Balsamic Steak Gorgonzola Salad with Grilled Corn

What’s the deal with this salad?

So I was at this fancy steakhouse last summer where they charged me like $30 for a steak salad, and I thought, “I could totally make this at home but BETTER.” After some tinkering (and several very happy dinner guests), I perfected this Balsamic Steak Gorgonzola Salad with Grilled Corn. It’s basically summer on a plate – juicy steak, sweet charred corn, creamy gorgonzola, and a homemade balsamic glaze that’ll make you want to lick your plate (no judgment here). It’s fancy enough for company but easy enough that I make it on random Tuesdays when I’m feeling fancy.

Why You’ll Love This Recipe

Listen, this isn’t just another boring salad:

• It’s a full MEAL that happens to have some greens involved.
• The combo of warm steak and cold salad is mind-blowing (seriously, the temperature contrast is everything).
• That moment when the gorgonzola starts to melt a tiny bit on the warm steak? HEAVEN.
• It’s customizable depending on what looks good at the market.
• Impressive enough for date night or company, but won’t have you slaving for hours.
• The leftovers make an insane sandwich the next day (if there are any leftovers, which, good luck with that).
• It’s basically impossible to mess up – even if you overcook the steak a bit, the salad will still be amazing.

The Good Stuff You’ll Need

For the Steak:

• 1-1.5 pounds flank steak (or skirt steak works too – don’t waste fancy filet on this)
• 2 tablespoons olive oil
• 3 cloves garlic, minced (or more, I won’t tell)
• 1 tablespoon fresh rosemary, chopped
• Salt and fresh cracked black pepper (be generous here)

For the Corn:

• 3 ears fresh corn, husks removed
• 1 tablespoon butter, softened
• Pinch of cayenne pepper (optional, but adds a nice kick)
• Salt to taste

For the Balsamic Glaze:

• 1 cup good balsamic vinegar (doesn’t have to be the $50 bottle, but don’t use the $3 one either)
• 2 tablespoons honey or brown sugar
• 1 garlic clove, smashed (we’re just infusing here)
• Pinch of salt

For the Salad:

• 8 cups mixed greens (arugula and spinach mix is my favorite for this)
• 1 pint cherry tomatoes, halved (or whatever tomatoes look good)
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 4 oz gorgonzola cheese, crumbled (get the good stuff that comes in a wedge, not the pre-crumbled)
• 1/3 cup toasted walnuts or pecans, roughly chopped
• Optional: 1 cup sliced strawberries (sounds weird with steak, but trust me)

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar (regular, not the reduced glaze)
• 1 teaspoon Dijon mustard
• 1 small shallot, finely minced
• 1 teaspoon honey
• Salt and pepper to taste

PIN IT

Let’s Do This

Prep the Steak (10 minutes + marinating time):

1. Mix olive oil, minced garlic, rosemary, salt and pepper in a small bowl.
2. Pat the steak dry with paper towels (this is key for a good sear!), then rub the mixture all over that beautiful piece of meat.
3. Let it sit at room temperature for at least 30 minutes, or marinate in the fridge for up to 8 hours. If you refrigerate it, take it out 30 minutes before cooking so it can come to room temp.

Make the Balsamic Glaze (15 minutes):

1. Pour balsamic vinegar into a small saucepan. Add honey/sugar, smashed garlic clove, and a pinch of salt.
2. Bring to a gentle boil, then reduce heat and simmer until it’s reduced by half and coats the back of a spoon. This usually takes about 10-15 minutes.
3. Remove from heat and let cool. It’ll thicken more as it cools. Remove the garlic clove once it’s cooled.

Grill the Corn (10 minutes):

1. Preheat your grill to medium-high heat.
2. Rub corn with softened butter and sprinkle with salt and cayenne (if using).
3. Grill corn, turning occasionally, until charred in spots, about 10 minutes.
4. Let cool slightly, then cut the kernels off the cob. (Pro tip: Stand the corn in the center of a large bowl when cutting to catch all the kernels that try to make a break for it.)

