Grilled Steak Gorgonzola Salad

This balsamic steak gorgonzola salad with grilled corn transforms simple ingredients into a restaurant-worthy meal in just 30 minutes. The combination of juicy marinated steak, sweet grilled corn, and tangy gorgonzola creates a perfect balance of flavors that makes weeknight dinners feel special without the fuss.

I first made this salad when entertaining friends on a warm summer evening, serving it family-style on a large platter. The colorful presentation and incredible aroma had everyone reaching for seconds before I could even sit down.

Ingredients

• Sirloin steak: Provides the perfect texture and flavor for this salad while being more affordable than premium cuts
• Balsamic vinegar: Adds sweetness and acidity to both the marinade and dressing creating a cohesive flavor profile
• Gorgonzola cheese: Brings a creamy tanginess that cuts through the richness of the steak
• Fresh corn on the cob: Grilled to bring out its natural sweetness before being cut off the cob
• Mixed spring greens and endive: Offer different textures and a peppery bite
• Cherry tomatoes: Add juicy bursts of acidity and beautiful color
• Gremolata: A fresh herb topping that brightens the entire dish with minimal effort

Step-by-Step Instructions

Marinate the Steak:

Combine balsamic vinegar, Worcestershire sauce, olive oil, dijon, garlic powder, salt and pepper in a bowl, whisking until emulsified. Place the steak in a ziplock bag, pour the marinade over, and allow to rest for at least 30 minutes. The acid in the balsamic tenderizes the meat while the oil helps the flavors penetrate.

Prepare the Gremolata:

Mix finely minced basil, parsley, lemon zest, and garlic in a small bowl. This fresh herb mixture will brighten the rich flavors of the steak and cheese. Make this ahead so the flavors have time to meld together.

Grill the Corn:

Heat your grill or cast iron pan until very hot. Coat the corn with olive oil and season generously. Place on the grill, turning occasionally until kernels develop char marks and become slightly softened, about 10 minutes total. The caramelization transforms the corn from sweet to smoky sweet.

Cook the Steak:

Place marinated steak on the hot grill for 4 to 5 minutes per side for medium rare. Look for a deep brown crust before flipping. Let the steak rest for 5 full minutes before slicing against the grain into thin strips. This resting period allows juices to redistribute.

Assemble the Salad:

Toss the greens, endive, tomatoes, red onion, corn kernels, and gorgonzola with half the vinaigrette and gremolata in a large bowl. Arrange on a platter and top with sliced steak. Drizzle with remaining vinaigrette and sprinkle with gremolata for a beautiful presentation.

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The gremolata is my secret weapon in this recipe. I discovered it years ago in a traditional Italian osso buco dish and now add it to everything from salads to grilled meats. The bright herbs and zesty lemon completely transform simple ingredients into something extraordinary.

Make Ahead Tips

This salad works beautifully for entertaining because almost everything can be prepared in advance. Marinate the steak up to 24 hours ahead, make the gremolata and vinaigrette a day before, and grill the corn earlier in the day. When guests arrive, you only need to grill the steak and toss everything together.

Ingredient Substitutions

If gorgonzola is too strong for your taste, substitute with feta or blue cheese for a milder option. For a dairy free version, avocado provides similar creaminess without the cheese.

The marinade works wonderfully with chicken breast or portobello mushrooms if you prefer an alternative to steak. Adjust cooking times accordingly but keep the marinade the same for consistent flavor.

When fresh corn isn't in season, substitute with frozen corn kernels that have been thawed and quickly charred in a hot skillet with a touch of olive oil.

Serving Suggestions

Serve this salad with crusty artisan bread and good quality butter for a complete meal. The bread is perfect for soaking up any extra dressing and steak juices.

For a more substantial dinner, add roasted baby potatoes tossed in the same gremolata alongside the salad. The starchy addition makes the meal more filling while maintaining the fresh flavor profile.

Recipe FAQs

→ Can I substitute the sirloin steak with another cut?

Yes, you can substitute sirloin with ribeye, New York strip, or flank steak. For a more economical option, try flank or skirt steak, but adjust cooking time accordingly as these cuts are thinner and cook faster. For best results, always slice against the grain regardless of which cut you choose.

→ What can I use instead of gorgonzola cheese?

If gorgonzola is too strong for your taste, try crumbled blue cheese for a similar flavor profile, or feta for a tangy but milder option. Goat cheese works well too, offering creaminess without the strong blue cheese flavor. For a non-blue option that still offers richness, try shaved parmesan or crumbled goat cheese.

→ How can I prepare this salad in advance?

You can marinate the steak up to 24 hours ahead of time. The gremolata and vinaigrette can be prepared a day in advance and stored in separate airtight containers in the refrigerator. Grill the corn and cook the steak shortly before serving. Assemble the salad just before serving to keep the greens crisp and prevent wilting.

→ Can I use frozen corn instead of fresh corn on the cob?

Yes, you can substitute 1 cup of frozen corn kernels. Thaw completely, pat dry with paper towels, then sauté in a hot skillet with a tablespoon of olive oil until slightly charred to mimic the grilled flavor. Alternatively, you can use canned corn (drained well), though it won't have the same smoky flavor as grilled fresh corn.

→ How can I make this salad vegetarian?

For a vegetarian version, replace the steak with grilled portobello mushrooms. Marinate thick portobello caps in the same balsamic marinade for 30 minutes, then grill 3-4 minutes per side. You could also substitute with grilled halloumi cheese or a plant-based steak alternative. Remember to use a vegetarian-friendly Worcestershire sauce in the marinade as traditional versions contain anchovies.

→ What side dishes pair well with this salad?

This salad works as a complete meal, but for heartier appetites, serve with crusty artisan bread, garlic bread, or a simple bruschetta. For a more substantial dinner, add roasted baby potatoes or a light soup as a starter. A chilled glass of Cabernet Sauvignon or Pinot Noir complements the flavors beautifully.