Grilled Balsamic Steak Salad is one of those summer-to-fall recipes that feels both special and genuinely easy to bring together on a weeknight. This dish pairs juicy grilled steak with sweet roasted corn, tangy gorgonzola, and peppery greens for a contrast of textures and flavors that satisfy on every level — rich umami from the beef, bright acidity from the balsamic glaze, and creamy pops from the cheese. It’s the kind of salad that holds up as a main course, yet feels light enough for warm-weather meals or late-summer cookouts. If you love seasonal produce and hands-on cooking, you’ll appreciate how approachable this salad is and how well it plays with other favorites like the apple-and-feta combos found in a cozy fall salad.
Ingredients & Equipment
Ingredients:
- juicy grilled steak (flank, skirt, or sirloin all work)
- sweet roasted corn (fresh or frozen kernels)
- tangy gorgonzola cheese (crumbled)
- fresh greens (arugula or mixed salad greens)
- balsamic glaze (store-bought or reduced balsamic)
- olive oil (extra virgin preferred)
- salt (kosher or sea salt)
- pepper (freshly ground)
Notes:
- Steak choice: flank and skirt take on marinades and char beautifully; sirloin is a bit more forgiving for those who prefer less chew.
- Corn: fresh summer corn gives the best flavor; frozen kernels thawed and patted dry are a great stand-in.
- Cheese: gorgonzola brings a bold tang — swap for feta or goat cheese for a milder profile.
Helpful equipment:
- grill or grill pan (char is key for flavor)
- baking tray (if you prefer to roast corn in the oven)
- sharp chef’s knife for slicing the steak thin
- cutting board
- tongs
- meat thermometer (helpful to hit the desired doneness)
- mixing bowl (large enough for tossing the salad)
- small saucepan (if you’re reducing balsamic to make a glaze)
- optional: blender (if you want to whip up a creamy balsamic vinaigrette instead of using a glaze)
For ideas on playing with summer corn in salads, this grilled-corn pasta salad is a flavorful inspiration you might enjoy: Juicy Street Corn Pasta Salad.
Step-by-Step Instructions (with tips)
Grill the steak to your desired doneness. Let it rest before slicing.
- Tip: Preheat your grill or grill pan over medium-high heat so you get a nice sear. Season the steak generously with salt and pepper (and a little olive oil if you like). For a 1-inch-thick steak, aim for about 4–5 minutes per side for medium-rare, but use a meat thermometer for accuracy (130–135°F for medium-rare).
- Resting: Let the steak rest for at least 5–10 minutes under loose foil so the juices redistribute; this keeps slices juicy.
While the steak is resting, roast the corn until lightly browned.
- Grill method: Husk fresh corn and grill directly over medium-high heat, turning occasionally until kernels char in spots (about 8–10 minutes).
- Oven method (variation): Toss kernels on a baking tray with a drizzle of olive oil and a pinch of salt; roast at 425°F for 12–15 minutes until lightly browned.
- Skillet method (variation): For frozen or loose kernels, heat a dry cast-iron skillet until very hot and cook the kernels in batches to get some char without steaming.
In a large bowl, combine fresh greens, roasted corn, and crumbled gorgonzola.
- Tip: If using delicate baby greens, dress lightly to avoid wilting. Add the cheese last so it stays distinct and creamy.
Slice the grilled steak and add it to the salad.
- Tip: Slice the steak against the grain for tenderness. Aim for thin slices so each bite has a balance of beef and greens.
Drizzle with balsamic glaze and olive oil.
- Homemade glaze: Reduce 1 cup balsamic vinegar over medium-low heat until thick and syrupy (about 15–20 minutes). Watch it closely so it doesn’t burn. For more body, whisk in a teaspoon of honey.
- Variation: If you prefer a dressed salad rather than a glaze, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, a teaspoon of Dijon mustard, salt, and pepper for a quick vinaigrette. For a creamier option, pulse this with a splash of Greek yogurt in a blender.
Season with salt and pepper to taste. Serve immediately.
- Serving tip: Add a final finishing salt, like flaky sea salt, and a crack of black pepper right before serving. If you like a bright herb note, sprinkle chopped basil or parsley.
Kitchen tips and flavor suggestions:
- Marinating the steak briefly (30 minutes) in a simple mix of olive oil, garlic, a splash of balsamic, and black pepper can deepen flavor without much effort.
- Add texture with toasted nuts (walnuts or pecans) or seeds (pumpkin seeds).
- For a smoky twist, char a halved red onion and toss into the salad.
- Want a vegetarian twist? Omit the steak and add grilled portobello caps or roasted marinated tofu.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerator: Store salad components separately for best quality. Keep sliced steak in an airtight container for up to 3–4 days. Store greens and roasted corn in separate containers or zip bags; the greens will last 2–3 days if they’re dry and properly sealed.
- Assembled salad: If you must store an assembled salad, eat within 24 hours. The greens will soften and the dressing/glaze will make everything wetter over time.
Freezing:
- Steak: Cooked steak freezes well. Slice or freeze whole in an airtight container or vacuum-seal bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently to avoid overcooking.
- Corn: Roasted corn (plain) freezes fine for up to 6 months — cool completely before packing in freezer bags. Reheat briefly in a skillet or microwave before adding to the salad.
- Note: Greens and gorgonzola do not freeze well; cheese can be frozen but will change texture.
Make-ahead strategy:
- Morning of serving: Roast the corn and store it at room temp for a few hours or refrigerate. Prepare balsamic glaze and store in a jar — reheat briefly if it thickens.
- 1–2 days ahead: Cook the steak (or at least marinate it), cool, and refrigerate. Assemble just before serving for the best texture.
