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Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic steak gorgonzola salad with grilled corn is a summer salad built on charred corn kernels, juicy medium-rare steak, and crumbled gorgonzola over mixed greens. The balsamic dressing gets whisked with Dijon, honey, garlic, then everything is assembled and served immediately for best texture contrast.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb ribeye or sirloin steak Choose a steak that can hold grill marks and slice thinly against the grain.
  • Salt and pepper to taste Season generously right before grilling.
Grilled Corn
  • 2 ears corn, husked Leave kernels for a charred, smoky bite.
Salad
  • 6 cup mixed greens Use a blend for varied crunch and tenderness.
  • 0.5 cup gorgonzola cheese, crumbled Crumbled gorgonzola adds tang and creamy pockets.
  • 0.5 cup cherry tomatoes, halved Halve for even distribution.
  • 0.25 cup red onion, thinly sliced Slice thin so it stays crisp.
Balsamic Dressing
  • 0.25 cup balsamic vinegar Stir or whisk until glossy and smooth.
  • 0.3333 cup olive oil Use extra-virgin for better flavor.
  • 1 tbsp Dijon mustard Helps emulsify the dressing.
  • 1 tsp honey Balances acidity.
  • 2 clove garlic, minced Freshly minced for a punchy dressing.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Grill the steak
  1. Season the steak generously with salt and pepper, then grill over high heat for 4-5 minutes per side for medium-rare, turning once if needed for even browning.
  2. Remove the steak and let it rest for 10 minutes, then slice thinly against the grain so each piece stays juicy and tender.
Grill the corn
  1. Grill the husked corn for 10-12 minutes, turning occasionally, until the kernels are charred with dark golden spots and edges.
  2. Cut the kernels from the cob and set them aside for assembly.
Make the balsamic dressing
  1. Whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, and garlic until the dressing looks 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 crumbled gorgonzola.
  2. Drizzle with balsamic dressing and serve immediately while the steak is still warm.

Notes

Pro tip: Resting is what keeps the steak sliceable and juicy—don’t skip the 10 minutes, and slice against the grain right before assembling. Store leftovers covered in the fridge up to 2 days, but keep dressing separate if possible to prevent the greens from wilting. Freezing isn’t recommended. For a dairy swap, use crumbled feta or a mild blue cheese alternative in the same amount.