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Balsamic Steak Gorgonzola Salad is a must-try dish!

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Steak:1 pound flank steak or ribeye, sirloin1 tablespoon olive oil1 tablespoon balsamic vinegar1 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon garlic powder1/2 teaspoon smoked paprika
  • For the Salad:6 cups mixed greens arugula, spinach, or romaine1 ear corn, grilled and kernels removed1/2 cup cherry tomatoes, halved1/4 red onion, thinly sliced1/3 cup crumbled Gorgonzola cheese1/4 cup toasted walnuts or pecans1 avocado, sliced (optional)
  • For the Balsamic Dressing:1/4 cup balsamic vinegar2 tablespoons olive oil1 tablespoon Dijon mustard1 tablespoon honey or maple syrup1 clove garlic minced1/4 teaspoon salt1/4 teaspoon black pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together balsamic vinegar, olive oil, mustard, honey, garlic, salt, and pepper until smooth.
  5. In a large serving bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn, and toasted nuts. Top with sliced steak and crumbled Gorgonzola.
  6. 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.