Grilled Steak Gorgonzola Salad

This restaurant-quality grilled balsamic steak salad transforms ordinary salad night into a memorable meal. The combination of juicy steak, charred sweet corn, tangy Gorgonzola, and homemade balsamic dressing creates layers of flavor that will have everyone asking for seconds.

I discovered this recipe when looking for ways to use leftover grilled steak and it quickly became our Sunday dinner tradition during summer. My husband now requests it specifically when we have guests over because it always impresses.

Ingredients

• Flank steak offers the perfect balance of flavor and tenderness when cooked properly. Look for meat with good marbling for best results.
• Balsamic vinegar creates a caramelized crust on the steak while adding depth to the dressing. Use aged balsamic for richer flavor.
• Gorgonzola cheese brings a bold tangy punch that pairs perfectly with steak. Buy a wedge and crumble it yourself for best texture and flavor.
• Fresh corn adds sweet pops of flavor and charred complexity. Choose corn with bright green husks and moist silk for maximum sweetness.
• Mixed greens provide the perfect base. I recommend a blend with arugula for a peppery note that complements the steak.
• Dijon mustard helps emulsify the dressing while adding complexity. French imported Dijon offers the smoothest flavor profile.

Step-by-Step Instructions

Marinate the Steak

Combine olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a small bowl until well mixed. Massage this mixture thoroughly into both sides of the steak using your fingers to ensure even coverage. Allow the meat to rest at room temperature for 15 to 20 minutes which helps it cook more evenly and absorb the marinade flavors.

Grill to Perfection

Preheat your grill or cast iron skillet until very hot approximately 450°F. Place the steak on the hottest part of the grill and cook undisturbed for 4 to 5 minutes until a nice crust forms. Flip once and cook an additional 4 to 5 minutes for medium rare 135°F internal temperature. Transfer to a cutting board and tent loosely with foil to rest for a full 5 minutes which allows juices to redistribute throughout the meat.

Prepare the Corn

While the grill is hot brush the ear of corn lightly with olive oil and place it directly on the grates. Rotate every 2 minutes until you see charring on all sides approximately 8 to 10 minutes total. The kernels should be bright yellow and slightly browned. Let cool for a few minutes then stand the cob upright on a cutting board and carefully slice downward to remove the kernels.

Craft the Dressing

In a small bowl whisk together balsamic vinegar and olive oil until beginning to combine. Add Dijon mustard which acts as an emulsifier along with honey garlic salt and pepper. Continue whisking vigorously until the mixture becomes slightly thickened and uniform in appearance. This should take about 30 seconds of continuous whisking.

Assemble Your Masterpiece

Place mixed greens in a large serving bowl. Arrange cherry tomatoes red onion slices grilled corn kernels and toasted nuts evenly over the greens. Slice the rested steak thinly against the grain at a slight angle which ensures maximum tenderness. Fan the steak slices atop the salad and sprinkle with crumbled Gorgonzola cheese. Drizzle with the prepared balsamic dressing just before serving.

Bookmark

The smoked paprika in the steak marinade completely transforms this dish with its subtle smokiness. I discovered this by accident when I ran out of regular paprika during a dinner party preparation. Now I keep Spanish smoked paprika specifically for this recipe because it creates such a beautiful depth of flavor that complements the char from the grill.

Perfectly Timed Cooking

Getting the perfect temperature on your steak makes all the difference in this salad. For medium rare aim for 135°F internal temperature and remember the steak will continue cooking slightly during the resting period. If you prefer medium cook to 140°F or medium well at 150°F. Always use a meat thermometer inserted into the thickest part for accuracy. Flank steak becomes tough when overcooked so I recommend not going beyond medium for the most tender results.

Make It Your Own

This salad welcomes customization based on what you have available. No Gorgonzola? Try feta or blue cheese instead. Vegetarian guests? Replace the steak with grilled portobello mushrooms marinated in the same mixture. For a heartier version add roasted sweet potatoes or crispy bacon bits. During summer I often add fresh peach slices which pair beautifully with the balsamic dressing and steak. In winter roasted butternut squash makes a wonderful seasonal substitute for the corn.

Meal Prep Magic

This salad components can be prepared up to three days in advance for easy assembly. Grill and slice the steak then store in an airtight container. Prepare the corn dressing and other vegetables separately. When ready to serve simply bring the steak to room temperature for 15 minutes and assemble your salad. The dressing will naturally solidify in the refrigerator just let it sit at room temperature for 10 minutes and shake well before using.

Recipe FAQs

→ What's the best way to cook the steak for this salad?

For the best results, marinate the steak for 15-20 minutes in the balsamic mixture, then grill over medium-high heat for 4-5 minutes per side for medium-rare to medium doneness. Always let the steak rest for 5 minutes before slicing against the grain to ensure tenderness. If you don't have a grill, a cast-iron skillet works excellently to achieve a nice sear.

→ Can I substitute the Gorgonzola cheese with something else?

Absolutely! If Gorgonzola isn't to your taste, blue cheese makes the closest substitute with its similar tangy profile. Feta offers a more crumbly, salty alternative, while goat cheese provides creaminess with milder tang. For a less pungent option, try shaved Parmesan or even a mild white cheddar.

→ How can I make this salad ahead of time?

To prepare ahead, grill the steak and corn up to a day in advance and refrigerate. Make the dressing and store in a sealed container. Chop all vegetables and store separately. When ready to serve, bring the steak to room temperature, slice it, and assemble the salad with all components. Add the dressing just before serving to keep the greens crisp.

→ What sides pair well with this steak salad?

This salad works as a complete meal, but for additional sides, consider crusty artisan bread, garlic bread, or a simple bruschetta. For larger gatherings, grilled asparagus, roasted potatoes, or a light summer soup like gazpacho would complement the flavors without overwhelming the main dish.

→ What wine pairs best with this balsamic steak salad?

The tangy balsamic flavors and rich Gorgonzola pair beautifully with medium to full-bodied red wines. A Merlot or Cabernet Sauvignon complements the grilled steak, while a Zinfandel works with the balsamic notes. For white wine lovers, try an unoaked Chardonnay or Sauvignon Blanc that can stand up to the bold flavors while offering refreshing contrast.

→ How can I adapt this for a vegetarian version?

Create a delicious vegetarian version by substituting the steak with grilled portobello mushrooms marinated in the same balsamic mixture. You could also use grilled halloumi cheese, smoky tempeh, or even balsamic-glazed tofu. Keep all other ingredients the same for a satisfying meat-free alternative that maintains the flavor profile of the original dish.