Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

Bold flavors, stunning colors, and all the textures you crave—this Balsamic Steak Gorgonzola Salad with Grilled Corn is a total showstopper. Juicy marinated sirloin, smoky-sweet grilled corn, creamy Gorgonzola, and a fresh punch of herbs dance together in every bite. It’s the kind of salad that steals the spotlight at dinner and leaves everyone craving more.

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Ingredients You’ll Need

Every ingredient in this Balsamic Steak Gorgonzola Salad brings something special, so don’t skip a thing! You’ll find staples you know and love, tossed with a few flavor-boosters that make this salad the star of any table. Here’s what’s going in (and why!)

• Sirloin steak: The marbled sirloin soaks up the balsamic marinade beautifully and remains juicy and tender from grill to plate.
• Balsamic vinegar: Both in the steak marinade and the vinaigrette, it adds tangy, slightly sweet depth that balances out the richness.
• Worcestershire sauce: Packed with umami, just a splash takes your steak flavor over the top.
• Extra virgin olive oil: Essential for both flavor and moisture, in the marinade, for grilling, and in the vinaigrette.
• Dijon mustard: A dash of sharpness that helps the dressing and marinade emulsify while brightening every bite.
• Garlic powder, salt, black pepper: Must-haves for seasoning both steak and salad—simple but key.
• Cherry tomatoes: Juicy, sweet bites that add color and a burst of freshness.
• Red onion: Thinly sliced for a gentle bite and pretty contrast.
• Gorgonzola cheese: Award-winning creamy and tangy flavor that melts deliciously into the warm steak and corn.
• Endive lettuce: The sturdy leaves bring crispness and a slight bitterness to balance out the other flavors.
• Mixed spring greens: A tender, colorful base that lightens up the whole dish.
• Corn on the cob: Grilled to smoky-sweet perfection—summer vibes in every kernel!
• Basil and parsley (for gremolata): These fresh herbs brighten and elevate the flavor, making the salad taste super garden-fresh.
• Lemon zest and garlic (for gremolata): These provide a zippy, aromatic finish that brings everything together.

Variations

The beauty of this Balsamic Steak Gorgonzola Salad is how delightfully customizable it is! Whether you’re working with pantry swaps, dietary needs, or just a little creative curiosity, here are some tasty ways to make it your own.

• Swap the Protein: Try grilled chicken, shrimp, or even portobello mushrooms for a vegetarian twist that still feels decadent.
• Change the Cheese: If Gorgonzola isn’t your thing, use feta, blue cheese, or creamy goat cheese for another luxurious tang.
• Extra Crunch: Add toasted walnuts, pecans, or sunflower seeds to bring even more texture to every forkful.
• Add Fruit: Sliced pears, apples, or even fresh figs add a subtle sweetness that pairs beautifully with steak and Gorgonzola.

How to Make Balsamic Steak Gorgonzola Salad

Step 1: Marinate the Steak

Start by whisking together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper in a mixing bowl. Place your sirloin steak in a large ziplock bag, pour over the marinade, seal, and give it a quick shake. Let the steak marinate in the fridge for at least 30 minutes—long enough for the flavors to really sink in but not so long it overpowers this gorgeous cut!

Step 2: Make the Herb Gremolata

While your steak is soaking up all those flavors, mix together the minced basil, parsley, lemon zest, and garlic in a small bowl. This bright herb combo is your secret weapon: sprinkle it over everything for restaurant-level freshness in your Balsamic Steak Gorgonzola Salad!

Step 3: Grill the Corn

Get your grill or cast iron grill pan preheating to medium-high. Brush (or drizzle) your corn cob with olive oil and season it well with salt and pepper. Lay the corn on the hot grill and cook, turning often, until it’s charred and smoky in spots—about 10 minutes total. Let it cool just enough to handle, then slice those sweet kernels right off the cob.

Step 4: Grill and Rest the Steak

Take your marinated steak out of the fridge and pop it onto the preheated grill or grill pan. Cook each side for 4–5 minutes—this gives you that perfect rare to medium-rare doneness. Transfer the steak to a plate and let it rest for five minutes while you prep the salad. Resting keeps the juices locked in (hello, tender slices!).

Step 5: Whisk the Vinaigrette

In a small bowl, combine balsamic vinegar, olive oil, Dijon mustard, a dash of salt, and a little black pepper. Whisk it up until it’s silky and smooth—the bright, tangy finish your steak salad craves.

Step 6: Assemble the Salad

In your largest salad bowl, toss the mixed greens, chopped endive, cherry tomatoes, sliced red onion, half the crumbly Gorgonzola, half of the vinaigrette, and half the gremolata. Add in the grilled corn kernels for maximum sweetness and color. Lay your sliced steak (cut against the grain!) right on top. Finish with a scattering of the remaining gremolata, more Gorgonzola, and another good drizzle of dressing. Dig in!

How to Serve Balsamic Steak Gorgonzola Salad

Garnishes

A generous sprinkle of gremolata and Gorgonzola crumbles on top brings color and punchy freshness. Try a grind of black pepper or a few shaved curls of Parmesan for an extra savory flourish. A drizzle of really good balsamic vinegar can take it over the top!

Side Dishes

This Balsamic Steak Gorgonzola Salad is super satisfying on its own, but if you’re going all out, serve it with crusty artisan bread or toasted baguette slices to mop up every bit of dressing. A crisp, citrusy white wine, rosemary roasted potatoes, or a simple melon salad round out the meal beautifully.

Creative Ways to Present

For a dinner party “wow,” arrange the steak slices fanned over the vibrant salad on a big platter and garnish with extra gremolata. Want fuss-free entertaining? Set up a Balsamic Steak Gorgonzola Salad bar so everyone can build their perfect bowl with favorite add-ins and dressings. Individual salad jars or layered bowls are a fun grab-and-go lunch idea too!

Make Ahead and Storage

Storing Leftovers

If you have salad left over, keep the steak slices and salad base (greens, veggies, cheese) in separate airtight containers in the fridge. Mix in just enough dressing as you go so the greens stay crisp for up to two days.

Freezing

While the fresh greens and veggies are best enjoyed right away, you can absolutely freeze leftover grilled steak for up to two months. Let it cool completely, wrap tightly, and thaw in the fridge when you’re ready to enjoy another Balsamic Steak Gorgonzola Salad adventure.

Reheating

To gently reheat steak slices, place them in a skillet over low heat just until warmed (or let come to room temp for a cold salad). Avoid microwaving, which can dry them out and make your steak rubbery.

FAQs

Final Thoughts

If you’re looking for a vibrant meal that feels decadent yet completely doable on a weeknight, you have to try this Balsamic Steak Gorgonzola Salad. It’s colorful, crave-worthy, and guaranteed to win over anyone who thinks salad *can’t* be a main event. Give it a go, and let me know how you made it your own!

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