Balsamic Steak Gorgonzola Salad with Grilled Corn is the kind of salad that makes you forget you’re eating salad. It’s got juicy grilled steak marinated in tangy balsamic, smoky-sweet corn, creamy gorgonzola crumbles, and a bright, herby gremolata—all tossed over crisp greens with a bold vinaigrette. I first whipped this up on a hot summer afternoon when I couldn’t bear to turn on the oven, and now it’s a go-to for cookouts, weeknight dinners, or anytime I want something quick, hearty, and packed with flavor.
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A Hearty Summer Salad That’s All About Big Flavor, Fast
This Balsamic Steak Gorgonzola Salad with Grilled Corn is everything a summer dinner should be—fresh, filling, and fast. We’re talking marinated grilled sirloin, sweet corn charred to perfection, bursts of cherry tomato, crisp red onion, and creamy gorgonzola all tossed with mixed greens and a punchy balsamic vinaigrette. Oh, and don’t forget the gremolata—a zesty mix of fresh herbs, garlic, and lemon zest that brings the whole thing to life.
The best part? It’s ready in about 20 minutes (not counting the marinade chill time), doesn’t need an oven, and looks fancy enough to impress whoever’s lucky enough to be at your table. Whether you’re grilling for a crowd or just making dinner for one, this salad hits every note: smoky, tangy, creamy, crunchy, and crazy satisfying.
Ingredients
For the Steak Marinade
This gives the steak its deep, tangy flavor—worth the 30-minute soak!
- 1 lb sirloin steak (or your favorite cut for grilling)
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Salad
Fresh, crunchy, juicy—this is your flavor canvas.
- 4 cups mixed greens
- 1 cup chopped endive (or swap with arugula if you like bite)
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 ears of corn, husked
- ½ cup Gorgonzola cheese crumbles (or blue cheese if that’s what you’ve got)
For the Gremolata
Adds a hit of brightness and fresh herb flavor right at the end.
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
- 1 garlic clove, minced
- Zest of 1 lemon
For the Balsamic Vinaigrette
Bold and tangy—just the way a steak salad likes it.
- 3 tbsp balsamic vinegar
- ¼ cup olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
1: Marinate the Steak
In a bowl or resealable bag, whisk together the balsamic vinegar, olive oil, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper. Add the steak, making sure it’s fully coated. Cover and let it chill in the fridge for at least 30 minutes. (You can go up to 2 hours if you’ve got time—flavor town awaits.)
Pro Tip: While it’s marinating, you’ve got time to make the gremolata and prep the veggies. Multitasking magic.
2: Make the Gremolata
In a small bowl, mix together the chopped parsley, basil, garlic, and lemon zest. That’s it. Fresh, bright, and zingy. Set it aside and try not to eat it by the spoonful.
3: Grill the Corn and Steak
Heat up your grill (or grill pan if you’re indoors) over medium-high heat. Brush the corn lightly with olive oil, sprinkle with salt and pepper, and grill it for about 10 minutes—turning occasionally—until it’s got those perfect charred marks.
Now for the steak: Grill it for about 4–5 minutes per side for medium-rare, depending on the thickness. Let it rest for 5–10 minutes before slicing against the grain. This keeps it tender and bite-friendly for your salad.
Heads Up: If you’re new to grilling steak, don’t poke it a million times. Flip once. Trust the process.
4: Prep the Salad
While the steak rests, slice the grilled corn off the cob. Toss your greens, endive, cherry tomatoes, and red onion in a large bowl. Add half of the vinaigrette and half the gremolata. Toss gently to coat everything.
5: Assemble & Serve
Top your salad with the sliced steak, grilled corn, and crumbled gorgonzola. Drizzle with the remaining vinaigrette and gremolata right before serving.
Want to get a little fancy? Add a lemon wedge, fresh cracked pepper, or even some grilled bread on the side.
Quick Recap
- Marinate.
- Grill.
- Toss.
- Top.
- Devour.
Balsamic Steak Gorgonzola Salad with Grilled Corn
- Total Time: 35 minutes
- Yield: 4 servings
Description
This bold, hearty salad is everything a summer meal should be—juicy grilled steak, sweet charred corn, creamy gorgonzola, and herby gremolata over fresh greens with a punchy vinaigrette.
