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Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic steak gorgonzola salad with grilled corn pairs sliced medium-rare steak with charred corn kernels, mixed greens, and crumbled gorgonzola. The balsamic-Dijon garlic dressing ties it all together for a bright summer salad with smoky flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
resting 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Steak and salad
  • 1.5 lb ribeye or sirloin steak Use steak cut for grilling, about 1 to 1.5 inches thick for best medium-rare.
  • Salt and pepper to taste Season generously on both sides right before grilling.
  • 2 ears of corn, husked Husk and remove silk before grilling.
  • 6 cup mixed greens Rinse and dry so dressing clings.
  • 0.5 cup gorgonzola cheese, crumbled Crumble for even bites.
  • 0.5 cup cherry tomatoes, halved Halve for quick topping.
  • 0.25 red onion, thinly sliced Slice thin for less bite and better texture.
Balsamic-Dijon dressing
  • 0.25 cup balsamic vinegar
  • 0.333 cup olive oil Use extra-virgin for a fuller flavor.
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 2 clove garlic, minced

Equipment

  • 1 cast iron skillet

Method
 

Grill the steak
  1. Season the ribeye or sirloin steak generously with salt and pepper, then grill over high heat for 4-5 minutes per side for medium-rare, until grill marks form and the surface looks browned.
  2. Remove the steak and let it rest for 10 minutes, then slice thinly against the grain so the slices stay tender.
Char the corn
  1. Grill the ears of corn for 10-12 minutes, turning occasionally, until charred in spots and the kernels look lightly blistered.
  2. Cut the kernels from the cob once the corn is cool enough to handle.
Make the dressing
  1. Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, and garlic for the dressing until smooth and slightly thickened.
Assemble and serve
  1. Arrange the mixed greens on a large platter and top with sliced steak, grilled corn, cherry tomatoes, red onion, and gorgonzola for an even, layered look.
  2. Drizzle with the balsamic dressing and serve immediately for best texture.

Notes

Pro tip: pat the steak dry and grill on a very hot surface for crisp browning before pulling at medium-rare. Store leftover salad components separately—greens and toppings keep 1 day in the fridge, while sliced steak keeps up to 3 days; assemble just before eating. Freezing is not recommended for this salad. Dietary swap: use a gorgonzola alternative (or feta) and the same dressing for a different tang while keeping the same salad structure.