Description
This grilled balsamic steak salad recipe transforms a simple salad into a restaurant-quality meal that’s surprisingly easy to make at home. Perfectly marinated steak with tangy balsamic glaze, sweet grilled corn, creamy gorgonzola, and fresh greens create an unforgettable dining experience. Ready in just 35 minutes, this hearty salad is perfect for summer dinners, meal prep, or weekend entertaining.
Ingredients
- 2 pounds sirloin steak or ribeye (1-inch thick, trimmed)
- 1/3 cup balsamic vinegar (aged preferred)
- 3 tablespoons olive oil (extra virgin)
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ears fresh corn (husks removed)
- 2 tablespoons olive oil (for corn)
- 8 cups mixed greens (arugula or spinach)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup toasted pine nuts
- 3 tablespoons balsamic vinegar (for dressing)
- 1/4 cup extra virgin olive oil (for dressing)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
- Prepare the marinade: Whisk together 1/3 cup balsamic vinegar, 3 tablespoons olive oil, minced garlic, brown sugar, oregano, salt, and pepper. Marinate steaks for 30 minutes to 4 hours.
- Preheat grill: Heat grill to medium-high (400-450°F). Clean and oil grates.
- Grill the corn: Brush corn with olive oil, season with salt and pepper. Grill for 10-12 minutes, turning every 2-3 minutes until charred. Cool and cut kernels off cob.
- Grill the steak: Remove from marinade and grill 4-5 minutes per side for medium-rare (130°F internal temperature). Let rest 5-10 minutes.
- Make dressing: Whisk together remaining balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- Assemble salad: Arrange greens in large bowl, top with tomatoes, onion, and grilled corn. Slice steak against the grain and arrange over salad.
- Finish and serve: Top with gorgonzola and pine nuts. Drizzle with dressing just before serving.
Notes
Pro Tips: For best flavor, marinate steak up to 24 hours. Use a meat thermometer for perfect doneness. Let steak rest after grilling to retain juices. Choose sturdy greens like arugula that won’t wilt under warm steak.
Storage: Store components separately in refrigerator for up to 3 days. Steak can be frozen for up to 3 months.
Substitutions: Replace gorgonzola with blue cheese, goat cheese, or feta. For dairy-free, use avocado or toasted seeds.
- Prep Time: 20
- Cook Time: 15
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 14g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: grilled balsamic steak salad recipe, steak salad with gorgonzola, summer steak salad, grilled corn salad with steak, balsamic steak marinade, easy steak salad, healthy steak dinner