The aroma of grilled steak wafted through the air, instantly transporting me to al fresco dining on a sun-drenched terrace. This Grilled Balsamic Steak Salad with Gorgonzola & Corn is more than just a dish—it’s a celebration of summer’s best flavors, transforming the everyday into extraordinary with minimal effort. Packed with protein and brimming with fresh ingredients, this versatile salad is perfect for everything from casual lunches to impressive dinners. Each bite offers a delightful contrast of textures, with tender steak, sweet smoky corn, and the creamy tang of Gorgonzola, making it not only indulgent but also incredibly satisfying. Curious how these simple ingredients come together to create a feast for the senses? Let’s dive in! Why is this salad a must-try? Flavor Explosion: Each bite is packed with the robust combination of juicy grilled steak, tangy Gorgonzola, and smoky corn. Easy to Make: With just a few simple steps, you can whip up a gourmet meal in no time. Versatile Ingredients: Feel free to substitute based on your preferences—grilled portobello mushrooms make a delicious vegetarian twist! Seasonal Freshness: This salad captures the essence of summer produce, but it’s adaptable for any season. Protein Powerhouse: With high-protein steak, this dish keeps you satisfied longer, perfect for those on-the-go or looking to stay healthy. Pair it with a refreshing Grilled Purple Salad for a delightful meal that impresses your friends! Grilled Balsamic Steak Salad Ingredients For the Steak • Flank Steak (or ribeye, sirloin) – This rich and flavorful cut is perfect for grilling; feel free to swap for grilled portobello mushrooms for a vegetarian option. • Olive Oil – Essential for marinating the steak, enhancing its flavor and tenderness. For the Marinade • Balsamic Vinegar – Provides a sweet and tangy kick; red wine vinegar can be used for a different flavor profile. • Salt & Pepper – These basic seasonings elevate the dish; adjust to suit your taste. • Garlic Powder – Adds depth; fresh minced garlic can be a delightful substitute. • Smoked Paprika – Infuses a smoky flavor; use regular paprika for a milder taste. For the Salad • Mixed Greens (arugula, spinach, or romaine) – The hearty base of the salad, but consider using kale for extra nutrition. • Corn (1 ear, grilled) – Offers sweetness and crunch; for convenience, substitute with frozen or canned corn but grilling enhances the flavor. • Cherry Tomatoes – Provides freshness and juiciness; diced red bell pepper works well as a substitute. • Red Onion – Adds sharpness; green onions or shallots can be used for a milder taste. • Gorgonzola Cheese – Creamy and tangy, it beautifully complements the salad; feel free to swap in feta or goat cheese if you prefer. • Walnuts or Pecans – Provide a delightful crunch and nutty flavor; if you’re going nut-free, sunflower seeds can be a great option. • Avocado (optional) – Brings creaminess and healthy fats; you can omit it for a lighter version. Each ingredient plays a vital role in crafting this vibrant Grilled Balsamic Steak Salad that promises to delight your taste buds and impress your guests! Step‑by‑Step Instructions for Grilled Balsamic Steak Salad Step 1: Marinate Steak In a small bowl, combine olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Rub this flavorful marinade onto your chosen steak, ensuring it’s well-coated for rich taste. Allow it to marinate for 15-20 minutes at room temperature, letting the flavors penetrate the meat, enhancing your Grilled Balsamic Steak Salad. Step 2: Grill Steak Preheat your grill or skillet to medium-high heat, ideally reaching around 400°F. Grill the marinated steak for 4-5 minutes on each side, or until it reaches a medium-rare doneness, marked by a warm, red center. After cooking, let the steak rest for 5 minutes before slicing thinly against the grain for tenderness and perfect integration into your salad. Step 3: Grill Corn While the steak is resting, prepare the corn. Brush it lightly with olive oil to prevent sticking, then grill for 8-10 minutes, rotating occasionally until it’s visibly charred. This step adds a smoky sweetness to the corn. Once cooled enough to handle, cut the kernels off the cob, ready to add a crunch to your salad. Step 4: Make Dressing In a mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until emulsified. The dressing should be smooth and cohesive, providing a tangy contrast to the steak and balancing the rich ingredients in your Grilled Balsamic Steak Salad. Step 5: Assemble Salad In a large bowl, combine mixed greens, grilled corn, cherry tomatoes, sliced red onion, and walnut pieces. Gently toss these fresh ingredients together, layering colors and textures. Top with the sliced steak and crunchy Gorgonzola cheese. Finally, drizzle the prepared dressing over the salad, tossing gently to ensure every component is well coated before serving. Make Ahead Options These Grilled Balsamic Steak Salad components are perfect for