Grilled Balsamic Steak Salad

There’s a moment when the smoke from the grill curls up and the first bite of food delivers a rush of sensations — warm, charred edges giving way to juicy, tender meat; the bright crunch of greens; the sweet pop of grilled corn; and that tangy-sweet ribbon of balsamic tying everything together. This Grilled Balsamic Steak Salad delivers that moment on a plate: savory, slightly smoky steak over a bed of fresh mixed greens, bursts of roasted corn, and the creaminess of crumbled gorgonzola brightened with a glossy balsamic glaze.

This is the kind of dish that makes you pause and smile. It’s indulgent enough for a relaxed dinner party yet simple enough for a weeknight when you want something satisfying without a lot of fuss. Serve it for backyard barbecues, a Sunday family lunch, or a late-summer dinner when corn is at its peak. It’s a salad that feels both celebratory and comfortingly familiar.

At a Glance

Prep Time: 10 minutes
Cook Time: 10 minutes (grilling steak and corn)
Total Time: 20 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Highlights
Estimated nutrition per serving (one-quarter of the recipe). These are approximate values calculated from typical ingredient profiles and verified against USDA FoodData Central averages; for general dietary guidance refer to sources such as the CDC, USDA, or Mayo Clinic.

Calories: ~430 kcal
Protein: ~34 g
Carbohydrates: ~16 g
Fat: ~27 g
Fiber: ~1.5 g
Sodium: ~250–350 mg (varies with added salt and gorgonzola)

Notes on accuracy: values are rounded estimates using USDA FoodData Central for ingredient baselines (beef, sweet corn, mixed greens, gorgonzola, balsamic glaze, olive oil). Individual brands, portion sizes, and preparation methods will change final numbers. If you need precise tracking for medical reasons, weigh ingredients and consult a nutrition calculator or registered dietitian.

Why You’ll Love It
This salad balances bold, contrasting elements in a way that keeps every forkful interesting:

Flavor & Texture Harmony: The umami-rich, charred steak contrasts with tangy-sweet balsamic glaze and the creamy, slightly salty gorgonzola, while the corn and greens add crunch and freshness.
Crowd-Pleasing Simplicity: It’s impressive without being fussy — great for guests when you want restaurant-style flavor at home.
Weeknight-Friendly: Ready in about 20 minutes with straightforward grilling and assembly.
Seasonal Perfection: When corn and tomatoes are in season, this salad sings; it feels like late-summer dining even when you make it later in the year.

Step-by-Step Instructions

Ingredients

1 lb steak (sirloin or ribeye recommended)
4 cups mixed greens (arugula, baby spinach, spring mix)
1 cup sweet corn, roasted or grilled (about 1 medium ear or frozen thawed)
1/2 cup gorgonzola cheese, crumbled (about 56 g)
1/4 cup balsamic glaze (or thickened balsamic reduction)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil (for grilling; plus extra if desired)

Optional ingredients & substitutions

Swap gorgonzola for feta or shaved Parmesan if you prefer milder flavors.
Use skirt or flank steak for a more affordable option; slice thinly across the grain.
Substitute balsamic glaze with a 3:1 balsamic vinaigrette (3 tbsp olive oil : 1 tbsp balsamic + a touch of Dijon) for a lighter dressing.
For a lighter cheese option, use 1/4 cup instead of 1/2 cup.

Directions

Preheat the grill to medium-high heat. Brush the steak with olive oil and season generously with salt and pepper.
Grill the steak for 4–5 minutes per side for medium-rare (adjust time to reach your preferred doneness). For corn, grill alongside the steak until slightly charred, about 8–10 minutes, turning occasionally.
Remove the steak from the grill and let it rest for 5–7 minutes to redistribute juices before slicing it thinly against the grain. Remove corn kernels from the cob and let cool slightly.
In a large bowl, combine the mixed greens, roasted/grilled corn, and crumbled gorgonzola.
Top the salad with the sliced steak and drizzle with balsamic glaze.
Toss gently to combine (or arrange steak on top if you prefer a composed look) and serve immediately.

Practical tips:

Avoid overmixing the salad after adding the glaze so the greens don’t become soggy.
Use an instant-read thermometer for precise doneness: 125–130°F for medium-rare, 135°F for medium; USDA recommends 145°F as a safe minimum for whole cuts.
Resting the steak is essential for juicy slices.

Best Pairings

Drinks: A medium-bodied red wine like Malbec or Zinfandel; for white wine lovers, an oaked Chardonnay. For non-alcoholic, a sparkling iced tea or citrusy soda water with lime.
Sides: Warm crusty bread or garlic bread, roasted baby potatoes, or a simple tomato bruschetta.
Add-ons: Avocado slices, cherry tomatoes, or a handful of toasted walnuts for extra crunch and richness.

Shelf Life & Storage

Room Temperature: Do not leave the assembled salad at room temperature for more than 2 hours (1 hour if above 90°F). Bacterial growth risk increases quickly.
Refrigeration: Store leftover components separately when possible. Assembled salad will keep in the refrigerator for up to 1–2 days (greens become limp). Steak slices stored in an airtight container will keep 3–4 days. Corn and cheese stored separately will last 3–4 days refrigerated.
Freezer: Assembled salad does not freeze well (greens and cheese change texture). Cooked steak can be frozen in airtight containers for 2–3 months; thaw in the refrigerator before reheating and slicing.

Chef’s Advice

Best cuts: Choose a well-marbled steak like ribeye for richness, or sirloin for leaner, budget-friendly flavor. For quick, even cooking choose steaks 1–1.25 inches thick.
Texture keys: Slice steak very thin against the grain to maximize tenderness. Let the steak rest on a cutting board loosely tented with foil to keep juices in.
Balsamic glaze control: If you prefer less sweetness, dilute glaze with a splash of olive oil or swap to a straight balsamic vinaigrette. Add glaze sparingly — you can always add more at the table.
Corn technique: If grilling corn on the cob, leave husks off for caramelization. For quicker prep, use charred frozen corn in a hot skillet with a little butter.

Creative Twists

Vegan Twist: Replace steak with grilled portobello steaks or marinated tempeh strips; swap gorgonzola for a crumbled vegan blue-cheese alternative or toasted cashew “ricotta.” Use a balsamic-maple reduction for sweetness.
Mediterranean Kick: Add roasted red peppers, kalamata olives, and swap gorgonzola for feta; finish with a lemon-balsamic vinaigrette.
Southwest Variation: Season steak with cumin, chili powder, and smoked paprika; add black beans, pico de gallo, avocado, and a lime-cilantro vinaigrette instead of balsamic glaze.
Lighter Option: Reduce cheese to 2 tablespoons per serving, use skirt steak or flank for less fat, and swap glaze for a light balsamic vinaigrette (1 tsp honey or maple).

Frequently Asked Questions
Q: Can I use a stovetop grill or cast-iron pan instead of an outdoor grill?
A: Yes. Preheat a heavy cast-iron skillet over high heat, add a little oil, and sear steak 3–4 minutes per side depending on thickness.

Q: How do I prevent the greens from getting soggy from the glaze?
A: Toss the greens with just a touch of olive oil or a light vinaigrette first, and add the balsamic glaze only at the table or drizzle lightly right before serving.

Q: Is gorgonzola required? Any substitutes?
A: It’s not required. Feta, blue cheese, goat cheese, or shaved Parmesan are excellent alternatives depending on the flavor profile you want.

Q: Can I prepare this ahead for a party?
A: Prep components—grill steak and corn, store separately in the refrigerator, crumble cheese in a container, and wash/dry greens. Reheat steak briefly or serve at room temp, then assemble just before serving.

Q: How can I make this lower in calories?
A: Reduce cheese, use less olive oil, choose a leaner cut, and swap balsamic glaze for a light vinaigrette. Serving size also affects total calorie intake.

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Conclusion

This Grilled Balsamic Steak Salad is an elegant, satisfying meal that’s quick enough for weeknights and impressive enough for guests. Try it as written or explore the variations to match your mood — and don’t forget to rest the steak and slice against the grain for the best texture. For inspiration and alternate takes on steak-and-balsamic salads, check out these related recipes: Balsamic Steak Gorgonzola Salad with Grilled Corn – Aberdeen’s Kitchen and Steak Salad with Creamy Balsamic Vinaigrette – For the Love of Gourmet.

If you make this salad, I’d love to hear how you customized it — snap a photo and share it with the community or leave a comment below. Happy grilling!