I can’t get enough of this bold steak salad, with juicy balsamic-marinated beef, smoky grilled corn, crisp greens, tangy gorgonzola, and that glossy balsamic drizzle. It’s hearty, fresh, and exactly the kind of summer dish that makes everyone reach for seconds.
I’m obsessed with this Balsamic Steak Gorgonzola Salad because it hits that rare spot where a salad actually feels like dinner. I get juicy, charred flank steak, smoky grilled corn, sharp creamy bite, and that sticky tang that makes every forkful a little messy in the best way.
And I love how it tastes bold without feeling heavy. No sad desk salad energy here.
Just big steakhouse flavor piled into something fresh, crunchy, and totally satisfying. But the contrast is what gets me every time.
Sweet, salty, tangy, crisp. I crave this when I want something serious but still bright.
Ingredients
- Flank or skirt steak makes it hearty, juicy, and totally dinner-worthy.
- Olive oil helps the marinade cling and keeps the steak tender.
- Soy sauce adds salty depth without making the salad feel heavy.
- Balsamic vinegar brings tangy sweetness that plays so well with beef.
- Garlic gives the whole thing that “yep, smells amazing” vibe.
- Dijon mustard adds a little zip and keeps the dressing balanced.
- Honey or brown sugar softens the tang and helps with caramelized flavor.
- Oregano or thyme adds herby warmth without taking over.
- Grilled corn brings sweet crunch, plus those smoky summer edges.
- Mixed greens keep it fresh, crisp, and not too rich.
- Cherry tomatoes add juicy pops that cut through the steak and cheese.
- Red onion gives sharp crunch, but in a good way.
- Gorgonzola is creamy, salty, funky, and honestly the fun part.
- Basically, balsamic glaze ties everything together with sticky-sweet drama.
Ingredient Quantities
- 1 pound flank or skirt steak
- 3 tablespoons olive oil for marinade
- 2 tablespoons low sodium soy sauce
- 2 tablespoons balsamic vinegar for marinade
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or brown sugar
- 1/2 teaspoon dried oregano or thyme
- Salt and freshly ground black pepper, to taste
- 2 ears corn, husks removed
- 1 tablespoon olive oil for brushing corn
- 6 cups mixed salad greens (arugula, baby spinach, romaine, or mix)
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 3/4 cup crumbled Gorgonzola cheese
- 3 tablespoons extra virgin olive oil for dressing
- 1 tablespoon balsamic vinegar for dressing
- 1 teaspoon Dijon mustard for dressing
- 1/2 cup balsamic vinegar for glaze
- 2 tablespoons brown sugar or honey for glaze
How to Make this
1. Whisk together 3 tablespoons olive oil, 2 tablespoons low sodium soy sauce, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon honey or brown sugar, 1/2 teaspoon dried oregano or thyme, and salt and pepper to taste to make the steak marinade.
2. Place 1 pound flank or skirt steak in a shallow dish or zip top bag, pour marinade over, press out air, and refrigerate 30 minutes to 2 hours.
3. Preheat grill or grill pan to medium high. Brush 2 ears corn with 1 tablespoon olive oil and season lightly with salt and pepper.
4. Grill corn, turning occasionally, until charred in spots and tender, about 10 to 12 minutes. Remove and let cool slightly, then cut kernels off the cob.
5. While corn grills, make the balsamic glaze: simmer 1/2 cup balsamic vinegar and 2 tablespoons brown sugar or honey in a small saucepan over medium heat until reduced and syrupy, about 5 to 8 minutes. Remove from heat and cool slightly.
6. Grill marinated steak over direct heat 4 to 6 minutes per side for medium rare, or until desired doneness. Transfer to a cutting board and rest 5 to 10 minutes.
7. Make the salad dressing by whisking 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and salt and pepper to taste.
8. Thinly slice the rested steak against the grain. In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, the grilled corn kernels, and 3/4 cup crumbled Gorgonzola.
9. Toss salad with the dressing, arrange sliced steak on top, and drizzle with the balsamic glaze. Serve immediately.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Measuring spoons and measuring cups
4. Shallow dish or zip top bag for marinating
5. Grill or grill pan and a pair of tongs
6. Small saucepan and wooden spoon for the glaze
7. Grill brush or oil brush to oil the corn
8. Cutting board and a sharp chef knife
9. Large salad bowl and serving spoon or tongs
10. Kitchen thermometer (optional) for checking steak doneness
FAQ
Balsamic Steak Gorgonzola Salad With Grilled Corn Recipe Substitutions and Variations
- Flank or skirt steak: flat iron steak, hanger steak, tri-tip, or grilled portobello mushrooms for a vegetarian option
- Gorgonzola cheese: blue cheese, goat cheese, feta, or ricotta salata
- Corn on the cob: frozen corn kernels (thawed and charred), canned corn (drained and sautéed), grilled zucchini slices, or roasted bell pepper strips
- Balsamic glaze (1/2 cup balsamic vinegar + 2 tbsp sugar): store-bought balsamic glaze, reduced red wine vinegar with a touch of honey, maple syrup mixed into balsamic, or balsamic vinegar reduced with a splash of soy sauce for umami
Pro Tips
1. Marinate at least 30 minutes but no more than 2 hours. Longer can break down texture too much and make skirt or flank steak mushy. If you need extra flavor, let it sit closer to that 2 hour mark, but keep it covered and cold.
