Grilled Balsamic Steak Salad with Gorgonzola and Corn

Grilled Balsamic Steak Salad with Gorgonzola and Corn is the main course salad that makes salad-skeptics believers. Balsamic-marinated flank steak, charred sweet corn, cherry tomatoes, creamy gorgonzola, and toasted walnuts. All finished with a bold, glossy balsamic dressing. This is summer entertaining food at its finest.

Why You’ll Love This Recipe

• A true main course in a bowl: Protein-rich steak, hearty vegetables, and bold cheese make this salad as filling as any plated dinner — no sides required.
• Balsamic works double duty: It marinates the steak for deep, caramelized flavor AND forms the base of the dressing — every bite carries the same signature note throughout.
• Charred corn is a game-changer: Grilling corn alongside the steak takes it from sweet and starchy to smoky, caramelized, and complex. Do not skip this step.
• Gorgonzola ties everything together: Its creamy, funky, salty tang balances the richness of the steak and the sweetness of the corn in a way no other cheese does.
• Ready in about 40 minutes including marination: Most of the hands-off time is marinating — the actual cook time is under 20 minutes.

Equipment Needed

• Outdoor grill or heavy grill pan
• Shallow dish or zip-top bag (for marinating)
• Small bowl and whisk (for dressing)
• Instant-read meat thermometer
• Tongs
• Sharp knife and cutting board
• Large salad bowl or wide serving platter

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Ingredients You’ll Need

• For the Steak:
• 1 lb flank steak (or sirloin)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• For the Salad:
• 6 cups mixed greens (arugula, spinach, or romaine blend)
• 2 ears fresh corn, husked
• 1 cup cherry tomatoes, halved
• ¼ medium red onion, thinly sliced
• ⅓ cup crumbled Gorgonzola cheese
• ¼ cup walnuts or pecans, toasted
• 1 ripe avocado, sliced (optional)
• For the Balsamic Dressing:
• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 clove garlic, minced
• ¼ tsp each salt and black pepper

Ingredient Notes

The Steak Cut: Flank steak delivers the best combination of flavor, leanness, and affordability for this salad. Its long muscle fibers soak up the balsamic marinade deeply and slice beautifully into thin, elegant pieces against the grain. Sirloin and skirt steak are also excellent options. Avoid tenderloin here — it’s too mild and soft to stand up to the bold gorgonzola and balsamic dressing.

Gorgonzola Cheese: Gorgonzola is the soul of this salad’s flavor profile. Its bold, creamy, funky character cuts through the richness of the steak and creates a contrast with the sweet charred corn that makes the whole bowl sing. If gorgonzola is too strong for your taste, substitute with a milder blue cheese like Maytag Blue, or use crumbled feta for a completely different but still excellent flavor direction.

Fresh Corn on the Cob: Grilling corn directly on the grate produces light char marks and a smoky sweetness that canned or frozen corn simply cannot achieve. Brush with olive oil before grilling and turn every 2–3 minutes for even color. If fresh corn isn’t in season, fire-roasted canned corn drained well is an acceptable substitute that still delivers some smokiness.

The Balsamic Dressing: The Dijon mustard in this dressing acts as an emulsifier, keeping the oil and vinegar together in a cohesive, creamy sauce rather than separating into two layers. Whisk vigorously for at least 60 seconds, or combine everything in a jar and shake hard until the dressing looks smooth and glossy.

Step-by-Step Instructions

Step 1: Marinate the Steak

Combine olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and pepper in a shallow dish or zip-top bag. Add the flank steak and rub the marinade thoroughly into both sides. Let it rest at room temperature for 20–30 minutes — this is the minimum for meaningful flavor penetration, and you can marinate up to 4 hours in the fridge for a deeper result.

Step 2: Grill the Corn

Heat your grill to medium-high. Brush the husked corn ears lightly with olive oil and place them directly on the grate. Grill for 8–10 minutes, turning every 2–3 minutes, until the kernels develop golden-brown char marks on multiple sides. Remove from the grill and let cool for 5 minutes before cutting the kernels off the cob with a sharp knife.

Step 3: Grill the Steak

Remove the steak from the marinade and shake off excess. Place on the hot grill and cook 4–5 minutes per side for medium-rare, or until an instant-read thermometer registers 130–135°F. Transfer to a cutting board and rest for a full 5 minutes — this step is essential for keeping the steak juicy when you slice it.

Step 4: Make the Balsamic Dressing

Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until the dressing emulsifies into a smooth, glossy consistency. Taste and adjust — more honey softens the vinegar’s sharpness, and a pinch more salt makes everything pop.

Step 5: Slice the Steak

Identify the grain direction of the flank steak — the long muscle fibers run parallel to the length of the cut. Slice perpendicular to those fibers, cutting thin strips across the grain. This is what turns a potentially tough cut into tender, easy-to-eat slices. Aim for ¼-inch thick pieces.

Step 6: Assemble and Serve

Spread the mixed greens across a large bowl or platter. Arrange cherry tomatoes, red onion, and grilled corn kernels across the top. Fan the sliced steak over the greens and crumble gorgonzola generously over everything. Scatter toasted walnuts and avocado slices if using. Drizzle balsamic dressing over the whole salad and serve immediately.

