Description
A hearty balsamic steak salad with grilled corn, fresh greens, gorgonzola cheese, and a tangy homemade dressing.
Ingredients
Scale
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 6 cups mixed greens
- 1 ear grilled corn kernels
- 1/2 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/3 cup crumbled gorgonzola cheese
- 1/4 cup toasted walnuts or pecans
- 1 avocado sliced optional
- 1/4 cup balsamic vinegar for dressing
- 2 tablespoons olive oil for dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika and rub over the steak.
- Let the steak marinate for 15 to 20 minutes at room temperature.
- Grill the steak over medium high heat for 4 to 5 minutes per side.
- Let the steak rest for 5 minutes then slice thinly against the grain.
- Brush corn with olive oil and grill for 8 to 10 minutes until lightly charred then remove kernels.
- Whisk balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the dressing.
- Toss mixed greens, tomatoes, red onion, corn, and nuts in a large bowl.
- Add sliced steak and sprinkle with gorgonzola cheese.
- Drizzle dressing over the salad and toss gently before serving.
Notes
- Allow steak to rest before slicing for best texture.
- Use high heat when grilling to achieve a good sear.
- Add dressing gradually to avoid soggy greens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg