Simple & Savory Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

Sizzling summer nights call for a mouthwatering balsamic steak gorgonzola salad with grilled corn that promises to tantalize every taste bud.

Tender, juicy steak marinated in rich balsamic vinegar creates a bold flavor profile that dances across the plate.

Creamy gorgonzola cheese adds a luxurious depth to this vibrant salad, while charred sweet corn brings a smoky brightness to each bite.

Crisp greens provide a fresh foundation for this robust dish that balances multiple textures and flavors.

The combination of grilled meat, tangy cheese, and sweet corn transforms an ordinary salad into an extraordinary culinary experience.

Perfectly seasoned and quickly assembled, this recipe delivers restaurant-quality taste right at home.

Let’s find out a plate of pure deliciousness that will make your dinner feel like a gourmet celebration.

Tips to Elevate Balsamic Steak Salad Flavor

• Experiment with different herbs like rosemary or thyme to add unique flavor depths to your marinade, creating a personalized taste profile that elevates the entire dish.
• Brush corn with a mixture of butter and smoked paprika before grilling to intensify its natural sweetness and add a smoky undertone that complements the steak beautifully.
• Replace gorgonzola with blue cheese, feta, or goat cheese to match your taste preferences or accommodate dietary restrictions while maintaining the salad's rich, tangy character.
• Substitute steak with grilled portobello mushrooms or marinated tofu for a plant-based version that delivers equally robust flavors and satisfying textures.
• Enhance the dressing by adding a touch of honey for sweetness, or include a splash of balsamic reduction to create a more intense and complex flavor profile that ties the entire salad together.

How to Serve Steak Gorgonzola Salad with Corn

• Rustic Dinner Party Showcase: Arrange the salad on a large wooden board with steak slices artfully fanned out, creating an Instagram-worthy centerpiece that'll impress guests.
• Weekend Picnic Perfection: Pack components separately in mason jars for a portable gourmet meal, allowing guests to assemble their own salad at parks or outdoor gatherings.
• Wine Pairing Magic: Complement the rich gorgonzola and balsamic notes with a bold red wine like Cabernet Sauvignon or Malbec, elevating the entire dining experience with sophisticated flavor connections.
• Protein Power Lunch: Transform leftovers into a protein-packed next-day lunch by chopping remaining steak and corn, tossing with salad greens for a quick, nutritious meal that keeps you energized.

Keeping Leftover Steak Gorgonzola Salad Fresh

• Smart Storage Solutions: Keep uncooked marinated steak in sealed container at bottom refrigerator shelf for maximum 2 days, preventing potential cross-contamination.
• Quick Refrigeration Technique: Store leftover salad without dressing in airtight glass container, separating wet and dry ingredients to maintain crisp textures for next-day enjoyment.
• Freezer-Friendly Strategy: Portion remaining grilled steak into individual meal-sized packages, wrapping tightly in freezer-safe wrap, lasting up to 3 weeks without quality loss.
• Ingredient Freshness Hack: Separate gorgonzola, corn kernels, and sliced onions in different sealed containers, extending salad components' lifespan and preventing soggy textures during storage.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 400 kcal

Servings: 5

What You Need for Balsamic Steak Gorgonzola Salad

• Sirloin Steak: Tender, lean cut perfect for grilling, choose well-marbled meat with bright red color for maximum flavor and juiciness.

• Balsamic Vinegar, Extra Virgin Olive Oil: Delivers rich, tangy base that tenderizes and adds depth to steak's flavor profile.
• Worcestershire Sauce: Provides umami complexity and helps enhance meat's natural savoriness.
• Dijon Mustard: Adds sharp, zesty kick that balances marinade's richness.
• Salt, Black Pepper: Essential for bringing out meat's natural flavors and creating perfect seasoning layer.
• Garlic Powder: Introduces subtle, warm aromatic notes without overpowering other ingredients.

• Mixed Spring Greens, Endive Lettuce: Creates crisp, varied salad base with slightly peppery undertones.
• Cherry Tomatoes: Adds bright, sweet bursts of freshness and vibrant color.
• Red Onion: Provides sharp, crisp texture with mild bite.
• Gorgonzola Cheese: Delivers creamy, tangy element that complements steak's richness.
• Corn On The Cob: Offers sweet, charred dimension when grilled.
• Basil Leaves, Parsley: Introduces fresh, herbal brightness to overall dish.
• Garlic, Lemon Zest: Provides zesty, aromatic finishing touches.

