A little grilled corn and gorgonzola steak salad is the perfect way to end a beautiful summer full of moments and memories. The flavor will knock your socks off!!

The most tender balsamic skirt steak cooked to a perfect medium temperature, sliced thin and layered with grilled corn, zucchini and juicy tomatoes all over the top of a fresh mix of green and dotted with gorgonzola cheese. It is even better served with sourdough bread that’s been sliced and broiled with a little olive oil and garlic. Geez, I’m hungry all over again!

a photo of a large white plate full of a grilled steak and gorgonzola salad topped with grilled corn and gorgonzola cheese.

Do you have a recipe that has evolved so much over the years it’s almost nothing like the original? It’s kind of like my life. Who I thought I was, what I thought I loved and needed and wanted is nothing like… well maybe still a little similar to what and who I am now. And that’s exactly how I think it should be. A little growth, a lot of learning and better in the end. 

I originally started making a steak salad with just simple greens and tomatoes. That evolved as we visited more restaurants, one in particular here in Utah and they added fresh herbs and blue cheese, which I’m a little easier with Gorgonzola so that was quickly changed. I could go on and on, but in the end I took a nod from Aberdeen’s kitchen to fill in all the missing pieces! 

a close up photo of grilled flank steak on top of a green salad full of grilled corn, tomatoes and gorgonzola cheese.

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:

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 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.

a photo of a large white plate full a green salad topped with grilled steak, tomatoes, grilled corn, and gorgonzola cheese.

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. Then these are the steps for making this salad:

  1. Grill the steak as stated in the same post and let it rest before slicing it.
  2. Char the corn on the grill and when it is cool enough to handle, cut the kernels off the cob.
  3. Saute the zucchini on the stove top and season with salt and pepper.
  4. 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.
  5. You can add some dressing (see directions below) now or allow people to dress their own salads.
  6. Add the steak to the top of the salad and sprinkle with the gorgonzola.

Making the Dressing

  1. 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 can find greater detail there and you can also save or print the recipe from the recipe card.

a photo of a plate full of grilled corn and gorgonzola steak salad.

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

There are a few cheeses that can be substituted for gorgonzola:

  • Roquefort
  • Blue d’ Auvergnev
  • Goat Cheese
  • Stilton
  • Gorgonzola Dolce
a photo of a large white plate topped with mixed greens, grilled corn, tomatoes, gorgonzola cheese and topped with a grilled sliced flank steak.

What Kind of Steak Should I Use?

My first choice of steak for this recipe is a hanger steak, but it 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 NY 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 4 days. The salad itself won’t hold up for much more than a day. I highly recommend trying to finish it when served, especially if the salad dressing has been applied.
Do you consider salad a main dish or a side dish? When there is a delicious steak involved, I will call it a main dish all day long. Either way, this gorgonzola steak salad is rockstar status! You are going to love it! The steak is so flavorful, the grilled corn makes it fresh and adds a touch of sweetness. And the gorgonzola is just the salty bite you need to round out all the flavors!

Grilled Corn and Gorgonzola Steak Salad

4.50 from 4 votes
Servings: 6
Prep Time: 1 hour
Cook Time: 15 minutes
Marinating Time: 5 hours
Total Time: 6 hours 20 minutes


A little grilled corn and gorgonzola steak salad is the perfect way to end a beautiful summer full of moments and memories. The flavor will knock your socks off!!


For the Salad

  • 1 1/2 Ears of Yellow Sweet Corn, Boiled for 5-7 minutes
  • 6 Cups Spring Mix
  • 1 Cup Arugula
  • 2 Endive Heads, Core Removed and roughly chopped
  • 1 Zucchini, sliced and quartered
  • 2 Cups Petit Medley Grape Tomatoes, about 8-10 ounce container, tomatoes halved
  • 1/2 Stalk Green Onions, Sliced
  • 1 Shallot, Thinly Sliced
  • 4 ounces Gorgonzola Cheese
  • 2 Tablespoons Basil, Minced
  • 2 Tablespoons Parsley, Minced
  • 1 Clove Garlic, Minced
  • 1 Tablespoon Lemon Zest
  • Crack of Black Pepper


  • 1/4 Cup Balsamic Vinegar
  • 1/3 Cup Olive Oil
  • 1 Clove Garlic, Minced
  • 1 Teaspoon Dijon Mustard
  • 1 Pinch Salt and Pepper


  • 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.
  • 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.
  • 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.
  • 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.
  • On a platter, arrange the greens and veggies. Top with sliced steak and sprinkle with cheese. Serve with remaining dressing.

For the Dressing

  • In a mason jar, add all dressing ingredients, add a lid and shake to combine.


I can only find Hanger Steak at a butcher's store, not a grocery store. If you can't find that steak try a skirt steak, flank steak, or even a NYstrip or Ribeye is delicious! Heck, throw some filets in the marinade and you'll love that too!
For a sweeter marinade use 1/3 cup brown sugar.
Grilled steak can be stored in the refrigerator for 4 days.


Serving: 6ouncesCalories: 444kcalCarbohydrates: 80gProtein: 2gFat: 14gSaturated Fat: 2gSodium: 4934mgPotassium: 2973mgFiber: 1gSugar: 42gVitamin A: 285IUVitamin C: 61mgCalcium: 408mgIron: 20mg
Author: Sweet Basil
Course: 100 + BEST Easy Beef Recipes for Dinner, 100 + Salad Recipes to Obsess Over, Main Course
Cuisine: American

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