If you’re craving a salad that’s bursting with bold flavors, textures, and a touch of elegance, the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe is exactly what you need. This salad beautifully balances tender, juicy sirloin steak with the tang of balsamic vinegar, the creamy punch of Gorgonzola cheese, and the sweet smokiness of grilled corn, all tossed together with crisp greens and a vibrant herb gremolata. Each bite delivers a deliciously complex experience that’s still refreshing and wonderfully satisfying, perfect for impressing friends or treating yourself to a gourmet salad.
Ingredients You’ll Need
To create this unforgettable salad, you only need a handful of simple, fresh ingredients. Each one brings something special: from the juicy tenderness of sirloin steak to the crunch of fresh endive and the sweet char of grilled corn, everything works in harmony to build layers of flavor and contrast.
- Sirloin steak (1 lb): Choose a nice, well-marbled piece for juicy, tender bites after grilling.
- Balsamic vinegar (2 tablespoons + 3 tablespoons): Adds a rich, tangy sweetness that ties the salad together beautifully.
- Worcestershire sauce (1 tablespoon): Enhances the marinade with depth and umami.
- Extra virgin olive oil (about ¾ cup): Used in the marinade, grilling, and vinaigrette for smooth richness.
- Dijon mustard (1 teaspoon total): Brings subtle heat and emulsifies the vinaigrette perfectly.
- Garlic powder (¼ teaspoon) & fresh garlic clove (minced): Infuse savory flavor into the marinade and gremolata.
- Coarse salt & freshly ground black pepper: Essential for seasoning and highlighting natural tastes.
- Cherry tomatoes (1 cup, halved): Their juicy sweetness contrasts with the savory ingredients.
- Red onion (½, thinly sliced): Adds sharpness and crunch.
- Gorgonzola cheese (4 ounces, crumbled): Provides a creamy, tangy element that rounds out each forkful.
- Endive lettuce (2 heads, chopped): Offers a slightly bitter crunch to balance the richness.
- Mixed spring greens (6 cups): A fresh, tender base that complements all the flavors.
- Corn on the cob (1, husked): Grilled to sweet, smoky perfection, then cut into kernels.
- Basil and parsley leaves (2 tablespoons each, minced): Combined into a bright, fragrant gremolata that livens the salad.
- Lemon zest (1 tablespoon): Adds a fresh citrus punch in the gremolata.
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Step 1: Marinate the Steak
Start by mixing the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper in a bowl. Place the sirloin steaks in a large ziplock bag, pour the marinade over them, seal it, and shake to coat evenly. Refrigerate for about 30 minutes to let the flavors deeply infuse the meat, ensuring every bite is bursting with savory tang and tenderness.
Step 2: Prepare the Gremolata
While the steak marinates, whisk together the minced basil, parsley, lemon zest, and fresh garlic in a small bowl. This gremolata will be your herbaceous, zesty finishing touch that brightens the whole salad with vibrant flavor and freshness.
Step 3: Grill the Corn
Preheat your grill or a cast iron grill pan to medium-high. Drizzle the corn on the cob with olive oil, sprinkle with salt and pepper, and place it on the hot grill. Cook for about ten minutes total, turning occasionally, until the kernels are lightly charred and tender. Remove from heat and allow to cool slightly before slicing the kernels off the cob—this smoky sweetness is one of the salad’s signature highlights.
Step 4: Grill the Steak
Remove the steak from the marinade and grill it on each side for 4 to 5 minutes for rare to medium rare, depending on your preference. After grilling, let the steak rest on a plate for five minutes; this keeps the juices locked in. Then slice it thinly against the grain to maintain tenderness and runway-ready presentation.
Step 5: Make the Vinaigrette
In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and fresh ground black pepper. This will tie all the ingredients together with a luscious, tangy dressing that complements without overpowering the other flavors.
Step 6: Assemble the Salad
In a large bowl, toss together half the vinaigrette, half the gremolata, mixed greens, chopped endive, halved cherry tomatoes, crumbled Gorgonzola, sliced grilled corn, and thinly sliced red onion. This mixture showcases a vibrant medley of textures, from creamy to crunchy to juicy, all dressed in a light yet flavorful coating.
Step 7: Dress and Serve
Lay the sliced steak artfully on top of the tossed salad. Drizzle with the remaining gremolata and vinaigrette to finish with bold flavors and a gorgeous presentation. This final step turns a simple salad into something special, making every forkful a delightful experience.
How to Serve Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
Garnishes
Sprinkle some extra crumbled Gorgonzola or fresh herbs like parsley or basil on top just before serving to make the salad pop visually and add an extra burst of flavor. A few crunchy roasted nuts or seeds can also add an unexpected but delightful texture contrast.
Side Dishes
This salad shines on its own as a hearty meal but pairs wonderfully with crusty artisan bread or a light soup, like a tomato basil or chilled gazpacho. For a more indulgent meal, a side of garlic mashed potatoes or roasted fingerling potatoes complements the savory steak perfectly.
Creative Ways to Present
Serve the salad in a large wooden bowl to highlight its rustic, fresh appeal or plate it individually on wide, shallow dishes for an elegant presentation. You can also use the hollowed corn cobs as charming servers for the grilled corn kernels tossed in the salad to amaze guests with thoughtful detail.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe, store the salad components separately in airtight containers—keep the steak and dressing apart from the greens to avoid sogginess. This way, you preserve freshness and texture for up to 2 days in the fridge.
Freezing
This salad is best enjoyed fresh due to the delicate nature of the greens and cheese. Freezing is not recommended for the assembled salad. However, you can freeze the cooked steak separately in a vacuum-sealed bag for up to three months and thaw it before using in other dishes.
Reheating
When reheating leftover steak, do so gently on the stovetop or in the microwave at low power to keep it tender and juicy. Avoid reheating the salad itself, as the greens and dressing do not hold up well to heat.
FAQs
Can I use another type of cheese instead of Gorgonzola?
Absolutely! While Gorgonzola provides a unique creamy tang, blue cheese or feta can be great substitutes depending on your taste preferences. Just choose a cheese with a strong flavor to maintain the salad’s balance.
Is it possible to make this salad vegetarian?
To keep the spirit of the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe but make it vegetarian, simply omit the steak and add grilled portobello mushrooms or marinated tofu for a satisfying, meaty texture.
How do I get perfect grill marks on the corn?
Make sure your grill or grill pan is hot before placing the corn on it, and avoid moving it around too much. Let each side cook undisturbed for a few minutes to develop those classic, beautiful grill marks and to release the sweet smoky flavor.
Can I prepare the vinaigrette ahead of time?
Yes, you can whisk together the vinaigrette a day ahead and store it in the fridge. Just give it a good shake or stir before tossing it with the salad to recombine the ingredients.
What cut of steak works best for this recipe?
Sirloin steak is ideal for this salad because it’s flavorful, tender, and grills nicely without being too fatty. However, ribeye or flank steak can also work if you prefer a different texture or flavor profile.
Final Thoughts
There is something truly special about the Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe. It’s the kind of dish that feels both indulgent and fresh, rustic yet refined, and every bite is a celebration of textures and tastes. Whether you’re cooking for a casual dinner or a special occasion, this salad is a winner that will impress and satisfy. Give it a try—you might just find your new favorite way to enjoy steak and salad together!
Print
Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A vibrant and flavorful Balsamic Steak Gorgonzola Salad featuring tender grilled sirloin steak, fresh grilled corn, mixed greens, and a tangy balsamic vinaigrette, topped with a fragrant herb gremolata and crumbled Gorgonzola cheese. Perfect for a quick, elegant meal ready in 30 minutes.
Ingredients
Steak and Marinade
- 1 lb sirloin steak
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Salad Components
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces 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
- 1 tablespoon extra virgin olive oil, for drizzling corn
Gremolata
- 2 tablespoons basil leaves, minced
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 tablespoon lemon zest
Dressing (Vinaigrette)
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- Marinate the Steak: In a medium bowl, combine the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and black pepper to create the marinade. Place the sirloin steak in a large ziplock bag, pour in the marinade, seal tightly, and shake to coat the steak evenly. Refrigerate for 30 minutes to allow flavors to infuse.
- Prepare the Gremolata: Mix the minced basil, parsley, lemon zest, and garlic in a small bowl. Set aside to let the flavors meld.
- Grill the Corn: Preheat a cast iron grill pan over medium-high heat or heat an outdoor grill. Drizzle the corn on the cob with 1 tablespoon olive oil and season liberally with salt and pepper. Using tongs, place the corn on the grill. Turn occasionally and cook for about 10 minutes, or until grill marks appear and the kernels are slightly softened. Remove from heat and let cool, then slice kernels off the cob.
- Grill the Steak: Remove the steak from the fridge and place it on the hot grill or grill pan. Grill each side for 4-5 minutes to achieve rare to medium-rare doneness. Transfer steak to a plate and allow to rest for 5 minutes before slicing thinly against the grain.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and fresh ground black pepper until emulsified and well combined.
- Assemble the Salad: In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, endive, cherry tomatoes, crumbled Gorgonzola, sliced grilled corn, and red onion until evenly coated.
- Plate and Serve: Arrange the sliced steak on top of the salad. Drizzle the remaining vinaigrette and gremolata over the steak and salad as desired. Serve immediately for a fresh and flavorful meal.
Notes
- For a more well-done steak, increase the grilling time by 2-3 minutes per side.
- You can substitute sirloin with ribeye or flank steak for different flavor profiles.
- To save time, prepare the gremolata and vinaigrette while the steak marinates.
- Fresh herbs in the gremolata add brightness; feel free to adjust the amounts to your taste.
- The salad is best served immediately after assembling to maintain freshness and texture.
