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Ultimate Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn

🥩 Ultimate Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 562
Ingredients Method Notes

Ingredients
  

For the Steak & Marinade:
  • 1 lb flank or sirloin steak
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tbsp Dijon mustard
  • 1 tsp dried Italian herbs
  • Salt & pepper to taste
For the Salad:
  • 6 cups mixed greens spring mix, arugula, or romaine
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1 avocado sliced
  • 1 cup cooked sweet corn fresh, grilled, or thawed from frozen
  • 1/4 cup chopped fresh basil optional
  • 1/3 cup crumbled Gorgonzola cheese
  • Balsamic glaze for drizzling
Optional:
  • Toasted walnuts or pecans for crunch
  • Croutons or grilled bread on the side

Method
 

  1. In a bowl or zip-top bag, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, herbs, salt, and pepper. Add steak and marinate for 20–30 minutes (or up to 8 hours in the fridge).
  2. Preheat grill or grill pan over medium-high heat. Remove steak from marinade and grill for 4–6 minutes per side for medium-rare, or to your preferred doneness.
  3. Transfer steak to a cutting board and let rest for 5 minutes. Then slice thinly against the grain.
  4. Assemble salad by layering mixed greens with cherry tomatoes, red onion, avocado, sweet corn, and fresh basil.
  5. Top with sliced steak and crumbled Gorgonzola. Drizzle with balsamic glaze just before serving.

Notes

You can also pan-sear the steak if you don’t have a grill.
For a smoky-sweet twist, grill the corn on the cob first, then slice off the kernels.
Substitute blue cheese or feta if Gorgonzola isn’t your favorite.
This salad is satisfying enough for dinner and elegant enough for entertaining.