Balsamic Steak Gorgonzola Salad with Grilled Corn

I still remember the first time I threw a steak on a screaming-hot grill and tossed the resulting juices over bitter endive and peppery spring greens — it felt like summer on a plate. If you enjoy the marriage of charred steak and tangy balsamic, I often cross-reference my approach with a version that pairs flank steak and grilled vegetables to keep ideas flowing: balsamic flank steak with grilled zucchini and whipped feta.

What I kept simple here: a pound of sirloin, a bright-herb vinaigrette, one grilled ear of corn, and a few bold companions — crumbled blue cheese, halved cherry tomatoes, thinly sliced red onion, and plenty of mixed greens with chopped endive for crunch. The steak gets a short marinade with balsamic and Worcestershire, and the dressing is sharper and herb-forward: more balsamic, olive oil, mustard, a hit of garlic and lemon zest, plus minced basil and parsley.

Ingredients (as I used them)

• 1 lb sirloin steak
• Marinade: balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, coarse salt, black pepper
• Salad components: mixed spring greens (about 6 cups), 2 heads endive (outer leaves removed, roughly chopped), 1 cup cherry tomatoes (halved), 1/2 red onion (thinly sliced), 4 oz Gorgonzola (crumbled)
• Grilled corn: 1 ear, husk removed, brushed with a little extra virgin olive oil before grilling
• Dressing: balsamic vinegar, extra virgin olive oil (I used roughly a 1:4 ratio powerfully adjusted for taste), Dijon, minced garlic, basil, parsley, lemon zest, salt & fresh ground black pepper

A few quick notes before we start: let the steak come toward room temperature for 20–30 minutes; that short pause helps it cook more evenly. I like my grill very hot so I can get quick char marks while preserving juicy interior.

How I cook it (my freeform method)
I whisk the marinade ingredients — just enough olive oil to bind, two tablespoons balsamic, a tablespoon of Worcestershire, a half-teaspoon of Dijon, a quarter-teaspoon garlic powder, and a good pinch of coarse salt and black pepper — then rub it over the sirloin. It sits for 20–30 minutes if I’m in a hurry, longer if I plan ahead.

The corn gets a single swipe of oil and then direct heat; I rotate it until kernels are blistered and fragrant. Once cooled a bit I slice the kernels off the cob.

The dressing lives in a small bowl: three tablespoons balsamic, about half a cup extra-virgin olive oil, a half-teaspoon Dijon, one clove of minced garlic, a tablespoon of lemon zest (I zest before juicing — the oils are more alive), two tablespoons each of minced basil and parsley, plus a dash each of salt and freshly ground pepper. I taste as I go; sometimes I add an extra squeeze of lemon if it needs lift.

Grill the steak over high heat: I aim for 3–4 minutes per side for medium-rare on a 1-inch sirloin, turning once. A quick probe with a thermometer helps if you’re unsure — 125–130°F for medium-rare. Let it rest for 5–8 minutes under foil, then slice thinly against the grain.

Assembly, which I don’t make fussy: in a large bowl I toss the mixed greens and chopped endive with half the dressing, then spread them out on a platter. Scatter halved cherry tomatoes and thin red onion. Add the warm kernels from the corn — warm bits of corn are my favorite pop against the bitter greens. Arrange the sliced steak on top and sprinkle with crumbled Gorgonzola. Drizzle any remaining dressing over and finish with the minced herbs.

A small step that makes a difference: if you have time, reserve a few basil leaves whole and tear them over the finished salad. The essential oils hit differently when torn, releasing fragrance right at the end.

My usual timing: about 10–15 minutes active prep, 20–30 minutes for marinating and resting, and another 10 minutes of grilling and assembly. Total of roughly 40–55 minutes from fridge to table depending on how long you let the steak sit.

