Description
Balsamic Steak Gorgonzola Salad with Grilled Corn delights your taste buds with a perfect blend of flavors and textures.
Ingredients
Scale
- 1 lb flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the grill to medium-high heat. Season the flank steak with salt and black pepper, then drizzle with 1 tablespoon of olive oil.
- Grill the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 10 minutes before slicing thinly against the grain.
- While the steak is resting, grill the corn for about 10-12 minutes, turning occasionally until charred. If using frozen corn, sauté it in a skillet over medium heat until heated through and slightly browned.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and crumbled Gorgonzola cheese.
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining olive oil until well combined.
- Drizzle the dressing over the salad and toss gently to combine. Top with the sliced steak.
- Serve immediately, garnished with additional Gorgonzola if desired.
Notes
- For added flavor, marinate the flank steak in balsamic vinegar, garlic, and herbs for a few hours before grilling.
- Substitute the Gorgonzola cheese with feta or goat cheese for a different taste profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg