Grilled Balsamic Steak Salad

This grilled balsamic steak salad is my go-to when I want a hearty meal that still feels fresh and summery. Juicy steak, crisp lettuce, sweet corn, and tangy Gorgonzola make every bite both satisfying and delicious. It is a brilliant solution for those days when you crave steak but also want your greens.

Ingredients

• Flank steak or ribeye or sirloin: Tender and flavorful These cuts give the best texture and soak up the marinade beautifully Always look for fresh bright red meat with fine marbling
• Olive oil: Helps carry flavors in the marinade and grilling Choose a high quality extra virgin oil for both taste and dressings
• Balsamic vinegar: Adds tanginess and depth in both the marinade and the dressing Look for aged balsamic for extra complexity
• Salt and black pepper: Simple essentials for seasoning everything evenly Flake salt will melt into the steak especially nicely
• Garlic powder and smoked paprika: Both add savory backbone and a hint of smokiness Go for fresh fragrant spices for best results
• Mixed greens: Arugula spinach or romaine give texture and fresh bite Choose leaves that look crisp and vibrant
• Corn on the cob: Grilling brings out natural sweetness and gives a delicious char Pick ears with tight kernels and green husks
• Cherry tomatoes: Sweet and juicy Look for firm fruit with glossy skins
• Red onion: Thinly sliced for sharp sweetness Use a freshly cut onion for the least bitterness
• Gorgonzola cheese: Creamy and tangy It melts slightly when it hits the warm steak so buy good quality for the best flavor
• Toasted walnuts or pecans: Nutty crunch and richness Toast whole nuts yourself for maximum flavor
• Avocado: Soft creamy and cooling Slice just before serving to keep it vivid and green
• Dijon mustard Honey and garlic: For the dressing offering balance and sharp aromatic kick Always choose real dijon and natural honey for pure taste

Step-by-Step Instructions

Marinate the Steak:

In a small bowl mix olive oil balsamic vinegar salt pepper garlic powder and smoked paprika Coat the steak thoroughly then let it rest at room temperature for fifteen to twenty minutes allowing the flavors to penetrate the meat fully

Grill the Steak:

Preheat your grill or a cast iron skillet over medium high heat Lay the steak down and cook for four to five minutes per side for medium rare to medium Let it rest untouched for five minutes so juices stay inside Slice thinly against the grain for perfect tenderness

Grill the Corn:

Brush the ear of corn lightly with olive oil Place it on the grill cooking for eight to ten minutes and turning often so it chars evenly Once cool enough handle cut the kernels off the cob

Make the Dressing:

Whisk together balsamic vinegar olive oil Dijon mustard honey minced garlic salt and pepper until glossy and poured easily Taste and tweak if needed to reach your perfect balance

Assemble the Salad:

In a large bowl toss your greens with cherry tomatoes red onion grilled corn and toasted nuts Add sliced steak and crumbled Gorgonzola Drizzle the warm salad with the balsamic dressing and toss gently just enough to coat everything

Serve and Enjoy:

Finish with avocado slices across the top and a final sprinkle of Gorgonzola Eat right away while the steak is still juicy and the corn is warm

Save This

The first time I made this I used blue cheese by mistake but Gorgonzola’s creamy texture and milder bite made it an instant family favorite I still remember that backyard meal with friends and laughter echoing as the sunset

Storage Tips

Keep steak slices and salad base separate if storing overnight Place greens in a sealed container lined with paper towel and refrigerate up to two days Steak stays moist and flavorful if sliced only just before serving Store extra dressing in a jar for up to five days to pep up lunch salads

Ingredient Substitutions

Feel free to use feta or goat cheese if Gorgonzola is too sharp For a vegetarian spin add grilled portobello strips instead of steak Toasted almonds or seeds swap in easily for walnuts Use maple syrup for honey in the dressing if you prefer

Serving Suggestions

This salad is great as a main course for two really hungry people or can stretch to three with bread on the side Pairs perfectly with grilled sourdough or garlic toast Add fresh berries for a touch of sweetness or a poached egg on top for brunch

Cultural Context

Steak salads have roots in both American grilling traditions and Mediterranean cuisine with their bold use of cheese wine vinegar and seasonal greens The mix of charred meats with bright vegetables is a classic formula enjoyed everywhere from backyard gatherings to bistros

Common Queries

→ What cut of steak works best for this salad?

Flank steak is recommended for its tenderness and flavor, but ribeye or sirloin can also be used if preferred.

→ How do I achieve the ideal char on the corn?

Brush the corn with olive oil and grill over medium-high heat, turning occasionally until charred and slightly smoky.

→ Can the dressing be made ahead of time?

Yes, whisk the balsamic dressing ingredients together and store in the refrigerator up to two days before serving.

→ Are there alternatives to Gorgonzola cheese?

If Gorgonzola isn’t available, try blue cheese, feta, or goat cheese for a similar creamy, tangy note.

→ How should the steak be sliced for the salad?

Let the steak rest after grilling, then slice thinly against the grain for maximum tenderness.

→ What greens pair best with the other ingredients?

Arugula, spinach, and romaine work well, or use your favorite mix for added variety.