Variations I sometimes try

• Swap sirloin for flank or skirt if you want a more pronounced beefy chew; they take the marinade well.
• Omit Gorgonzola and use shaved Parmesan for a milder, nuttier profile.
• For a smoky twist, I char the corn and steak on a hot cast-iron grill pan when outdoor grilling isn’t an option.
  If you like heavier herb flavors, I’ve adapted elements from a grilled balsamic steak salad method I favor: grilled balsamic steak salad — it’s where I borrowed the idea of throwing herbs directly into the dressing.

Storage and leftovers
Leftovers hold up surprisingly well. Store dressing separately if you can. The steak and corn can be refrigerated in an airtight container for up to 3 days; I prefer to refresh with a little extra olive oil and lemon before serving again. The dressed greens soften after a day, so I rarely dress the entire salad ahead of time.

Small technique tips

• Don’t skip the rest: slicing too soon lets the juices run out.
• Taste the dressing before tossing — balsamic varies wildly in intensity.
• If you want cleaner knife work on a hot steak, a very sharp knife and a single steady stroke are your friends.

Conclusion

If you’d like to see another take on the original idea that inspired my proportions and timing, Aberdeen’s recipe offers a related, well-tested version of this salad: Aberdeen’s Balsamic Steak Gorgonzola Salad with Grilled Corn.

One limitation I noticed while preparing this: when the steak is left too long in a heavy balsamic marinade, its surface can darken and caramelize faster on the grill, so I now shorten the marinating time when using a very hot grate.

Grilled Sirloin Steak Salad

A vibrant summer salad featuring juicy grilled sirloin steak marinated in balsamic, served on a bed of mixed greens, cherry tomatoes, and Gorgonzola, all drizzled with a bright herby dressing.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Marinade

• 1 lb sirloin steak Can substitute with flank or skirt steak
• 2 tbsp balsamic vinegar For marinade
• 1 tbsp Worcestershire sauce
• 0.5 tsp Dijon mustard
• 0.25 tsp garlic powder
• 1 pinch coarse salt
• 1 pinch black pepper

For the Salad

• 6 cups mixed spring greens About 6 cups, can adjust types of greens as preferred
• 2 heads endive Outer leaves removed, roughly chopped
• 1 cup cherry tomatoes Halved
• 0.5 medium red onion Thinly sliced
• 4 oz Gorgonzola Crumbled; can substitute with shaved Parmesan if preferred
• 1 ear corn Husk removed and brushed with olive oil before grilling

For the Dressing

• 3 tbsp balsamic vinegar
• 0.5 cup extra virgin olive oil Used at a ratio of roughly 1:4 with balsamic
• 0.5 tsp Dijon mustard
• 1 clove minced garlic
• 1 tbsp lemon zest Zest before squeezing for better flavor
• 2 tbsp minced basil
• 2 tbsp minced parsley
• 1 dash salt
• 1 dash fresh ground black pepper

Method

 

Preparation

1. Allow the steak to come to room temperature for 20–30 minutes before cooking.
2. Whisk together the marinade ingredients and rub them over the sirloin steak.
3. Let the steak marinate for 20–30 minutes, or longer if time allows.
4. Brush the corn with olive oil.
5. Mix the dressing ingredients in a small bowl and adjust seasoning to taste.

Cooking

1. Grill the corn over medium-high heat, rotating until kernels are blistered and fragrant.
2. Grill the steak over high heat for 3–4 minutes on each side for medium-rare.
3. Check the internal temperature aiming for 125–130°F for medium-rare.
4. Let the steak rest under foil for 5–8 minutes before slicing thinly against the grain.

Assembly

1. In a large bowl, toss mixed greens and chopped endive with half of the prepared dressing.
2. Spread the greens on a platter and top with halved cherry tomatoes, sliced red onion, and warm corn kernels.
3. Arrange sliced steak on top and sprinkle with crumbled Gorgonzola.
4. Drizzle remaining dressing over and garnish with torn basil leaves if desired.

Notes

Leftovers keep well for 3 days; store the salad dressing separately. Refresh leftovers with olive oil and lemon before serving. Avoid dressing the entire salad ahead of time to prevent wilting.