Grilled Balsamic Steak Salad with Sweet Corn & Gorgonzola

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There is something magical about slicing into a perfectly grilled steak and layering it over crisp greens. Growing up on the Costa Brava, we grilled outdoors almost every weekend. This Grilled Balsamic Steak Salad with Sweet Corn & Gorgonzola brings that same Mediterranean joy to your table. It balances smoky, sweet, tangy, and creamy flavors in one vibrant bowl.

This Grilled Balsamic Steak Salad with Sweet Corn & Gorgonzola recipe is a bold, satisfying meal perfect for summer dinners or elegant entertaining. It features juicy balsamic-marinated steak, charred sweet corn, and creamy Gorgonzola, and is ready in just 35 minutes.

Why You’ll Love This Recipe

  • Chef Approved Tips: Learn how to grill steak perfectly every time.
  • Incredible Flavor: Sweet balsamic glaze meets smoky grilled steak and tangy Gorgonzola.
  • Lightning Fast: Marinate while you prep the salad and grill in minutes.
  • Perfectly Customizable: Swap greens, cheese, or add seasonal vegetables.
Grilled Balsamic Steak Salad with Sweet Corn & Gorgonzola
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Grilled Balsamic Steak Salad with Sweet Corn & Gorgonzola

Cuisine: Lunch, DinnerDifficulty: Easy
Prep time

20

minutes
Cooking time

15

minutes
Calories

500

kcal
Protein

40

g

Ingredients

  • For the Steak

  • 1 pound flank steak or sirloin

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • Salt and freshly ground black pepper

  • For the Salad

  • 5 cups mixed greens or arugula

  • 2 ears sweet corn, husked

  • 1 cup cherry tomatoes, halved

  • 1 small red onion, thinly sliced

  • 1/3 cup crumbled Gorgonzola

  • 1/4 cup toasted walnuts or pecans

  • Simple Balsamic Dressing

  • 2 tablespoons balsamic vinegar

  • 3 tablespoons extra virgin olive oil

  • Salt and black pepper to taste

Directions

  • Marinate the steak. Whisk balsamic vinegar, olive oil, garlic, Dijon, honey, salt, and pepper. Coat the steak and let it marinate for at least 20 minutes at room temperature.
  • Preheat the grill. Heat to medium high. Lightly oil the grates to prevent sticking.
  • Grill the corn. Place husked corn directly on the grill. Turn occasionally until lightly charred on all sides, about 8 minutes. Remove and let cool before slicing kernels off the cob.
  • Grill the steak. Place the marinated steak on the hot grill. Cook 4 to 5 minutes per side for medium rare, depending on thickness.
  • Rest the steak. Transfer to a plate and let it rest for 5 to 10 minutes. This step keeps the juices inside.
  • Slice thinly. Cut against the grain into thin strips for tenderness.
  • Assemble the salad. Toss greens, cherry tomatoes, red onion, grilled corn, and nuts in a large bowl.
  • Dress and finish. Whisk dressing ingredients and drizzle over the salad. Top with sliced steak and crumbled Gorgonzola. Serve immediately.

Chef’s Tips for Perfect Steak

Bring steak to room temperature before grilling for even cooking.
Always slice against the grain. This shortens muscle fibers and keeps each bite tender.
Use a meat thermometer if needed. Medium rare registers at 130 to 135°F.
Let the steak rest uncovered so the crust stays crisp.

Equipment

  • Grill or grill pan
  • Tongs
  • Sharp knife
  • Large salad bowl

Frequently Asked Questions

Can I cook the steak indoors?
Yes. Use a cast iron grill pan over medium high heat. You will still get beautiful sear marks.

What is the best cut of steak for this salad?
Flank steak and sirloin work beautifully because they slice thin and stay tender.

Can I use frozen corn?
Yes. Thaw completely and sauté in a hot pan until lightly charred before adding to the salad.