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Balsamic Steak Gorgonzola Salad with Grilled Corn

Healthy Fact of the Day

Arugula adds peppery flavor and is packed with vitamin K and antioxidants. Using lean sirloin keeps the protein high and fat moderate, and grilled corn adds natural sweetness without added sugar.

This Balsamic Steak Gorgonzola Salad with Grilled Corn is a flavor-packed, protein-rich main that’s perfect for warm evenings. Tender grilled steak, charred corn, sharp Gorgonzola, and juicy tomatoes sit on a bed of arugula, all brought together with balsamic glaze. It’s elegant, filling, and ready in under 30 minutes.

For more sophisticated salad mains that deliver the same satisfying blend of fresh and bold flavors, try our Mediterranean Steak Bowl with its herb-crusted beef and vibrant vegetables. Buffalo Chicken Salad offers another protein-packed option with tangy, spicy notes that complement the rich, savory profile salad lovers crave.

Balsamic Steak Gorgonzola Salad with Grilled Corn

Balsamic Steak Gorgonzola Salad with Grilled Corn

Recipe by Daily Disher

This hearty salad brings together grilled steak, charred corn, Gorgonzola, and balsamic glaze for a bold, satisfying main dish.

Course: MainCuisine: AmericanDifficulty: Medium
0.0 from 0 votes
Servings
+
-

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

550

kcal

50

minutes

    Ingredients

    • 1 pound sirloin steak

    • 1⁄4 cup balsamic glaze

    • 2 ears corn

    • 4 cups arugula

    • 1⁄2 cup crumbled Gorgonzola cheese

    • 1 red onion

    • 1 cup cherry tomatoes

    • 1⁄4 cup olive oil

    • 2 tablespoons balsamic vinegar

    • to taste salt and pepper

    Directions

    • Preheat your grill to medium-high heat for the steak and corn, and ensure the grill grates are clean.
    • Rub the steak with salt and pepper on both sides, and let it sit at room temperature for 10 minutes.
    • Grill the corn on the cob for about 10 minutes, turning occasionally until charred evenly.
    • Grill the steak for 4-5 minutes per side, depending on desired doneness, then let it rest for 5 minutes before slicing.
    • In a large salad bowl, combine arugula, Gorgonzola cheese, sliced red onion, and halved cherry tomatoes.
    • Add the grilled corn kernels by slicing them off the cob and tossing them into the salad mixture.
    • Drizzle the salad with olive oil and balsamic vinegar, and season with salt and pepper to taste.
    • Slice the steak thinly against the grain and arrange it on top of the salad.
    • Finish with a drizzle of balsamic glaze for extra flavor, and serve immediately.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

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    0.0 from 0 votes

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    Tip of the Day

    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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