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Grilled Balsamic Steak Salad: Your New Weeknight Obsession

A vibrant Grilled Balsamic Steak Salad with sliced beef and gorgonzola.
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A hearty and flavorful grilled balsamic steak salad with tender slices of marinated steak, smoky grilled corn, fresh greens, creamy Gorgonzola, and a tangy homemade balsamic dressing.

Ingredients

Scale
  • 1 lb flank steak (or ribeye or sirloin)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 6 cups mixed greens (arugula, spinach, or romaine)
  • 1 ear corn, grilled and cut off the cob
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 cup walnuts or pecans, toasted
  • 1 avocado, sliced (optional)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. In a small bowl, mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Rub over the steak and let marinate at room temperature for 15–20 minutes.

2. Heat a grill or skillet over medium-high heat and cook the steak for 4–5 minutes per side until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.

3. Brush corn with olive oil and grill for 8–10 minutes, turning occasionally until slightly charred. Let cool and cut kernels from the cob.

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

5. In a large bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn, and toasted nuts.

6. Top with sliced steak and sprinkle with Gorgonzola cheese.

7. Drizzle dressing over the salad, toss gently, and garnish with avocado slices if desired before serving.

Notes

Flank steak works best for slicing thinly, but ribeye or sirloin can also be used.

For extra flavor, marinate the steak longer (up to 2 hours) in the refrigerator.

Substitute blue cheese for Gorgonzola if preferred.

This salad is best served fresh but components can be prepped ahead and assembled just before serving.

Find it online: https://cookingwithramsay.com/grilled-balsamic-steak-salad/