Description
Experience a burst of flavors with this Balsamic Steak Gorgonzola Salad with Grilled Corn. Tender marinated flank steak meets creamy Gorgonzola cheese, sweet grilled corn, and fresh greens, all drizzled with tangy balsamic dressing. Perfect for weeknight dinners or special gatherings, this salad is sure to impress!
Ingredients
Scale
- 1 lb flank steak
- 2 ears corn
- 5 cups mixed salad greens (baby spinach and arugula)
- 1 cup cherry tomatoes (halved)
- 4 oz crumbled Gorgonzola cheese
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Marinate the flank steak in balsamic vinegar, olive oil, salt, pepper, and minced garlic for at least 30 minutes.
- Grill the corn on medium-high heat until charred (about 10 minutes). Let cool before cutting off the kernels.
- Cook the marinated steak on a hot grill or skillet for 4-5 minutes per side for medium-rare. Allow it to rest before slicing.
- In a large bowl, combine mixed greens, halved cherry tomatoes, grilled corn kernels, and Gorgonzola cheese.
- Drizzle olive oil and balsamic vinegar over the salad; toss gently to coat.
- Slice the rested steak against the grain and top over the salad before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: - Substitute Gorgonzola with feta or goat cheese for different flavors. - Enhance texture by adding sliced avocado or nuts like pecans or walnuts.