Cook the Steak (10-15 minutes):

1. Crank your grill or cast iron skillet to HIGH heat. We want it screaming hot.
2. Cook the steak for about 4-5 minutes per side for medium-rare. Adjust time based on thickness and desired doneness.
3. Remove from heat and LET IT REST for at least 10 minutes. I know it’s hard to wait, but this step is non-negotiable. Cover it loosely with foil to keep warm.
4. After resting, slice thinly AGAINST the grain. This is super important for tender steak.

Make the Dressing (5 minutes):

1. Whisk together all dressing ingredients until emulsified. Taste and adjust seasoning.

Assemble the Salad (5 minutes):

1. In a large bowl, toss the greens with about 3/4 of the dressing.
2. Arrange greens on a platter or individual plates.
3. Top with cherry tomatoes, red onion, avocado slices, grilled corn kernels, and toasted nuts.
4. Arrange sliced steak on top.
5. Sprinkle gorgonzola cheese over everything.
6. Drizzle with additional dressing and the balsamic glaze.
7. Finish with a sprinkle of flaky sea salt and fresh cracked pepper if you’re feeling fancy (and you should).

Serving Suggestions

• This is honestly a complete meal on its own, but a chunk of crusty bread on the side for sopping up juices is never a bad idea.
• If you want to get extra fancy, serve with a glass of bold red wine like Malbec or Zinfandel.
• For summer entertaining, this looks gorgeous served family-style on a massive platter in the center of the table.
• Add a few grilled peach halves on the side if they’re in season – the sweetness plays amazingly with the steak and cheese.
• For a more substantial meal (like if you’re feeding teenage boys), some roasted baby potatoes on the side work great.

Switch It Up

Keep it interesting with these twists:

• Mediterranean Style: Swap the gorgonzola for feta, add cucumber and olives, and use oregano instead of rosemary on the steak.
• Asian Fusion: Marinate the steak in soy sauce, ginger and lime, skip the gorgonzola, add mandarin oranges and crispy wonton strips, and make a sesame-ginger dressing.
• Southwestern: Add black beans, replace gorgonzola with queso fresco, add a diced jalapeño, and use cilantro and lime in the dressing.
• Budget Friendly: Use chicken thighs instead of steak, marinated the same way and grilled until juicy.
• Lower Carb: Skip the corn and add more nuts, avocado, and maybe some bacon for extra satisfaction.
• Fall/Winter Version: When corn isn’t in season, replace with roasted sweet potatoes and add some dried cranberries.

Make-Ahead Tips

• The balsamic glaze can be made up to 2 weeks ahead and stored in the fridge. Bring to room temp before using.
• Steak can be marinated the night before.
• Dressing can be made 3-4 days ahead and stored in a jar in the fridge.
• Corn can be grilled earlier in the day and kept at room temperature.
• The entire salad (minus avocado and dressing) can be assembled a few hours ahead and kept in the fridge.
• For meal prep, keep all components separate and assemble right before eating.

Questions People Actually Ask

Q: Can I use a different cut of steak?
A: Absolutely! Flank and skirt are my favorites for this because they’re flavorful and take marinades well, but ribeye, strip steak, or even sirloin will work. Just adjust cooking times accordingly.

Q: I’m not a blue cheese person. What else can I use?
A: No problem! Try crumbled goat cheese for tang, shaved parmesan for saltiness, or even fresh mozzarella torn into chunks. Each gives a different vibe but all are delicious.

Q: No grill. Now what?
A: Cast iron skillet is perfect for the steak. For the corn, you can char it directly over a gas burner, roast it in a 425°F oven, or even use frozen corn sautéed in a hot skillet with a touch of butter until it gets some color.

Q: Can I make this vegetarian?
A: Definitely! Grilled portobello mushrooms marinated just like the steak make an awesome substitute. Or try grilled halloumi cheese for that chewy protein element.

Q: The balsamic reduction got too thick! How do I fix it?
A: Easy fix – just warm it gently and stir in a few drops of water until you get the consistency you want. If it’s still hot when it seems too thick, remember it’ll thicken more as it cools.

Q: My family won’t eat rare/medium-rare steak. Any tips?
A: If you’re cooking it more done (medium or beyond), consider using a slightly longer marinade time (overnight is good) and slice it EXTRA thin after cooking to keep it tender. A touch more balsamic glaze on top adds moisture too.

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