Description
A delicious and hearty salad featuring grilled flank steak, Gorgonzola cheese, and sweet grilled corn, all drizzled with a tangy balsamic dressing.
Ingredients
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 4 ounces Gorgonzola cheese, crumbled
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the grill to medium-high heat. Season the flank steak with salt and black pepper, then rub with 1 tablespoon of olive oil.
- Grill the steak for about 6-8 minutes on each side, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
- While the steak is resting, grill the corn (if using fresh) for about 10-12 minutes, turning occasionally until charred. If using frozen corn, sauté it in a skillet over medium heat until heated through and slightly browned.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and crumbled Gorgonzola cheese.
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining 3 tablespoons of olive oil until well combined.
- Drizzle the dressing over the salad and toss gently to combine.
- Top the salad with the sliced steak and serve immediately.
Notes
- For added crunch, include some sliced cucumbers or radishes in the salad.
- Try substituting the Gorgonzola with feta cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg