Jump to Recipe Print RecipeThe sizzle of steak on a hot grill is hard to resist, and it transports me straight to summer cookouts filled with laughter and delicious aromas. Today, I’m excited to share my Grilled Balsamic Steak Salad with Gorgonzola & Corn—a recipe that elevates your salad game and satisfies hearty cravings. This vibrant dish combines juicy grilled steak, crisp greens, and sweet, smoky corn for a truly gourmet experience. Not only is it quick to prepare, making it perfect for busy weeknights, but it’s also versatile enough to cater to both meat lovers and vegetarians alike. Picture seared steak paired with creamy Gorgonzola, crunchy toasted nuts, and fresh veggies, creating a symphony of flavors and textures in every bite. Ready to discover how to make this colorful, satisfying meal? Let’s dive in! Why is this salad a must-try? Flavorful and Versatile: This Grilled Balsamic Steak Salad caters to a variety of tastes, making it suitable for both meat lovers and vegetarians alike. Whether you opt for juicy steak or grilled portobello mushrooms, you can’t go wrong! Quick Preparation: Perfect for busy weeknights, it comes together in a snap—ideal for those who want a gourmet meal without the fuss. Unique Textures: The combo of tender steak, crispy greens, and crunchy nuts creates an unforgettable eating experience that’ll impress your guests, similar to the gourmet offerings of a fancy restaurant. Healthy Ingredients: Packed with nutrients, this salad is not just delicious but also nutrient-rich, letting you indulge guilt-free. Crowd-Pleaser: Its vibrant colors and flavors make it a standout at any gathering, ensuring everyone asks for seconds! Enjoy it alongside side dishes like Grilled Lime Salmon or a hearty Waldorf Salad Greek. Grilled Balsamic Steak Salad Ingredients • Discover the key components for a delicious Grilled Balsamic Steak Salad! For the Salad Flank Steak (or ribeye, sirloin) – Offers rich flavor and protein; substitute with grilled portobello mushrooms for a vegetarian take. Mixed Greens (arugula, spinach, or romaine) – Fresh foundation for the salad; swap kale or baby spinach for variety. Corn (1 ear) – Grilled to add sweetness and crunch; make sure to char it for the best flavor. Cherry Tomatoes – Provides color and juiciness; feel free to add other seasonal tomatoes for a twist. Red Onion – Adds a sharp, tangy flavor that complements the steak beautifully. Gorgonzola Cheese – Delivers creamy texture with a strong taste; try feta or goat cheese for a change. Walnuts or Pecans – Brings crunch and healthy fats; sunflower seeds work if you need it nut-free. Avocado (optional) – Adds creaminess and healthy fats for an extra indulgent experience. For the Marinade Olive Oil – Enhances flavor and aids in marinating; use avocado oil for a higher smoke point instead. Balsamic Vinegar – Provides the essential tanginess for both the marinade and dressing. Salt & Black Pepper – Key for seasoning; always adjust according to taste. Garlic Powder – Adds depth and savoriness to elevate the overall flavor. Smoked Paprika – Introduces a hint of smokiness to the steak, enhancing the grilled taste. For the Dressing Balsamic Vinegar – Used again to tie the flavors together in a zesty dressing. Olive Oil – Complements the vinegar to create a luscious dressing. Dijon Mustard – Offers a tangy kick that balances the sweetness of the other ingredients. Honey – Just a drizzle adds sweetness to the dressing, elevating its depth. Garlic – Freshly minced for an aromatic touch; this amplifies the overall flavor profile. Step‑by‑Step Instructions for Grilled Balsamic Steak Salad Step 1: Marinate the Steak In a medium bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika until well combined. Rub the marinade generously over the flank steak, ensuring it’s evenly coated. Let the steak marinate for 15–20 minutes at room temperature; this enhances flavor and tenderizes the meat, preparing it perfectly for grilling. Step 2: Grill the Steak Preheat your grill to medium-high heat, aiming for about 400°F (200°C). Once hot, place the marinated flank steak on the grill and cook for 4–5 minutes on each side for medium-rare. The steak should develop a nice sear and have grill marks visible when done. After cooking, transfer it to a cutting board and allow to rest for 5 minutes before slicing against the grain. Step 3: Grill the Corn While the steak is resting, prepare the corn. Brush the ear of corn lightly with olive oil to prevent sticking. Place it on the grill and cook for 8–10 minutes, turning occasionally until the kernels are nicely charred and tender. Once grilled, let the corn cool slightly, then slice the kernels off the cob and set aside to add to your Grilled Balsamic Steak Salad. Step 4: Make the Dressing In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until smooth and well combined. The dressing should have a balanced zesty flavor, perfect for drizzling over your salad. Set it aside for the flavors to meld while you assemble your salad. Step 5: Assemble the Salad In a large mixing bowl, combine the mixed greens, sliced cherry tomatoes, red onion, grilled corn, and nuts. Toss gently to mix the ingredients evenly – the fresh greens will provide a nice base for the hearty components. Next, layer in the sliced steak from the earlier step and crumble on the Gorgonzola cheese, adding creaminess and depth to your Grilled Balsamic Steak Salad. Step 6: Serve Immediately Once assembled, drizzle the dressing over the salad and toss gently to combine all the flavors without overpowering the fresh ingredients. Garnish with optional avocado slices and some extra Gorgonzola if desired. Serve your stunning Grilled Balsamic Steak Salad immediately for the best experience, enjoying its vibrant colors and flavors! Grilled Balsamic Steak Salad Variations Feel free to get creative with your Grilled Balsamic Steak Salad, adjusting flavors and ingredients to match your taste buds! Vegetarian Option: Use grilled portobello mushrooms or roasted chickpeas instead of steak for a satisfying meat-free meal. These options still deliver a hearty vibe while being full of flavor. Cheese Swap: Replace Gorgonzola with feta, goat cheese, or blue cheese to give your salad a whole new flavor twist. Each cheese brings a unique taste that’s sure to delight. Nut-Free Alternative: If you’re avoiding nuts, swap walnuts or pecans for sunflower seeds or pumpkin seeds. They provide a different kind of crunch, perfect for textural contrast. Extra Sweetness: Add seasonal fruits like diced peaches or sweet cranberries for an unexpected burst of flavor and natural sweetness. They pair wonderfully with the balsamic dressing. Dressing Variance: Create a different dressing by adding herbs like basil or oregano to your balsamic mix for an aromatic twist. Fresh herbs can greatly elevate the overall taste experience. Spicy Kick: For those who love heat, sprinkle some red pepper flakes or diced jalapeños over the salad to stir up some excitement. It’ll give your dish an exhilarating kick! Grain Boost: Toss in some cooked quinoa or farro for added fiber and a fulfilling element. This will make your salad even heartier and more wholesome. Savory Add-ins: Incorporate grilled asparagus or zucchini alongside the corn for added flavor and texture. Grilling these veggies enhances their sweetness and makes your salad more vibrant and colorful. These variations will keep your Grilled Balsamic Steak Salad fresh and new each time you prepare it. Happy cooking! Make Ahead Options These Grilled Balsamic Steak Salads are perfect for meal prep enthusiasts looking to save time during the week! You can marinate the steak up to 24 hours in advance to enhance the flavor, storing it covered in the refrigerator. Additionally, grilled corn can be prepared ahead of time and chilled, which keeps it sweet and crisp for up to 3 days. Make the dressing and store it in an airtight container for up to a week in the fridge, preventing any separation by giving it a quick whisk before use. When it’s time to serve, simply grill the marinated steak, assemble the salad with prepped components, and enjoy a delightful dish that’s just as delicious as if made fresh! What to Serve with Grilled Balsamic Steak Salad? This delicious salad is just the beginning of your culinary adventure, inviting a symphony of flavors and textures to the table. Garlic Bread: The crispy, buttery goodness of garlic bread pairs perfectly, adding comforting warmth and a hint of richness. Roasted Potatoes: Crispy on the outside and fluffy inside, roasted potatoes bring a delightful contrast to the refreshing salad. Grilled Lime Salmon: For an alternative to steak, this zesty dish complements the smoky corn beautifully, enhancing the overall summer vibe. Quinoa Pilaf: Light and nutty, quinoa pilaf adds a hearty element while keeping the meal balanced and nutritious. Caprese Salad: Fresh mozzarella, ripe tomatoes, and aromatic basil create a vibrant, refreshing side that enhances the salad’s flavors. Mango Salsa: Sweet-tangy salsa brightens up the dish, adding an exotic twist that harmonizes with the grilled meat. Enjoy it with tortilla chips or over the salmon! Crusty Bread: A fresh baguette or ciabatta provides the perfect vessel for soaking up every last drop of dressing, making each bite even more satisfying. Iced Tea or Lemonade: A refreshing drink can elevate your meal; both beverages enhance the vibrant flavors and keep you cool during summer gatherings. Berry Dessert: Finish off with a light berry sorbet or a classic berry tart; the sweetness rounds off the meal perfectly after enjoying the savory salad. Storage Tips for Grilled Balsamic Steak Salad Fridge: Store any leftover Grilled Balsamic Steak Salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate to maintain the salad’s freshness. Freezer: While it’s best enjoyed fresh, you can freeze the grilled steak if needed. Wrap tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge before reheating. Reheating: When ready to enjoy the stored steak, gently reheat on the grill or stovetop until warmed through, about 5 minutes—avoid overcooking to retain tenderness. Assembly: For a quick meal, prep ingredients ahead of time, storing the components separately. This way, you can assemble a fresh salad in minutes on busy nights. Expert Tips for Grilled Balsamic Steak Salad Choose Quality