Grilled Steak Salad: A Flavorful Balsamic Steak Salad with Gorgonzola and Grilled Corn

When you’re craving a meal that’s both satisfying and fresh, a grilled steak salad can hit the spot perfectly. Imagine tender slices of juicy steak resting atop a bed of vibrant mixed greens, sweet grilled corn adding a smoky crunch, and crumbles of creamy Gorgonzola cheese bringing just the right amount of tang. Tossed in a bright and tangy balsamic vinaigrette, this salad is a feast for your senses and a wholesome, balanced meal that feels special without requiring hours in the kitchen.

If you’ve ever struggled to find a salad that fills you up and delights your taste buds at the same time, this balsamic steak salad will quickly become your go-to. Whether you’re cooking for yourself on a weeknight or hosting friends for a casual dinner, this dish is easy to pull together and impresses every time. Let’s walk through exactly how to make the perfect grilled steak salad with Gorgonzola and grilled corn.

What Makes This Grilled Steak Salad So Special?

The beauty of this grilled steak salad lies in its harmony of flavors and textures. It’s not just a salad—it’s a well-rounded meal with everything your body and palate want.

• Juicy Grilled Steak: The steak adds rich, savory flavor and satisfying protein that makes the salad filling. Flank steak works wonderfully here, but you can also use sirloin or ribeye depending on your preference and budget.
• Sweet and Smoky Grilled Corn: Fresh corn grilled until lightly charred adds a natural sweetness and smoky aroma. This component contrasts beautifully with the tangy dressing and creamy cheese.
• Tangy Balsamic Vinaigrette: The dressing is where the magic happens. The balsamic vinegar lends a sharp but sweet note, balanced by olive oil and a touch of honey or maple syrup. Dijon mustard adds depth, while garlic brings a subtle punch.
• Creamy Gorgonzola Cheese: Gorgonzola’s distinct blue cheese flavor adds richness and a bit of funkiness that elevates the entire dish. If you prefer milder cheese, feta or goat cheese make great alternatives.
• Fresh Vegetables and Crunch: Mixed greens, cherry tomatoes, and thinly sliced red onions provide freshness, color, and crunch, making the salad feel light yet hearty. Optional toasted nuts and avocado slices add extra texture and creaminess.

When all these elements come together, you get a salad that’s refreshing and indulgent at once. This makes it perfect for warm weather grilling, but it’s delicious year-round.

Ingredients for the Best Balsamic Steak Salad

Before diving into cooking, it’s important to gather everything you need. Here’s a handy table to keep your ingredients organized, including substitutions if you want to customize the salad.

Having fresh, high-quality ingredients will make a big difference in the final flavor, so try to find the best produce and steak you can get your hands on.

Step-by-Step Guide to Making the Perfect Balsamic Steak Salad

Preparing and Marinating the Steak

Marinating the steak is key to infusing flavor and tenderizing the meat. Here’s how to do it right:

1. In a bowl or resealable plastic bag, combine 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper.
2. Add your 1-pound flank steak to the marinade, making sure it’s evenly coated on all sides.
3. Let the steak marinate at room temperature for 15-20 minutes. If you have extra time, marinating for up to 2 hours in the refrigerator will deepen the flavor even more.

Marinating helps break down the muscle fibers in flank steak, which can be a bit tough, resulting in a more tender and flavorful bite when cooked.

Grilling the Steak and Corn

Now that your steak is ready, it’s time to grill the steak and corn—two essential components that bring smoky, charred flavors to the salad.

For the Steak:

• Preheat your grill or grill pan to medium-high heat.
• Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare. If you prefer it more done, add 1-2 minutes per side.
• Once cooked, remove the steak and let it rest for about 5 minutes. Resting allows juices to redistribute, so your steak remains juicy when sliced.
• Slice the steak thinly against the grain to maximize tenderness.

For the Corn:

• While the steak rests, place the ears of corn directly on the grill.
• Turn them occasionally until the kernels are charred and slightly blackened in spots, about 8-10 minutes.
• Remove from the grill, let cool slightly, then cut the kernels off the cob using a sharp knife. The smoky-sweet corn kernels will add fantastic texture and flavor to your salad.

Making the Balsamic Vinaigrette Dressing

The dressing ties the whole salad together with its bright, tangy, and slightly sweet flavor.

To prepare the dressing:

• In a small bowl, whisk together 3 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 minced garlic clove.
• Season with salt and freshly ground black pepper to taste.
• Whisk until the mixture emulsifies and becomes slightly thickened.