Pro Tips & Cooking Hacks

• Always slice flank steak against the grain — cutting parallel to the fibers makes it chewy and tough, while cutting across them gives you tender, restaurant-quality slices.
• Let the steak rest the full 5 minutes before slicing. Cut too soon and all the juices run out onto the cutting board instead of staying in the meat.
• Grill corn alongside the steak — they finish at roughly the same time and you use the grill efficiently.
• Make the dressing up to 3 days ahead and store in a jar in the fridge. Bring to room temperature and shake before using — it separates when cold.
• For a party, slice and fan the steak on top of the dressed salad right before guests arrive. It looks spectacular and stays perfect for 20–30 minutes.

Tips & Variations

Change the Cheese: Gorgonzola brings bold, funky flavor that defines this salad. For something milder, crumbled feta delivers a salty tang without the intensity. Shaved Parmesan adds a nuttier, less creamy element. All three work — choose based on your crowd’s cheese preferences.

Swap the Protein: This balsamic marinade and dressing combination works equally well with grilled chicken thighs, shrimp skewers, or even thick slabs of grilled portobello mushrooms for a vegetarian version that still feels hearty and impressive.

Make It a Meal Prep Option: Grill the steak and corn up to 2 days ahead and store refrigerated. Slice cold steak thinly and let it come to room temperature for 15 minutes before plating. Assemble everything fresh — the components hold beautifully, making this an excellent Sunday-prep weekday lunch.

Serving Suggestions

Serve this salad as the main event at a summer backyard dinner with a cold glass of Cabernet Sauvignon or a craft IPA alongside. The bold balsamic and gorgonzola stand up to red wine beautifully — it’s a pairing that feels celebratory without requiring any effort. [Internal link: Grilled California Avocado Chicken]

For a complete summer spread, add a basket of warm crusty bread or garlic flatbread for guests to mop up the remaining dressing from the platter. A cold corn salsa or tomato bruschetta as an appetizer keeps the summer grilling theme cohesive and seasonal.

This salad also makes a stunning weeknight dinner for two. Halve the recipe, plate it individually in wide shallow bowls, and finish with an extra crumble of gorgonzola and a drizzle of balsamic glaze for a date-night dinner that looks like serious effort but takes about 35 minutes total. [Internal link: Honeycrisp Apple and Feta Salad]

Common Mistakes

• Slicing steak with the grain instead of against it: This is the single biggest mistake with flank steak. Cut perpendicular to the long muscle fibers for tender slices every time.
• Skipping the rest time: Cutting the steak immediately after grilling releases all the juices. Rest it 5 full minutes — don’t shortcut this.
• Adding gorgonzola too early: The heat from warm steak melts the cheese into a slick mess. Add it after the steak cools for 2–3 minutes on the salad.
• Under-marinating the steak: 20 minutes minimum. Thirty is better. An hour is best. Less than 15 minutes and the marinade barely penetrates the surface.
• Not toasting the walnuts: Raw walnuts taste bitter and flat. Three minutes in a dry pan makes them nutty, fragrant, and dramatically better in the salad.

What to Serve With Grilled Balsamic Steak Salad

This salad is a complete main course on its own — protein, vegetables, fat, and flavor all present. If you want to round out the meal, a simple side of garlic bread or a crusty baguette to soak up the balsamic dressing is all you need. Keep any sides minimal so the steak salad stays the focus.

For a summer cookout spread alongside burgers and hot dogs, this salad elevates the entire table. Its restaurant-quality presentation and bold flavors give guests a sophisticated option that contrasts beautifully with classic American cookout staples.

Start the meal with a cold gazpacho or a simple caprese platter and finish with a light sorbet for a fully seasonal summer dinner menu that flows naturally from the bright, grilled flavors in this salad. [Internal link: Everything Spring Green Salad with Lemon Basil Vinaigrette]

Frequently Asked Questions

What cut of steak works best for this salad?

Flank steak is the top choice for its flavor, leanness, and ease of thin-slicing. Skirt steak and sirloin are also excellent. All three respond well to balsamic marination and hold their texture in a salad without becoming too chewy.

Can I use canned corn instead of fresh?

Yes — drain fire-roasted canned corn very well and add it directly to the salad. You won’t get the grill char, but the smoky flavor in fire-roasted corn comes close. Fresh grilled corn is worth the effort when it’s in season.

How do I know when the steak reaches medium-rare?

Use an instant-read thermometer and pull the steak at 130°F — it will rise to 135°F during the 5-minute rest period, landing exactly at perfect medium-rare. For medium, pull at 140°F.

Can I make this salad without a grill?

Yes — sear the marinated steak in a very hot cast-iron skillet for 4–5 minutes per side. Char the corn kernels in the same hot pan for 3–4 minutes after removing the steak. The char won’t be as deep as outdoor grilling, but the flavor is still excellent.

How do I store leftovers?

Store dressed salad components and steak separately in the fridge for up to 2 days. Undressed greens keep fresh for 24 hours. Sliced leftover steak makes excellent next-day steak tacos or grain bowls.

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