Balsamic Steak Gorgonzola Salad with Grilled Corn: Your New Summer Obsession
Hey there, salad squad! Chef Jamie here, ready to dish out a recipe that’s about to become your warm-weather MVP. Picture this: tender, balsamic-marinated steak, smoky grilled corn, and creamy gorgonzola piled high on a bed of crisp greens. Drizzled with a tangy vinaigrette and zesty gremolata, this salad isn’t just a meal—it’s a flavor fireworks show. I first whipped this up during a lazy Sunday cookout, and let me tell you, my friends still beg me to make it every summer. Whether you’re grilling under the stars or cooking indoors, this salad brings that sunny, carefree vibe to your table. Let’s get sizzling!
Balsamic Steak Gorgonzola Salad with Grilled Corn
The Night This Salad Stole the Spotlight
Okay, story time! Two summers ago, I hosted an impromptu backyard dinner with zero plan beyond “throw something on the grill.” I had a lone corn cob, some sad-looking endive, and a steak that needed love. On a whim, I marinated the steak in balsamic (my forever pantry hero), charred the corn, and tossed everything with greens and that funky gorgonzola I’d been saving. The kicker? A lemony gremolata I usually reserve for pasta. One bite in, my buddy Carlos declared it “the salad of the century” — and honestly? He wasn’t wrong. Now, it’s my go-to when I want to taste summer on a plate. Pro tip: Always make extra corn. You’ll want to snack while you cook!
Grocery List: Building Flavor Like a Boss
- Sirloin steak (1 lb): Affordable yet tender. Swap with flank steak if you’re feeling fancy!
- Balsamic vinegar (5 tbsp total): The MVP—adds sweet tang. No balsamic? Red wine vinegar + ½ tsp honey works.
- Endive (2 heads): Crispy bitterness balances richness. Substitute radicchio or even crisp apples!
- Gorgonzola (4 oz): Creamy with a punch. Blue cheese or feta work too—no judgment here.
- Fresh corn (1 cob): Grilling unlocks its natural sweetness. Frozen charred corn kernels in a pinch!
Chef’s Whisper: Steal my lazy hack: Use pre-mixed salad greens to save time without skimping on texture.
Let’s Build This Flavor Masterpiece
1. Marinate Like You Mean It
Mix all marinade ingredients in a bowl. Slip the steak into a ziplock bag, pour in that glossy balsamic goodness, and let it chill for 30 minutes (or up to 2 hours for deeper flavor). Pro tip: Massage the bag occasionally—it’s like a spa day for your steak!
2. Gremolata Game Changer
While the steak chills, mix basil, parsley, garlic, and lemon zest. This bright confetti will cut through the richness later—trust me!
3. Corn Char 101
Brush corn with olive oil, hit it with salt, and grill over medium heat. Rotate every 2 minutes for those Instagram-worthy char lines. Let it cool, then slice kernels off. Hack: Stand the cob in a bowl—no flying corn missiles!
4. Steak Time, Baby
Grill steak 4-5 minutes per side for medium-rare (130°F internal). No grill? Sear in a smoking-hot cast iron! Rest it for 5 minutes—this keeps the juices IN. Slice against the grain for maximum tenderness.
5. Dress to Impress
Whisk vinaigrette ingredients until emulsified. Taste and adjust—need more zing? Add lemon! Too sharp? A drizzle of honey balances it.
6. Salad Symphony
In a big bowl, toss greens, endive, tomatoes, onion, corn, half the vinaigrette, and half the gremolata. Pile it high on a platter, layer on those gorgeous steak slices, then shower with gorgonzola. Finish with remaining gremolata and vinaigrette. Mic drop!
Plating Like a Pro
Grab a rustic wooden board or a massive salad bowl—this beauty deserves center stage! Scatter extra crumbled gorgonzola on top and tuck in grilled lemon wedges for squeezing. Serve with crusty bread to mop up that extra dressing. Bonus points for outdoor dining under string lights!
Mix It Up: Your Salad, Your Rules
- Protein Swap: Chicken or shrimp work if steak’s not your jam.
- Vegan Vibes: Use marinated portobello mushrooms and vegan cheese.
- Fruit Twist: Add grilled peaches or strawberries for sweetness.
- Herb Switch-Up: Try mint or cilantro in the gremolata for a fresh kick.
Confessions from My Kitchen
True story: I once forgot the steak marinating in the fridge overnight. Next day? It was almost *too* tender—but still delicious! Over time, I’ve added more gremolata because, let’s be real, herbs make everything better. Also—if your corn kernels go rogue and fly across the kitchen, just call it “deconstructed plating.” 😉
Your Questions, My Answers
Q: Can I prep this ahead?
A: Marinate steak and make gremolata/vinaigrette up to 24 hours ahead. Assemble salad fresh to keep greens crisp!
Q: My vinaigrette tastes too sharp. Help!
A: Whisk in ½ tsp honey or maple syrup to balance acidity. You do you!
Q: No grill? No problem!
A: Cook corn in a grill pan or roast in the oven at 425°F for 15 minutes. Still delish!
Nutritional Highlights
Packed with 35g protein per serving, iron from the steak, and antioxidants from those vibrant greens. It’s a balanced meal that tastes like indulgence!
