Go Back
Sophie Bennett

Balsamic Steak Salad with Grilled Corn & Cheese

A hearty steak salad with Gorgonzola cheese, grilled corn, and a rich balsamic dressing for a restaurant-style summer meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb sirloin steak
  • 6 cups mixed spring greens
  • 2 heads endive lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1 corn on the cob
  • 4 oz Gorgonzola cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 2 tbsp basil leaves torn
  • 1 tbsp lemon zest
Dressing:
  • 5 tbsp balsamic vinegar
  • 13/16 cup olive oil about 3/4 cup + 1 tbsp
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic minced
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat grill or pan and cook corn until lightly charred, turning occasionally, about 8–10 minutes. Slice kernels off once cooled.
  2. Season steak with salt and pepper, then sear in a hot pan or grill to desired doneness. Let rest before slicing thinly.
  3. Whisk together balsamic vinegar, olive oil, Dijon mustard, Worcestershire sauce, garlic, salt, pepper, and garlic powder until emulsified.
  4. In a large bowl, combine greens, endive, cherry tomatoes, red onion, herbs, and lemon zest.
  5. Add sliced steak and grilled corn on top.
  6. Drizzle dressing over salad and gently toss just before serving.
  7. Finish with crumbled Gorgonzola cheese.

Notes

Don’t overdress the salad or it becomes heavy quickly. Let steak rest before slicing so juices don’t run out. Grill corn for extra sweetness and depth. Best eaten fresh but steak can be pre-cooked for meal prep.