A flavorful grilled balsamic steak salad topped with creamy Gorgonzola, sweet corn, and a tangy homemade dressing.

Scale

For the Steak:

For the Salad:

For the Balsamic Dressing:

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1. In a small bowl, mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika.

2. Rub the marinade on the steak and let it sit at room temperature for 15–20 minutes.

3. Heat a grill or skillet over medium-high heat and cook the steak for 4–5 minutes per side until desired doneness.

4. Let the steak rest for 5 minutes, then slice thinly against the grain.

5. Brush the corn with olive oil and grill for 8–10 minutes, turning occasionally until slightly charred.

6. Let the corn cool, then cut the kernels off the cob.

7. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the dressing.

8. In a large bowl, toss mixed greens, cherry tomatoes, red onion, grilled corn, and walnuts.

9. Add the sliced steak and sprinkle with Gorgonzola cheese.

10. Drizzle with balsamic dressing and toss gently to combine.

11. Garnish with avocado slices if desired and serve immediately.

Letting the steak rest before slicing helps retain juices and improves tenderness.

Slice steak against the grain for the best texture.

You can substitute blue cheese for Gorgonzola if preferred.

For added sweetness, use grilled peaches or berries in the salad.

Store dressing separately if making ahead to keep greens fresh.