There’s nothing quite like the vibrant colors and flavors of a summer salad, especially when it features juicy, grilled sirloin steak and sweet, smoky corn right off the grill. I first created this Balsamic Steak Gorgonzola Salad with Grilled Corn during a backyard gathering, where the tantalizing aroma of charred corn and perfectly seasoned steak filled the air. Neighbors wandered over, drawn by the irresistible scent.
As the sun dipped below the horizon, we plated the salad, layering tender greens, vibrant cherry tomatoes, and creamy Gorgonzola. The tangy balsamic vinaigrette and a sprinkle of fresh gremolata brought everything together in a delightful explosion of taste. This salad isn’t just a feast for the eyes; it’s incredibly versatile, allowing you to switch up ingredients based on your preferences or what’s left in the fridge. Whether you’re looking for a stunning centerpiece for your next dinner party or a quick weeknight meal that bypasses boring takeout, this recipe will deliver on all fronts. Ready to dive in? Let’s get cooking!
Why is Balsamic Steak Gorgonzola Salad with Grilled Corn a Must-Try?
Vibrant Flavors: The mix of juicy steak, sweet corn, and creamy Gorgonzola creates a flavor explosion that’s irresistible.
Endless Customization: Switch up ingredients based on what’s in your pantry; use feta cheese or add more veggies for a personal touch.
Perfect for Summer Gatherings: This salad is an eye-catching centerpiece for backyard parties that will wow your guests.
Quick and Easy: With just a few simple steps, you’ll have an impressive dish in no time, making it a fantastic weeknight option.
Healthy and Satisfying: Packed with nutrients, it’s a great alternative to takeout while still being filling.
Elevate your cooking game and enjoy a fresh, delicious meal that brings everyone together—check out more variations to keep things exciting!
Balsamic Steak Gorgonzola Salad with Grilled Corn Ingredients
For the Steak
- Sirloin Steak – A flavorful, juicy protein that can also be swapped with flank steak or chicken.
- Balsamic Vinegar – Adds the perfect tanginess to the marinade without any need for substitution.
- Worcestershire Sauce – Packs in umami goodness; soy sauce works as an alternative if needed.
- Extra Virgin Olive Oil – Contributes richness; you can use any neutral oil if you prefer.
- Dijon Mustard – Provides essential tang; yellow mustard can be used if you’re out of Dijon.
- Garlic Powder – Adds savory depth; fresh garlic works beautifully too.
- Coarse Salt and Black Pepper – Essential for seasoning; use sea salt for a delightful texture.
For the Salad
- Cherry Tomatoes – Sweet and fresh; substitute with grape tomatoes if desired.
- Red Onion – Offers a sharp flavor; shallots can provide a milder taste if you like.
- Gorgonzola Cheese – Creamy and tangy; feta cheese lightens things up if preferred.
- Endive Lettuce – Crisp and refreshing; arugula or romaine are great alternatives.
- Mixed Spring Greens – Create a base with varied textures; any green mix will work fine.
- Corn on the Cob – Sweet and smoky post-grilling; canned corn can be used in a pinch.
For the Gremolata & Dressing
- Gremolata (Basil, Parsley, Garlic, Lemon Zest) – Brightens the dish; fresh herbs are preferred over dried.
- Balsamic Vinaigrette – Ties everything together with a delightful tang; adjust vinegar to oil ratio for taste.
Bite into this Balsamic Steak Gorgonzola Salad with Grilled Corn and let the vibrant flavors transport you to summer!
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
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Marinate Steak: In a bowl, combine balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Add the sirloin steak, ensuring it’s well-coated, and let marinate for 30 minutes to infuse it with flavor.
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Prepare Corn: Lightly brush the corn on the cob with olive oil and sprinkle it with a pinch of salt. Grill over medium heat, turning occasionally, until the corn is slightly charred and tender, about 10 minutes.
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Grill Steak: Preheat your grill to high heat. Place the marinated steak on the grill and cook for 5-7 minutes per side, or until it reaches your desired doneness. Allow the steak to rest for a few minutes after grilling.
