A perfect balance of savory grilled steak, sweet charred corn, tangy gorgonzola cheese, and a rich balsamic glaze – this hearty salad delivers restaurant-quality flavor in a simple homemade preparation that’s ideal for summer entertaining or a luxurious weeknight dinner.
Easy Balsamic Steak Gorgonzola Salad with Grilled Corn Recipe
When summer arrives and both the grill and farmers’ markets are calling your name, this Balsamic Steak Gorgonzola Salad with Grilled Corn answers with a resounding “yes!” This isn’t just any salad – it’s a complete meal that transforms simple, quality ingredients into something truly spectacular. The combination of perfectly cooked steak, sweet charred corn, peppery arugula, and creamy gorgonzola creates a symphony of flavors that’s both satisfying and refreshing.
What makes this Balsamic Steak Gorgonzola Salad with Grilled Corn special is how it elevates summer’s best offerings. This dish celebrates the height of corn season while providing the perfect canvas for a beautifully seared steak. The recipe has roots in classic Italian-American cuisine, where robust flavors and quality ingredients are allowed to shine with minimal fuss.
THIS RECIPE:
- Requires just one cooking method (grilling) for both steak and corn
- Features a make-ahead balsamic reduction that intensifies the flavors
- Serves as both a stunning dinner party centerpiece or elegant lunch
- Adapts easily to whatever steak cut you prefer or have on hand
| Recipe Detail | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Yield | 4 main course salads |
This recipe strikes that perfect balance between impressive and approachable. While the Balsamic Steak Gorgonzola Salad with Grilled Corn looks and tastes like something from an upscale restaurant menu, the preparation is straightforward enough for even novice cooks. The combination of warm grilled elements with cool, crisp greens creates a textural contrast that makes each bite interesting and satisfying.
Ingredients for Balsamic Steak Gorgonzola Salad with Grilled Corn
The soul of this Balsamic Steak Gorgonzola Salad with Grilled Corn lies in the quality of its ingredients. Since this recipe features relatively few components, each one should be selected with care. The steak should be well-marbled for flavor, the corn fresh and sweet, and the gorgonzola creamy and properly aged for the right balance of tanginess.
For the Steak and Corn:
- 1½ pounds ribeye or New York strip steak (about 1-inch thick)
- 4 ears fresh corn, husks and silk removed
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Balsamic Reduction:
- 1 cup quality balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
For the Salad:
- 8 cups arugula or mixed greens
- 6 ounces gorgonzola cheese, crumbled
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup toasted walnuts, roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
When shopping for this Balsamic Steak Gorgonzola Salad with Grilled Corn recipe, look for corn with bright green husks that feel slightly damp. The silk should be golden and slightly sticky. For the steak, choose cuts with good marbling as they’ll remain juicy and flavorful on the grill. As for the gorgonzola, authentic Italian versions offer the best flavor profile for this dish.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Steak | 1½ pounds | Choose USDA Choice or Prime with ample marbling; bring to room temperature before grilling |
| Corn | 4 ears | Select corn with plump kernels that give slightly when pressed with a thumbnail |
| Gorgonzola | 6 ounces | Look for authentic Italian DOP gorgonzola dolce for creamier texture |
| Balsamic Vinegar | 1 cup | Use aged balsamic vinegar (at least 3 years) for a more complex reduction |
| Arugula | 8 cups | Fresh, vibrant leaves with no yellowing; pre-washed varieties save time |
How to Make Balsamic Steak Gorgonzola Salad with Grilled Corn
Creating this Balsamic Steak Gorgonzola Salad with Grilled Corn involves three main components: grilling the steak and corn, preparing the balsamic reduction, and assembling the salad. The key to success lies in timing each element so that the steak and corn are still slightly warm when served, creating a delightful contrast with the cool greens and cheese.
Step 1: Prepare the Balsamic Reduction
- Pour balsamic vinegar into a small saucepan over medium heat.
- Bring to a gentle simmer (do not boil), then reduce heat to medium-low.
- Add honey and mustard, whisking to combine.
