Sizzling Summer Perfection: Balsamic Steak Gorgonzola Salad with Grilled Corn

There’s something magical about the combination of smoky grilled steak, sweet corn, pungent gorgonzola, and tangy balsamic that makes my taste buds dance with joy. This Balsamic Steak Gorgonzola Salad with Grilled Corn isn’t just a meal—it’s a celebration of summer’s bounty transformed into a restaurant-worthy dish you can enjoy in your own backyard.

I first created this recipe during a particularly scorching July when the thought of turning on my oven seemed like torture. What began as a simple attempt to use my farmers’ market haul turned into what has become my most requested summer dish among friends and family. The combination of textures and flavors creates a perfect harmony: the warm steak and corn against the cool crisp greens, the sharp cheese playing off the sweet balsamic reduction, and the whole dish coming together with a drizzle of herb-infused olive oil.

Whether you’re hosting an outdoor gathering or just treating yourself to a special weeknight dinner, this salad delivers restaurant-quality flavors with surprisingly little effort. Let me show you how to bring this showstopper to your table.

Ingredients

For the Steak and Marinade:

• 1 pound flank steak (about 1-inch thick)
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt

For the Grilled Corn:

• 3 ears fresh corn, husks and silk removed
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Balsamic Reduction:

• ½ cup good quality balsamic vinegar
• 1 tablespoon honey

For the Salad:

• 8 cups mixed greens (arugula, baby spinach, and spring mix work beautifully)
• 1 cup cherry tomatoes, halved
• ½ medium red onion, thinly sliced
• 1 avocado, sliced
• 4 ounces gorgonzola cheese, crumbled
• ⅓ cup toasted walnuts, roughly chopped

For the Herb Dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 small clove garlic, finely minced
• ½ teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Nutritional Profile

*Percent Daily Values are based on a 2,000 calorie diet.

Equipment Needed

• Gas or charcoal grill (or a grill pan)
• Meat thermometer
• Small saucepan
• Whisk
• Large salad bowl
• Tongs
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Gallon-sized ziplock bag or shallow dish for marinating

Preparation Steps

Marinating the Steak (2-4 hours ahead)

1. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, rosemary, Dijon mustard, honey, salt, and pepper until well combined.
2. Place the flank steak in a gallon-sized ziplock bag or shallow dish and pour the marinade over it, ensuring it’s completely coated.
3. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably 4 hours, turning occasionally for even marination.

Preparing the Balsamic Reduction (Can be made ahead)

1. In a small saucepan, combine the balsamic vinegar and honey.
2. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
3. Allow the mixture to simmer for 10-15 minutes, stirring occasionally, until it has reduced by about half and is thick enough to coat the back of a spoon.
4. Remove from heat and let cool completely. The reduction will thicken further as it cools.

Making the Herb Dressing

1. In a small bowl, whisk together the olive oil, lemon juice, chopped basil, parsley, thyme, minced garlic, Dijon mustard, salt, and pepper until well combined.
2. Set aside to allow the flavors to meld while you prepare the rest of the salad components.

Grilling the Corn

1. Preheat your grill to medium-high heat (around 400-450°F).
2. Brush each ear of corn with olive oil and season with salt and pepper.
3. Place the corn directly on the grill grates and cook for 10-12 minutes, turning every 2-3 minutes until the kernels are charred in spots and tender.
4. Remove from the grill and let cool slightly before cutting the kernels off the cob. Stand each ear upright on a cutting board and carefully slice downward with a sharp knife to remove the kernels.

Grilling the Steak

1. Remove the steak from the marinade and pat dry with paper towels. Discard the remaining marinade.
2. Place the steak on the preheated grill and cook for 4-5 minutes per side for medium-rare (internal temperature of 135°F), or 5-6 minutes per side for medium (internal temperature of 145°F).
3. Transfer the steak to a cutting board and let it rest for at least 10 minutes before slicing. This crucial resting period allows the juices to redistribute within the meat.
4. Once rested, slice the steak thinly against the grain at a slight angle for maximum tenderness.

Assembling the Salad

1. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. Toss gently with about two-thirds of the herb dressing.
2. Transfer the dressed greens to a large serving platter or individual plates.
3. Arrange the sliced steak, grilled corn kernels, avocado slices, and crumbled gorgonzola on top of the greens.
4. Sprinkle with the toasted walnuts.
5. Drizzle the remaining herb dressing over the steak and vegetables.
6. Finish with a light drizzle of the balsamic reduction over the entire salad.

Serving Suggestions

This hearty salad works beautifully as a complete meal on its own, but if you’re looking to round out your menu, here are some complementary pairings:

• Warm crusty sourdough bread with herb-infused olive oil for dipping
• Chilled cucumber soup as a refreshing starter
• Grilled peaches with mascarpone cheese for dessert
• Sparkling water with a splash of pomegranate juice and fresh mint
• Freshly brewed iced tea with lemon slices

Make-Ahead Tips

While this salad is best assembled just before serving, several components can be prepared ahead of time to streamline the process:

• The steak can be marinated up to 24 hours in advance.
• The balsamic reduction can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using.
• The herb dressing can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Whisk well before using.
• The corn can be grilled a day ahead, cut off the cob, and refrigerated.
• Walnuts can be toasted several days in advance and stored in an airtight container.