Steak: Opt for high-quality flank steak or ribeye for the best flavor. Avoid overcooking; aim for medium-rare for tenderness. Perfectly Marinated: Let the steak marinate for at least 15-20 minutes. This infuses flavor and helps tenderize the meat beautifully. Maintain Grill Temperature: Preheat your grill to medium-high heat (about 400°F) for a perfect sear, which enhances the steak’s smoky flavor. Layer Thoughtfully: When assembling the salad, add greens first to support the heavier ingredients; it keeps everything balanced and vibrant. Dress with Care: Drizzle the dressing gradually over the salad. Too much dressing at once can overwhelm the fresh, delicious flavors of your Grilled Balsamic Steak Salad. Grilled Balsamic Steak Salad Recipe FAQs How do I choose the right steak for this recipe? Absolutely! Opt for lean cuts like flank steak or ribeye for rich flavor and tenderness. Look for steaks that are bright red with some marbling—this indicates good quality and flavor. If you’re substituting for a vegetarian option, grilled portobello mushrooms or roasted chickpeas work beautifully! How should I store leftover salad? You can store any leftover Grilled Balsamic Steak Salad in an airtight container in the fridge for up to 3 days. To keep the salad fresh, store the dressing separately and drizzle it on just before serving. This prevents the greens from wilting and maintains those perfect textures! Can I freeze the grilled steak? Yes, you can freeze the grilled steak! Wrap it tightly in plastic wrap followed by aluminum foil, and it can be stored for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight. To reheat, gently warm it on the grill or stovetop for about 5 minutes to maintain its tenderness. What if I want to make this salad ahead of time? Great question! For a make-ahead meal, marinate the steak, grill the corn, and prepare the dressing in advance. Store each component separately in the fridge. When it’s time to eat, simply assemble the salad by tossing together the prepped ingredients. This way, you can enjoy a fresh, delicious meal in minutes! Is this salad suitable for different dietary needs? Very! This salad is incredibly versatile. You can easily substitute the steak for grilled portobello mushrooms for a vegetarian option. Swap out Gorgonzola for feta or goat cheese to fit preferences. Plus, if you’re catering to nut allergies, feel free to replace walnuts or pecans with sunflower seeds for that crunchy texture. Enjoy customizing it to meet your dietary needs! What should I do if my steak is tough after grilling? If your steak turns out tough, it may have been overcooked or not marinated long enough. For a tender result, always marinate the steak for at least 15-20 minutes, which helps break down fibers. Make sure to grill it at a high heat (around 400°F) and avoid overcooking—aim for medium-rare for the best tenderness. If unsure, use a meat thermometer; it should read about 135°F (57°C) for medium-rare. Grilled Balsamic Steak Salad That’ll Brighten Your Dinner Grilled Balsamic Steak Salad features juicy grilled steak, crisp greens, and sweet corn, perfect for summer dinners. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 15 minutes minsResting Time 5 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: SaladsCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad1 lb Flank Steak or ribeye, sirloinMixed Greens arugula, spinach, or romaine1 ear Corn grilledCherry Tomatoes for color and juicinessRed Onion adds tangy flavorGorgonzola Cheese or feta, goat cheese1/2 cup Walnuts or Pecans or sunflower seeds for nut-free1 each Avocado optionalFor the Marinade2 tbsp Olive Oil1/4 cup Balsamic Vinegar1 tsp Salt to taste1 tsp Black Pepper to taste1 tsp Garlic Powder1 tsp Smoked PaprikaFor the Dressing1/4 cup Balsamic Vinegar2 tbsp Olive Oil1 tbsp Dijon Mustard1 tbsp Honey1 clove Garlic freshly minced Equipment GrillMixing Bowlwhiskcutting boardKnife Method Step-by-Step InstructionsIn a medium bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika until well combined. Rub the marinade generously over the flank steak. Let the steak marinate for 15–20 minutes at room temperature.Preheat your grill to medium-high heat. Place the marinated flank steak on the grill and cook for 4–5 minutes on each side for medium-rare. Allow to rest for 5 minutes before slicing against the grain.Brush the ear of corn lightly with olive oil. Place it on the grill and cook for 8–10 minutes, turning occasionally until the kernels are charred. Slice the kernels off the cob and set aside.In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until smooth. Set aside.In a large mixing bowl, combine mixed greens, sliced cherry tomatoes, red onion, grilled corn, and nuts. Toss gently. Layer in sliced steak and crumble on Gorgonzola cheese.Drizzle the dressing over the salad and toss gently. Garnish with avocado slices and extra Gorgonzola if desired. Serve immediately. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 3mg NotesFor best flavor, opt for high-quality steak and let it marinate. Store leftovers in an airtight container for up to 3 days. Freeze steak for up to 2 months. Tried this recipe?Let us know how it was!