Equipment to Make Steak and Corn Gorgonzola Salad

• Large ziplock bag: Essential for marinating steak thoroughly and evenly.
• Cast-iron grill pan or outdoor grill: Key for achieving perfect grill marks and flavor on steak and corn.
• Tongs: Critical for safely handling and turning corn and steak during grilling.
• Medium-sized bowl: Used for preparing marinade and mixing ingredients.
• Small bowl: Needed for making gremolata and whisking vinaigrette.
• Sharp knife: Required for slicing steak against the grain and cutting corn kernels.
• Whisk: Perfect for blending vinaigrette ingredients smoothly.
• Large serving dish: Ideal for tossing and presenting the final salad.
• Cutting board: Necessary for slicing and preparing ingredients.

Salad Prep Instructions for Steak and Gorgonzola

• Marinade Magic Preparation

Create a zesty flavor bath that will transform your steak into a culinary masterpiece. Mix together tangy balsamic, fragrant herbs, and a splash of olive oil to awaken the meat’s potential.

• Steak Transformation

Place the beef in a sealed container, allowing the marinade to work its enchantment. Let the flavors dance and mingle in the refrigerator for a short relaxation period.

• Corn Charring

Heat up your grill until it’s sizzling hot. Brush corn with a touch of oil and sprinkle with seasoning. Grill until kernels develop beautiful golden-brown caramelized spots, creating a smoky sweetness.

• Meat Perfection

Sear the marinated steak to your preferred level of doneness. Let it rest briefly, allowing juices to redistribute and ensure maximum tenderness.

• Salad Symphony

Combine crisp greens, crumbled gorgonzola, sweet corn kernels, and vibrant vegetables. Drizzle with a zingy vinaigrette that ties all the flavors together in perfect harmony.

• Final Flourish

Artfully arrange thinly sliced steak atop the salad. Garnish with fresh herbs and an extra splash of vinaigrette to elevate the entire dish to gourmet status.

Zesty Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe

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• Total Time: 30 minutes
• Yield: 5 1x

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Description

Succulent balsamic steak gorgonzola salad with grilled corn delivers bold Mediterranean flavors with contrasting textures. Crisp greens, tender beef, and tangy cheese create a satisfying meal that connects grill masters with seasonal ingredients.

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Ingredients

Scale 1x2x3x

• 1 lb (454 grams) sirloin steak
• 4 oz (113 grams) Gorgonzola cheese, crumbled
• 6 cups mixed spring greens
• 6 ears corn on the cob, husk removed
• 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup (60 ml) extra virgin olive oil
• 3 tbsps balsamic vinegar
• 1 tbsp Worcestershire sauce
• 2 tbsps basil leaves, minced
• 2 tbsps parsley, minced
• 1 tbsp lemon zest
• 1 clove garlic, minced
• ½ tsp dijon mustard
• ¼ tsp garlic powder
• ½ tsp coarse salt
• ¼ tsp ground black pepper
• Dash of salt
• Dash of fresh ground black pepper
• Drizzle of extra virgin olive oil for corn

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Instructions

1. Marinade Preparation: Craft a robust seasoning blend in a medium bowl, thoroughly mixing selected spices to create an intense flavor profile for the steak.
2. Marinating Process: Submerge steaks completely in the marinade within a large resealable bag, ensuring thorough coating and refrigerating for 30 minutes to allow flavor infusion.
3. Gremolata Creation: Finely chop basil, parsley, lemon zest, and crush garlic cloves in a small mixing bowl, setting aside the aromatic herb mixture for later use.
4. Corn Grilling: Coat corn with olive oil, season with salt and pepper, then grill at medium-high heat for 10 minutes, rotating to achieve uniform charring. Remove and slice kernels from the cob.
5. Steak Cooking: Remove marinated steak from refrigerator and grill at 400°F/204°C, cooking 4-5 minutes per side to reach medium-rare (135°F/57°C) internal temperature.
6. Resting and Slicing: Allow grilled steak to rest for 5 minutes, then slice against the grain into thin strips to preserve tenderness.
7. Vinaigrette Preparation: Whisk dressing ingredients until smooth and fully integrated, creating a cohesive flavor base.
8. Salad Assembly: Combine mixed greens, endive, cherry tomatoes, gorgonzola, red onion, and grilled corn kernels in a large bowl. Toss with half the vinaigrette and gremolata.
9. Final Presentation: Artfully layer sliced steak atop the dressed salad, drizzling remaining vinaigrette and sprinkling additional gremolata for a vibrant, flavor-packed finish.

Notes

• Marinate Smartly: Allow 30 minutes minimum for marinade to deeply penetrate steak meat, which enhances tenderness and flavor complexity.
• Grill Temperature Matters: Maintain consistent medium-high heat (400°F) to achieve perfect golden-brown char marks without burning meat or vegetables.
• Rest Your Meat: Always let steak rest 5 minutes after grilling to redistribute internal juices, ensuring maximum moisture and preventing dry, tough texture.
• Slice Against the Grain: Cut steak perpendicular to muscle fibers to guarantee tender, easy-to-chew meat slices that melt in your mouth.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 400
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 24 g
• Cholesterol: 70 mg