Go Back

Balsamic Steak Gorgonzola Salad with Grilled Corn

This balsamic steak gorgonzola salad pairs sliced medium-rare grilled steak with charred corn kernels and crumbled gorgonzola over mixed greens. Finished with a tangy balsamic-Dijon garlic dressing, it’s a hearty summer salad that comes together fast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb ribeye or sirloin steak
  • 0.25 Salt and pepper to taste
Salad
  • 2 ears of corn, husked
  • 6 cup mixed greens
  • 0.5 cup gorgonzola cheese, crumbled
  • 0.5 cup cherry tomatoes, halved
  • 0.25 red onion, thinly sliced
Balsamic Dressing
  • 0.25 cup balsamic vinegar
  • 0.333 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 2 clove garlic, minced

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Grill the steak
  1. Season the ribeye or sirloin steak generously with salt and pepper, then grill over high heat for 4-5 minutes per side for medium-rare, until browned with a pink center.
  2. Remove the steak and let it rest for 10 minutes, then slice thinly against the grain for tender pieces.
Char the corn
  1. Grill the husked ears of corn for 10-12 minutes, turning occasionally, until charred and lightly blistered.
  2. Cut the kernels from the cob after grilling so the corn is ready to scatter over the greens.
Make the dressing
  1. Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, and garlic until smooth and glossy.
Assemble and serve
  1. Arrange mixed greens on a large platter, then top with sliced steak, grilled corn, halved cherry tomatoes, thinly sliced red onion, and crumbled gorgonzola.
  2. Drizzle with the balsamic dressing and serve immediately.

Notes

For clean slicing, rest the steak on a plate loosely covered with foil so juices stay put; slice against the grain right before assembling. Refrigerate leftovers in an airtight container up to 3 days, but keep dressing separate if possible for best texture. Freezing is not recommended for the assembled salad. Swap honey with maple syrup for a vegetarian-friendly, still-sweet dressing twist (the rest remains the same).