Happy weekend! I hope you had an amazing 4th of July—mine was spent painting the new house, binge-watching the latest season of Stranger Things, and making this irresistible Balsamic Steak Gorgonzola Salad with Grilled Corn. Let me just say… it’s a summer staple.
It recently hit me that I haven’t posted a steak salad in two whole years. TWO. YEARS. Ridiculous, right? Especially because steak salads are on heavy rotation around here—especially during grilling season!
Why You’ll Love This Salad
This recipe is everything summer dinners should be:
- No stove or oven needed
- Quick cook time (steak in under 10 minutes!)
- Full of fresh, bold flavors
- Packed with juicy grilled steak, sweet corn, creamy gorgonzola, and a tangy balsamic vinaigrette
It’s the kind of salad that works just as well for a casual weeknight dinner as it does for weekend cookouts or date night on the patio.
Ingredients
For the Steak Marinade:
- 1 lb sirloin steak
- 2 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- ¼ cup extra virgin olive oil
- ½ tsp Dijon mustard
- ¼ tsp garlic powder
- ½ tsp coarse salt
- ¼ tsp black pepper
For the Salad:
- 6 cups mixed spring greens
- 2 heads endive, outer leaves removed and chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 4 oz Gorgonzola cheese, crumbled
- 1 ear of corn, husk removed
- 1 Tbsp olive oil (for the corn)
For the Gremolata:
- 2 Tbsp fresh basil, minced
- 2 Tbsp fresh parsley, minced
- 1 clove garlic, minced
- 1 Tbsp lemon zest
For the Balsamic Vinaigrette:
- 3 Tbsp balsamic vinegar
- ½ cup olive oil
- ½ tsp Dijon mustard
- Salt and pepper, to taste
How to Make It
- Marinate the Steak:
In a bowl, whisk together all marinade ingredients. Add steak to a zip-top bag or dish, pour in the marinade, seal, and shake to coat. Let chill in the fridge for 30 minutes. - Make the Gremolata:
Combine basil, parsley, lemon zest, and minced garlic in a small bowl. Set aside. - Grill the Corn:
Preheat an outdoor grill or cast-iron grill pan to medium-high. Drizzle the corn with olive oil, season with salt and pepper, and grill for about 10 minutes, rotating occasionally until charred and tender. Let cool, then slice off the kernels. - Grill the Steak:
Remove the steak from the fridge. Grill for 4–5 minutes per side for rare to medium-rare. Let rest for 5 minutes, then slice thinly against the grain. - Make the Vinaigrette:
Whisk together all vinaigrette ingredients in a small bowl. - Assemble the Salad:
In a large bowl, toss together spring greens, chopped endive, tomatoes, red onion, corn kernels, gorgonzola, half the vinaigrette, and half the gremolata. Arrange sliced steak on top. - Finish + Serve:
Drizzle remaining gremolata and vinaigrette over the salad just before serving. Enjoy warm or chilled!
Recipe Tips
- Short on time? Use pre-marinated steak or leftover grilled steak.
- Make it a meal prep lunch: Store the dressing separately until ready to serve.
- Swap it out: Try blue cheese or goat cheese in place of gorgonzola if preferred.
Final Thoughts
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a celebration of all the best things about summer—grilling, fresh produce, and big flavors. It’s fast, fresh, and satisfying. So whether you’re powering through house projects or binging your favorite show, this salad deserves a spot on your summer menu.