Summer evenings were made for grilling outdoors while the sun sets.
You want a meal that feels special but stays light and fresh.
This Steak Gorgonzola Salad delivers restaurant-quality flavors right to your patio table.
Why This Steak Gorgonzola Salad Works
This dish is the perfect mix of warm steak and crisp greens.
The charred corn adds a lovely sweetness to every single bite.
It is ready in 35 minutes, making it ideal for a special date night.
You get high protein and bold flavors without feeling heavy afterward.
Your family will love the combination of tangy cheese and savory meat.
Simple Method
First, you will get your grill nice and hot for the steak.
The corn chars quickly while the meat cooks to tender perfection.
While the steak rests, you simply whisk a quick balsamic dressing.
Toss everything together and watch your family dig in with smiles.
Even beginners can master this fancy-looking meal with ease.
What You Need
This recipe uses mostly pantry staples and fresh seasonal produce.
- 1 lb top sirloin steak, 1-inch thick
- 2 ears fresh sweet corn, husked
- 6 cups mixed baby greens
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Step-by-Step
- Preheat grill to medium-high heat, approximately 400°F (204°C).
- Season the steak and corn ears with olive oil, salt, and pepper.
- Grill the steak for 4-5 minutes per side for medium-rare.
- Grill the corn for 8-10 minutes, rotating frequently until charred.
- Remove steak and let rest for 10 minutes before slicing thinly.
- Cut corn kernels off the cob using a sharp knife.
- Whisk balsamic vinegar, honey, mustard, and remaining oil together.
- Toss greens, tomatoes, and onions with half of the vinaigrette.
- Divide greens into bowls and top with steak, corn, and cheese.
- Drizzle remaining vinaigrette over the top and serve immediately.
Best Ways to Enjoy It
Serve this salad on chilled plates to keep the greens crisp.
A side of crusty bread is perfect for soaking up extra dressing.
Pour a glass of red wine for a romantic date night feel.
It is a complete meal that feels like a summer celebration.
Set the table outside and enjoy the fresh air with your meal.
Keep It Fresh
Store the steak and dressing separately from the greens if possible.
Leftover steak stays fresh in the fridge for up to three days.
Eat the dressed salad immediately to avoid any wilting or sogginess.
Cold steak slices are actually delicious on a sandwich the next day.
Reheat the corn briefly in a pan if you prefer it warm.
Recipe Tips
- Do not skip the 10-minute resting time for the steak.
- Pat the steak dry before grilling for a better brown crust.
- Use fresh corn cobs instead of canned for the best crunch.
- Whisk the dressing well until it looks creamy and thick.
- For a summer party, grill the corn ahead of time.
- Crumble the cheese right before serving for the best texture.
- Slice the steak against the grain for the most tender bites.
Ways to Switch It Up
- Swap gorgonzola for feta if you prefer a milder taste.
- Use grilled peaches instead of corn during late summer months.
- Try chicken breast if you want a lighter protein option.
- Add avocado for extra creaminess and healthy fats.
- Use maple syrup instead of honey for a different sweetness.
Common Questions
Can I use a different cut of steak?
Yes, flank steak or ribeye also work very well here. Just adjust your grilling time based on the thickness of the meat.
What if I do not have an outdoor grill?
You can use a cast iron grill pan on your stove. It will still give you those beautiful char marks and great flavor.
Will my kids enjoy this salad?
Most kids love the grilled corn and steak on their own. You can serve the components separately to please picky eaters.
I hope this fresh salad brings a little magic to your summer table. Enjoy the warm breeze and the delicious flavors with those you love. Happy grilling!
— Lidia
Savory Balsamic Steak Gorgonzola Salad with Grilled Corn
Ingredients
- 1 lb top sirloin steak, 1-inch thick
- 2 ears fresh sweet corn, husked
- 6 cups mixed baby greens
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon hone y
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
- Preheat grill to medium-high heat, approximately 400°F (204°C).
- Season the steak and corn ears with olive oil, salt, and pepper.
- Grill the steak for 4-5 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare.
- Grill the corn for 8-10 minutes, rotating frequently until kernels are charred and tender.
- Remove steak from grill and let rest for 10 minutes before slicing thinly against the grain.
- Cut corn kernels off the cob using a sharp knife and set aside.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and the remaining olive oil to create an emulsion.
- In a large bowl, toss the mixed greens, tomatoes, and onions with half of the prepared vinaigrette.
- Divide the greens into four serving bowls and top each with sliced steak, grilled corn kernels, and gorgonzola crumbles.
- Drizzle the remaining vinaigrette over the top of each salad and serve immediately.
