Gorgonzola Steak Salad

A little grilled corn and gorgonzola steak salad is the perfect way to end a beautiful summer full of moments and memories. The flavor will knock your socks off!!

The most tender balsamic skirt steak cooked to a perfect medium temperature, sliced thin and layered with grilled corn, zucchini and juicy tomatoes all over the top of a fresh mix of green and dotted with gorgonzola cheese. It is even better served with sourdough bread that’s been sliced and broiled with a little olive oil and garlic. Geez, I’m hungry all over again!

Do you have a recipe that has evolved so much over the years it’s almost nothing like the original? It’s kind of like my life. Who I thought I was, what I thought I loved and needed and wanted is nothing like… well maybe still a little similar to what and who I am now. And that’s exactly how I think it should be. A little growth, a lot of learning and better in the end. 
I originally started making a steak salad with just simple greens and tomatoes. That evolved as we visited more restaurants, one in particular here in Utah and they added fresh herbs and blue cheese, which I’m a little easier with Gorgonzola so that was quickly changed. I could go on and on, but in the end I took a nod from Aberdeen’s kitchen to fill in all the missing pieces! 

Ingredients for Gorgonzola Steak Salad
Grab your steak from the butcher and then head to the produce section! That’s where you will get almost all of the ingredients for this salad recipe. Oh, and a few things for the delicious dressing that you probably have in the pantry already. Here’s what you will need:
For the Salad
Yellow Sweet Corn on the Cob
Spring Mix
Arugula
Endive Heads
Zucchini
Grape Tomatoes (Petit Medley)
Green Onions
Shallot
Gorgonzola Cheese
Basil
Parsley
Garlic
Lemon Zest
Black Pepper
For the Dressing
Balsamic Vinegar
Olive Oil
Garlic
Dijon Mustard
Salt and Pepper
All the ingredient measurements can be found in the recipe card at the end of the post.

How to Make Gorgonzola Steak Salad
You will start by getting the steak marinating, so head to our post for the best steak marinade ever and get that going first. Then these are the steps for making this salad:
Grill the steak as stated in the same post and let it rest before slicing it.
Char the corn on the grill and when it is cool enough to handle, cut the kernels off the cob.
Saute the zucchini on the stove top and season with salt and pepper.
Add all the greens, endive, vegetables, herbs and lemon zest to a large bowl with a pinch of salt and a squeeze of lemon and toss everything together.
You can add some dressing (see directions below) now or allow people to dress their own salads.
Add the steak to the top of the salad and sprinkle with the gorgonzola.
Making the Dressing
Add the ingredients for the dressing to a mason jar, put the lid on it and shake to combine.
All of these instructions are also listed in the recipe card down below. You can find greater detail there and you can also save or print the recipe from the recipe card.

What is Gorgonzola Cheese?
Gorgonzola is a blue veined cheese that originates in Italy and is made from cow’s milk. It can range from buttery soft to firm and crumbly. It is salty and has a strong flavor.

Substitutes for Gorgonzola
There are a few cheeses that can be substituted for gorgonzola:
Roquefort
Blue d’ Auvergnev
Goat Cheese
Stilton
Gorgonzola Dolce

What Kind of Steak Should I Use?

My first choice of steak for this recipe is a hanger steak, but it super tricky to track down. I can only find it at a butcher’s store.

If you can’t find hanger steak, go for a skirt steak or flank steak. Those two can be hard to find sometimes too, but I’ve had better luck with those at the grocery store. Ask the butcher for help.

A NY strip steak, filet mignon or ribeye will also work great.

How Long Does Steak Salad Keep?

Grilled steak can be stored in the refrigerator for 4 days. The salad itself won’t hold up for much more than a day. I highly recommend trying to finish it when served, especially if the salad dressing has been applied.

Do you consider salad a main dish or a side dish? When there is a delicious steak involved, I will call it a main dish all day long. Either way, this gorgonzola steak salad is rockstar status! You are going to love it! The steak is so flavorful, the grilled corn makes it fresh and adds a touch of sweetness. And the gorgonzola is just the salty bite you need to round out all the flavors!

More Fabulous Salad Recipes:

Grilled Corn and Gorgonzola Steak Salad
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Prep Time: 1 hourCook Time: 15 minutesMarinating Time: 5 hoursTotal Time: 6 hours 20 minutes
Servings: 6

A little grilled corn and gorgonzola steak salad is the perfect way to end a beautiful summer full of moments and memories. The flavor will knock your socks off!!
For the Salad1 1/2 Ears of Yellow Sweet Corn Boiled for 5-7 minutes6 Cups Spring Mix1 Cup Arugula2 Endive Heads Core Removed and roughly chopped1 Zucchini sliced and quartered2 Cups Petit Medley Grape Tomatoes about 8-10 ounce container, tomatoes halved1/2 Stalk Green Onions Sliced1 Shallot Thinly Sliced4 ounces Gorgonzola Cheese2 Tablespoons Basil Minced2 Tablespoons Parsley Minced1 Clove Garlic Minced1 Tablespoon Lemon ZestCrack of Black PepperDressing1/4 Cup Balsamic Vinegar1/3 Cup Olive Oil1 Clove Garlic Minced1 Teaspoon Dijon Mustard1 Pinch Salt and PepperUS Customary – Metric
In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients. Add the steak and marinate according to recipe instructions. Grill the Steak according to the recipe, set aside to rest for 5-10 minutes before slicing. Meanwhile, heat a gas burner or grill to high heat. Dry off the corn and char on each side. Set aside until cool enough to touch and remove all corn kernels to a bowl.Set a pan over the burner and heat over medium high heat. Add a drizzle of olive oil and add the zucchini once hot. Sprinkle with salt and pepper and char each side for about 2 minutes per side or until char marks appear. Set aside.In a large bowl, add the greens, endive, veggies, herbs and lemon zest. Add a pinch of salt and squeeze of the lemon if desired. Toss together. If desired, add some of the dressing and toss again or allow your guests to completely dress themselves. On a platter, arrange the greens and veggies. Top with sliced steak and sprinkle with cheese. Serve with remaining dressing. For the Dressing
I can only find Hanger Steak at a butcher’s store, not a grocery store. If you can’t find that steak try a skirt steak, flank steak, or even a NYstrip or Ribeye is delicious! Heck, throw some filets in the marinade and you’ll love that too!
For a sweeter marinade use 1/3 cup brown sugar.
Grilled steak can be stored in the refrigerator for 4 days.

Nutrition Facts
Grilled Corn and Gorgonzola Steak Salad

Amount Per Serving (6 ounces)

Calories 444
Calories from Fat 126

% Daily Value*

Fat 14g22%Saturated Fat 2g13%Sodium 4934mg215%Potassium 2973mg85%Carbohydrates 80g27%Fiber 1g4%Sugar 42g47%Protein 2g4%
Vitamin A 285IU6%Vitamin C 61mg74%Calcium 408mg41%Iron 20mg111% * Percent Daily Values are based on a 2000 calorie diet.

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