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Make Gremolata: In a small bowl, mix together the minced basil, parsley, garlic, and lemon zest. This will add a fresh, aromatic layer to your salad.
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Make Vinaigrette: In another bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined and emulsified.
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Assemble Salad: Slice the rested steak into strips. In a large salad bowl, combine the grilled corn, cherry tomatoes, red onion, mixed greens, and endive. Drizzle with the balsamic vinaigrette and sprinkle with Gorgonzola cheese and gremolata. Toss gently to combine.
Optional: Garnish with extra herbs or a squeeze of fresh lemon before serving.
Exact quantities are listed in the recipe card below.
Expert Tips for Balsamic Steak Gorgonzola Salad
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Steak Temperature: Make sure the steak is at room temperature before grilling. This promotes even cooking and prevents toughness.
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Corn Grilling: Use a sharp knife to cut the corn after grilling to keep the kernels intact. This will enhance the salad’s texture.
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Marinating Time: Adjust the marinating time based on the steak thickness. Avoid over-marinating; too much acid can toughen the steak.
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Gremolata Freshness: Fresh herbs are key! Use freshly chopped basil and parsley for the gremolata instead of dried to elevate the dish.
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Vinaigrette Balance: Taste and adjust your balsamic vinaigrette! A little tweak in vinegar or oil can make a world of difference in flavor.
Balsamic Steak Gorgonzola Salad Variations
Invite your creativity to shine as you explore delicious twists on this enticing salad.
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Grilled Chicken: Substitute grilled chicken for steak for a lighter take. The tender chicken pairs beautifully with the other ingredients.
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Feta Cheese: For a different flavor profile, swap Gorgonzola with feta cheese. Its briny notes will bring a fresh twist to the salad.
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Corn Variations: Use roasted frozen corn if grilling isn’t possible, giving the same sweet flavor without the grill hassle.
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Add Veggies: Incorporate bell peppers, radishes, or cucumbers for an extra crunch and colorful flair. Variety is the spice of life!
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Spicy Kick: Sprinkle in some red pepper flakes or sliced jalapeños for a delightful heat that contrasts with the creamy cheese.
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Nutty Finish: Add toasted walnuts or pecans for a satisfying crunch and nutty flavor that pairs exquisitely with the salad’s rich ingredients.
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Grain Base: For a heartier meal, serve it over cooked quinoa or farro to elevate its nutritional value and add delightful texture.
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Dressing Alternatives: Experiment with a citrus vinaigrette instead of balsamic to lighten the flavor and add a zesty brightness.
Feel free to mix and match any of these variations to craft your ultimate version of this scrumptious salad!
How to Store and Freeze Balsamic Steak Gorgonzola Salad with Grilled Corn
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Fridge: Store leftovers in an airtight container for up to 2 days. This keeps the salad fresh while preventing sogginess in the greens.
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Separation: Keep the balsamic vinaigrette and gremolata separate from the salad until you’re ready to serve. This ensures maximum freshness and flavor.
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Freezer: It’s best not to freeze this salad, as the texture of the greens and tomatoes will suffer. However, you can freeze the grilled steak separately if you wish!
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Reheating: If you’ve frozen the steak, thaw it in the fridge overnight and reheat in a pan over medium heat. Avoid microwaving for better texture.
What to Serve with Balsamic Steak Gorgonzola Salad with Grilled Corn?
Elevate your dining experience with delightful accompaniments that perfectly complement this vibrant summer salad.
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Crusty Grilled Bread: Sliced and lightly toasted, perfect for soaking up the balsamic vinaigrette’s tang while adding a satisfying crunch.
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Fresh Watermelon Salad: A refreshing mix of juicy watermelon, mint, and feta provides a sweet contrast to the savory steak salad.
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Herbed Quinoa: Fluffy quinoa tossed with fresh herbs adds a nutty texture that complements the rich flavors without overpowering them.
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Zesty Coleslaw: The crunch and tang of a bright coleslaw lift the meal, giving a delightful contrast to the creamy Gorgonzola.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio enhances the dish, refreshing your palate between bites.
