Grilled Balsamic Steak Salad with Gorgonzola & Corn

Grilled Balsamic Steak Salad with Gorgonzola & Corn is one of those dishes that feels both indulgent and refreshing at the same time. Juicy marinated steak, smoky-sweet grilled corn, crisp greens, and tangy Gorgonzola come together with a drizzle of homemade balsamic dressing to create a salad that eats like a full meal. It’s colorful, bold, and perfect for summer gatherings or a hearty weeknight dinner.

Why You’ll Love This Recipe

I love this salad because it gives me the best of both worlds: the satisfaction of a grilled steak dinner and the freshness of a crisp, veggie-packed salad. The balsamic marinade not only tenderizes the steak but also adds rich flavor, while the grilled corn brings a smoky sweetness that balances the creamy, tangy Gorgonzola. Add in toasted nuts for crunch and a drizzle of honey-Dijon balsamic dressing, and every bite feels perfectly balanced.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:
1 lb flank steak (or ribeye, sirloin)
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika

For the salad:
6 cups mixed greens (arugula, spinach, or romaine)
1 ear corn, grilled and cut off the cob
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/3 cup crumbled Gorgonzola cheese
1/4 cup walnuts or pecans, toasted
1 avocado, sliced (optional)

For the balsamic dressing:
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp honey (or maple syrup)
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper

Directions

Marinate & Grill the Steak
I whisk together olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. I rub the marinade over the steak and let it rest for 15–20 minutes at room temperature.
On a grill or skillet heated to medium-high, I cook the steak for 4–5 minutes per side for medium-rare to medium. After cooking, I let it rest for 5 minutes, then slice it thinly against the grain.

Grill the Corn
I brush the corn with a little olive oil and grill for 8–10 minutes, turning occasionally, until lightly charred. I let it cool, then slice off the kernels.

Make the Dressing
In a small bowl, I whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper until smooth.

Assemble the Salad
In a large bowl, I toss the greens, cherry tomatoes, red onion, grilled corn, and toasted walnuts. I add the sliced steak on top and sprinkle with crumbled Gorgonzola.
I drizzle with the balsamic dressing and toss gently, adding avocado slices on top if I’m using them.

Serve & Enjoy
I serve the salad right away while the steak and corn are still warm, garnished with extra cheese and nuts if I want extra flavor.

Servings and Timing

This recipe serves 4 people. Prep takes about 15 minutes, cooking about 15 minutes, plus marinating and resting time brings the total to around 1 hour.

Variations

Sometimes I swap Gorgonzola for blue cheese or feta for a different flavor. I’ve also used grilled chicken or shrimp instead of steak for variety. When I want a heartier salad, I add roasted sweet potatoes or quinoa. For extra crunch, sunflower seeds or pumpkin seeds make a great alternative to walnuts.

Storage/Reheating

I store leftovers separately—greens in one container, dressing in another, and steak in its own. The steak keeps in the fridge for up to 3 days and reheats well in a skillet or microwave. The salad is best eaten fresh, but I sometimes repurpose leftovers into a steak wrap or grain bowl.

FAQs

Can I use frozen corn instead of fresh?

Yes. I sauté it in a skillet until lightly charred for a similar smoky flavor.

What’s the best cut of steak for this salad?

I like flank steak for its flavor, but ribeye or sirloin are also delicious and a little more tender.

Can I make this salad ahead of time?

Yes, I prep the veggies and dressing in advance, but I grill the steak and corn fresh for the best flavor.

Can I use bottled dressing instead?

Of course. A balsamic vinaigrette works well, though I prefer the homemade version for its freshness.

Is this salad good for meal prep?

Yes, I prep everything separately and assemble just before eating so the greens stay crisp.

Conclusion

Grilled Balsamic Steak Salad with Gorgonzola & Corn is a vibrant, hearty dish that transforms simple ingredients into something gourmet. With juicy steak, smoky corn, creamy cheese, and a tangy-sweet dressing, it’s a salad that’s both fresh and indulgent—a perfect balance for when I want a complete meal in one bowl.

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