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This grilled corn and gorgonzola steak salad recipe is the ultimate way to savor the last taste of summer. Bursting with bold flavors, it’s a dish that will leave you craving more!
The most tender balsamic skirt steak, cooked to a perfect medium, sliced thin, and layered with grilled corn, zucchini, red onions, and juicy cherry tomatoes over a fresh mix of greens, all topped with gorgonzola cheese. It’s even better with sourdough bread, sliced and broiled with a touch of olive oil and garlic. Geez, I’m getting hungry all over again!
Do you have a recipe that has changed so much over the years it’s barely recognizable from the original? It’s a lot like life. Who I thought I was, what I loved, needed, and wanted has shifted over time. Some things are still familiar, but so much has evolved—and that’s exactly how it should be. A little growth, a lot of learning, and something even better in the end.
I started making steak salad with just simple greens and tomatoes. Over time, that changed as we tried new restaurants, especially one here in Utah that added fresh herbs and blue cheese. I prefer Gorgonzola, so that swap was an easy one. I could go on and on about the tweaks, but in the end, I took inspiration from Aberdeen’s Kitchen to bring everything together!
Ingredients for Gorgonzola Steak Salad
Grab your steak from the butcher and then head to the produce section! That’s where you will get almost all of the ingredients for this salad recipe. Oh, and a few things for the delicious dressing that you probably have in the pantry already. Here’s what you will need:
- Steak Marinade
- Skirt Steak
For the Salad
- Yellow Sweet Corn on the Cob
- Spring Mix
- Arugula
- Endive Heads
- Zucchini
- Grape Tomatoes (Petit Medley)
- Green Onions
- Shallot
- Gorgonzola Cheese
- Basil
- Parsley
- Garlic
- Lemon Zest
- Black Pepper
For the Vinaigrette Dressing
- Balsamic Vinegar
- Olive Oil
- Garlic
- Dijon Mustard
- Salt and Pepper
All the ingredient measurements can be found in the recipe card at the end of the post.
How to Make Gorgonzola Steak Salad
You will start by getting the steak marinating, so head to our post for the best steak marinade ever and get that going first. Once the steak is soaking up all that flavor, follow these steps to make the perfect salad:
- Grill the steak as stated in the same post and let it rest before slicing it.
- Char the corn on the grill and once it is cool enough to handle, cut the kernels off the cob.
- Saute the zucchini on the stovetop and season with salt and pepper.
- Add all the greens, endive, vegetables, herbs, and lemon zest to a large bowl with a pinch of salt and a squeeze of lemon and toss everything together.
- You can now add some dressing (see directions below) or allow people to dress their own salads.
- Add the steak to the top of the salad and sprinkle with the gorgonzola.
Making the Dressing
- Add the ingredients for the dressing to a mason jar, put the lid on it, and shake to combine.
All of these instructions are also listed in the recipe card down below. You’ll find everything in greater detail there and you can also save or print the recipe from the recipe card.
What is Gorgonzola Cheese?
Gorgonzola is a blue-veined cheese that originates in Italy and is made from cow’s milk. It can range from buttery soft to firm and crumbly. It is salty and has a strong flavor.
Substitutes for Gorgonzola
- Roquefort
- Bleu d’Auvergne
- Goat Cheese
- Stilton
- Gorgonzola Dolce
- Feta Cheese
What Kind of Steak Should I Use?
My first choice of steak for this recipe is a hanger steak, but it is super tricky to track down. I can only find it at a butcher’s store.
If you can’t find hanger steak, go for a skirt steak or flank steak. Those two can be hard to find sometimes too, but I’ve had better luck with those at the grocery store. Ask the butcher for help.
A New York strip steak, filet mignon, or ribeye will also work great.
How Long Does Steak Salad Keep?
Grilled steak can be stored in the refrigerator for up to four days, but the salad itself won’t hold up for much more than a day. If the dressing has already been added, I highly recommend enjoying it fresh for the best flavor and texture.
Do you consider salad a main dish or a side? When there’s a delicious steak involved, I’m calling it a main dish all day long. Either way, this gorgonzola steak salad is next-level! The steak is packed with flavor, the grilled corn adds freshness and a touch of sweetness, and the gorgonzola brings the perfect salty bite to round it all out. You’re going to love it!
More Fabulous Salad Recipes:
- Tomato Cucumber Salad
- Spinach Berry Salad
- Brussels Sprouts Salad
- Roasted Butternut Squash Kale Salad
- Smoked Chicken Kale Salad
- Teriyaki Chicken Salad
- Flank Steak Summer Salad
- The BEST Mango Chicken Salad
- Sweet Pork Salad with Mango Dressing
- Chicken Salad with Cilantro Vinaigrette
- Chicken Taco Salad
- All our SALAD RECIPES!
Gorgonzola Steak Salad
Ingredients
- 1 Best Steak Marinade, see note
- 1 Skirt Steak
For the Salad
- 1 ½ Ears Yellow Sweet Corn, Boiled for 5-7 minutes
- 1 Zucchini, sliced and quartered
- 6 Cups Spring Mix
- 1 Cup Arugula
- 2 Endive Heads, Core Removed and roughly chopped
- 2 Cups Petit Medley Grape Tomatoes, about 8-10 ounce container, tomatoes halved
- 1/2 Stalk Green Onions, Sliced
- 1 Shallot, Thinly Sliced
- 2 Tablespoons Basil, Minced
- 2 Tablespoons Parsley, Minced
- 1 Clove Garlic, Minced
- 1 Tablespoon Lemon Zest
- Crack of Black Pepper
- 4 Ounces Gorgonzola Cheese
Dressing
- 1/4 Cup Balsamic Vinegar
- 1/3 Cup Olive Oil
- 1 Clove Garlic, Minced
- 1 teaspoon Dijon Mustard
- 1 Pinch Kosher Salt and Pepper
Instructions
- In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients. Add the steak and marinate according to recipe instructions.1 Best Steak Marinade, 1 Skirt Steak
- Grill the Steak according to the recipe, set aside to rest for 5-10 minutes before slicing.
- Meanwhile, heat a gas burner or grill to high heat. Dry off the corn and char on each side. Set aside until cool enough to touch and remove all corn kernels to a bowl.1 ½ Ears Yellow Sweet Corn
- Set a pan over the burner and heat over medium high heat. Add a drizzle of olive oil and add the zucchini once hot. Sprinkle with salt and pepper and char each side for about 2 minutes per side or until char marks appear. Set aside.1 Zucchini
- In a large bowl, add the greens, endive, veggies, herbs, and lemon zest. Add a pinch of salt and squeeze of the lemon if desired. Toss together. If desired, add some of the dressing and toss again or allow your guests to completely dress themselves.6 Cups Spring Mix, 1 Cup Arugula, 2 Endive Heads, 2 Cups Petit Medley Grape Tomatoes, 1/2 Stalk Green Onions, 1 Shallot, 2 Tablespoons Basil, 2 Tablespoons Parsley, 1 Clove Garlic, 1 Tablespoon Lemon Zest, Crack of Black Pepper
- On a large platter, arrange the greens and veggies. Top with sliced steak and sprinkle with cheese. Serve with remaining dressing.4 Ounces Gorgonzola Cheese
For the Dressing
- In a mason jar, add all dressing ingredients, add a lid and shake to combine.1/4 Cup Balsamic Vinegar, 1/3 Cup Olive Oil, 1 Clove Garlic, 1 teaspoon Dijon Mustard, 1 Pinch Kosher Salt and Pepper
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am curious about what brand or kind of Balsamic Vinegar you use in your recipes. We in Oklahoma have a shop for olive oils and vinegars and their Balsamic Vinegar is very thick and sweet. So sweet it is delicious on fruit. So I am curious, is this the type you use or do you buy
the kind found in grocery stores, which is more like other vinegars, just maybe a darker color.
Hi Margie! Balsamic vinegar does tend to be thicker and sweeter than other vinegars. I honestly use the big bottle of balsamic vinegar that you can buy at Costco. It is Kirkland brand, but any balsamic vinegar should work just fine! You can also buy a balsamic glaze which is thicker than the vinegar.
Very good! Used feta cheese not blue gorgonzola, and we used lite italian dressing. Good way to use some fresh basil and cilantro from your garden. Don’t leave out the herbs, great addition!
Yay! Thank you so much for the feedback!
This looks really delicious, but I need to remove the corn in order to make it keto friendly.
You can totally remove the corn! Enjoy! It’s so yummy!