Description
Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant, flavor-packed dish that brings together juicy flank steak, sweet grilled corn, and creamy gorgonzola over a bed of fresh mixed greens. Perfect for summer gatherings or an easy weeknight dinner, this salad offers a delightful burst of flavors in every bite. The homemade balsamic dressing ties everything together beautifully, creating not just a meal but an experience worth sharing.
Ingredients
Scale
- 1 lb flank or sirloin steak
- 2 ears fresh corn on the cob
- 4 cups mixed greens (baby spinach and arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled gorgonzola cheese
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Marinate the Steak: Combine balsamic vinegar, olive oil, honey, salt, and pepper in a bowl. Add the steak and marinate for at least 30 minutes.
- Grill the Corn: Preheat grill to medium heat. Brush corn with olive oil and sprinkle with salt. Grill for about 10 minutes until charred; cool before cutting off kernels.
- Cook the Steak: Grill steak on high heat for about 4-5 minutes per side for medium rare. Rest before slicing thinly against the grain.
- Assemble Salad: In a large bowl, mix greens, cherry tomatoes, and grilled corn. Top with sliced steak.
- Make Dressing: Whisk together remaining olive oil, balsamic vinegar, honey, salt, and pepper.
- Dress & Serve: Drizzle dressing over salad just before serving and add crumbled gorgonzola.
Nutrition
- Serving Size: 1/4 salad (approximately 300g)
- Calories: 450
- Sugar: 7g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 80mg
Keywords: Swap gorgonzola for feta or goat cheese for different flavors. Enhance nutrition by adding sliced avocado or red onions. Store leftovers in an airtight container for up to three days; reheat steak gently.