Grilled Balsamic Steak Salad

Grilled Balsamic Steak Salad

Introduction
The first time you bring this Grilled Balsamic Steak Salad to the table, the aroma will pull people in: hot, smoky steak meeting sweet, tangy balsamic — a scent that promises bold flavor. The steak’s crust offers a crisp, caramelized bite; the interior stays tender and juicy. Fresh greens give a cool, peppery contrast, roasted corn adds pops of sweet char, and crumbled gorgonzola melts into creamy, tangy pockets. Each forkful delivers a satisfying mix of textures: crunchy greens, tender meat, soft cheese, and a slick of glossy balsamic glaze.

This salad is that rare dish that feels both celebratory and everyday. It’s perfect for summer cookouts, weeknight dinners when you want something quick and impressive, date nights (serve it family-style), or when you want a lighter main that still feels indulgent. Make it when you want food that looks restaurant-quality with minimal fuss.

At a Glance

• Prep Time: 15 minutes (plus resting time for the steak)
• Cook Time: 12–15 minutes (grill + corn)
• Total Time: 30–35 minutes
• Servings: 4
• Difficulty Level: Easy–Intermediate (basic grilling skills helpful)

Nutrition Highlights
Estimated nutrition per serving (one-quarter of recipe). Values are approximate and calculated using standard portion sizes and USDA FoodData Central references; actual values will vary with exact ingredients and portions.

• Calories: ~585 kcal
• Protein: ~41 g
• Carbohydrates: ~18 g
  • Dietary Fiber: ~3 g
  • Sugars: ~6–8 g (including balsamic glaze)
• Fat: ~43 g
  • Saturated Fat: ~12–14 g
• Sodium: ~600–900 mg (varies with added salt and cheese)
• Vitamins/Minerals: good source of iron (from steak), vitamin A & K (from greens), and calcium (from gorgonzola)

Sources: Nutrient estimates were cross-checked with USDA FoodData Central and standard nutritional databases. For general guidance on healthy portions and balancing macronutrients, see government dietary resources such as USDA MyPlate and health organizations like the Mayo Clinic.

Why You’ll Love It
This salad checks so many boxes: bold, savory steak; sweet charred corn; creamy, tangy gorgonzola; and a glossy balsamic finish that ties everything together. It brings people together — ideal for casual dinner parties or cozy family nights — and scales easily. It’s quick enough for a weeknight if you preheat the grill and prep the corn while the steak rests. Nutritionally, it’s protein-forward, so it satisfies hunger while still getting greens in. The contrast of hot steak and cool greens also makes every bite interesting.

How to Make Grilled Balsamic Steak Salad
Ingredients

• 1.25 lb (20 oz / ~567 g) flank or skirt steak
• 6 cups mixed salad greens (or arugula + mixed greens)
• 2 ears fresh corn (or 1 1/2 cups frozen corn kernels, thawed)
• 4 oz (115 g) crumbled gorgonzola (or blue cheese)
• 3 tbsp extra-virgin olive oil
• 1/4 cup (60 ml) balsamic glaze (store-bought or reduced balsamic)
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp butter (optional, for corn)
• Optional garnishes: halved cherry tomatoes, thinly sliced red onion, avocado slices, chopped basil, toasted pine nuts

Optional ingredients and substitutions

• Swap gorgonzola for feta or goat cheese (lighter, tangy alternatives).
• Use ribeye or sirloin if you prefer a fattier or leaner steak.
• For a lighter dressing, use 2 tbsp balsamic vinegar + 1 tbsp olive oil instead of the glaze.
• Make it gluten-free and dairy-free by omitting gorgonzola and using toasted seeds instead.

Step-by-step instructions

1. Preheat your grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop grill pan, heat until very hot.
2. Pat the steak dry and season both sides generously with kosher salt and cracked black pepper. Let sit at room temperature 10–15 minutes while the grill heats.
3. Brush corn lightly with olive oil (or butter) and season with a pinch of salt. Place on the grill and roast, turning occasionally, until kernels are slightly charred and fragrant, about 8–10 minutes total. If using ears, slice kernels off the cob after grilling.
4. Place the steak on the hot grill. Grill for about 4–5 minutes per side for medium-rare (internal temp ~130°F / 54°C), 5–6 minutes per side for medium (~140°F / 60°C). Use a meat thermometer for accuracy. Remove steak and transfer to a cutting board; tent loosely with foil and rest 8–10 minutes.
5. While steak rests, place the greens in a large salad bowl. Drizzle with 2 tbsp olive oil and 2–3 tbsp balsamic glaze (adjust to taste). Toss gently to coat — don’t overdress.
6. Slice the steak thinly across the grain. Arrange slices over the dressed greens.
7. Scatter roasted corn and crumbled gorgonzola over the steak and greens. Add optional garnishes (tomatoes, sliced red onion, avocado).
8. Drizzle another tablespoon or two of balsamic glaze over the finished salad if desired. Serve immediately.

Practical tips

• Rest the steak after grilling — this keeps juices in and prevents a dry texture.
• Slice across the grain to maximize tenderness.
• Don’t overdress the greens; you can always add more glaze at the table.
• Use a meat thermometer: 125°F rare, 130–135°F medium-rare, 140–145°F medium.
• For deeper balsamic flavor, simmer 1/2 cup balsamic vinegar with 1 tbsp brown sugar until syrupy to make homemade glaze.

Serving Suggestions
Serve It Up

• Family-style on a large platter: toss the greens and steak together or arrange components in sections for a beautiful presentation.
• Individual plates: build salad on chilled plates and finish with a final drizzle of glaze for a restaurant feel.
• Pairings:
  • Wine: a medium-bodied red such as Malbec or a fruity Cabernet Franc.
  • Beer: amber ale or a crisp pilsner.
  • Sides: crusty bread, grilled asparagus, or a simple lemon-herb quinoa for a heartier meal.
• Lighter options: omit gorgonzola or use a sprinkle of shaved Pecorino for lower fat.

Keeping it Fresh

• Room temperature: Don’t leave the assembled salad at room temperature for more than 2 hours (1 hour if it’s over 90°F) due to food-safety concerns.
• Refrigeration: Store leftovers (steak and toppings separated from greens if possible) in airtight containers. Properly refrigerated, cooked steak and roasted corn will keep 3–4 days. Mixed greens dressed will wilt — keep dressing separate if you plan to store.
• Freezing: Do not freeze the assembled salad or the greens. You can freeze cooked steak for 2–3 months (wrap tightly), then thaw and slice to reuse in salads or sandwiches.

Chef’s Advice

• Best steak cuts: flank, skirt, hanger, or top sirloin — these grill well and slice thinly across the grain. Marinate flank or skirt briefly (30–60 minutes) if you want extra tenderness.
• Texture balance: slightly warm steak + cool greens is a textural win; if steak is too hot it will wilt the greens.
• Salt timing: season steak early for flavor, but avoid over-salting the salad if using salty cheese; taste as you build.
• Balsamic glaze: homemade reduction (balsamic + brown sugar) gives freshness and control over sweetness.
• Cheese balance: gorgonzola is bold; if serving children or those sensitive to strong cheese, sub mild blue or crumbled feta.

Creative Twists

• Vegan Twist: Replace steak with marinated and grilled portobello mushrooms or smoked tempeh; swap gorgonzola for a tangy cashew-based cheese or omit and add toasted walnuts for richness.
• Southwestern Version: Add black beans, diced avocado, a squeeze of lime, and swap balsamic for a cilantro-lime vinaigrette.
• Asian-Inspired: Use a soy-ginger marinade for the steak, replace gorgonzola with toasted sesame seeds and thinly sliced cucumber, and finish with a drizzle of soy-based glaze.
• Warm Steak Bowl: Serve over warm farro or quinoa with roasted sweet potatoes for a hearty bowl meal.

