There’s something about warm weather and grilled corn that instantly takes me back to backyard barbecues with the scent of smoky meats and sweet corn in the air. This Balsamic Steak Gorgonzola Salad with Grilled Corn isn’t just a dish—it’s a celebration of summer flavors in every bite. It’s the kind of hearty salad that manages to feel fresh and indulgent at the same time.

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Growing up, steak on the grill was always a weekend treat. My family would gather around, someone manning the tongs, others preparing the sides, and laughter echoing across the yard. This recipe is a modern twist on those classic flavors. It combines the bold savoriness of grilled steak with the tang of balsamic glaze, the creaminess of Gorgonzola, and the sweetness of charred corn—all nestled on a bed of crisp greens. It’s a salad that eats like a meal and leaves you satisfied in the most wholesome way.

Whether you’re looking for a simple dinner, an impressive dish for guests, or just something new to shake up your usual salad routine, this one ticks all the boxes. It brings together a little luxury with familiar comfort, all while being easy enough to throw together on a weeknight.

Why You’ll Love This Recipe:

It’s a full meal in a bowl—hearty, fresh, and satisfying.
The combination of flavors is beautifully balanced: sweet, tangy, savory, and creamy.
Perfect for summer nights, backyard parties, or even meal prep for the week.
It’s a great way to use up leftover steak or grilled vegetables.
Elegant enough to serve to guests, but simple enough for a weeknight dinner.

INGREDIENTS YOU’LL NEED:

2 boneless lamb steaks
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
2 ears of corn, husked
6 cups mixed salad greens
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
⅓ cup crumbled Gorgonzola cheese
¼ cup balsamic glaze
2 tablespoons fresh parsley, chopped (optional, for garnish)

HOW TO MAKE Balsamic Steak Gorgonzola Salad with Grilled Corn:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep and Season the Lamb Steaks
Start by patting the lamb steaks dry with a paper towel. Rub both sides with olive oil, garlic powder, onion powder, salt, and pepper. Let them sit at room temperature for about 15–20 minutes while you prep the rest. This helps them cook more evenly and absorb all those flavors.

Step 2: Grill the Corn
Preheat your grill (or a grill pan) over medium-high heat. Place the husked corn directly on the grill and rotate every few minutes until the kernels are slightly charred and tender—this should take about 10 minutes. Once grilled, set them aside to cool slightly, then cut the kernels off the cob. The grilled corn adds a sweet, smoky bite that brings the salad to life.

Step 3: Grill the Lamb Steaks
Place the seasoned lamb steaks on the hot grill. Grill for about 4–5 minutes per side for medium-rare, or adjust the time depending on your preferred doneness. Remove from the grill and let them rest for 5–10 minutes before slicing. This resting step is key—it locks in those delicious juices.

Step 4: Assemble the Salad
Grab a large serving bowl or platter and layer the mixed salad greens. Top with cherry tomatoes, red onion slices, grilled corn, and crumbled Gorgonzola. Slice the lamb steaks against the grain and arrange them over the top of the salad.

Step 5: Finish with Balsamic Glaze
Drizzle the entire salad generously with balsamic glaze. If you like, sprinkle with chopped parsley for a pop of color and freshness.

HELPFUL TIPS:

Don’t skip the resting time for your lamb! This keeps the meat tender and juicy.
Gorgonzola can be strong, so if you’re new to blue cheeses, start with a smaller amount and add more to taste.
Use fresh corn if you can—it really makes a difference in flavor.
Balsamic glaze vs. balsamic vinegar: The glaze is thicker and sweeter, and perfect for drizzling. If you only have vinegar, reduce it over low heat with a bit of honey until syrupy.
Mix up the greens! Arugula adds a peppery bite, spinach makes it extra hearty, or use a pre-mixed spring blend for ease.

DETAILS:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2–3 servings
Category: Salad, Main Course
Method: Grilling
Cuisine: American
Diet: Gluten-Free

NOTES:

You can easily double the ingredients for a larger crowd or swap the lamb for another protein like grilled chicken or beef sausage if desired. The salad also holds up well for a picnic if you keep the dressing separate until serving.

NUTRITIONAL INFORMATION:

(Approximate per serving)

Calories: 480
Protein: 32g
Carbohydrates: 22g
Fat: 30g
Fiber: 4g
Sugar: 9g

FREQUENTLY ASKED QUESTIONS:

Can I make this salad ahead of time?
Yes! You can grill the steak and corn in advance and keep them in the fridge. Assemble the salad just before serving and drizzle the balsamic glaze at the end to keep everything fresh.

What if I don’t like Gorgonzola?
No problem. Try crumbled goat cheese or feta as a milder alternative.

Can I use frozen corn?
Absolutely. Thaw and dry it well, then grill in a skillet until slightly charred.

Is there a dairy-free option?
Yes! Simply skip the cheese or use a dairy-free alternative. The rest of the salad is naturally dairy-free.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting. The grilled lamb and corn can be enjoyed cold or gently reheated.

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CONCLUSION

This Balsamic Steak Gorgonzola Salad with Grilled Corn is one of those recipes that feels a little fancy but is incredibly approachable. It brings together the smoky charm of summer grilling with the creamy richness of Gorgonzola and the sweet snap of corn. It’s a salad that doesn’t skimp on flavor or satisfaction—and once you try it, you might just find yourself making it all year long. Whether it’s a cozy dinner on the patio or a dish to wow your guests, this one is bound to become a favorite.