Customization Options

This versatile salad can be adapted in numerous ways to suit your preferences or dietary needs:

Protein Alternatives

• Substitute grilled chicken breast for the steak
• Use grilled portobello mushrooms for a vegetarian option
• Try large grilled shrimp for a seafood variation

Cheese Variations

• Blue cheese offers a similar pungent profile to gorgonzola
• Feta provides a tangy, crumbly alternative
• Goat cheese adds a creamy, tart element

Seasonal Adaptations

• Spring: Add blanched asparagus and peas
• Fall: Incorporate roasted butternut squash and dried cranberries
• Winter: Use roasted root vegetables and pomegranate seeds

Dietary Modifications

• Gluten-free: The recipe is naturally gluten-free
• Dairy-free: Omit the cheese or use a plant-based alternative
• Lower carb: Reduce the amount of corn and honey

Troubleshooting Guide

Storage and Leftovers

In the unlikely event that you have leftovers, here’s how to store and repurpose them:

• Store the dressed greens separate from the steak, corn, and other components.
• Refrigerate components in separate airtight containers for up to 2 days.
• Leftover steak can be served chilled or brought to room temperature before enjoying.
• Transform leftovers into a wrap by rolling all components in a large tortilla with a spread of hummus.
• Create a hearty grain bowl by serving components over quinoa or farro.

The Science Behind Perfect Grilled Steak

Getting that perfect char on the outside while maintaining a juicy interior involves a few key principles:

1. Marination: The acidic balsamic vinegar in our marinade helps break down tough muscle fibers, while the oil helps retain moisture during cooking. The sugar in the honey aids in caramelization for that beautiful crust.
2. High Heat: A properly preheated, hot grill creates the Maillard reaction—a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
3. Resting Period: Allowing the steak to rest after cooking lets the juices redistribute throughout the meat instead of running out when cut, resulting in a more flavorful and juicy steak.
4. Cutting Against the Grain: Slicing perpendicular to the muscle fibers shortens them, making each bite easier to chew and more tender.

Health Benefits

This nutrient-dense salad offers numerous health benefits:

• Lean Protein: Flank steak provides essential amino acids for muscle maintenance while being leaner than many other cuts of beef.
• Complex Carbohydrates: Fresh corn delivers fiber along with its natural sweetness.
• Healthy Fats: Avocado and walnuts contain monounsaturated and omega-3 fatty acids that support heart and brain health.
• Antioxidants: Colorful vegetables like cherry tomatoes provide lycopene and other protective compounds.
• Calcium: Gorgonzola cheese contributes to bone health.
• Vitamins and Minerals: Fresh herbs and leafy greens offer vitamins A, C, K, and various minerals.

Frequently Asked Questions

Q: Can I make this recipe without a grill?

A: Absolutely! You can use a grill pan on the stove for both the steak and corn. For the steak, sear 4-5 minutes per side over medium-high heat, then transfer to a 350°F oven to finish cooking to your desired temperature. For the corn, you can char it directly over a gas burner or roast it in a 425°F oven for about 20-25 minutes, turning occasionally.

Q: How do I know when my steak is done?

A: The most reliable method is using an instant-read thermometer. For medium-rare, aim for 135°F; for medium, 145°F; and for medium-well, 150°F. Remember that the temperature will rise about 5 degrees during resting.

Q: Is there a way to make this ahead for a party?

A: Yes! Prepare all components separately and store them in the refrigerator. About 30 minutes before serving, remove everything to come to room temperature. Assemble just before serving, or create a beautiful build-your-own salad station for guests.

Q: What can I substitute for gorgonzola if I don’t like strong cheese?

A: Try milder options like fresh mozzarella, mild goat cheese, or even a young manchego. These will provide creaminess without the strong pungent notes of blue-veined cheeses.

Q: How can I make this more filling for big appetites?

A: Add a hard-boiled egg, some cooked quinoa, or roasted sweet potatoes to increase the heartiness. You could also increase the portion of steak or include some crispy bacon bits.

Q: Is there a shortcut for the balsamic reduction?

A: You can purchase pre-made balsamic glaze at many grocery stores. Look for it near the vinegars or salad dressings. Just be aware that some commercial versions contain added sugars and thickeners.

Final Thoughts

What I love most about this Balsamic Steak Gorgonzola Salad with Grilled Corn is how it transforms simple ingredients into something truly spectacular. It celebrates the essence of summer cooking—letting quality ingredients shine through thoughtful preparation and complementary pairings.

The beauty of this dish lies in its balance: savory and sweet, crisp and tender, warm and cool. It’s a reminder that salads can be far more than just a side dish or diet food—they can be the star of the meal, satisfying even the heartiest appetites.

Whether you’re looking to impress guests at your next backyard gathering or simply want to elevate a weeknight dinner, this recipe delivers restaurant-quality results with home-cooked love. So fire up that grill, gather your ingredients, and prepare for a symphony of flavors that celebrates the best of summer dining.