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Lemon Sorbet: This light, icy dessert acts as a palate cleanser, making the perfect sweet ending to your flavorful meal.
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Grilled Veggies: A medley of seasonal veggies, simply seasoned and grilled, adds an earthy dimension to balance the dish’s rich undertones.
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Garlic Roasted Potatoes: Crispy, herby potatoes bring a hearty element, ensuring nobody leaves the table hungry.
These pairings not only balance the meal’s flavors and textures but also create a truly memorable dining experience for your guests.
Make Ahead Options
Preparing your Balsamic Steak Gorgonzola Salad with Grilled Corn in advance is a fantastic way to save time, especially on busy weeknights! You can marinate the sirloin steak up to 24 hours in advance to enhance its flavor. The grilled corn can also be prepared earlier and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy the salad, simply grill the steak and corn, then assemble the salad by combining all the ingredients, adding the dressing, and topping with Gorgonzola and gremolata just before serving. This way, you’ll have a delicious, fresh meal that’s just as good as when made day-of!
Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe FAQs
What type of steak is best for this salad?
Absolutely! Sirloin steak is the star of this dish due to its juicy flavor and tenderness. If you’re looking for alternatives, flank steak works well too, and for an even lighter option, grilled chicken can be a fantastic substitute.
How should I store leftovers from the salad?
To maintain the freshness of your Balsamic Steak Gorgonzola Salad, store any leftovers in an airtight container in the fridge for up to 2 days. Make sure to keep the balsamic vinaigrette and gremolata on the side until you’re ready to dig in, as this will help preserve the crispness of your greens.
Can I freeze the salad once it’s made?
It’s best not to freeze the entire salad, as the greens and tomatoes can become mushy when thawed. However, you can freeze the grilled steak separately. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container where it can last up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat it in a pan over medium heat for the best texture.
What should I do if my steak turns out tough after grilling?
Very! A common culprit for tough steak is over-marinating. To remedy this in the future, ensure you’re not letting the steak marinate for more than about 30 minutes if it’s particularly thick. If you find your steak is already tough, consider slicing it against the grain before serving to increase tenderness. Moreover, letting the steak rest for a few minutes before slicing helps retain juices, resulting in a more flavorful bite.
Is this salad suitable for guests with allergies?
Definitely! This salad is easily customizable to accommodate various dietary restrictions. For gluten-free guests, just ensure that both your Worcestershire sauce and mustard are gluten-free. If anyone has dairy allergies, you can substitute Gorgonzola with a non-dairy cheese or simply omit cheese entirely. Always check labels if you’re unsure about a product!
How can I tell if my corn is fresh and ripe for grilling?
Very good question! When selecting corn, look for ears that are plump and firm with bright green husks. The silk should be sticky rather than dry. When you peel back the husk slightly, watch for shiny, moist kernels without any dark spots or signs of drying out. Fresh corn will give you that sweet and smoky flavor that makes this salad shine!
Balsamic Steak Gorgonzola Salad with Grilled Corn Delight
Ingredients
Equipment
Method
- Marinate Steak: In a bowl, combine balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Add the sirloin steak, ensuring it’s well-coated, and let marinate for 30 minutes.
- Prepare Corn: Lightly brush the corn on the cob with olive oil and sprinkle it with a pinch of salt. Grill over medium heat, turning occasionally, until the corn is slightly charred and tender, about 10 minutes.
- Grill Steak: Preheat your grill to high heat. Place the marinated steak on the grill and cook for 5-7 minutes per side, or until it reaches your desired doneness. Allow the steak to rest for a few minutes after grilling.
- Make Gremolata: In a small bowl, mix together the minced basil, parsley, garlic, and lemon zest.
- Make Vinaigrette: In another bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
- Assemble Salad: Slice the rested steak into strips. In a large salad bowl, combine the grilled corn, cherry tomatoes, red onion, mixed greens, and endive. Drizzle with the balsamic vinaigrette and sprinkle with Gorgonzola cheese and gremolata. Toss gently to combine.
