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A fresh steak gorgonzola salad topped with grilled corn and balsamic dressing in a white bowl

Savory Balsamic Steak Gorgonzola Salad with Grilled Corn

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 525 kcal

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.