Description
Indulge in the perfect summer salad with this Balsamic Steak Gorgonzola Salad featuring grilled corn, mixed greens, cherry tomatoes, and a flavorful balsamic dressing. A hearty and satisfying meal for any occasion.
Ingredients
Scale
Marinated Flank Steak:
- 1 pound flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Salad Components:
- 2 ears corn, husked
- 6 cups mixed greens or arugula
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh basil
- Extra balsamic glaze for drizzling (optional)
Instructions
- Marinate the Steak: In a shallow dish, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Marinate the flank steak for at least 30 minutes.
- Grill the Corn: Preheat a grill or grill pan over medium-high heat. Grill the corn until lightly charred, then cut the kernels off the cob.
- Grill the Steak: Remove the steak from the marinade and grill for 4–5 minutes per side. Let it rest before slicing thinly.
- Assemble the Salad: Arrange mixed greens, grilled corn, cherry tomatoes, red onion, and sliced steak in a bowl or platter. Sprinkle with Gorgonzola and basil. Drizzle with balsamic glaze and serve.
Notes
- You can substitute blue cheese or feta for Gorgonzola.
- For a heartier salad, add cooked quinoa or roasted potatoes.
- Use store-bought balsamic glaze for convenience.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 7g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg
