walnuts or pecans, toasted
- 1 avocado, sliced (optional)
For the Dressing
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper

How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Step 1: Marinate & Grill the Steak
- In a small bowl, mix together olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika.
- Rub the marinade onto the steak and let it sit at room temperature for 15–20 minutes.
- Preheat your grill or skillet over medium-high heat. Cook the steak for 4–5 minutes on each side for medium-rare to medium doneness.
- After grilling, let the steak rest for 5 minutes before slicing thinly against the grain.
Step 2: Grill the Corn
- Lightly brush the corn with olive oil before placing it on the grill.
- Grill for about 8–10 minutes while turning occasionally until it has nice char marks.
- Once cooked, let cool slightly before cutting off the kernels from the cob.
Step 3: Make the Dressing
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
Step 4: Assemble the Salad
- In a large mixing bowl, combine mixed greens with halved cherry tomatoes, sliced red onion, grilled corn kernels, and toasted walnuts.
- Add in the sliced steak and sprinkle with crumbled Gorgonzola cheese.
- Drizzle generously with balsamic dressing before tossing gently to combine all ingredients evenly.
Step 5: Serve & Enjoy
- If desired, garnish your salad with sliced avocado and additional Gorgonzola cheese on top.
- Serve immediately for best flavor and freshness!
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn
Serving your Balsamic Steak Gorgonzola Salad with Grilled Corn can elevate the dining experience. Here are some creative ways to present and enjoy this delicious salad.
For a Casual Lunch
- Individual Bowls: Serve in individual bowls for a quick lunch option that is easy to eat.
- Wrap it Up: Use large lettuce leaves to wrap the salad for a fun, handheld version.
As a Dinner Starter
- Small Plates: Present smaller portions on appetizer plates as a starter before the main course.
- Garnish with Herbs: Add fresh herbs like basil or parsley for an elegant touch.
For Outdoor Gatherings
- Picnic Style: Pack the salad in jars for a portable and stylish picnic meal.
- Buffet Setup: Place the salad in a large bowl at a buffet table, allowing guests to serve themselves.
How to Perfect Balsamic Steak Gorgonzola Salad with Grilled Corn
To make your Balsamic Steak Gorgonzola Salad even better, consider these helpful tips.
- Bold Marinade: Marinate the steak longer for deeper flavors; overnight is ideal.
- Fresh Ingredients: Use fresh, high-quality ingredients for the best taste and texture.
- Grill Marks: Ensure your corn has nice grill marks for presentation and flavor.
- Cheese Variety: Experiment with different cheeses like feta or goat cheese if you want variety.
- Dressing Balance: Adjust the sweetness of the dressing by adding more honey or maple syrup as needed.
- Seasonal Additions: Incorporate seasonal vegetables like bell peppers or zucchini for added color and nutrition.

Best Side Dishes for Balsamic Steak Gorgonzola Salad with Grilled Corn
Pairing side dishes with your Balsamic Steak Gorgonzola Salad can round out your meal. Here are some great options to consider.
- Garlic Bread: Perfectly toasted bread with garlic butter complements the salad nicely.
- Roasted Vegetables: Seasonal roasted veggies add extra nutrients and vibrant colors to your plate.
- Quinoa Pilaf: A light quinoa dish enhances the meal while keeping it healthy and filling.
- Sweet Potato Fries: Crispy fries offer a sweet contrast that balances the savory flavors of the salad.
- Fruit Salad: A refreshing fruit medley provides a sweet finish after your hearty salad.
- Coleslaw: A tangy coleslaw can add crunch and acidity, enhancing the overall dining experience.
- Stuffed Peppers: Colorful stuffed peppers filled with grains or meats make an appealing side option.
Common Mistakes to Avoid
When preparing your Balsamic Steak Gorgonzola Salad with Grilled Corn, it’s essential to avoid common pitfalls that can impact flavor and texture.
- Skipping the Marinade: Marinating the steak is crucial for flavor. Take the time to let it sit with the marinade; even 15–20 minutes makes a difference.
- Overcooking the Steak: Cooking the steak beyond medium can lead to tough meat. Use a meat thermometer for perfect doneness—aim for 130°F for medium-rare.
- Not Grilling the Corn: Grilling corn adds a smoky sweetness that enhances the salad. Don’t skip this step, and make sure to turn it regularly for even charring.
- Using Low-Quality Greens: Fresh, crisp mixed greens elevate the salad’s taste. Avoid wilted or old greens; choose vibrant varieties like arugula or spinach.
- Inadequate Dressing Mixing: A well-mixed dressing ensures every bite is flavorful. Take the time to whisk until emulsified for a balanced taste throughout.
- Neglecting Toppings: Toppings like Gorgonzola and nuts add essential texture and flavor. Don’t skimp on these ingredients; they make your salad complete.
Refrigerator Storage
- Store leftovers in an airtight container.
- The salad can last up to 3 days in the fridge, but consume it sooner for best quality.
Freezing Balsamic Steak Gorgonzola Salad with Grilled Corn
- It’s not recommended to freeze this salad as ingredients like greens and tomatoes do not thaw well.
- If you have leftover steak, consider freezing it separately for up to 3 months.
Reheating Balsamic Steak Gorgonzola Salad with Grilled Corn
- Oven: Preheat to 350°F, place steak in a baking dish covered with foil, and heat for about 10–15 minutes until warmed through.
- Microwave: Place steak on a microwave-safe plate, cover loosely, and heat in short bursts of 30 seconds until warm.
- Stovetop: Heat a skillet over medium heat and add steak slices for about 2–3 minutes per side until warmed.

Frequently Asked Questions
How can I customize my Balsamic Steak Gorgonzola Salad with Grilled Corn?
You can add extra veggies like bell peppers or cucumbers for crunch. Also, consider swapping Gorgonzola with feta or goat cheese based on your preference.
What type of steak works best in this recipe?
Flank steak is ideal due to its tenderness when sliced against the grain. Ribeye or sirloin are also great alternatives if you prefer more marbling.
Can I make this salad ahead of time?
Yes, you can prepare most components in advance. Grill the steak and corn earlier in the day, then assemble just before serving for freshness.
How do I make this salad vegetarian-friendly?
To make a vegetarian version, replace the steak with grilled portobello mushrooms or chickpeas for protein while keeping all other ingredients intact.
Final Thoughts
This Balsamic Steak Gorgonzola Salad with Grilled Corn is not only delicious but also versatile enough to suit various tastes. Its combination of flavors makes it perfect for lunch or dinner. Feel free to customize it according to your preferences by adding seasonal vegetables or different proteins. Give it a try—you won’t be disappointed!

Balsamic Steak Gorgonzola Salad with Grilled Corn
Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavor-packed dish that transforms any meal into an extraordinary experience. The juicy grilled steak harmonizes with sweet grilled corn, tangy balsamic dressing, and creamy Gorgonzola cheese, creating a delightful balance of tastes and textures. Whether you’re enjoying it for lunch or serving it at dinner parties, this salad not only pleases the palate but also dazzles the eyes with its colorful presentation. Fresh ingredients elevate the dish, making it perfect for casual gatherings or special occasions alike.
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
- 1 lb flank steak (or ribeye/sirloin)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 6 cups mixed greens (arugula/spinach/romaine)
- 1 ear corn, grilled and cut off the cob
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ⅓ cup crumbled Gorgonzola cheese
- ¼ cup walnuts or pecans, toasted
- 1 avocado, sliced (optional)
- ¼ cup balsamic vinegar (for dressing)
- 2 tbsp olive oil (for dressing)
- 1 tbsp Dijon mustard (for dressing)
- 1 tbsp honey (or maple syrup) (for dressing)
- 1 clove garlic, minced (for dressing)
- ¼ tsp salt (for dressing)
- ¼ tsp black pepper (for dressing)
Instructions
- Marinate the steak in olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika for 15–20 minutes.
- Grill the steak over medium-high heat for 4–5 minutes on each side until medium-rare; let rest before slicing.
- Grill corn until charred; cool and cut off kernels.
- Whisk together dressing ingredients until well combined.
- In a large bowl, mix greens with corn kernels, tomatoes, onions, walnuts, sliced steak, and Gorgonzola. Drizzle with dressing and toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (340g)
- Calories: 520
- Sugar: 7g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg
Keywords: For deeper flavors, marinate the steak overnight. Customize by adding seasonal vegetables like bell peppers or zucchini. Substitute Gorgonzola with feta or goat cheese for variety.