Description
A flavorful and vibrant Balsamic Steak Gorgonzola Salad featuring tender grilled flank steak, sweet grilled corn, and a tangy balsamic dressing. Enhanced with crumbled Gorgonzola cheese, fresh veggies, and herbs, this salad is a perfect balance of savory, smoky, and fresh flavors ideal for a light yet satisfying meal.
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Grilled Corn
- 2 ears corn, husked
Salad
- 4 cups mixed salad greens
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it is hot enough for cooking the steak and corn evenly.
- Season Steak: Season the flank steak on both sides with a pinch of salt and black pepper to enhance its natural flavors.
- Grill Steak: Place the steak on the grill and cook for about 4-5 minutes per side until it reaches your preferred doneness, achieving a nice sear.
- Grill Corn: While steak grills, place the husked corn directly on the grill grate, turning occasionally to char the kernels evenly for approximately 10-12 minutes until tender.
- Rest Steak: Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute, making it juicy and tender.
- Prepare Corn Kernels: Once slightly cooled, cut the kernels off the cob with a sharp knife and place them into a large bowl for the salad.
- Make Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper until emulsified and smooth.
- Assemble Salad: In a large bowl, combine mixed greens, crumbled Gorgonzola, sliced red onion, halved cherry tomatoes, and chopped parsley.
- Add Dressing: Drizzle the balsamic dressing over the salad ingredients and toss gently to evenly coat.
- Add Steak and Corn: Thinly slice the rested steak against the grain and add it along with the grilled corn kernels on top of the salad.
- Toss Salad: Lightly toss the salad again to distribute the steak and corn evenly throughout.
- Serve: Serve the salad immediately to enjoy a fresh and flavorful meal.
Notes
- Resting the steak after grilling is crucial to keep it juicy and tender.
- Grilled corn adds a natural sweetness and smoky flavor that complements the steak and dressing beautifully.
- For extra heat, add a pinch of red pepper flakes to the dressing.
- This salad works great with other steak cuts like sirloin or ribeye if flank steak is unavailable.
- Use a sharp knife to slice steak thinly to avoid chewy pieces.
- Make sure the grill is properly preheated to avoid sticking and ensure good grill marks.