Ingredients
- For the Steak Marinade:
- 1 lb sirloin steak
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- For the Salad:
- 4 cups mixed greens
- 1 cup chopped endive or arugula
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 ears of corn, husked
- ½ cup Gorgonzola cheese crumbles
- For the Gremolata:
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 garlic clove, minced
- Zest of 1 lemon
- For the Balsamic Vinaigrette:
- 3 tbsp balsamic vinegar
- ¼ cup olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Whisk balsamic vinegar, olive oil, Worcestershire sauce, Dijon, garlic powder, salt, and pepper in a bowl or bag. Add steak and marinate in fridge for at least 30 minutes.
- Mix parsley, basil, garlic, and lemon zest in a bowl to make gremolata. Set aside.
- Grill corn over medium-high heat for 10 minutes, turning occasionally. Grill steak 4–5 minutes per side for medium-rare. Let rest, then slice against the grain.
- Slice corn off the cob. Toss greens, endive, tomatoes, and red onion in a bowl with half the vinaigrette and half the gremolata.
- Top salad with sliced steak, grilled corn, and Gorgonzola. Drizzle with remaining vinaigrette and gremolata before serving.
Notes
Customize with blue cheese, feta, avocado, or grilled mushrooms. Make ahead by prepping steak, corn, and dressings separately. Store leftovers sealed and use within 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: steak salad, grilled corn, balsamic, summer salad, gorgonzola
Serving Suggestions & Pairings
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a whole mood on its own, but if you wanna turn dinner into a full backyard vibe or impress at your next cookout, here’s how to round things out.
Something Crispy on the Side
Salads love a crunchy companion. Serve it alongside these crispy breakfast potatoes for that hot-and-cold combo we all crave.
Get the recipe
Add a Rustic Touch
Need something to scoop up all that extra vinaigrette and gremolata? Top your salad with this homemade Italian bread—crusty, chewy, and made for mopping.
Bake it here
Go Sweet and Juicy
Balance the savory richness with something light and fruity. Pair this salad with a fresh peach fruit salad for a sweet, tangy contrast.
Get the fruit salad
Sip Something Refreshing
The grill’s hot, the salad’s bold, and you need a cool-down. Balance the richness with a refreshing hibiscus tea strawberry lemonade refresher—light, floral, and made for summer sipping.
Make it here
Tips, Variations & Storage
Make It Ahead
Planning a cookout or just like being 10 steps ahead? You can totally prep this salad in parts:
- Marinate and grill the steak up to a day ahead. Slice and store it in an airtight container in the fridge.
- Grill the corn ahead too—just let it cool and shave off the kernels.
- Mix the vinaigrette and gremolata the night before, and boom: just toss and plate when you’re ready.
Keep the components separate until just before serving so nothing gets soggy.
Easy Swaps & Add-Ons
Want to mix it up a little? Go for it.
- No gorgonzola? Use crumbled blue cheese, feta, or even goat cheese for a creamier vibe.
- Don’t have endive? Arugula, baby spinach, or romaine all work great.
- Extra protein boost? Toss in a soft-boiled egg or some white beans.
- Grain it up! Add farro, quinoa, or wild rice for a heartier bowl.
Make It Diet-Friendly
- Low-carb/keto? Skip the corn and double up on greens and cheese.
- Dairy-free? Swap the cheese for avocado or roasted chickpeas for creamy texture and crunch.
- Vegetarian version? Sub in grilled portobello mushrooms or thick slabs of eggplant instead of steak. Still meaty. Still delicious.
How to Store Leftovers
If by some miracle you have leftovers:
- Store components separately if possible.
- Tossed salad will last 1–2 days in the fridge, though the greens might wilt a little.
- Steak keeps best tightly wrapped or sealed, up to 3–4 days.
- Use extras in a wrap, over rice, or even as a flatbread topping!
Hot tip: Leftover grilled steak + cold greens = next-level desk lunch.
Why You’ll Make This Again (and Again)
This Balsamic Steak Gorgonzola Salad with Grilled Corn checks every box. It’s fast, fresh and filling. You get that bold balsamic tang, smoky grilled goodness, creamy cheese, and crisp veggies—all in one big, gorgeous bowl. It feels kinda fancy, but it’s ridiculously easy. Like, weeknight-easy.
It’s one of those meals that makes you feel like you’ve got your life together—even if you’re just trying to survive the summer heat without melting into your patio furniture. Plus, it’s totally customizable, fridge-friendly, and let’s be real—it’s steak on a salad, and that just hits different.
Go ahead and bookmark this one. You’re gonna come back to it. A lot.
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