Balsamic Steak & Gorgonzola Salad with Grilled Corn – A Summer Staple

Hi there, food lover! 👋 Ready to bring the warmth of a summer evening straight to your table? Few dishes capture that golden-season magic quite like this Balsamic Steak & Gorgonzola Salad with Grilled Corn. 🥩🌽 Imagine tender slices of steak marinated in sweet, tangy balsamic glaze, laid gently over a bed of crisp greens, juicy cherry tomatoes, and smoky grilled corn — all kissed with creamy Gorgonzola crumbles. It’s a beautiful balance of hearty and refreshing, rustic yet elegant, and it turns any simple dinner into a little feast.

This salad isn’t just a meal; it’s a celebration of texture and flavor. Each bite combines the char of the grill with the cool, creamy tang of cheese and the sweetness of summer vegetables. It’s perfect for lazy evenings outdoors, served with crusty bread and maybe a chilled glass of your favorite white wine. Let the season shine — simple ingredients, honest flavors, and the comfort of tradition, all on one plate. ☀️🍷

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Ingredients

For the Steak

• 1 lb (450 g) sirloin or flank steak
• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp honey or brown sugar
• Salt and black pepper, to taste

For the Salad

• 4 cups mixed salad greens (arugula, romaine, or spinach)
• 1 cup cherry tomatoes, halved
• 2 ears corn, husked and grilled (or 1½ cups kernels)
• ½ small red onion, thinly sliced
• ¼ cup Gorgonzola or blue cheese, crumbled
• ¼ cup toasted walnuts or pecans

For the Dressing

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

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Step-by-Step Directions

1. Marinate the Steak: In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, salt, and pepper. Place steak in a shallow dish or zip-top bag, pour marinade over it, and let rest for 30 minutes (or up to 2 hours in the fridge).
2. Grill the Corn: Preheat your grill or grill pan to medium-high. Brush corn lightly with oil and grill 8–10 minutes, turning occasionally, until lightly charred. Set aside to cool, then slice kernels off the cob.
3. Cook the Steak: Grill or sear the steak for 4–5 minutes per side (for medium), or to your desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
4. Prepare the Dressing: In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
5. Assemble the Salad: In a large serving bowl, combine greens, tomatoes, grilled corn, red onion, and nuts. Drizzle half of the dressing and toss lightly.
6. Add the Steak: Arrange sliced steak over the top of the salad. Sprinkle with Gorgonzola crumbles.
7. Finish & Serve: Drizzle remaining dressing, add a final grind of black pepper, and serve immediately while the steak is still slightly warm.

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Nutritional Information

⏰ Prep Time: 20 minutes
🔥 Cooking Time: 15 minutes
⏳ Total Time: 35 minutes
🍽️ Servings: 4

⚡ Calories per serving: 465
🥩 Protein: 33 g
🥗 Carbohydrates: 16 g
💧 Fat: 29 g
🧂 Sodium: 440 mg
🍬 Sugar: 7 g
💚 Fiber: 3 g
💛 Cholesterol: 82 mg

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#SummerSalad #GrilledSteak #HealthyDinner #BalsamicMagic #FreshAndHearty

Bon appétit and happy cooking! 👩🍳🍽️