Balsamic Steak Gorgonzola Salad with Grilled Corn

What’s this tasty situation?

Picture this: juicy slices of balsamic-marinated steak, still slightly warm and pink in the middle, fanned out over a bed of crisp greens. Sweet charred corn kernels fresh off the grill scattered throughout. Chunks of creamy, pungent gorgonzola cheese melting ever so slightly against the warm elements. And the whole beautiful mess drizzled with a rich balsamic reduction that’s just the right balance of sweet and tangy. This isn’t just another boring salad—it’s a full-on summer feast that just happens to have some greens involved.

Why You’ll Love This Recipe

Let me tell you why this salad is about to become your new obsession:

• It’s the perfect “company’s coming” dish that looks fancy but is actually pretty simple.
• That whole sweet/savory/tangy/creamy combination is basically flavor nirvana.
• The protein makes it substantial enough to be a complete meal—no sad, hungry feeling an hour later.
• It’s naturally gluten-free (if that matters to your crowd).
• Most of it can be prepped ahead, so you’re not stuck in the kitchen while everyone else is having fun.
• It’s adaptable to whatever’s in season—swap in different veggies, use blue cheese instead of gorgonzola, whatever!
• The leftovers (if there are any) make an AMAZING sandwich the next day.

The Good Stuff You’ll Need

For the Steak & Marinade:

• 1½ pounds flank steak (or strip steak if you’re feeling fancy)
• ¼ cup balsamic vinegar (get the decent stuff, not the super cheap kind)
• 3 tablespoons olive oil
• 4 garlic cloves, minced (or more, I won’t judge)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried Italian herbs
• ½ teaspoon red pepper flakes (optional if you want a kick)
• Salt and freshly cracked black pepper

For the Corn:

• 4 ears fresh corn, husked
• Olive oil for brushing
• Salt and pepper

For the Balsamic Reduction:

• 1 cup balsamic vinegar
• 2 tablespoons honey or brown sugar

For the Salad:

• 8 cups mixed greens (I like a combo of arugula and spring mix)
• 1 pint cherry tomatoes, halved
• 1 cucumber, sliced into half-moons
• ½ red onion, thinly sliced
• 6 oz gorgonzola cheese, crumbled (room temperature)
• ¼ cup toasted pine nuts (or walnuts if pine nuts are too expensive, which they always are)
• Fresh basil leaves, torn

For the Dressing:

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar (separate from the reduction)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, grated
• Salt and pepper to taste

PIN IT

Let’s Do This

Marinate That Meat (at least 1 hour, preferably 4):

1. In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon, honey, Italian herbs, red pepper flakes if using, and a generous pinch of salt and pepper.
2. Place your steak in a zip-top bag or shallow dish and pour the marinade over it. Seal it up and smoosh it around to make sure it’s well coated. Refrigerate for at least 1 hour, but honestly, the longer the better—up to overnight.

Make the Balsamic Reduction (15 minutes):

1. Pour the cup of balsamic vinegar and honey into a small saucepan. Bring it to a gentle boil over medium heat, then reduce to a simmer.
2. Let it bubble away until it’s reduced by about half and coats the back of a spoon. This usually takes about 10-15 minutes. Don’t walk away from it—once it starts to thicken, it can burn quickly.
3. Remove from heat and let it cool. It’ll thicken more as it cools, so don’t reduce it too much!

Grill the Corn (10 minutes):

1. Heat your grill to medium-high (about 400°F).
2. Brush the corn with olive oil and sprinkle with salt and pepper.
3. Grill the corn, turning occasionally, until you get some nice char marks all around—about 8-10 minutes total.
4. Let the corn cool enough to handle, then stand each ear on its end and slice the kernels off. Try not to lose too many—they’re like gold.

