Can I make this with a different cheese?

Yes! If Gorgonzola isn’t your thing, try blue cheese, feta, or even shaved Parmesan.

What’s the best steak cut for this salad?

Flank steak is my go-to, but sirloin and ribeye also work beautifully. Just slice thinly against the grain to keep it tender.

Can I use canned corn instead of grilled?

Absolutely. Just give it a quick toss in a hot skillet for a bit of that charred flavor.

How do I store leftovers?

Keep the dressing separate and store everything else in airtight containers in the fridge. Eat within 1-2 days for best flavor.

Grilled Balsamic Steak Salad with Gorgonzola and Corn

Description

This Grilled Balsamic Steak Salad with Gorgonzola and Corn is a hearty, protein-packed meal that combines juicy grilled steak, smoky-sweet corn, tangy Gorgonzola, and crisp greens—all topped with a zesty homemade balsamic dressing. Perfect for busy weeknights, summer dinners, or anytime you want a restaurant-quality salad at home.

Ingredients

Scale

For the Steak:

1 lb flank steak (or ribeye, sirloin)
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika

For the Salad:

6 cups mixed greens (arugula, spinach, or romaine)
1 ear corn, grilled and cut off the cob
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
⅓ cup crumbled Gorgonzola cheese
¼ cup toasted walnuts or pecans
1 avocado, sliced (optional)

For the Balsamic Dressing:

¼ cup balsamic vinegar
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp honey (or maple syrup)
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper

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Instructions

Marinate & Grill the Steak
In a bowl, mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Rub over the steak and let sit for 15–20 minutes. Grill or sear over medium-high heat for 4–5 minutes per side. Rest for 5 minutes, then slice thinly against the grain.
Grill the Corn
Brush corn with olive oil and grill for 8–10 minutes, turning occasionally until lightly charred. Let cool, then slice kernels off the cob.
Make the Dressing
Whisk together balsamic vinegar, olive oil, mustard, honey, garlic, salt, and pepper.
Assemble the Salad
In a large bowl, combine greens, tomatoes, onion, grilled corn, and nuts. Add sliced steak and Gorgonzola. Drizzle with dressing and toss gently.
Serve
Garnish with avocado slices if desired. Serve immediately and enjoy!

Notes

To save time, marinate steak and grill corn a day ahead.
Feta or blue cheese can be used instead of Gorgonzola.
For more heat, add a pinch of red pepper flakes to the dressing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 7 g
Sodium: 620 mg
Fat: 36 g
Saturated Fat: 10 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 80 mg