Recipe Q&A
Q: Can I make this ahead for a party?
A: Yes — grill the steak and corn ahead of time and keep them warm or at room temp for up to 2 hours. Store greens and dressing separately and assemble just before serving.

Q: What’s a good thermometer target for medium-rare?
A: Aim for an internal temperature of 130°F (54°C) then rest to carry-over to about 135°F (57°C).

Q: How can I reduce calories/fat?
A: Use less olive oil (or a light spray), choose a leaner cut of beef, reduce or replace gorgonzola with a lower-fat cheese, or use balsamic vinegar instead of glaze.

Q: Can I substitute frozen corn?
A: Yes—thaw and pat dry, then roast in a hot pan with a bit of oil until slightly charred.

Conclusion

Give this Grilled Balsamic Steak Salad a try next time you want a dish that’s impressive without being fussy. It’s flexible, flavorful, and invites conversation — whether you serve it for a casual dinner or a summer gathering. For additional inspiration and alternative takes on steak-and-balsamic salads, check out this related version with grilled corn and gorgonzola: Balsamic Steak Gorgonzola Salad with Grilled Corn – Aberdeen’s Kitchen, and for a creamy-balsamic twist, see this creamy vinaigrette approach: Steak Salad with Creamy Balsamic Vinaigrette – For the Love of Gourmet. Try it, tweak it to your taste, and share your photos and tips — I’d love to see how you make it your own.

Grilled Balsamic Steak Salad

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• Author: recipechangegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

A vibrant salad featuring tender grilled steak, fresh greens, roasted corn, and creamy gorgonzola, all drizzled with tangy balsamic glaze.

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Ingredients

Scale 1x2x3x

• 1.25 lb (20 oz / ~567 g) flank or skirt steak
• 6 cups mixed salad greens (or arugula + mixed greens)
• 2 ears fresh corn (or 1 1/2 cups frozen corn kernels, thawed)
• 4 oz (115 g) crumbled gorgonzola (or blue cheese)
• 3 tbsp extra-virgin olive oil
• 1/4 cup (60 ml) balsamic glaze (store-bought or reduced balsamic)
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp butter (optional, for corn)
• Optional garnishes: halved cherry tomatoes, thinly sliced red onion, avocado slices, chopped basil, toasted pine nuts

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Instructions

1. Preheat your grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop grill pan, heat until very hot.
2. Pat the steak dry and season both sides generously with kosher salt and cracked black pepper. Let sit at room temperature for 10–15 minutes while the grill heats.
3. Brush corn lightly with olive oil (or butter) and season with a pinch of salt. Place on the grill and roast, turning occasionally, until kernels are slightly charred and fragrant, about 8–10 minutes total. If using ears, slice kernels off the cob after grilling.
4. Place the steak on the hot grill. Grill for about 4–5 minutes per side for medium-rare, 5–6 minutes per side for medium. Use a meat thermometer for accuracy. Remove steak and transfer to a cutting board; tent loosely with foil and rest for 8–10 minutes.
5. While steak rests, place the greens in a large salad bowl. Drizzle with 2 tbsp olive oil and 2–3 tbsp balsamic glaze (adjust to taste). Toss gently to coat.
6. Slice the steak thinly across the grain. Arrange slices over the dressed greens.
7. Scatter roasted corn and crumbled gorgonzola over the steak and greens. Add optional garnishes if desired. Drizzle more balsamic glaze over the finished salad. Serve immediately.

Notes

Rest the steak after grilling to keep juices in and prevent a dry texture. Don’t overdress the greens; you can always add more glaze at the table.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 585
• Sugar: 7g
• Sodium: 750mg
• Fat: 43g
• Saturated Fat: 13g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 41g
• Cholesterol: 90mg