Introduction

Bright, savory and perfectly balanced, this Grilled Corn and Gorgonzola Steak Salad celebrates summer produce and bold flavors. Tender skirt steak, marinated and quickly grilled to a juicy medium-rare, pairs with charred sweet corn, grilled zucchini and a mix of fresh greens. Crumbled Gorgonzola and a tangy balsamic dressing finish the salad, delivering a satisfying contrast of richness and brightness. It’s an ideal main-course salad for backyard gatherings, warm-weather dinners or any time you want a hearty, fresh meal.

Ingredients

Steak Marinade and Steak

• 1 skirt steak (about 1–1.5 lb)
• 1 batch of your favorite steak marinade (see notes for suggestions)

Salad

• 1½ ears yellow sweet corn — boiled briefly, then grilled
• 1 zucchini — sliced into rounds and quartered
• 6 cups spring mix lettuce
• 1 cup arugula
• 2 heads endive — core removed and roughly chopped
• 2 cups grape or petite medley tomatoes — halved
• ½ stalk green onions — thinly sliced
• 1 shallot — thinly sliced
• 2 tbsp fresh basil — minced
• 2 tbsp fresh parsley — minced
• 1 clove garlic — minced
• 1 tbsp lemon zest
• Cracked black pepper, to taste
• 4 oz Gorgonzola cheese — crumbled (or substitute as noted)

Dressing

• ¼ cup balsamic vinegar
• ⅓ cup extra virgin olive oil
• 1 clove garlic — minced
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Optional substitutions: Swap Gorgonzola for feta or goat cheese, or use a dairy-free alternative to keep this dairy-free. For a gluten-free meal, confirm your marinade contains no gluten-based ingredients.

Instructions

Step 1 — Marinate and Grill the Steak

1. Combine the marinade ingredients and add the skirt steak. Marinate in the refrigerator for at least 5 hours, or overnight for best flavor.
2. Preheat a hot grill. Grill the steak about 3–4 minutes per side for medium-rare, depending on thickness. Remove and let rest 5–10 minutes, then slice thinly against the grain.

Step 2 — Prepare the Corn

1. Boil the corn for 5–7 minutes until tender, then pat dry.
2. Place corn on a hot grill and char each side until nicely browned, about 2 minutes per side. Allow to cool slightly, then cut the kernels from the cob into a bowl.

Step 3 — Grill the Zucchini

1. Quarter the zucchini rounds. Heat a skillet or grill pan with a drizzle of olive oil over medium-high heat.
2. Cook zucchini until char marks appear, about 2 minutes per side. Season with salt and pepper and set aside.

Step 4 — Assemble the Salad

1. In a large bowl combine spring mix, arugula, chopped endive, tomatoes, green onions, shallot, basil, parsley, garlic and lemon zest.
2. Season lightly with cracked black pepper and a pinch of salt, then toss gently to combine.

Step 5 — Dress and Serve

1. Whisk or shake together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt and pepper until emulsified.
2. Dress the salad lightly and toss, or serve the dressing on the side so guests can customize.
3. Arrange the greens and grilled vegetables on a platter, top with sliced steak and sprinkle with crumbled Gorgonzola.

Tip: Serve the dressing separately for guests who prefer to control how much they use.

Helpful Tips

• Choose fresh corn: Fresh ears deliver the best sweetness and snap. Grilling concentrates the natural sugars and adds a smoky note.
• Marinate overnight: Letting the steak sit in the marinade overnight develops deeper flavor.
• Mix your greens: A combination of peppery arugula, tender spring mix and crisp endive balances the richness of steak and cheese.
• Serve warm and crisp: Serve the steak warm over chilled greens for a pleasant contrast of temperatures and textures.

Cooking Notes

• If you don’t have an outdoor grill, use a cast-iron grill pan to achieve a good sear and char.
• Aim for medium-rare with skirt steak to avoid toughness—remove from heat a bit early since residual heat continues to cook the meat during resting.
• Rest the steak for at least 5 minutes before slicing to keep the juices locked in.

Serving Suggestions

• Offer crusty garlic bread or a buttery roll on the side for a heartier meal.
• Pair with a light, fruity red wine or a crisp white if you enjoy wine; for non-alcoholic choices, cucumber lemonade or iced green tea complement the flavors nicely.

Nutritional Information (approximate per serving)

• Calories: 420
• Protein: 25 g
• Carbohydrates: 15 g
• Fat: 30 g
• Fiber: 5 g
• Vitamins: Good source of vitamin A and C; contains iron.

Storage and Leftovers

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm the steak separately in a skillet over medium heat to avoid drying it in the microwave.
• Make-ahead: Prep the greens and vegetables ahead of time, but add the steak and dressing just before serving for best texture.

Frequently Asked Questions

1. Can I use a different cut of steak?
   Yes—flank steak or ribeye work well. Adjust cooking times to the cut and thickness.
2. What can replace Gorgonzola?
   Feta or goat cheese are milder alternatives; dairy-free cheeses can be used if needed.
3. How to make this vegetarian?
   Swap the steak for grilled portobello mushrooms or marinated tofu for a hearty plant-based option.
4. Is this keto-friendly?
   Yes—reduce tomatoes and starchy additions to lower the carb count if needed.

Related Recipe Ideas

1. Ultimate Cowboy Casserole — a hearty cornbread-based casserole
2. Sausage Balls — savory, cheesy appetizers perfect for gatherings

Conclusion

This Grilled Corn and Gorgonzola Steak Salad is a vibrant, satisfying summer meal that highlights fresh ingredients and simple grilling techniques. Whether you serve it at a barbecue or a weeknight dinner, it offers a delightful balance of smoky, tangy and savory flavors. Enjoy—and feel free to adapt the salad to your taste with different cheeses, greens or marinades.