Grilled Steak Gorgonzola Salad

This balsamic steak gorgonzola salad brings together robust flavors of perfectly grilled sirloin, sweet corn, tangy gorgonzola cheese, and a vibrant homemade gremolata. I created this recipe during summer evenings when I wanted something substantial yet refreshing that showcased seasonal ingredients without hours in the kitchen.

This recipe became my go-to entertaining dish last summer. When my brother visited from California, he requested it three times during his weeklong stay and even asked for the recipe to take back home.

Ingredients

• Sirloin steak: Provides the perfect balance of tenderness and flavor without breaking the bank. Look for well-marbled cuts for best results
• Balsamic vinegar: Brings acidity and subtle sweetness to both the marinade and dressing. Opt for a medium quality one that's slightly thick
• Gorgonzola cheese: Adds creamy richness and tangy contrast to the grilled meat. Choose a creamy rather than firm variety for better melting
• Fresh corn on the cob: Grilled until slightly charred contributes natural sweetness and smoky flavor. Select ears with bright green husks and moist silk
• Mixed spring greens and endive: Provide a sturdy base with different textures. Choose a mix with varied colors for visual appeal
• Fresh herbs for gremolata: Brighten everything up. Look for vibrant bunches without wilting or yellowing

Step-by-Step Instructions

Marinate the Steak:

Combine balsamic vinegar, Worcestershire sauce, olive oil, Dijon, garlic powder, salt and pepper in a bowl until well emulsified. Pour over the sirloin in a sealed bag, massaging to ensure even coverage. Let rest for 30 minutes at room temperature for the best flavor penetration. This short marinade adds flavor without making the meat mushy.

Prepare the Gremolata:

Finely mince fresh basil, parsley, garlic and lemon zest, then combine in a small bowl. The fine chopping releases essential oils from the herbs and creates better distribution throughout the salad. This bright mixture cuts through the richness of the steak and cheese beautifully.

Grill the Corn:

Preheat your grill or cast iron pan until smoking hot. Coat corn with olive oil and season generously. Place on the hot surface, turning occasionally until each side develops charred grill marks and the kernels become slightly translucent, about 10 minutes total. Allow to cool slightly before carefully slicing kernels off in downward strokes.

Cook the Perfect Steak:

Remove steak from marinade and pat dry with paper towels. Place on the preheated grill and resist moving it for 4-5 minutes to develop proper sear marks. Flip once and cook another 4-5 minutes for medium rare. Transfer to a cutting board and let rest for a full 5 minutes before slicing thinly against the grain.

Assemble the Salad:

Whisk together the vinaigrette ingredients until emulsified. In a large bowl, combine greens, endive, tomatoes, red onion, corn kernels, and half the gorgonzola. Toss with half the vinaigrette and gremolata until evenly coated. Transfer to a serving platter, arrange sliced steak on top, and finish with remaining cheese, gremolata and dressing.

The gorgonzola cheese is truly what makes this salad special. I discovered this combination at a vineyard restaurant in Sonoma and spent months perfecting my version at home. The way the cheese slightly melts against the warm steak creates little pockets of creamy goodness in every bite.

Make-Ahead Options

While this salad comes together quickly, you can prep several components ahead of time to make dinner assembly even faster. Marinate the steak up to 8 hours ahead and keep refrigerated. Grill the corn and prepare the gremolata and vinaigrette up to a day in advance. Store everything separately in the refrigerator and bring to room temperature before final assembly. Just save the actual cooking of the steak and final tossing for right before serving.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Blue cheese can replace gorgonzola for a stronger flavor profile. Ribeye or flank steak work wonderfully in place of sirloin. During cooler months when fresh corn isn’t at its peak, substitute thawed frozen corn that’s been quickly charred in a hot skillet. For a lighter version, try goat cheese instead of gorgonzola and use a leaner cut like tenderloin. The beauty of this recipe is its flexibility while maintaining the core flavor profile.

Serving Suggestions

This salad stands beautifully on its own as a complete meal, but also pairs wonderfully with simple sides. A crusty baguette with herb butter complements the flavors without overwhelming them. For a more substantial dinner, consider adding roasted fingerling potatoes tossed with rosemary and garlic. A crisp white wine like Sauvignon Blanc or light-bodied Pinot Noir enhances the flavor experience. For a special touch, serve individual portions on chilled plates with extra dressing on the side.

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Recipe FAQs

→ Can I use a different cut of steak?

Yes, you can substitute the sirloin with ribeye, New York strip, or flank steak. Just adjust cooking times accordingly as thicker cuts will need more time on the grill. For tougher cuts like flank, consider marinating longer (2-4 hours) for maximum tenderness.

→ What can I substitute for Gorgonzola cheese?

If you're not a fan of Gorgonzola, you can use blue cheese, feta, or goat cheese instead. Each will provide a different flavor profile, with feta and goat cheese offering a milder, tangy alternative to the stronger blue cheeses.

→ Can I prepare any components ahead of time?

Yes! The gremolata and vinaigrette can be made up to 2 days ahead and stored in the refrigerator. The steak can marinate overnight for deeper flavor. You can also grill the corn ahead of time and slice it off the cob, storing it refrigerated for up to 24 hours.

→ How do I know when my steak is perfectly cooked?

For rare steak, cook until internal temperature reaches 125°F (51°C). For medium-rare, aim for 135°F (57°C). Medium is 145°F (63°C). Always let the steak rest for at least 5 minutes before slicing to allow juices to redistribute throughout the meat.

→ What can I serve with this salad?

This salad works as a complete meal on its own, but pairs wonderfully with crusty bread, garlic bread, or a light soup like tomato bisque. For wine pairings, consider a medium-bodied red like Merlot or Sangiovese that won't overpower the Gorgonzola but will complement the steak.

→ Can I make this salad vegetarian?

Absolutely! Replace the steak with grilled portobello mushrooms or halloumi cheese. Marinate the mushrooms in the same balsamic mixture for a similar flavor profile. You'll also want to substitute the Worcestershire sauce in the marinade with soy sauce or a vegetarian Worcestershire alternative.