meal prep! To save time, you can marinate the steak up to 24 hours in advance, allowing the flavors to deepen; just remember to refrigerate it until you’re ready to grill. Grill the corn ahead and store it in an airtight container for up to 3 days in the fridge; this retains its smoky flavor and crunch. Additionally, prepare the dressing up to 3 days in advance as well—just whisk together the ingredients and keep it in a sealed jar. When it’s time to serve, grill the marinated steak (4-5 minutes per side), slice it, and toss everything together for a delicious, fresh meal that’s just as satisfying and flavorful as if you made it all at once! Helpful Tricks for Grilled Balsamic Steak Salad • Rest the Steak: Always let your steak rest for 5 minutes after grilling. This helps retain juices, ensuring a tender bite in your Grilled Balsamic Steak Salad. • High Heat is Key: Use medium-high heat when grilling the steak and corn. This ensures a beautiful sear and enhances flavor without overcooking. • Mind the Dressing: Avoid overdressing your salad to keep greens crisp. Start with a little dressing, and add more as needed for a perfectly balanced Grilled Balsamic Steak Salad. • Layer Wisely: When assembling, layer ingredients for visual appeal and flavor distribution. This keeps the salad vibrant and engaging for your palate. • Ingredient Freshness: Opt for fresh, seasonal produce wherever possible. It enhances flavors and nutrients, making your Grilled Balsamic Steak Salad truly remarkable. • Substitution Flexibility: Don’t hesitate to swap ingredients based on what you love or have on hand. This salad’s versatility means you can easily customize it to your taste! Storage Tips for Grilled Balsamic Steak Salad Fridge: Store leftover salad in an airtight container for up to 3 days. Keep dressing separate until ready to serve to maintain freshness of the greens. Freezer: It’s best to avoid freezing this salad as the textures of fresh vegetables will change. However, you can freeze grilled steak for up to 3 months; thaw in the fridge before using. Reheating: If reheating the steak, warm it gently in a skillet over low heat to avoid overcooking. Add to the salad only when ready to serve, ensuring it remains fresh and delicious. Make-Ahead: Marinate and grill the steak and corn ahead of time and store them separately in the fridge. Combine with fresh ingredients and dressing just before serving for the best flavor in your Grilled Balsamic Steak Salad. Grilled Balsamic Steak Salad Variations Feel free to personalize your dish with these fun and delicious substitutions! Vegetarian Delight: Substitute grilled flank steak with grilled portobello mushrooms or roasted chickpeas for a hearty vegetarian option. You’ll still enjoy a depth of flavor and protein. Cheese Swap: Replace Gorgonzola with feta or goat cheese for a tangy twist. Each cheese brings its own distinct flavor profile to the salad. Sweet Twist: Add sliced apples or grilled peaches for a delightful hint of sweetness. The contrast with the savory ingredients creates a well-rounded flavor experience. Nut-Free Option: If you’re avoiding nuts, swap walnuts or pecans with crunchy sunflower seeds. They’ll add the perfect crunch without any allergies. Spice It Up: For a kick of heat, add sliced jalapeños or a sprinkle of red pepper flakes. This will elevate your salad with a bold burst of flavor. Dress It Differently: Try a zesty lemon vinaigrette instead of balsamic vinegar for a bright, refreshing flavor. It complements the salad beautifully. Kale Power: Use kale instead of mixed greens for a heartier base that’s packed with nutrients. Its sturdiness holds up well to dressing. Extra Crunch: Toss in some crispy bacon bits or fried onions for a crunchy texture contrast. This adds a decadent touch that everyone will appreciate. Pair your salad with a refreshing Chef Salad Bright to create a colorful feast, or enjoy it alongside the vibrant Napa Chicken Salad for an extra layer of flavor! What to Serve with Grilled Balsamic Steak Salad Elevate your dining experience by pairing this fresh and vibrant salad with delightful sides or complementing dishes. Garlic Bread: The warm, buttery flavors of garlic bread create a comforting contrast, perfect for soaking up the delicious dressing. Roasted Potatoes: Crispy golden potatoes seasoned with thyme add a satisfying crunch that pairs beautifully with the salad’s textures. Grilled Asparagus: Charred asparagus spears lend a smoky flavor and a fresh crunch, providing a light counterpart to the rich steak. Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio enhances the meal’s freshness, balancing the dish perfectly. Quinoa Pilaf: This protein-packed side features fluffy quinoa tossed with herbs, complementing the salad’s flavors while adding a wholesome touch. Fresh Fruit Salad: A refreshing fruit medley can lighten the meal and provide a sweet contrast to the savory elements of the salad. Chocolate Mousse: For dessert, a rich, airy chocolate mousse offers a decadent finale, sweetening the palate after a savory meal. Sparkling Water with Lemon: Keep it refreshing with bubbly water infused with lemon; it cleanses the palate between bites, enhancing each flavor. Enjoying these pairings will not only enrich your meal but also create treasured moments around the table! Grilled Balsamic Steak Salad Recipe FAQs How do I select the best steak for my salad? Absolutely! For the best flavor, choose flank steak, ribeye, or sirloin—these cuts are tender and ideal for grilling. Look for bright red meat that is firm to the touch, and avoid steaks with dark spots or an off smell. If you’re leaning towards a vegetarian option, grilled portobello mushrooms work beautifully as a substitute! What’s the best way to store leftovers of this salad? Very! Store leftover Grilled Balsamic Steak Salad in an airtight container in the fridge for up to 3 days. It’s best to keep the dressing separate until you’re ready to enjoy it again to maintain the freshness and crunch of the greens. With this method, you can savor those vibrant flavors even on day three! Can I freeze the steak used in the salad? Absolutely! You can freeze grilled steak for up to 3 months. Ensure it’s fully cooled before wrapping it tightly in foil or plastic wrap, then placing it in a freezer bag. To thaw, move it to the fridge overnight. Gently reheat it in a skillet over low heat before adding to the salad to prevent it from drying out. How can I troubleshoot if the salad turns out too soggy? No worries! If you find your salad is soggy, it likely came from over-dressing or the moisture of the grilled corn. Next time, I recommend using only a little dressing initially and then adding more gradually until it reaches your desired taste. You can also dry the greens after rinsing them with a salad spinner to remove excess water. Are there dietary considerations I should keep in mind for this salad? Very! If you’re cooking for someone with allergies, be cautious about the Gorgonzola cheese, which contains dairy. You can substitute it with feta or a dairy-free cheese for a similar taste. Also, if you’re serving this salad to guests with nut allergies, simply replace the walnuts or pecans with sunflower seeds for added crunch without the worry! Can I make parts of this salad ahead of time? Certainly! To save time, you can marinate your steak and grill the corn a day earlier. After grilling, store them separately in the fridge until you’re ready to assemble. Keep the dressing in a jar and shake it just before serving to mix the flavors! This way, you can enjoy a fresh-tasting Grilled Balsamic Steak Salad with minimal effort when you’re ready to eat. Grilled Balsamic Steak Salad: A Deliciously Fresh Meal This Grilled Balsamic Steak Salad combines juicy grilled steak, tangy Gorgonzola, and smoky corn for a refreshing summer dish. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 25 minutes minsResting Time 5 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: SaladsCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak1 pound Flank Steak or ribeye, sirloin2 tablespoons Olive Oil for marinating the steakFor the Marinade1/4 cup Balsamic Vinegar or red wine vinegarto taste Salt elevates the dishto taste Pepper elevates the dish1 teaspoon Garlic Powder or fresh minced garlic1 teaspoon Smoked Paprika or regular paprikaFor the Salad6 cups Mixed Greens arugula, spinach, or romaine1 ear Corn grilled; or substitute with frozen or canned corn1 cup Cherry Tomatoes diced red bell pepper works as a substitute1/2 medium Red Onion or green onions/shallots4 ounces Gorgonzola Cheese or feta/goat cheese1/2 cup Walnuts or pecans; sunflower seeds for nut-free option1 medium Avocado optional for creaminess Equipment GrillMixing BowlSkilletMeasuring cupsMeasuring spoonscutting boardknife Method Step‑by‑Step InstructionsIn a small bowl, combine olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Rub this marinade onto the steak, ensuring it's well-coated. Allow it to marinate for 15-20 minutes.Preheat your grill to medium-high heat (around 400°F). Grill the marinated steak for 4-5 minutes on each side until medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.While the steak is resting, brush the corn with olive oil and grill for 8-10 minutes until visibly charred. Cut kernels off the cob once cooled.In a mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.In a large bowl, combine mixed greens, grilled corn, cherry tomatoes, sliced red onion, and walnuts. Gently toss, then top with sliced steak and Gorgonzola. Drizzle with dressing and toss gently to coat. Nutrition Serving: 1bowlCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 3mg NotesRest the Steak for juiciness, use medium-high heat for grilling, avoid overdressing for crisp greens, layer ingredients for appeal, use fresh produce, and feel free to substitute ingredients based on availability. Tried this recipe?Let us know how it was!