Cook the Steak (15 minutes including rest time):

1. Take the steak out of the fridge about 30 minutes before cooking to let it come to room temperature.
2. Remove it from the marinade, pat it dry with paper towels (important step!), and season both sides with salt and pepper.
3. For flank steak, grill on high heat for about 4-5 minutes per side for medium-rare. If you’re using a thicker cut, adjust accordingly.
4. THIS IS CRUCIAL: Let the steak rest for at least 10 minutes before slicing. I know it’s hard to wait, but if you cut it too soon, all those delicious juices will end up on your cutting board instead of in your mouth.
5. Slice the steak thinly AGAINST the grain. This makes it tender instead of chewy.

Make the Dressing (5 minutes):

1. Whisk together the olive oil, balsamic vinegar, Dijon, grated garlic, and a pinch of salt and pepper until emulsified.

Assemble this Beauty (10 minutes):

1. In a large bowl, toss the greens with about two-thirds of the dressing.
2. Arrange the dressed greens on a large platter or divide among plates.
3. Top with the sliced steak, grilled corn kernels, cherry tomatoes, cucumber, red onion, and gorgonzola crumbles.
4. Sprinkle with the toasted pine nuts and torn basil leaves.
5. Drizzle with the remaining dressing and the balsamic reduction.
6. Stand back and admire your work before everyone demolishes it.

Serving Suggestions

• This salad is perfect as a complete meal, but if you want to add something else, a crusty baguette for sopping up those juices is never a bad idea.
• A cold, crisp white wine like Sauvignon Blanc or a light red like Pinot Noir works beautifully with this.
• For a more casual vibe, throw some grilled garlic bread on the side.
• If you’re serving a crowd, double the recipe and serve it on a massive wooden board for that “I definitely know what I’m doing” look.

Switch It Up

Want to change things up? Here are some twists:

• Go Mediterranean: Swap the gorgonzola for feta, add some kalamata olives, and use oregano instead of basil.
• Make it Southwestern: Use grilled poblano peppers instead of corn, cotija cheese instead of gorgonzola, and add some black beans and avocado.
• Autumn Version: Substitute roasted sweet potatoes for the corn, add some sliced apples, and use blue cheese instead of gorgonzola.
• Budget-Friendly: Use chicken thighs instead of steak (marinate and grill the same way), and use whatever cheese is on sale.
• Extra Fancy: Add some grilled peaches in the summer or roasted pears in the fall. Trust me on this one.

Make-Ahead Tips

• The balsamic reduction can be made up to a week ahead and stored in the fridge. You might need to warm it slightly to make it pourable again.
• The corn can be grilled the day before and refrigerated.
• The steak can be marinated overnight—in fact, it’s better that way.
• The dressing can be made 2-3 days ahead; just shake it well before using.
• You can prep all the vegetables the morning of, but wait to dress the greens until right before serving.

PIN IT

Questions People Actually Ask

Q: Can I cook the steak in a cast-iron skillet instead of grilling?
A: Absolutely! Get your skillet screaming hot, add a bit of high-heat oil, and sear for about the same time as you would on the grill. Works perfectly.

Q: I don’t like gorgonzola. What can I use instead?
A: Any blue cheese works, or if you want something milder, try goat cheese or even fresh mozzarella. The salad will have a different vibe, but still delicious.

Q: Can I use frozen corn if fresh isn’t available?
A: Yes, but you’ll miss that smoky char flavor. Try roasting frozen corn in a hot oven with a little oil until it gets some color. Not quite the same, but still good.

Q: How do I know when my steak is medium-rare without cutting into it?
A: The finger test! Touch your thumb and index finger together, then feel the fleshy part at the base of your thumb—that’s what medium-rare feels like when you press the steak. Or just use a meat thermometer (130-135°F for medium-rare).

Q: Can I make this vegetarian?
A: For sure! Grilled portobello mushrooms marinated in the same balsamic mixture make an amazing substitute for the steak. Slice them after grilling.

Q: The balsamic reduction burned/is too thick! Help!
A: If it’s burnt, sadly there’s no saving it—start over with lower heat. If it’s just too thick, whisk in a little water or regular balsamic vinegar while gently warming it.

Print