You can adjust the sweetness or acidity according to your preference by adding a bit more honey or vinegar.

Assembling the Salad

Now the fun part—bringing all your prepared ingredients together into a colorful, mouthwatering salad.

1. In a large salad bowl, toss 4 cups mixed greens, grilled corn kernels, 1 cup halved cherry tomatoes, ½ thinly sliced red onion, and optional ¼ cup toasted nuts for crunch.
2. Arrange the sliced steak evenly on top.
3. Sprinkle ½ cup crumbled Gorgonzola cheese over the salad.
4. Drizzle the balsamic vinaigrette dressing generously over everything.
5. Add sliced avocado if you want extra creaminess and richness.

Serve the salad immediately while the steak is still warm, and enjoy the contrast between the cool greens and warm grilled meat and corn.

Tips and Variations for Your Grilled Steak Salad

Mastering the basics of this grilled steak salad is just the start. You can tailor this dish to your tastes or what you have available. Here are some expert tips and variations to help you make this recipe your own:

Choose the Right Steak Cut for Your Salad

While flank steak is often the top choice because of its bold beefy flavor and lean texture, other cuts can work wonderfully:

• Sirloin: A little fattier than flank steak but very tender and flavorful, great if you prefer juicier meat.
• Ribeye: Richer and more marbled, ribeye offers deep flavor but is higher in fat. If you want indulgence, this is your go-to.
• Flat Iron: Well-marbled and tender, flat iron steak grills quickly and is great for slicing thin.
• Filet Mignon: The most tender but milder in flavor, perfect if you want a very tender bite.

No matter which cut you choose, remember to slice thinly against the grain. This breaks down muscle fibers and makes each bite tender and enjoyable.

Cheese Alternatives to Gorgonzola

Gorgonzola is distinctive for its creamy, pungent, blue-veined character. But if you prefer something milder or simply want a different flavor profile:

• Feta Cheese: Crumbly and tangy with a salty bite, feta works beautifully with the salad’s balsamic dressing.
• Goat Cheese: Soft and creamy with a subtle tartness, goat cheese offers a smooth texture and mild flavor.
• Blue Cheese: Other blue cheeses like Roquefort or Stilton can be used for a similar sharp, complex flavor.
• No Cheese: If you’re dairy-free or prefer a lighter salad, omit the cheese altogether and add extra nuts or avocado for creaminess.

Boost Flavor with Marinated or Butter-Brushed Corn

Grilling the corn is a highlight of this salad, and you can enhance its flavor even further:

• Before grilling, brush the corn with melted butter or olive oil and sprinkle with a little salt and pepper.
• For an extra kick, mix chili powder or smoked paprika into the butter for a smoky, spicy twist.
• If fresh corn isn’t in season, frozen corn kernels (thawed and drained) can be sautéed in a pan with butter and seasoning as a substitute.

Add Texture with Nuts and Seeds

Optional toasted nuts add crunch and richness to the salad. Walnuts, pecans, or even sliced almonds work well. Toast them lightly in a dry pan until fragrant to enhance their flavor.

You can also sprinkle toasted pumpkin seeds or sunflower seeds for a different crunch.

Avocado for Creaminess

If you love creamy textures, sliced avocado is an excellent addition. It pairs beautifully with the tangy dressing and salty cheese, balancing the smoky grilled steak and sweet corn.

Nutritional Benefits of This Steak Salad

You might be wondering if a salad with steak, cheese, and dressing can still be healthy. The answer is a confident yes! Here’s why this grilled steak salad is not only delicious but also good for you:

• Lean Protein: Flank steak is a great source of high-quality protein, essential for muscle repair and keeping you full longer.
• Fiber and Vitamins: Mixed greens, cherry tomatoes, and red onion provide fiber, vitamins A, C, and K, plus antioxidants that support your immune system and digestion.
• Healthy Fats: Olive oil and avocado contribute heart-healthy monounsaturated fats, which help lower bad cholesterol and improve brain function.
• Calcium and Probiotics: Gorgonzola cheese provides calcium for strong bones and beneficial bacteria for gut health (if you consume dairy).
• Low Carbohydrates: This salad is naturally low in carbs, making it suitable for low-carb or keto diets when you skip the nuts or avocado if needed.

