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Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic steak gorgonzola salad with grilled corn is built around medium-rare grilled steak, charred corn kernels, and crumbled gorgonzola over mixed greens. The balsamic Dijon honey dressing ties it all together with a glossy, tangy finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Rest 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

steak
  • 1.5 lb ribeye or sirloin steak
  • 1 salt and pepper to taste Season generously.
corn
  • 2 corn, husked
salad
  • 6 cup mixed greens
  • 0.5 cup gorgonzola cheese, crumbled
  • 0.5 cup cherry tomatoes, halved
  • 0.25 red onion, thinly sliced
dressing
  • 0.25 cup balsamic vinegar
  • 0.3333333333 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 2 garlic, minced

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Grill the steak
  1. Season the steak generously with salt and pepper, covering both sides evenly. Keep the seasoning visible as a light speckled layer on the surface.
  2. Grill the steak over high heat for 4-5 minutes per side until it reads medium-rare. Look for a dark sear and juices starting to pool at the edges.
  3. Remove the steak and let it rest for 10 minutes on a sheet pan. The surface should relax and stop actively steaming before slicing.
  4. Slice the steak thinly against the grain. Each slice should show a clear medium-rare center with tender, even thickness.
Char the corn
  1. Grill the corn for 10-12 minutes, turning occasionally, until charred. Use the changing grill marks and golden-brown spots as the cue.
  2. Cut the kernels from the cob after the corn is cool enough to handle. The kernels should release cleanly in a tight pile.
Make the balsamic dressing
  1. Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, and garlic for the dressing. Whisk until smooth and slightly thickened, with no garlic bits clumped together.
Assemble and serve
  1. Arrange the mixed greens on a large platter as a base layer. Spread them so they form an even, visible bed.
  2. Top the greens with sliced steak, grilled corn, cherry tomatoes, red onion, and gorgonzola. Distribute evenly so steak fanning and charred corn are visible in the final look.
  3. Drizzle with balsamic dressing and serve immediately. Finish with a glossy sheen across greens and steak so nothing sits dry.

Notes

For best texture, aim for a deep sear on the steak and slice only after the 10-minute rest so the juices stay put. Store leftovers covered in the refrigerator up to 2 days; keep dressing separate and re-toss just before eating to reduce wilting. Freezing is not recommended for the salad. Dietary swap: use a low-sodium Dijon to reduce sodium while keeping the tangy balsamic balance.