Description

This bold and vibrant steak salad is layered with juicy grilled steak, charred sweet corn, tangy Gorgonzola, crisp greens, and a rich balsamic vinaigrette. Perfect for summer grilling or a hearty lunch, this salad blends savory and sweet notes in every bite and finishes with satisfying textures from crunchy walnuts and creamy avocado.

Ingredients

For the Steak:
1 pound flank steak (or ribeye, sirloin)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

For the Salad:
6 cups mixed greens (arugula, spinach, or romaine)
1 ear corn, grilled and kernels removed
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/3 cup crumbled Gorgonzola cheese
1/4 cup toasted walnuts or pecans
1 avocado, sliced (optional)

For the Balsamic Dressing:
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

In a small bowl, mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Rub mixture onto steak and let sit at room temperature for 15–20 minutes.
Preheat grill or skillet to medium-high. Grill the steak for 4–5 minutes per side for medium-rare to medium. Remove from heat and rest for 5 minutes, then slice thinly against the grain.
Brush the ear of corn with a bit of olive oil and grill for 8–10 minutes, turning until evenly charred. Let cool, then cut kernels off the cob.
In a small bowl, whisk together balsamic vinegar, olive oil, mustard, honey, garlic, salt, and pepper until smooth.
In a large serving bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn, and toasted nuts. Top with sliced steak and crumbled Gorgonzola.
Drizzle with balsamic dressing and toss gently. Garnish with avocado slices if using. Serve immediately.

Notes

For best results, use a meat thermometer and remove steak from the grill at 130–135°F for medium-rare. This salad can be prepped in parts ahead of time, but assemble just before serving for freshness. Substitute blue cheese or feta if Gorgonzola isn’t available.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilled
Cuisine: American