Approximate Nutrition (per serving, assuming 4 servings):

• Calories: 420
• Protein: 32g
• Fat: 30g (mostly healthy fats)
• Carbohydrates: 12g
• Fiber: 4g

Eating this salad gives you a balanced plate of protein, fats, and fiber to keep energy steady and hunger satisfied.

Frequently Asked Questions About Grilled Steak Salad

What steak cuts work best for a grilled steak salad?

Flank steak is ideal for its beefy flavor and lean texture, but sirloin, ribeye, flat iron, or filet mignon are all excellent choices depending on your taste and budget. Just remember to slice thinly against the grain for tenderness.

Can I make this salad ahead of time?

You can prepare the dressing, grill the corn, and marinate the steak ahead. However, it’s best to grill the steak and assemble the salad just before serving to keep the greens crisp and the steak juicy.

What can I substitute for Gorgonzola cheese?

Feta, goat cheese, or other blue cheeses like Roquefort are great alternatives. You can also omit cheese for a dairy-free option and add more avocado or nuts for creaminess.

How do I store leftovers?

Store the components separately: keep the steak and corn in airtight containers in the fridge, and keep the greens and dressing separate to avoid sogginess. Combine just before eating and consume within 2 days.

Is this salad suitable for low-carb diets?

Yes, it’s naturally low in carbohydrates. You can omit sweet corn or nuts to reduce carbs further if you follow strict keto or low-carb guidelines.

Can I use store-bought balsamic vinaigrette?

You can, but homemade balsamic vinaigrette tastes fresher and allows you to adjust sweetness and acidity. If using store-bought, choose one with natural ingredients and no added sugars for the healthiest option.

Conclusion

Your grilled steak salad is ready to delight your taste buds and nourish your body. This balsamic steak salad with Gorgonzola and grilled corn combines fresh, smoky, tangy, and creamy flavors into a meal that feels indulgent but is surprisingly simple to prepare. Whether you’re cooking for yourself or serving guests, this salad is sure to impress and satisfy.

Don’t hesitate to experiment with different steak cuts, cheeses, or add-ons like nuts and avocado to make the recipe your own. The combination of grilled corn’s sweetness and the tangy balsamic vinaigrette gives this salad a unique character that’s hard to beat.

Ready to try it? Grill up some steak, fire up the corn, and toss together your own vibrant plate of health and flavor. When you do, I’d love to hear how it turns out—leave a comment sharing your experience or any tasty twists you’ve added. And if you know someone who’d love this salad, be sure to share the recipe!

Grilled Steak Salad: A Flavorful Balsamic Steak Salad with Gorgonzola and Grilled Corn

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• Author: Chef Rina
• Total Time: 35 minutes
• Yield: 4 1x

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Description

A delicious and hearty grilled steak salad featuring charred corn, tangy balsamic dressing, creamy Gorgonzola, and fresh mixed greens—perfect for a satisfying main course.

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Ingredients

Scale 1x2x3x

For the Steak and Marinade:

• 1 lb flank steak (or sirloin, ribeye)

• 1 tablespoon balsamic vinegar

• 1 tablespoon olive oil

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Salad:

• 4 cups mixed greens

• 2 ears fresh corn, husked

• 1 cup cherry tomatoes, halved

• ½ small red onion, thinly sliced

• ½ cup crumbled Gorgonzola cheese

• Optional: ¼ cup toasted nuts (such as walnuts or pecans)

• Optional: 1 avocado, sliced

For the Dressing:

• 3 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• 1 small garlic clove, minced

• Salt and pepper to taste

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Instructions

 

• Marinate the steak: In a bowl or resealable bag, combine the steak with balsamic vinegar, olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for 15-20 minutes.

• Grill the steak: Heat a grill or grill pan over medium-high heat. Cook the steak to your preferred level of doneness (about 4-5 minutes per side for medium rare). Remove and let it rest for 5 minutes, then slice thinly against the grain.

• Grill the corn: Place the corn directly on the grill and cook until charred on all sides, about 8-10 minutes, turning occasionally. Once cool enough to handle, cut the kernels off the cob.

• Prepare the dressing: Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.

• Assemble the salad: In a large bowl, toss mixed greens, grilled corn kernels, cherry tomatoes, red onion, and optional nuts.

• Serve: Plate the salad, top with sliced steak and crumbled Gorgonzola. Drizzle with dressing and garnish with avocado slices if desired. Serve immediately.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Salad

Nutrition

• Serving Size: 4
• Calories: 420