- Tip for packing lunches: Keep steak, corn, and dressing separate from the greens and cheese. Build the salad at lunchtime so greens stay crisp.
Portioning advice:
- For a main-course salad: plan approximately 6–8 ounces of cooked steak per person (or adjust lower for lighter appetites).
- For a shared side salad: 3–4 ounces of steak per person is sufficient alongside other dishes.
How to Use / Serve This Dish
Serving ideas:
- As a main course: Plate the salad in shallow bowls with steak slices fanned on top and a drizzle of glaze. Add a wedge of lemon or lime for guests who like a citrus lift.
- For a cookout: Serve the steak on a platter and allow guests to build their own salads — this keeps greens fresh and is ideal for gatherings.
- Meal prep bowls: Layer greens, roasted corn, sliced steak, and cheese in mason jars with dressing in a small container. Combine at mealtime.
Pairings:
- Wine: A medium-bodied red like a Malbec, Cabernet Franc, or a fruit-forward Zinfandel pairs nicely with grilled steak and the tang of balsamic.
- Sides: Crusty bread or garlic focaccia, grilled vegetables, or a light potato salad complement the heartiness of the steak.
- Lighter option: Serve alongside a chilled cucumber-yogurt dip or a lemon-herb quinoa for a balanced plate.
Creative variations:
- Swap gorgonzola for shaved parmesan and add cherry tomatoes for an Italian twist.
- Make it spicy: Add sliced jalapeños or a chile oil drizzle to kick up the heat.
- Mediterranean take: Use a red wine vinaigrette, add roasted red peppers, and substitute feta for gorgonzola.
For seasonal, family-friendly sides that echo the sweet-savory corn notes in this salad, try pairing it with a cranberry-pretzel salad that balances crunchy and creamy flavors: Cranberry Pretzel Salad.
FAQ
Q: Can I use a different cheese instead of gorgonzola?
A: Absolutely. Feta, goat cheese, or shaved Parmesan all work well depending on your flavor preference. Feta offers a salty tang similar in intensity but slightly drier, while goat cheese adds creaminess without the pungency.
Q: How do I know when the steak is done without a thermometer?
A: Use a touch test: a rare steak feels very soft, medium-rare springs back slightly and feels like pressing the base of your thumb when touching your thumb to your middle finger, and medium feels firmer. A thermometer is the most reliable tool: 125–130°F for rare, 130–135°F for medium-rare, and 140–145°F for medium.
Q: Can I make this salad vegetarian or vegan?
A: For a vegetarian version, replace the steak with grilled portobello mushrooms, tempeh, or hearty roasted chickpeas. To make it vegan, swap gorgonzola for a plant-based cheese and use a simple balsamic-olive oil dressing or a vegan creamy dressing.
Q: What’s the best way to reheat leftover steak without drying it out?
A: Reheat gently: slice the steak thin and warm in a skillet over low heat with a splash of beef broth or water and cover briefly to steam. Alternatively, warm in a 275°F oven wrapped in foil until just heated through.
Conclusion
This Grilled Balsamic Steak Salad is a celebration of seasonal textures and bold yet balanced flavors — charred, juicy steak, sweet corn, tangy gorgonzola, and a glossy balsamic finish. If you want to explore similar takes on steak-and-salad combinations, this version with grilled corn and gorgonzola offers great inspiration from an outside kitchen perspective: a balsamic steak and gorgonzola salad with grilled corn. For a creamy take on balsamic dressings that pairs beautifully with steak salads, consider this creamy balsamic vinaigrette idea: steak salad with creamy balsamic vinaigrette. And if you’re collecting variations to make the recipe your own, there’s a concise, practical rendition worth checking out here: balsamic steak salad inspiration.
I hope this recipe inspires you to fire up the grill and enjoy a salad that feels both comforting and bright. If you make it, I’d love to hear how you tweaked it — share your photos and notes, and pass it along to friends who enjoy seasonal, from-scratch meals.
Grilled Balsamic Steak Salad
Ingredients
Main Ingredients
- 1 lb juicy grilled steak (flank, skirt, or sirloin) Use flank or skirt for marination; sirloin is more forgiving.
- 2 cups sweet roasted corn (fresh or frozen) Fresh summer corn provides the best flavor.
- 4 oz tangy gorgonzola cheese (crumbled) Can swap with feta or goat cheese for milder flavor.
- 6 cups fresh greens (arugula or mixed salad greens) Dress delicately if using baby greens.
- ½ cup balsamic glaze Store-bought or homemade.
- 2 tbsp olive oil (extra virgin preferred) Use for grilling and drizzling.
- 1 tsp salt (kosher or sea salt) Adjust to taste.
- ½ tsp pepper (freshly ground) Adjust to taste.
Instructions
Grilling the Steak
- Preheat your grill or grill pan over medium-high heat. Season the steak generously with salt, pepper, and olive oil. Grill for 4–5 minutes per side for medium-rare.
- Let the steak rest for 5–10 minutes under loose foil before slicing to ensure juiciness.
Roasting the Corn
- While the steak rests, roast the corn until lightly browned. For grilling, husk the corn and grill for about 8–10 minutes, turning occasionally.
- Alternatively, toss kernels with olive oil and salt, then roast at 425°F for 12–15 minutes, or skillet fry frozen kernels in a hot dry cast-iron skillet.
Assembling the Salad
- In a large bowl, combine fresh greens, roasted corn, and crumbled gorgonzola. Add the cheese last to maintain its texture.
- Slice the grilled steak against the grain and add to the salad.
- Drizzle with balsamic glaze and olive oil, seasoning with additional salt and pepper to taste. Serve immediately.
