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Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn is the ultimate fusion of flavors and textures, making it a perfect choice for lunch or dinner. This vibrant salad features succulent grilled steak paired with sweet, charred corn and creamy Gorgonzola cheese, all tossed in a tangy balsamic dressing. It’s not only delicious but also visually appealing, making it ideal for gatherings, picnics, or cozy nights at home. In just 30 minutes, you can create a gourmet meal that impresses without the fuss.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

  • Flank steak (or ribeye/sirloin)
  • Mixed greens (arugula, spinach, romaine)
  • Grilled corn
  • Cherry tomatoes
  • Red onion
  • Gorgonzola cheese
  • Walnuts or pecans
  • Balsamic vinegar
  • Olive oil

Instructions

  1. Marinate the steak: Combine olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Rub on steak and let sit for 15–20 minutes.
  2. Grill the steak: Preheat grill/skillet over medium-high heat. Cook steak for 4–5 minutes each side for medium-rare. Rest before slicing.
  3. Grill the corn: Brush corn with olive oil; grill for 8–10 minutes until charred. Cool and cut kernels off.
  4. Make the dressing: Whisk balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper together.
  5. Assemble salad: Toss mixed greens with tomatoes, red onion, corn, walnuts; top with sliced steak and Gorgonzola. Drizzle dressing and serve.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (350g)
  • Calories: 450
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 27g
  • Saturated Fat: 8g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 85mg

Keywords: For added flavor, marinate the steak longer if possible. Customize your salad by adding other vegetables like bell peppers or cucumbers. Store leftovers in an airtight container for up to 3 days; avoid freezing due to ingredient freshness.