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Looking for a quick, vibrant dish to elevate your summer meals? This Balsamic Steak Salad is a 20-minute masterpiece, combining juicy grilled steak, tangy gorgonzola, and sweet grilled corn for a summer salad that’s perfect for warm evenings or your Independence Day celebration. With a zesty balsamic vinaigrette and fresh gremolata, this Steak Salad is as flavorful as it is stunning, making it an ideal choice for grilling season.

Why You’ll Love This Balsamic Steak Salad

This Gorgonzola Salad with steak is a summer favorite for all the right reasons:

Quick Prep: Ready in just 20 minutes, perfect for busy weeknights.
Bold Flavors: Balsamic-marinated steak meets creamy gorgonzola and fresh veggies.
Perfect for Grilling: A go-to summer salad for backyard barbecues.
Customizable: Adjust ingredients to suit your taste or pantry.
Festive Appeal: A crowd-pleaser for Independence Day gatherings.

Ingredients for Balsamic Steak Salad

Here’s what you’ll need to make this Balsamic Steak Salad (serves 4):

For the Marinade:

Sirloin Steak: 1 lb, for juicy, tender slices.
Balsamic Vinegar: 2 tbsp, for tangy depth.
Worcestershire Sauce: 1 tbsp, for umami richness.
Extra Virgin Olive Oil: ¼ cup, for smoothness.
Dijon Mustard: ½ tsp, for a slight kick.
Garlic Powder: ¼ tsp, for savory flavor.
Coarse Salt: ½ tsp.
Black Pepper: ¼ tsp, freshly ground.

Salad:

Cherry Tomatoes: 1 cup, halved, for sweetness.
Red Onion: ½, thinly sliced, for crunch.
Gorgonzola Cheese: 4 oz, crumbled, for creamy tang.
Endive Lettuce: 2 heads, outer leaves removed, chopped into 2-inch pieces.
Mixed Spring Greens: 6 cups, for a fresh base.
Corn on the Cob: 1, husk removed, for grilled sweetness.
Extra Virgin Olive Oil: 1 tbsp, for drizzling corn.

Gremolata:

Basil Leaves: 2 tbsp, minced.
Parsley: 2 tbsp, minced.
Garlic: 1 clove, minced.
Lemon Zest: 1 tbsp, for brightness.

Balsamic Vinaigrette:

Balsamic Vinegar: 3 tbsp, for bold flavor.
Extra Virgin Olive Oil: ½ cup, for richness.
Dijon Mustard: ½ tsp, for emulsification.
Salt and Black Pepper: A dash, to taste.

Equipment:

Cast iron grill pan or outdoor grill
Medium bowl
Large ziplock bag
Small bowl for gremolata
Whisk for vinaigrette
Tongs and a sharp knife

How to Make Balsamic Steak Salad

This Balsamic Steak Salad is a breeze to prepare, perfect for a Gorgonzola Salad with flair:

Marinate the Steak: In a medium bowl, whisk together 2 tbsp balsamic vinegar, 1 tbsp Worcestershire sauce, ¼ cup olive oil, ½ tsp Dijon mustard, ¼ tsp garlic powder, ½ tsp coarse salt, and ¼ tsp black pepper. Place 1 lb sirloin steak in a large ziplock bag, pour in the marinade, seal, and shake to coat. Refrigerate for 30 minutes.
Prepare the Gremolata: In a small bowl, combine 2 tbsp minced basil, 2 tbsp minced parsley, 1 minced garlic clove, and 1 tbsp lemon zest. Set aside.
Grill the Corn and Steak: Preheat a cast iron grill pan or outdoor grill to medium-high heat. Drizzle 1 corn on the cob with 1 tbsp olive oil and sprinkle with salt and pepper. Grill, turning occasionally, until grill marks form and kernels soften, about 10 minutes. Remove and let cool, then slice kernels off the cob. Remove the steak from the marinade and grill for 4-5 minutes per side for rare to medium-rare (135-140°F internal temperature). Let rest for 5 minutes, then slice thinly against the grain.
Make the Balsamic Vinaigrette: In a small bowl, whisk together 3 tbsp balsamic vinegar, ½ cup olive oil, ½ tsp Dijon mustard, and a dash of salt and pepper until smooth.
Assemble the Salad: In a large bowl, toss together 6 cups mixed spring greens, 2 chopped endive heads, 1 cup halved cherry tomatoes, ½ sliced red onion, 4 oz crumbled gorgonzola, and the grilled corn kernels with half the vinaigrette and half the gremolata. Arrange the sliced steak on top. Drizzle with remaining vinaigrette and sprinkle with remaining gremolata. Serve immediately.

Expert Tips for the Best Balsamic Steak Salad

Marinate Longer: For deeper flavor, marinate the steak up to 4 hours in the fridge.
Rest the Steak: Let the steak rest before slicing to keep it juicy.
Grill Marks: Ensure a hot grill for perfect char on the steak and corn.
Cheese Swap: Try blue cheese or feta if gorgonzola isn’t your favorite.
Veggie Boost: Add sliced cucumber or bell peppers for extra crunch.

Variations for Steak Salad

Customize this Balsamic Steak Salad to fit your taste:

Protein Swap: Use flank steak or grilled chicken for a different twist.
Nutty Crunch: Swap walnuts or pecans for the gorgonzola for a nuttier flavor.
Herb Twist: Add fresh mint or cilantro to the gremolata.
Spicy Kick: Include a pinch of red pepper flakes in the vinaigrette.

Serving Suggestions for Gorgonzola Salad

This Steak Salad is perfect for summer dining:

Serve at Independence Day barbecues with grilled veggies or watermelon fruit cake.
Pair with a chilled orange cinnamon iced tea or rosé for a refreshing meal.
Offer as a light dinner with crusty bread or garlic breadsticks.
Add to a picnic spread with other summer salads like blackberry balsamic chicken salad.

Storage Tips for Balsamic Steak Salad

This Gorgonzola Salad is best fresh, but leftovers can be stored:

Store salad components (greens, steak, vinaigrette, etc.) separately in airtight containers in the fridge for up to 2 days.
Reheat steak gently in a skillet or microwave, but serve cold for best texture.
Assemble just before serving to keep greens crisp and gorgonzola fresh.

More Summer Salad Recipes to Try

Loved this Balsamic Steak Salad? Explore these vibrant summer salads:

Conclusion

This Balsamic Steak Salad is the ultimate summer salad, blending juicy steak, tangy gorgonzola, and fresh greens for a quick, flavorful meal. Perfect for Independence Day or any warm-weather gathering, this Gorgonzola Salad will impress with every bite. Drop a comment below to share your thoughts or tag us on social media with your salad creations!