There’s something about warm summer evenings that calls for a dish like this. It’s hearty yet fresh, rich in flavor but perfectly balanced, and it brings together a mix of textures that keeps every bite interesting. This Balsamic Steak Gorgonzola Salad with Grilled Corn is one of those meals that feels like a celebration—whether you’re serving it for a backyard dinner, a late afternoon get-together, or just treating yourself to something a little extra on a weekday.

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I first stumbled across a variation of this salad during a late-summer trip to the countryside. We had just finished a long walk through a farmer’s market, where fresh corn was practically glowing golden in its husk and the scent of herbs drifted on the breeze. A small family-run food stall had something similar on their menu—juicy grilled steak laid over fresh greens, grilled corn off the cob, sharp creamy cheese, and a tangy balsamic glaze. It was rustic, comforting, and surprisingly elegant. I’ve been hooked ever since.

Now, it’s become a staple in my own kitchen, especially when corn is in season and I’m craving something that feels both indulgent and nourishing. And the best part? It’s easy to customize and even easier to pull together after a long day.

Why You’ll Love This Recipe:

It’s a perfect balance of bold and fresh flavors
Hearty enough to serve as a full meal
Great for meal prep or entertaining guests
A wonderful way to use seasonal produce like corn
Packed with protein, greens, and satisfying textures

INGREDIENTS YOU’LL NEED:

1 lb (450g) beef steak (sirloin or flank works best)
2 ears of fresh corn, husked
5 oz (about 6 cups) mixed salad greens
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
⅓ cup crumbled gorgonzola cheese
2 tablespoons olive oil (for grilling)
Salt and pepper, to taste
1 tablespoon balsamic glaze (plus extra for drizzling)

For the Balsamic Marinade:

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste

HOW TO MAKE BALSAMIC STEAK GORGONZOLA SALAD WITH GRILLED CORN:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Marinate the Steak
Start by whisking together the balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper in a bowl. Place your steak in a shallow dish or a resealable bag, and pour the marinade over it. Let it soak up all those rich flavors for at least 30 minutes—or up to 2 hours if you have time. This step is key for tender, flavorful steak.

Step 2: Grill the Corn and Steak
Preheat your grill or grill pan over medium-high heat. Brush the corn lightly with olive oil and grill it for about 8–10 minutes, turning occasionally, until it’s beautifully charred and slightly sweet. Set it aside to cool slightly before slicing the kernels off the cob.

Next, grill the steak for about 4–6 minutes per side, depending on your preferred doneness. Let it rest for at least 5 minutes before slicing it thinly against the grain. This helps lock in all the juices and keeps the meat melt-in-your-mouth tender.

Step 3: Assemble the Salad
Grab a big salad bowl or platter and start layering—mixed greens, halved cherry tomatoes, thin red onion slices, grilled corn, and slices of steak. Top with crumbled gorgonzola and a generous drizzle of balsamic glaze. You can add a little extra olive oil or your favorite light dressing if you like.

HELPFUL TIPS:

Let the steak rest before slicing—it makes all the difference in tenderness and juiciness.
If you don’t have a grill, a grill pan or cast iron skillet works great too.
Want to make this ahead? Prep everything except the steak and corn in advance. Grill those fresh and warm before serving.
Gorgonzola can be strong—if you’re not a fan, swap it for blue cheese or feta for a milder tang.

DETAILS:

Prep Time: 35 minutes (includes marinating)
Cook Time: 15 minutes
Total Time: 50 minutes
Yield: Serves 2–4
Category: Salad, Main Dish
Method: Grilling
Cuisine: American
Diet: High Protein, Gluten-Free (check cheese and dressing)

NOTES:

This salad is the ultimate fusion of smoky, sweet, and savory. The grilled corn brings a touch of natural sweetness, while the balsamic glaze adds just the right amount of zing. It’s filling, flavorful, and looks gorgeous on the table—especially when served on a big wooden board or platter.

NUTRITIONAL INFORMATION (Per Serving – Approximate):

Calories: 420
Protein: 32g
Fat: 26g
Carbohydrates: 18g
Fiber: 3g
Sugar: 6g

FREQUENTLY ASKED QUESTIONS:

Can I use a different cheese?
Absolutely. Feta or goat cheese work beautifully if you want something a bit milder than gorgonzola.

How can I make this salad dairy-free?
Skip the cheese or use a dairy-free cheese alternative. The salad will still be packed with flavor!

Can I use frozen corn?
Yes—just thaw and pat it dry before grilling in a pan for a bit of char. Fresh corn will always give the best flavor though.

What cut of steak works best?
Sirloin and flank steak are both great options—they’re flavorful, affordable, and cook quickly.

STORAGE INSTRUCTIONS:

If you’ve got leftovers, store the components separately when possible. Keep the grilled steak and corn in an airtight container in the fridge for up to 3 days. The greens and cheese are best stored dry and added fresh before serving. Avoid dressing the salad in advance to keep it crisp.

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CONCLUSION

This Balsamic Steak Gorgonzola Salad with Grilled Corn is one of those recipes that surprises people—in the best way. It takes a few simple ingredients and turns them into something that feels really special. Whether you’re enjoying it on your porch with a chilled glass of iced tea or packing it up for a picnic, it’s the kind of dish that just fits the moment. Try it once, and I bet it’ll earn a spot in your regular meal rotation.

Balsamic Steak Gorgonzola Salad with Grilled Corn