Ever get hit by dinner fatigue? You want something jaw-droppingly tasty but you’re tired, it’s hot, and, honestly, nobody wants the oven on. That’s exactly where Grilled Corn Balsamic Steak Salad with Savory Gorgonzola swoops in like a caped hero. If you loved the tangy flavors from my Mediterranean Tuna Salad or any quick veggie combos (oh, don’t miss my Mediterranean Salad with Cucumber, Tomato, Onion), you’ll be obsessed with this. Listen, this steak salad hits all the right notes: sweet corn, bold balsamic, juicy grilled steak, and that punchy gorgonzola—plus, it comes together on one big platter and looks like a five-star dish. Hungry yet? Yeah, me too.
Ingredients for Balsamic Steak Gorgonzola Salad
So, what exactly goes into this magical heap of salad? Keep it simple, but don’t skip the good stuff. Grab a decent steak, preferably a strip or sirloin. One or two fresh ears of corn (yes, grill these babies), mixed greens (nothing fussy—spinach, arugula, or whatever didn’t wilt in your fridge), a hunk of Gorgonzola cheese, cherry tomatoes, red onion, balsamic vinegar, olive oil, fresh garlic, a squirt of lemon, plus salt and pepper.
If you love a big, bold bowl, toss in some avocado. Me? Sometimes I go overboard and throw in crunchy croutons or more roasted veggies. Totally up to you.
“I made this salad for my family BBQ and even my picky brother, who ‘hates salads,’ went back for seconds. The gorgonzola really is magic!” – Erin R.
Trust me, using fresh corn makes a real difference in flavor that frozen just… doesn’t.
Preparation Tips for Best Results
Alright, here’s my scatterbrained guide (because that’s honestly how I do it). First, let the steak sit out a bit. Cold meat on the grill? Nah. While it’s warming up to room temp, oil up your grill or grill pan and crank up the heat. Throw your corn on there first. Gets those char marks and the sugars just pop.
Season the steak generously—like, no skimping—and slap it down next to the corn. Cook it to your liking. I’m a medium-rare gal but hey, you do you. Rest your steak before slicing, otherwise, you’ll have juice running all over the cutting board and no flavor left in the meat (ugh, I’ve done this, not fun).
Oh, and for the dressing? Whisk olive oil, balsamic vinegar, crushed garlic, squeeze of lemon, salt, pepper. Super simple, super good. Once everything is grilled, slice steak thin, cut corn off the cob, toss into greens, pile on tomatoes, onion, cheese, and drown in the dressing. Toss lightly so every bit shines.
Nutritional Benefits of the Ingredients
There’s a reason this tastes like a guilty pleasure but still counts as dinner. Steak brings protein and iron which just makes you feel full and strong, right? The grilled corn brings a little sweetness plus fiber. Mixed greens—hello vitamins (especially K and A), and they add crunch that fast-food salads would cry for.
Gorgonzola isn’t just for cheese snobs, it’s legit full of calcium and has that huge flavor, so you don’t need much (OK, I use a lot anyway). Tomatoes add color and vitamin C, and that balsamic dressing is a better pick than most store-bought dressings. All-around, you’re eating a wholesome plate that actually tastes like something.
Oh, and if you’re watching carbs, it’s easy to adjust—just skip the bread or add extra veggies instead. Nobody’s judging here.
Serving Suggestions for Balsamic Steak Gorgonzola Salad
Let’s be real: this salad is the star, but you can amp it up or keep it chill:
- Pair with a crisp white wine for something fancy—instant dinner party feel.
- Use as a main course with a side of good, crusty bread. I’m talking bread you wanna eat warm—skip those cardboard supermarket rolls.
- Keep it light and serve alongside a simple bowl of soup.
If you love flavor bomb salads, you’ll probably get a kick out of this Mediterranean Pasta Salad or try mixing it up with leftovers for next-day lunches. I mean, who doesn’t want something this good at work?
Variations and Customization Options
I tweak this recipe like it’s my hobby, honestly. Some nights, I swap steak for grilled chicken—especially when my wallet needs a break. Not enough gorgonzola? Use blue cheese or even feta. You could also toss in roasted sweet potatoes or grilled zucchini if you want extra color or veggies.
Spice fiend? Sprinkle chili flakes on the steak. Sometimes, I add walnuts for a little crunch, or toss in some dried cranberries for sweetness. There’s no wrong way—it’s all about what’s living in your fridge. And you know what, if you’re craving something with a similar juicy steak vibe, check out this Steak Avocado and Roasted Corn Bowl for another take.
Common Questions
Q: Can I make this ahead?
Oh, totally! Grill the steak and corn up to a day in advance. Store the steak separately, slice before serving—keeps things juicy.
Q: What’s the best steak cut for this?
I love sirloin or ribeye, but honestly, flank steak is great and a bit leaner. Just cut it thin against the grain.
Q: How do I store leftovers?
Toss the salad base, then save extra steak and gorgonzola in separate containers in the fridge. Nobody wants soggy greens.
Q: Is there a veggie alternative to steak?
Yes! Grilled portobello mushrooms work brilliantly if you want to skip meat. Same process, just a bit less grill time.
Q: Can I use store-bought dressing?
You could, but honestly? Whipping up your own takes two seconds, and it’s so much better with fresh garlic and lemon.
Time to Fire Up the Grill!
If you’re bored of plain old dinner salads, this steak and gorgonzola combo is proof that simple, bold flavors win every time. I always feel like a home chef rockstar after making this—my family’s faces (and empty plates) say it all. There are so many ways to play with it, so don’t be shy about adding your personal twist. For more ideas, you could check out inspiring recipes like the Balsamic Steak Gorgonzola Salad with Grilled Corn or visit resources including the Balsamic Steak Gorgonzola Salad page. Oh, and don’t forget, if you want to get creative with sides, check out the tempting Steak Gorgonzola Alfredo Pasta Recipe as a total treat. Let me know if you try this—seriously, your taste buds are in for a real treat!
Print
Grilled Corn Balsamic Steak Gorgonzola Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A vibrant and flavorful salad featuring juicy grilled steak, sweet corn, bold balsamic dressing, and creamy Gorgonzola cheese, all brought together on a platter for an impressive meal.
Ingredients
- 1–2 fresh ears of corn
- 1 strip or sirloin steak
- Mixed greens (spinach, arugula, etc.)
- 1 hunk of Gorgonzola cheese
- Cherry tomatoes
- 1 red onion
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves fresh garlic, crushed
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: Avocado, crunchy croutons, roasted veggies
Instructions
- Let the steak sit out to reach room temperature.
- Prepare the grill or grill pan with oil and heat it up.
- Grill the corn until charred.
- Season the steak and cook it alongside the corn to your desired doneness.
- Rest the steak before slicing to maintain juices.
- Prepare the dressing by whisking together olive oil, balsamic vinegar, garlic, lemon juice, salt, and pepper.
- Slice the steak thinly and cut the corn off the cob.
- Toss the greens with corn, tomatoes, onions, Gorgonzola, and the dressing.
- Serve and enjoy!
Notes
Using fresh corn enhances flavor significantly; feel free to adjust the recipe by swapping ingredients based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg