Steak Gorgonzola Salad

This balsamic steak gorgonzola salad with grilled corn transforms ordinary salad night into a restaurant-worthy experience right at home. The combination of juicy marinated steak, sweet grilled corn, pungent gorgonzola, and fresh greens creates a perfectly balanced meal that feels both indulgent and wholesome.

I first made this salad when looking for a way to use leftover grilled steak and some beautiful farmers market corn. My family was so impressed they requested it three times the following week and it has become our go to summer entertaining dish.

Ingredients

• 1 lb sirloin steak: the perfect balance of tenderness and flavor look for good marbling for the juiciest result
• Balsamic vinegar: provides sweet tanginess that helps tenderize and flavor the meat
• Worcestershire sauce: adds umami depth that enhances the beefy flavor
• Extra virgin olive oil: use a good quality oil as it forms the base of both marinade and dressing
• Dijon mustard: acts as an emulsifier while adding subtle tang
• Cherry tomatoes: choose ripe sweet varieties for bursts of juicy flavor
• Red onion: adds pleasant sharpness that balances the rich steak and cheese
• Gorgonzola cheese: authentic Italian blue cheese with creamy texture and bold flavor
• Endive lettuce: provides pleasant bitterness and sturdy texture that stands up to hearty toppings
• Mixed spring greens: for freshness and variety of textures
• Fresh corn on the cob: summer sweet corn caramelizes beautifully when grilled
• Fresh herbs: basil and parsley bring brightness that cuts through the richness

Step-by-Step Instructions

Marinate the Steak:

Combine balsamic vinegar Worcestershire olive oil dijon mustard garlic powder salt and pepper in a bowl. Pour over steak in a ziplock bag ensuring complete coverage. Allow to marinate at least 30 minutes for the acids to begin breaking down proteins making for a more tender result.

Prepare the Gremolata:

Finely mince basil parsley and garlic then combine with fresh lemon zest in a small bowl. This bright herbaceous mixture will cut through the richness of the steak and cheese while adding aromatic complexity to every bite.

Grill the Corn:

Preheat your grill or grill pan to medium high heat. Coat corn with olive oil salt and pepper. Grill on all sides until kernels develop charred marks and become slightly softened about 10 minutes total. This caramelizes the natural sugars creating sweet nutty flavor impossible to achieve any other way.

Cook the Steak:

Remove steak from marinade and place on hot grill. For medium rare cook approximately 4 5 minutes per side depending on thickness. Let rest 5 full minutes before slicing against the grain. Resting allows juices to redistribute ensuring maximum tenderness.

Make the Vinaigrette:

Whisk together balsamic vinegar olive oil dijon mustard salt and pepper until emulsified. The mustard helps maintain the suspension of oil and vinegar creating a silky dressing that clings to the salad ingredients.

Assemble the Salad:

Toss greens endive tomatoes gorgonzola grilled corn kernels and red onion with half the vinaigrette and gremolata in a large bowl ensuring even distribution of all components. Top with thinly sliced steak and drizzle remaining dressing and gremolata over the top for a beautiful presentation.

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My absolute favorite element is the contrast between the warm grilled steak the cold crisp greens and the pungent creamy gorgonzola. My father who claims not to like blue cheese cleaned his plate the first time I made this and now specifically requests what he calls that steak salad with the stinky cheese.

Make Ahead Options

While best enjoyed fresh you can prepare several components ahead of time. Marinate the steak overnight for deeper flavor. Grill the corn and make the gremolata and vinaigrette up to a day in advance. Store components separately in airtight containers in the refrigerator and assemble just before serving for the freshest result.

Steak Selection and Cooking Tips

While sirloin is recommended for its balance of tenderness and flavor this recipe works beautifully with ribeye NY strip or even flank steak. Just adjust cooking times accordingly based on thickness. For flank or skirt steak slice very thinly against the grain after cooking to ensure tenderness. Use a meat thermometer for perfect doneness removing the steak at 130°F for medium rare then allowing it to rise to 135°F while resting.

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Cheese Alternatives

If gorgonzola is too strong for your preference substitute with a milder blue cheese like Danish blue or even crumbled feta for a different but equally delicious flavor profile. For a non blue option aged goat cheese or shaved parmesan would work beautifully with the other components.

Serving Suggestions

Serve this salad with warm crusty bread and a glass of medium bodied red wine like Sangiovese or Malbec. For a complete summer dinner party menu pair with a simple cold soup starter like gazpacho and finish with fresh berries and whipped cream for dessert.

Frequently Asked Recipe Questions

→ What cut of steak works best for this salad?

Sirloin steak is recommended for this salad as it offers excellent flavor and tenderness while remaining affordable. However, you could substitute with ribeye for a more marbled, richer result, or flank steak (cooked to medium-rare and sliced very thin) for a leaner option with great beef flavor.

→ Can I substitute the gorgonzola cheese?

Yes, if gorgonzola is too strong for your preference, you can substitute with milder blue cheese, feta, or even goat cheese. Each will provide a different flavor profile but will work well with the other ingredients.

→ How do I know when my steak is cooked to medium-rare?

For medium-rare, cook the steak until it reaches an internal temperature of 135°F (57°C). If you don't have a meat thermometer, press the steak with your finger - medium-rare should feel like the base of your thumb when you touch your thumb and middle finger together (slightly firm but still gives to pressure).

→ Can I prepare any components ahead of time?

Yes! The balsamic vinaigrette and gremolata can be prepared up to 2 days in advance and stored in the refrigerator. You can also marinate the steak overnight for deeper flavor. The corn can be grilled ahead of time and refrigerated, though it's best served freshly grilled.

→ Is there a way to make this salad vegetarian?

To make a vegetarian version, replace the steak with grilled portobello mushrooms marinated in the same balsamic mixture. The mushrooms provide a meaty texture and absorb the marinade beautifully. You'll also want to substitute the Worcestershire sauce in the marinade with a vegetarian alternative or soy sauce.

→ What wine pairs well with this salad?

This robust salad pairs beautifully with medium to full-bodied red wines. Try a Merlot, Zinfandel, or Cabernet Sauvignon to complement the steak and stand up to the strong flavors of the gorgonzola. For white wine lovers, an oaked Chardonnay would also work well.