Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant and flavorful dish that combines the smoky char of grilled flank steak and corn with the tangy creaminess of Gorgonzola cheese. Tossed with a homemade balsamic dressing and fresh mixed greens, this salad is a perfect balance of savory, sweet, and crisp textures, ideal for a light yet satisfying main course.
Ingredients
Scale
For the Steak and Marinade
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for grilling
For the Salad
- 4 cups mixed greens
- 2 ears corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled Gorgonzola cheese
Instructions
- Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper to create a flavorful marinade.
- Marinate the Steak: Pour half of the marinade over the flank steak, ensuring it is well coated. Cover and refrigerate for at least 30 minutes to infuse the flavors.
- Grill the Corn: Preheat your grill to medium-high heat. Brush the husked corn ears with olive oil and place them on the grill. Cook for about 10 minutes, turning occasionally until all sides are slightly charred and the corn is tender.
- Grill the Steak: Remove the steak from the marinade and grill it for 4 to 5 minutes per side, or until it reaches your desired level of doneness. Once cooked, remove the steak from the grill, loosely cover with foil, and let rest for 5 to 10 minutes to retain its juices.
- Prepare the Salad: Cut the grilled corn kernels off the cob and place them in a large mixing bowl with mixed greens, cherry tomatoes, red onion slices, and crumbled Gorgonzola cheese.
- Slice the Steak: Thinly slice the rested steak against the grain to ensure tenderness.
- Assemble and Dress: Top the salad mixture with the sliced steak, drizzle the reserved marinade over the top as dressing, toss gently to combine, and serve immediately for the best flavor and texture.
Notes
- You can substitute blue cheese for Gorgonzola if you prefer a different blue cheese flavor profile.
- For added crunch and texture, sprinkle the salad with toasted walnuts or pecans before serving.
- Arugula is a great alternative to mixed greens if you want a peppery and more robust salad base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
