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Stephanie

Balsamic Steak Gorgonzola Salad with Grilled Corn Delights!

A delicious and hearty salad featuring grilled flank steak, fresh vegetables, and crumbled Gorgonzola cheese, all drizzled with balsamic vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups mixed salad greens
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels fresh or frozen
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup red onion thinly sliced

Method
 

  1. Preheat your grill or grill pan over medium-high heat. Rub the flank steak with olive oil, salt, and black pepper.
  2. Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.
  3. While the steak is resting, grill the corn kernels in a grill basket or on skewers for about 5-7 minutes until charred, stirring occasionally. If using frozen corn, thaw it first.
  4. In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and red onion.
  5. Slice the rested steak against the grain into thin strips and add it to the salad.
  6. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
  7. Top with crumbled Gorgonzola cheese before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 12gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For added flavor, marinate the flank steak in balsamic vinegar and garlic for 30 minutes before grilling.
  • Substitute the Gorgonzola cheese with feta or goat cheese for a different taste profile.

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