Description
Balsamic Steak Gorgonzola Salad with Grilled Corn is a delicious and hearty salad featuring grilled flank steak, fresh greens, and a tangy balsamic reduction.
Ingredients
- 1 pound flank steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup Gorgonzola cheese, crumbled
- 1 ear of corn, husked
- 1/4 cup red onion, thinly sliced
- 1/4 cup walnuts, chopped
Instructions
- Preheat the grill to medium-high heat.
- Rub the flank steak with olive oil, salt, and pepper.
- Grill the steak for about 6-8 minutes on each side for medium-rare, or until desired doneness.
- Remove from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
- While the steak is resting, grill the corn for about 10-12 minutes, turning occasionally until charred and tender.
- Once cooled, cut the kernels off the cob.
- In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for about 5 minutes, or until slightly thickened. Remove from heat and let cool.
- In a large bowl, combine the mixed greens, cherry tomatoes, Gorgonzola cheese, grilled corn, red onion, and walnuts. Add the sliced steak on top.
- Drizzle the balsamic reduction over the salad just before serving. Toss gently to combine.
Notes
- For added flavor, marinate the steak in balsamic vinegar for 1-2 hours before grilling.
- You can substitute the Gorgonzola cheese with feta or goat cheese for a different taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg