I just made what I swear is the Best Steak Salad you’ll actually want to eat for dinner: balsamic-marinated steak, smoky grilled corn, tangy gorgonzola and a sticky glaze that makes greens feel like the main event.
I love this balsamic steak gorgonzola salad with grilled corn because it hits every note I want in a meal. Juicy flank steak seared with char, sweet smoky fresh corn, tangy gorgonzola crumbles, and that sticky balsamic glaze make me forget normal salads exist.
I’m obsessed with how it’s hearty without feeling like a heavy dinner, perfect for Best Steak Salad cravings or when I’m looking for Food To Cook On The Grill and still act like I tried. And the textures, crunchy greens, creamy cheese, pop of tomato, make me want it for lunch, and then I want seconds.
Ingredients
- Flank or skirt steak: hearty protein, juicy slices, great for grilling and slicing thin.
- Balsamic vinegar: tangy-sweet zip, makes a glossy glaze you’ll want extra of.
- Extra virgin olive oil: silky dressing base, keeps everything smooth and glossy.
- Worcestershire sauce: deep umami notes, gives savory backbone to the steak.
- Dijon mustard: sharp bite in the dressing, it wakes up the vinaigrette.
- Honey or brown sugar: balances acidity with sticky sweetness, caramelizes on the steak.
- Garlic cloves: punchy, aromatic kick that smells like summer grilling.
- Kosher salt: plain but essential, brings out all those other flavors.
- Black pepper: simple heat, adds a little bite to each bite.
- Fresh corn: sweet, smoky kernels, adds summertime crunch and color.
- Mixed salad greens: fresh, leafy base that keeps the salad light.
- Cherry tomatoes: juicy pops of acidity and sweetness in every forkful.
- Red onion: sharp, crunchy slices that cut through the richness.
- Gorgonzola cheese: tangy, creamy bites that make the salad more decadent.
- Fresh parsley or basil: herb freshness, brightens the whole plate.
Plus looks pretty.
- Butter for corn: optional richness for basting, makes kernels extra silky.
- Smoked paprika or chili powder: smoky warmth if you want a little kick.
- Pepitas or walnuts: crunchy finish, adds texture and nutty flavor.
- Balsamic glaze: sticky finishing touch, gives sweet-tart shine to every slice.
Ingredient Quantities
- 1 1/2 to 2 pounds flank steak or skirt steak
- 1/3 cup balsamic vinegar (plus extra for glaze or use store bought glaze)
- 1/4 cup extra virgin olive oil (plus 1 tbsp for corn)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons honey or brown sugar
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 ears fresh corn, husks removed
- 6 cups mixed salad greens or a mix of romaine and arugula
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 2 tablespoons chopped fresh parsley or basil (optional)
- 1 tablespoon butter (optional, for basting corn)
- 1/4 teaspoon smoked paprika or chili powder (optional, for corn)
- Salt and pepper for seasoning salad and corn
- For quick balsamic glaze: 1/2 cup balsamic vinegar reduced to about 1/4 cup, or 1/4 cup store bought glaze
- Optional: 1/4 cup toasted pepitas or walnuts for crunch
How to Make this
1. Make the marinade: whisk together 1/3 cup balsamic vinegar, 1/4 cup olive oil, 2 Tbsp Worcestershire, 1 Tbsp Dijon, 2 Tbsp honey or brown sugar, 3 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper. Put 1 1/2 to 2 pounds flank or skirt steak in a shallow dish or zip bag and pour marinade over. Chill at least 30 minutes, preferably 2 to 4 hours or up to overnight for more flavor.
2. While steak marinates, get the glaze ready: simmer 1/2 cup balsamic vinegar in a small saucepan over medium until reduced to about 1/4 cup and syrupy, about 10 to 15 minutes. Watch it, it can burn. Or use 1/4 cup store bought glaze if you want to skip this.
3. Preheat grill to medium high. Brush 4 ears of corn with 1 Tbsp olive oil and season with salt, pepper and the optional 1/4 tsp smoked paprika or chili powder. If you like, melt 1 Tbsp butter and baste the corn while grilling for extra richness.
4. Grill the corn over direct heat, turning every 2 to 3 minutes, until charred in spots and cooked through, about 10 to 12 minutes. Remove and let cool slightly, then cut kernels off the cob with a sharp knife.
5. Grill the steak over direct high heat: 3 to 5 minutes per side for medium rare depending on thickness, longer if you like it more done. Use tongs not a fork so juices stay in. Tent the steak loosely with foil and rest 8 to 10 minutes before slicing.
6. Slice the steak thinly against the grain to keep it tender. Spoon a little of the reserved marinade into a small saucepan and boil 1 minute to kill bacteria, then drizzle a little over the sliced steak if you want extra punch.
7. Build the salad: in a large bowl or platter toss 6 cups mixed greens (or romaine and arugula), 1 cup halved cherry tomatoes and 1/2 small thinly sliced red onion. Add the warm grilled corn kernels so they bring some smoky sweetness.
8. Arrange sliced steak over the salad, sprinkle 4 ounces crumbled Gorgonzola and the optional 1/4 cup toasted pepitas or walnuts for crunch. Drizzle with the balsamic glaze and a little extra virgin olive oil if needed, then season with salt and pepper to taste.
9. Finish with 2 Tbsp chopped fresh parsley or basil and serve immediately so the steak stays juicy and the greens stay crisp. If you like, serve extra glaze on the side.
Equipment Needed
1. Shallow dish or zip top bag for marinating
2. Measuring cups and spoons
3. Whisk
4. Small saucepan (for glaze and to boil reserved marinade)
5. Grill or grill pan (preheated to medium high)
6. Long tongs (no fork)
7. Sharp chef knife
8. Cutting board
9. Large bowl or platter for tossing the salad
10. Basting brush or spoon (for oil/butter on corn)
FAQ
Balsamic Steak Gorgonzola Salad With Grilled Corn Recipe Substitutions and Variations
- Steak (1 1/2 to 2 pounds flank or skirt): use hanger or flat iron steak for a similar texture and flavor, or for a meatless option try thickly sliced portobello caps or extra firm tofu marinated the same way. They won’t be identical but they work great.
- Balsamic vinegar (1/3 cup or glaze): swap with red wine vinegar plus a teaspoon of brown sugar or honey to mimic the sweet tang, or just use a store bought balsamic glaze for convenience.
- Gorgonzola (4 oz crumbled): substitute with crumbled feta for a salty tang, goat cheese for creaminess, or a mild blue cheese if you want that punch without being overpowering.
- Fresh corn (4 ears): use frozen corn kernels (thaw and grill or pan char) or drained canned corn in a pinch. Toss with a little butter or olive oil and smoked paprika to get that grilled flavor.
Pro Tips
1) Marinate longer if you can, overnight is best. The acid in the balsamic helps tenderize but don’t overdo it past 24 hours or the meat can get mushy. Bring the steak to room temp 30 minutes before grilling so it cooks more evenly.
2) Get a hot, clean grill and resist poking the steak with a fork. High direct heat gives a quick sear, then rest the steak 8 to 10 minutes tented loosely with foil so juices redistribute, otherwise it’ll leak out on your cutting board.
3) Slice thinly and always against the grain. If you’re not sure where the grain runs, look for the long muscle lines and cut perpendicular to them, that’s what keeps each bite tender.
4) Make the balsamic reduction slowly and watch it the whole time, it goes from perfect to burned fast. If you want a richer finish on the corn, baste with a little butter near the end of grilling and toss the hot kernels into the salad right away so they warm the greens slightly and release more flavor.
Balsamic Steak Gorgonzola Salad With Grilled Corn Recipe
I just made what I swear is the Best Steak Salad you'll actually want to eat for dinner: balsamic-marinated steak, smoky grilled corn, tangy gorgonzola and a sticky glaze that makes greens feel like the main event.
6
servings
616
kcal
Equipment: 1. Shallow dish or zip top bag for marinating
2. Measuring cups and spoons
3. Whisk
4. Small saucepan (for glaze and to boil reserved marinade)
5. Grill or grill pan (preheated to medium high)
6. Long tongs (no fork)
7. Sharp chef knife
8. Cutting board
9. Large bowl or platter for tossing the salad
10. Basting brush or spoon (for oil/butter on corn)
Ingredients
-
1 1/2 to 2 pounds flank steak or skirt steak
-
1/3 cup balsamic vinegar (plus extra for glaze or use store bought glaze)
-
1/4 cup extra virgin olive oil (plus 1 tbsp for corn)
-
2 tablespoons Worcestershire sauce
-
1 tablespoon Dijon mustard
-
2 tablespoons honey or brown sugar
-
3 garlic cloves, minced
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
4 ears fresh corn, husks removed
-
6 cups mixed salad greens or a mix of romaine and arugula
-
1 cup cherry tomatoes, halved
-
1/2 small red onion, thinly sliced
-
4 ounces Gorgonzola cheese, crumbled
-
2 tablespoons chopped fresh parsley or basil (optional)
-
1 tablespoon butter (optional, for basting corn)
-
1/4 teaspoon smoked paprika or chili powder (optional, for corn)
-
Salt and pepper for seasoning salad and corn
-
For quick balsamic glaze: 1/2 cup balsamic vinegar reduced to about 1/4 cup, or 1/4 cup store bought glaze
-
Optional: 1/4 cup toasted pepitas or walnuts for crunch
Directions
- Make the marinade: whisk together 1/3 cup balsamic vinegar, 1/4 cup olive oil, 2 Tbsp Worcestershire, 1 Tbsp Dijon, 2 Tbsp honey or brown sugar, 3 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper. Put 1 1/2 to 2 pounds flank or skirt steak in a shallow dish or zip bag and pour marinade over. Chill at least 30 minutes, preferably 2 to 4 hours or up to overnight for more flavor.
- While steak marinates, get the glaze ready: simmer 1/2 cup balsamic vinegar in a small saucepan over medium until reduced to about 1/4 cup and syrupy, about 10 to 15 minutes. Watch it, it can burn. Or use 1/4 cup store bought glaze if you want to skip this.
- Preheat grill to medium high. Brush 4 ears of corn with 1 Tbsp olive oil and season with salt, pepper and the optional 1/4 tsp smoked paprika or chili powder. If you like, melt 1 Tbsp butter and baste the corn while grilling for extra richness.
- Grill the corn over direct heat, turning every 2 to 3 minutes, until charred in spots and cooked through, about 10 to 12 minutes. Remove and let cool slightly, then cut kernels off the cob with a sharp knife.
- Grill the steak over direct high heat: 3 to 5 minutes per side for medium rare depending on thickness, longer if you like it more done. Use tongs not a fork so juices stay in. Tent the steak loosely with foil and rest 8 to 10 minutes before slicing.
- Slice the steak thinly against the grain to keep it tender. Spoon a little of the reserved marinade into a small saucepan and boil 1 minute to kill bacteria, then drizzle a little over the sliced steak if you want extra punch.
- Build the salad: in a large bowl or platter toss 6 cups mixed greens (or romaine and arugula), 1 cup halved cherry tomatoes and 1/2 small thinly sliced red onion. Add the warm grilled corn kernels so they bring some smoky sweetness.
- Arrange sliced steak over the salad, sprinkle 4 ounces crumbled Gorgonzola and the optional 1/4 cup toasted pepitas or walnuts for crunch. Drizzle with the balsamic glaze and a little extra virgin olive oil if needed, then season with salt and pepper to taste.
- Finish with 2 Tbsp chopped fresh parsley or basil and serve immediately so the steak stays juicy and the greens stay crisp. If you like, serve extra glaze on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 333g
- Total number of serves: 6
- Calories: 616kcal
- Fat: 35.7g
- Saturated Fat: 13g
- Trans Fat: 0.5g
- Polyunsaturated: 4.3g
- Monounsaturated: 16g
- Cholesterol: 160mg
- Sodium: 598mg
- Potassium: 837mg
- Carbohydrates: 34g
- Fiber: 4g
- Sugar: 15g
- Protein: 46.5g
- Vitamin A: 1000IU
- Vitamin C: 21mg
- Calcium: 107mg
- Iron: 4.6mg
