A bold and flavorful grilled steak salad with sweet corn, tangy Gorgonzola, and a rich balsamic dressing—perfect for a hearty yet fresh meal.

Scale

For the steak:

For the salad:

For the balsamic dressing:

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1. In a bowl, mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Rub over steak and let sit for 15 to 20 minutes.

2. Grill or sear steak over medium-high heat for 4 to 5 minutes per side. Let rest for 5 minutes, then slice thinly against the grain.

3. Brush corn with olive oil and grill for 8 to 10 minutes until slightly charred. Let cool and cut kernels off the cob.

4. Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the dressing.

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

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

7. Drizzle dressing over salad and toss gently to combine.

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

Letting the steak rest ensures juicy and tender slices.

Adjust sweetness of dressing with more or less honey.

You can substitute blue cheese for Gorgonzola if preferred.

Best served fresh for optimal texture and flavor.