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Balsamic steak gorgonzola salad with grilled corn is my absolute favorite for sun-soaked summer evenings when you want something hearty yet refreshing. The smoky steak slices and charred corn are balanced by tangy gremolata and creamy gorgonzola, all tossed in a lush balsamic vinaigrette. This is a salad that eats like a meal and always leaves the table quiet for those first few bites.
The first time I made this for friends was on a warm July night. Since then it has become the dinner I crave every time grilling weather arrives.
Ingredients
- Sirloin steak: choose well-marbled cuts for tender juicy slices
- Balsamic vinegar: provides tangy depth to the marinade opt for aged balsamic if possible
- Worcestershire sauce: dials up umami and richness
- Extra virgin olive oil: for lushness in both marinade and salad dressing always use fresh oil
- Dijon mustard: stabilizes the vinaigrette and marinade plus adds a subtle bite
- Garlic powder: for mellow garlic note in the steak
- Coarse salt and ground black pepper: essential seasoning
- Cherry tomatoes: bring juicy brightness opt for ripe and fragrant for peak flavor
- Red onion: adds crunch and sharp bite slice as thin as possible
- Gorgonzola cheese: delivers creamy tanginess pick a mild variety for balance
- Endive lettuce: brings gentle bitterness and texture look for crisp leaves
- Mixed spring greens: form the mild base for the salad use a mix of baby arugula spinach or frisée
- Corn on the cob: for smoky sweetness choose ears with tight green husks and sweet kernels
- Fresh basil and parsley: for a fragrant gremolata herbs should be vibrant and unblemished
- Lemon zest: brightens the gremolata use organic lemons for best flavor
- Fresh garlic: infuses gremolata with punchier kick
- Salt and pepper: for seasoning salad and corn
Step-by-Step Instructions
- Marinate the Steak:
- Mix balsamic vinegar Worcestershire sauce olive oil dijon mustard garlic powder salt and pepper in a bowl until fully combined. Place sirloin steak in a large zip top bag and pour marinade over top. Seal and flip the bag several times to coat. Let rest in the fridge for at least 30 minutes to develop flavor.
- Prepare the Gremolata:
- Combine finely minced basil parsley lemon zest and garlic in a small bowl. Stir together fully and set aside at room temperature.
- Grill the Corn:
- Preheat a grill or grill pan over medium high heat. Drizzle corn on the cob with olive oil and season generously with salt and pepper. Place corn on the hot grill turning every few minutes until kernels are charred and soft about 10 minutes. Remove and let cool before slicing kernels off the cob.
- Cook the Steak:
- Remove steak from marinade and pat dry lightly with a paper towel. Set on the preheated grill and cook four to five minutes per side for rare to medium rare keeping the lid closed if using an outdoor grill. Transfer cooked steak to a plate and allow to rest five minutes so juices settle before slicing thinly against the grain.
- Make the Vinaigrette:
- In a small bowl whisk together balsamic vinegar olive oil dijon mustard salt and pepper until emulsified and glossy.
- Assemble the Salad:
- In a large bowl toss together half the vinaigrette half the gremolata mixed greens chopped endive cherry tomatoes gorgonzola corn kernels and thin red onion slices until evenly coated.
- Finish and Serve:
- Layer the dressed salad into wide shallow bowls. Arrange sliced steak on top of each serving then finish with drizzles of the remaining vinaigrette and gremolata. Serve immediately while steak is still warm.
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Some of my favorite memories come from grilling corn outdoors with my family garden herbs still warm from the sun in my hands. Gorgonzola’s creaminess tames the charred edges perfectly and my dad always went back for extra steak slices.
Storage Tips
Store leftover salad without dressing or steak in an airtight container for up to two days in the fridge. Keep sliced steak and vinaigrette separate to maintain texture and flavor. Reheat steak gently before serving if you like it warm.
Ingredient Substitutions
Sirloin can be swapped for flank steak or strip steak depending on preference. Blue cheese or feta stand in well for gorgonzola if you want a milder or bolder flavor. Baby spinach makes a perfect substitute for endive if none is available.
Serving Suggestions
This salad is meal enough for dinner especially with a hunk of toasted sourdough on the side. Pair it with crisp white wine or sparkling lemonade for a bright summer meal. For a simple starter serve with grilled peaches or melon.
Cultural and Historical Context
Balsamic steak salads have roots in Italian American cookouts where robust meats are paired with fresh garden produce. Gremolata often tops Milanese dishes but here it brings lemony lift to summertime grilling and hearty greens.
Recipe FAQs
- → How do you achieve tender steak slices?
Marinate the steak for at least 30 minutes, grill to desired doneness, and slice thinly against the grain after resting.
- → What type of greens work best?
Mixed spring greens and endives provide a crisp, fresh base that complements the robust flavors of steak and cheese.
- → Can the corn be cooked another way?
Yes. If grilling isn't possible, roast or sauté the corn kernels for a smoky touch before adding them to the greens.
- → What can I use instead of gorgonzola?
Crumbled blue cheese or feta offers a tangy, creamy alternative, though gorgonzola delivers a distinctive sharpness.
- → How far ahead can I prepare the components?
The marinade, vinaigrette, and gremolata can be made a day in advance. Grill steak and assemble just before serving for best freshness.