Balsamic Steak Gorgonzola Salad

This steak and gorgonzola salad brings all the bold flavors of summer grilling onto one big, crave-worthy plate. Juicy sirloin, smoky charred corn, crisp greens, creamy gorgonzola and a zingy gremolata come together with tangy balsamic vinaigrette for a vibrant dinner you will remember long after the last bite.

I first tried this salad when craving something summery but satisfying steak night but lighter. Now it is my go-to for grilling with friends or a quick dinner that still feels restaurant-worthy.

Ingredients

• Sirloin steak: full beefy flavor and grills up juicy; choose one about an inch thick and bright in color
• Balsamic vinegar: delivers tang and sweetness for both marinade and dressing; shop for aged varieties if possible
• Worcestershire sauce: deepens the steak marinade’s umami richness
• Extra virgin olive oil: adds body to the vinaigrette and locks in moisture in the marinade; reach for good quality for best taste
• Dijon mustard: emulsifies the vinaigrette and brightens up the steak; smooth and spicy Dijon works best
• Cherry tomatoes: bring bursts of juicy sweetness; pick ones that feel firm and smell fragrant
• Red onion slices: cut the richness with sharp freshness; thinly sliced is best
• Gorgonzola cheese: crumbles for creamy tang; look for blue cheese with veins and soft texture
• Endive and mixed spring greens: give crunch and color; wash thoroughly and spin dry
• Corn on the cob: delivers smoky deep sweetness when grilled; look for ears with snug green husks and plump kernels
• Fresh basil and parsley: in gremolata add herby freshness; use leaves only for the brightest punch
• Garlic and lemon zest: make the gremolata sing with zing and aroma

Step-by-Step Instructions

Marinate the Steak:

Prepare a bowl with balsamic vinegar Worcestershire extra virgin olive oil Dijon mustard garlic powder salt and pepper whisking until well blended. Slide sirloin steaks into a zip top bag then pour marinade over. Seal the bag shake to coat and let chill in the fridge for at least half an hour to absorb flavor and tenderize.

Make the Gremolata:

Finely chop basil and parsley leaves. Zest the lemon and mince fresh garlic. Combine everything in a small bowl stirring until well mixed. Set aside for topping later.

Grill the Corn:

Heat a cast iron grill pan or outdoor grill over medium high. Drizzle corn cob with oil and sprinkle liberally with salt and pepper. Using tongs place corn on hot grill rotating every few minutes until marked with grill lines and kernels have softened about ten minutes. Remove to cool then slice the corn from the cob with a sharp knife.

Cook the Steak:

Remove steak from marinade and let any excess drip away. Place directly on hot grill and cook four to five minutes per side for rare to medium rare. Take steak off the grill and rest on a plate uncovered for at least five minutes to keep juices in the meat. Afterwards slice thin against the grain for tender pieces.

Make the Vinaigrette:

Whisk balsamic vinegar extra virgin olive oil Dijon mustard salt and black pepper together in a small bowl until fully blended and glossy.

Assemble the Salad:

Toss spring greens endive cherry tomatoes gorgonzola crumbled grilled corn slices and red onion in a large salad bowl with half of the vinaigrette and half of the gremolata. Mix gently until everything is just dressed.

Plate and Finish:

Arrange salad on plates. Lay sliced steak on top of greens. Drizzle with more gremolata and the rest of the vinaigrette to taste.

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My favorite part is the gremolata It wakes up every bite with bright basil and lemon zest I remember my kids sneaking fingerfuls of it before dinner was served just for that flavor burst.

Storage Tips

Leftover salad keeps best if steak and salad are stored separately in airtight containers in the fridge. Steak and corn can be reheated slightly and added to fresh greens to avoid wilting. Add extra gremolata fresh before eating if possible.

Ingredient Substitutions

If you cannot find gorgonzola try blue cheese or feta. Sirloin may be swapped for flank steak or ribeye for richer texture. Use arugula or romaine instead of spring mix as needed and yellow sweet corn works just as well as white.

Serving Suggestions

This salad pairs beautifully with crusty bread or a cool glass of rosé. For a more filling meal add quinoa or grilled potatoes. Serve as a main dish for two or as part of a summer spread alongside marinated olives or grilled veggies.

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Grilling in Tradition

Steak salads like this nod to Italian and American traditions where grilling meats and tossing with seasonal vegetables is a hallmark of warm-weather cooking. Gremolata’s origins are rooted in classic Milanese cuisine and its addition brings an old world twist to modern gatherings.

Recipe FAQs

→ How long should the steak marinate?

For best flavor, marinate the steak for at least 30 minutes in the fridge. For even richer taste, you can marinate up to 2 hours.

→ Can another cheese be used instead of gorgonzola?

Yes! Try blue cheese or feta for a similar tangy note, or goat cheese for a milder, creamy option.

→ What's the best way to grill the corn?

Drizzle the cob with olive oil and season with salt and pepper. Grill until charred and just tender, turning occasionally for even cooking.

→ How do you keep the salad greens crisp?

Use fresh, chilled greens and add dressing just before serving to avoid wilting.

→ Is it possible to make this dish ahead?

You can grill the steak and corn in advance, then assemble with greens and dressing just before serving for freshness.