Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a flavorful and satisfying dish perfect for a summer meal. Juicy steak marinated in balsamic vinegar, paired with grilled corn, mixed greens, cherry tomatoes, red onion, and creamy Gorgonzola cheese, all drizzled with a balsamic glaze.
Ingredients
Scale
Marinated Steak:
- 1 pound flank or skirt steak
- 1/3 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
Salad:
- 4 ears fresh corn, husked
- 6 cups mixed greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons balsamic glaze (for drizzling)
- Olive oil for grilling
Instructions
- Marinate the Steak: Combine balsamic vinegar, olive oil, garlic, salt, and pepper. Marinate steak for at least 30 minutes.
- Grill the Corn: Brush corn with olive oil and grill until charred. Cut kernels off the cob.
- Grill the Steak: Grill steak to desired doneness, then let rest and slice thinly.
- Assemble the Salad: Layer greens, tomatoes, onion, corn, and steak. Top with Gorgonzola and basil. Drizzle with balsamic glaze.
Notes
- You can substitute blue cheese for Gorgonzola.
- Use store-bought balsamic glaze and pre-washed salad greens to save time.
- This salad is great for using leftover steak.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 540
- Sugar: 9g
- Sodium: 520mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
