Balsamic Steak Gorgonzola Salad with Grilled Corn (Print Version)
# Ingredients:
→ For the Steak
01 -
1 lb flank steak (or ribeye, sirloin)
02 -
1 tbsp olive oil
03 -
1 tbsp balsamic vinegar
04 -
1 tsp salt
05 -
1/2 tsp black pepper
06 -
1/2 tsp garlic powder
07 -
1/2 tsp smoked paprika
→ For the Salad
08 -
6 cups mixed greens (arugula, spinach, or romaine)
09 -
1 ear corn, grilled and cut off the cob
10 -
1/2 cup cherry tomatoes, halved
11 -
1/4 red onion, thinly sliced
12 -
1/3 cup crumbled Gorgonzola cheese
13 -
1/4 cup walnuts or pecans, toasted
14 -
1 avocado, sliced (optional)
→ For the Balsamic Dressing
15 -
1/4 cup balsamic vinegar
16 -
2 tbsp olive oil
17 -
1 tbsp Dijon mustard
18 -
1 tbsp honey (or maple syrup)
19 -
1 clove garlic, minced
20 -
1/4 tsp salt
21 -
1/4 tsp black pepper
# Instructions:
01 -
In a small bowl, mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Rub the marinade on the steak and let it sit at room temperature for 15–20 minutes. Heat a grill or skillet over medium-high heat and cook the steak for 4–5 minutes per side (medium-rare to medium). Let it rest for 5 minutes, then slice thinly against the grain.
02 -
Brush the corn with a little olive oil and grill for 8–10 minutes, turning occasionally, until slightly charred. Let cool, then cut the kernels off the cob.
03 -
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
04 -
In a large bowl, toss mixed greens, cherry tomatoes, red onion, grilled corn, and walnuts. Add the sliced steak and sprinkle with Gorgonzola cheese. Drizzle with balsamic dressing and toss gently.
05 -
Garnish with avocado slices (optional) and extra Gorgonzola. Serve immediately!