Grilled Balsamic Steak Salad

Posted on February 23, 2026

Overview

This bright, savory Grilled Balsamic Steak Salad is a fast, flavor-packed weeknight winner that feels special enough for guests. The steak gets a quick char, the corn adds sweet crunch, and tangy balsamic glaze ties everything together.

If you love a simple steak dinner that doubles as a salad, this recipe brings the best of both worlds — and it’s easy to adapt if you prefer pan-searing using a steak-and-pepper inspiration instead of the grill.

Why You’ll Love This Grilled Balsamic Steak Salad:

Bright, balanced flavors from charred corn + balsamic glaze
Ready in about 30 minutes — great for quick weeknights
Easy meal-prep: leftovers make a fantastic lunch
Family-friendly and easy to customize for picky eaters
A protein-forward salad that still feels light and fresh

Ingredients Needed

Protein

1 lb flank or skirt steak (about 1 inch thick)
2 tbsp olive oil

Sauce & Finish

2 tbsp balsamic glaze

Veggies & Greens

2 ears corn, husks removed (or 1 cup frozen corn, thawed)
4 cups mixed greens (baby spinach, arugula, or spring mix)

Cheese & Seasoning

1/3 cup crumbled Gorgonzola (or blue cheese)
1 tsp kosher salt
1/2 tsp freshly ground black pepper

If you’re curious about a lighter, ground-meat salad twist, consider a ground-chicken option like in this salisbury steak-style recipe for inspiration.

Step-by-Step Instructions

Preheat the grill to medium-high heat.
Season the steak with olive oil, salt, and pepper.
Grill the steak to desired doneness.
In the meantime, roast the corn until slightly charred.
Let the steak rest for a few minutes before slicing.
In a large bowl, combine mixed greens, sliced steak, roasted corn, and Gorgonzola.
Drizzle with balsamic glaze and toss gently to combine.
Serve immediately.

If you don’t have access to a grill, try the cast-iron skillet method for a great sear and oven finish using a cast-iron skillet technique.

Serving Suggestions Grilled Balsamic Steak Salad

Serve with crusty bread or warm pita to soak up any glaze.
Add avocado slices or cherry tomatoes for extra creaminess and color.
Pair with a chilled Sauvignon Blanc or a sparkling water with lime.
Turn leftovers into a hearty grain bowl over quinoa or farro.

Tips for Success Grilled Balsamic Steak Salad

Bring steak to room temp before grilling for even cooking.
Use a meat thermometer: 125°F for medium-rare, 135°F for medium.
Char corn by placing directly on the grill for a smoky note; frozen corn can be tossed in a hot skillet with a little oil.
Let the steak rest 5–7 minutes so juices redistribute before slicing.
Slice steak thinly against the grain for the most tender bites.
For extra flavor, brush corn and steak lightly with leftover balsamic glaze during the last minute of cooking; see more pan-sear tips in this cast-iron guide.

variation

Southwest: swap Gorgonzola for crumbled cotija, add a squeeze of lime, and sprinkle chopped cilantro.
Mediterranean: replace corn with roasted red peppers and use feta instead of blue cheese.
Vegetarian swap: replace steak with grilled portobello mushrooms or marinated tofu.

FAQs

Q: What cut of steak is best for this salad?
A: Flank or skirt steak (about 1 inch thick) works best — they grill quickly and slice nicely across the grain.

Q: Can I make this ahead?
A: Prep components ahead (grill steak and corn, store separately). Dress greens just before serving to avoid sogginess.

Q: How do I reheat leftovers without drying the steak?
A: Gently reheat sliced steak in a skillet over low heat with a splash of beef broth or olive oil, or enjoy cold over greens.

Q: Can I use a homemade balsamic glaze?
A: Yes — reduce 1/2 cup balsamic vinegar with 1 tbsp brown sugar until syrupy. Adjust sweetness to taste.