2. Sear over high heat first, then move to slightly cooler spots to finish if needed. That quick sear gives a beautiful crust and locks juices in, while a gentler finish keeps the center tender and evenly cooked.
3. Rest the steak a full 5 to 10 minutes before slicing and always slice against the grain in thin slices. That short rest lets the juices redistribute so each bite is juicy, and cutting across the grain makes even a lean cut feel much more tender.
4. Watch the balsamic glaze closely as it reduces. Remove it from the heat when it coats the back of a spoon because it will thicken more as it cools. If you over-reduce it and it gets too syrupy, whisk in a teaspoon or two of warm water to loosen it.
5. Dress the salad just before serving and toss gently. If you dress it early the greens will wilt and the onions can dominate. For the corn, char it well for smoky flavor, then cool slightly so the kernels retain some snap when added to the salad.
Balsamic Steak Gorgonzola Salad With Grilled Corn Recipe
I can’t get enough of this bold steak salad, with juicy balsamic-marinated beef, smoky grilled corn, crisp greens, tangy gorgonzola, and that glossy balsamic drizzle. It’s hearty, fresh, and exactly the kind of summer dish that makes everyone reach for seconds.
4
servings
572
kcal
Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring spoons and measuring cups
4. Shallow dish or zip top bag for marinating
5. Grill or grill pan and a pair of tongs
6. Small saucepan and wooden spoon for the glaze
7. Grill brush or oil brush to oil the corn
8. Cutting board and a sharp chef knife
9. Large salad bowl and serving spoon or tongs
10. Kitchen thermometer (optional) for checking steak doneness
Ingredients
-
1 pound flank or skirt steak
-
3 tablespoons olive oil for marinade
-
2 tablespoons low sodium soy sauce
-
2 tablespoons balsamic vinegar for marinade
-
2 cloves garlic, minced
-
1 teaspoon Dijon mustard
-
1 teaspoon honey or brown sugar
-
1/2 teaspoon dried oregano or thyme
-
Salt and freshly ground black pepper, to taste
-
2 ears corn, husks removed
-
1 tablespoon olive oil for brushing corn
-
6 cups mixed salad greens (arugula, baby spinach, romaine, or mix)
-
1 cup cherry tomatoes, halved
-
1/4 cup thinly sliced red onion
-
3/4 cup crumbled Gorgonzola cheese
-
3 tablespoons extra virgin olive oil for dressing
-
1 tablespoon balsamic vinegar for dressing
-
1 teaspoon Dijon mustard for dressing
-
1/2 cup balsamic vinegar for glaze
-
2 tablespoons brown sugar or honey for glaze
Directions
- Whisk together 3 tablespoons olive oil, 2 tablespoons low sodium soy sauce, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon honey or brown sugar, 1/2 teaspoon dried oregano or thyme, and salt and pepper to taste to make the steak marinade.
- Place 1 pound flank or skirt steak in a shallow dish or zip top bag, pour marinade over, press out air, and refrigerate 30 minutes to 2 hours.
- Preheat grill or grill pan to medium high. Brush 2 ears corn with 1 tablespoon olive oil and season lightly with salt and pepper.
- Grill corn, turning occasionally, until charred in spots and tender, about 10 to 12 minutes. Remove and let cool slightly, then cut kernels off the cob.
- While corn grills, make the balsamic glaze: simmer 1/2 cup balsamic vinegar and 2 tablespoons brown sugar or honey in a small saucepan over medium heat until reduced and syrupy, about 5 to 8 minutes. Remove from heat and cool slightly.
- Grill marinated steak over direct heat 4 to 6 minutes per side for medium rare, or until desired doneness. Transfer to a cutting board and rest 5 to 10 minutes.
- Make the salad dressing by whisking 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and salt and pepper to taste.
- Thinly slice the rested steak against the grain. In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, the grilled corn kernels, and 3/4 cup crumbled Gorgonzola.
- Toss salad with the dressing, arrange sliced steak on top, and drizzle with the balsamic glaze. Serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 348g
- Total number of serves: 4
- Calories: 572kcal
- Fat: 42g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 22g
- Cholesterol: 116mg
- Sodium: 375mg
- Potassium: 605mg
- Carbohydrates: 26.5g
- Fiber: 2.8g
- Sugar: 8.5g
- Protein: 41g
- Vitamin A: 2000IU
- Vitamin C: 15mg
- Calcium: 120mg
- Iron: 1.8mg
