Balsamic Steak Gorgonzola Salad

This balsamic steak gorgonzola salad with grilled corn transforms simple ingredients into a restaurant-quality meal perfect for warm summer evenings. The combination of tender marinated steak, sweet grilled corn, and tangy gorgonzola creates a symphony of flavors that elevates an ordinary salad into something truly special.

I first made this salad when looking for something light yet satisfying to serve at a backyard gathering. The combination was so successful that it has become my signature summer entertaining dish when I want to impress without spending hours in the kitchen.

Ingredients

• Sirloin steak: Serves as the protein foundation offering tenderness and flavor when properly marinated
• Balsamic vinegar: Brings sweetness and acidity to both the marinade and dressing
• Gorgonzola cheese: Adds a creamy tangy element that pairs beautifully with the steak
• Fresh corn on the cob: Grilled until slightly charred contributes natural sweetness
• Cherry tomatoes: Provide bursts of juicy freshness
• Mixed greens and endive: Create a sturdy base with textural contrast
• Fresh herbs in the gremolata: Brighten the entire dish

Step-by-Step Instructions

Marinate the Steak:

Combine balsamic vinegar Worcestershire sauce olive oil dijon mustard garlic powder salt and pepper in a bowl. Place your sirloin in a ziplock bag pour the mixture over and let it rest in the refrigerator for at least 30 minutes. This tenderizes the meat while infusing it with flavor.

Prepare the Gremolata:

Finely mince basil parsley and garlic then combine with fresh lemon zest in a small bowl. This bright herbal mixture will cut through the richness of the steak and cheese adding dimension to each bite.

Grill the Corn:

Heat your grill or grill pan to medium high. Brush corn with olive oil and season generously. Place on the hot surface rotating occasionally until kernels develop char marks and become slightly tender about 10 minutes total. Allow to cool before carefully slicing kernels from the cob.

Cook the Steak:

Remove steak from marinade and place on the hot grill. Cook for 4 to 5 minutes per side for medium rare. The high heat creates a flavorful crust while keeping the interior juicy. Let the meat rest for 5 minutes before slicing thinly against the grain.

Make the Vinaigrette:

Whisk together balsamic vinegar olive oil dijon mustard salt and pepper until emulsified. This simple dressing ties all components together with its tangy sweetness.

Assemble the Salad:

Toss greens endive tomatoes red onion grilled corn kernels and gorgonzola with half the vinaigrette and gremolata. Arrange on a large platter and top with sliced steak. Drizzle with remaining dressing and gremolata just before serving.

Save This

My family particularly loves when I use corn fresh from our local farmers market in this recipe. There's something about that sweet summer corn flavor that complements the richness of the steak and blue cheese in a way that makes this salad truly memorable.

Perfect Protein Cooking

For the absolute best results aim for medium rare doneness with your steak. This ensures maximum tenderness especially with sirloin cuts. Let your meat come to room temperature for about 20 minutes before grilling for more even cooking. If using a meat thermometer look for an internal temperature of 130°F to 135°F then let it rise slightly during resting.

Make Ahead Elements

This salad is perfect for entertaining because several components can be prepared ahead of time. Marinate the steak the night before grill the corn up to two days ahead and make the gremolata and vinaigrette several hours before serving. Simply assemble everything just before your guests arrive for maximum freshness and visual appeal.

Seasonal Adaptations

While summer corn is the star of this version you can adapt this recipe throughout the year. In fall try substituting roasted butternut squash in winter use roasted beets and in spring asparagus makes a wonderful addition. The steak gorgonzola foundation works beautifully with whatever produce is at its peak.

Serving Suggestions

For a complete meal serve this salad with crusty artisan bread brushed with olive oil and rubbed with a garlic clove. A chilled rosé or light bodied red wine like Pinot Noir complements the flavors perfectly. For a more substantial spread consider starting with a simple soup like gazpacho in summer or butternut squash in cooler months.

Common Queries

→ What cut of steak is best for this dish?

Sirloin steak works best for this dish as it grills beautifully and remains tender. However, you can substitute with ribeye or flank steak if preferred.

→ How do I prepare the gremolata?

Combine finely minced basil, parsley, lemon zest, and garlic in a small bowl. It's a simple but flavorful topping for the dish.

→ Can I use a different cheese instead of gorgonzola?

Yes, blue cheese or feta can be a good substitute for gorgonzola if you prefer milder or different flavor profiles.

→ What is the best way to grill the corn?

Drizzle the corn with olive oil and season with salt and pepper before placing it on a preheated grill. Turn frequently until grill marks appear, usually in about 10 minutes.

→ Can I make this salad ahead of time?

You can prepare the individual components (steak, corn, gremolata, and vinaigrette) ahead of time and assemble the salad just before serving for maximum freshness.