- Simmer for 15-20 minutes, stirring occasionally, until reduced by about half and thick enough to coat the back of a spoon.
- Remove from heat and let cool (it will thicken further as it cools).
Step 2: Prepare the Grill
- Preheat your grill to high heat (about 450-500°F).
- Clean and oil the grill grates to prevent sticking.
Step 3: Season and Grill the Steak
- Pat the steak dry with paper towels (this ensures better searing).
- Brush with 1 tablespoon olive oil and season generously with salt and pepper on both sides.
- Place steak on the hot grill and cook for 4-5 minutes on each side for medium-rare (internal temperature of 135°F).
- Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes.
Step 4: Grill the Corn
- While the steak is grilling, brush corn with remaining olive oil and season with salt and pepper.
- Place corn on the grill and cook for 8-10 minutes, turning occasionally until charred in spots.
- Remove from grill and let cool slightly before cutting kernels off the cob.
Step 5: Assemble the Salad
- In a large bowl, combine arugula, cherry tomatoes, and red onion.
- Drizzle with extra virgin olive oil and lemon juice, season with salt and pepper, and toss gently.
- Slice the rested steak thinly against the grain.
- Arrange the dressed greens on a large platter or individual plates.
- Top with sliced steak, grilled corn kernels, crumbled gorgonzola, and toasted walnuts.
- Drizzle with balsamic reduction just before serving.
Pro tip: Allow your steak to rest the full 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
Tips for Making Balsamic Steak Gorgonzola Salad with Grilled Corn
The difference between a good Balsamic Steak Gorgonzola Salad with Grilled Corn and an exceptional one often comes down to technique and attention to detail. Here are some expert insights to elevate your salad to restaurant quality:
- Room temperature ingredients – Remove steak from the refrigerator 30-45 minutes before grilling to ensure even cooking
- Don’t overcrowd the grill – Give corn and steak plenty of space for proper caramelization and char
- Test corn doneness – Kernels should be tender but still have a slight snap when pierced
- Slice steak properly – Always cut perpendicular to the muscle fibers (against the grain) for maximum tenderness
| Technique | Recommendation | Why It Works |
|---|---|---|
| Steak Doneness | Use an instant-read thermometer (135°F for medium-rare) | Takes guesswork out of cooking perfect steak |
| Corn Charring | Don’t turn too frequently | Allows proper caramelization of natural sugars |
| Balsamic Reduction | Use a wider pan for faster reduction | Increases surface area for quicker evaporation |
| Salad Assembly | Layer components rather than mixing | Creates visual appeal and prevents wilting |
When making the balsamic reduction, patience is key. A slow reduction over medium-low heat develops flavor without scorching. Watch for visual cues: the reduction should coat the back of a spoon but still flow slowly when cool. If it becomes too thick, simply warm it gently and add a few drops of water.
For the corn, consider cutting it into “planks” before grilling if you prefer more char on each kernel. Simply cut the corn lengthwise into quarters, grill, and then slice the kernels off after cooking.
Make-Ahead Instructions
This Balsamic Steak Gorgonzola Salad with Grilled Corn can be partially prepared in advance, making it perfect for entertaining:
The balsamic reduction can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator. Bring to room temperature before serving, or gently warm if it’s too thick.
Corn can be grilled 1 day in advance, cut off the cob, and refrigerated in an airtight container. Bring to room temperature before assembling the salad, or briefly warm in the microwave (30 seconds).
Greens can be washed, dried, and stored with a paper towel in a zip-top bag for up to 3 days.
Nuts can be toasted and stored at room temperature in an airtight container for up to 1 week.
For day-of preparation, simply grill the steak about an hour before serving. Keep it wrapped at room temperature (up to 1 hour) before slicing. This allows you to assemble the salad quickly just before guests arrive.
Storing Leftovers
While this Balsamic Steak Gorgonzola Salad with Grilled Corn is best enjoyed fresh, leftovers can be stored with proper handling:
Store the dressed greens separately from the steak, corn, and cheese components. Once mixed, the acid in the dressing will continue to wilt the greens.
Leftover steak should be refrigerated in an airtight container and consumed within 3-4 days. The same applies to grilled corn kernels.
Gorgonzola cheese should be wrapped separately and can last 5-7 days refrigerated.
The balsamic reduction will keep for 2-3 weeks refrigerated in a sealed container.
For best results when enjoying leftovers, allow the steak to come to cool room temperature rather than eating it cold straight from the refrigerator. This highlights the flavor of the meat.
Freezing Balsamic Steak Gorgonzola Salad with Grilled Corn
While complete salads don’t freeze well, certain components of this Balsamic Steak Gorgonzola Salad with Grilled Corn can be frozen for future use:
Grilled steak can be frozen for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil, and place in a freezer-safe zip-top bag with the air removed. When ready to use, thaw overnight in the refrigerator and bring to room temperature before slicing.
Grilled corn kernels freeze beautifully for up to 6 months. Spread kernels on a baking sheet to freeze individually, then transfer to a freezer-safe container. Thaw overnight in the refrigerator or quickly defrost in the microwave.
The balsamic reduction can be frozen in ice cube trays, then transferred to a freezer bag for storage up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
To maintain the best quality after freezing, allow components to thaw completely in the refrigerator rather than using rapid thawing methods. This preserves texture and flavor.
Serving Suggestions
Elevate your Balsamic Steak Gorgonzola Salad with Grilled Corn with these complementary serving ideas:
For a complete meal, serve alongside grilled garlic bread or a crusty artisan loaf. The bread is perfect for soaking up any remaining balsamic reduction and steak juices.
Add a simple soup starter like chilled gazpacho or cucumber soup in summer, or a warm butternut squash soup in cooler months.
For wine pairings, this salad shines with medium-bodied reds like Sangiovese, Merlot, or Zinfandel that can stand up to the steak while complementing the tangy cheese. For white wine lovers, an unoaked Chardonnay works beautifully.
Present this salad on a large wooden board or oversized platter for family-style serving, arranging the steak slices and corn in the center with greens as the base. Drizzle the balsamic reduction in a dramatic pattern just before bringing to the table for maximum visual impact.
Serve at a cool room temperature rather than cold from the refrigerator – the flavors will be more pronounced and the gorgonzola creamier.
FAQ
Can I use a different cut of steak for this Balsamic Steak Gorgonzola Salad with Grilled Corn?
Absolutely! While ribeye and New York strip are recommended for their marbling and flavor, you can substitute flank steak, sirloin, or even filet mignon. Adjust cooking times accordingly based on thickness and desired doneness. Flank steak works particularly well but requires more attention to slicing thinly against the grain.
I don’t have a grill. How else can I prepare the steak and corn?
A cast-iron skillet works wonderfully for the steak. Heat the pan until smoking hot, add oil, and cook the steak 4-5 minutes per side. For the corn, you can char it directly over a gas burner, roast it in a 425°F oven for 20-25 minutes, or even boil it for 4 minutes and then char it under the broiler.
Can I substitute the gorgonzola with another cheese?
Yes! Blue cheese provides a similar tangy flavor profile. For milder alternatives, try feta, goat cheese, or even shaved parmesan. Each will create a different but equally delicious salad experience.
How can I make this Balsamic Steak Gorgonzola Salad with Grilled Corn vegetarian?
For a vegetarian version, replace the steak with grilled portobello mushrooms. Marinate them in balsamic vinegar, olive oil, and garlic for 30 minutes before grilling. Double the amount of grilled corn and add grilled red bell peppers for additional substance and flavor.
My balsamic reduction became too thick. How can I fix it?
If your reduction becomes too thick, simply warm it gently on low heat and whisk in a few drops of water until you reach your desired consistency. Remember that it will thicken further as it cools, so it’s better to err on the side of slightly thinner when removing from heat.
This Balsamic Steak Gorgonzola Salad with Grilled Corn balances hearty and refreshing elements perfectly, making it an ideal choice for both casual weeknight dinners and special occasions. By following these detailed instructions and tips, you’ll create a restaurant-worthy dish that celebrates summer’s bounty while showcasing the timeless pairing of steak and blue cheese.