Description
A delicious salad featuring grilled steak, Gorgonzola cheese, and grilled corn, all tossed in a balsamic vinaigrette.
Ingredients
Scale
- 1 lb flank steak
- 2 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (grilled or canned)
- ½ cup Gorgonzola cheese, crumbled
- 1 avocado, sliced
- ½ red onion, thinly sliced
- ¼ cup balsamic vinaigrette dressing
- Salt and pepper, to taste
- Olive oil, for grilling
- Optional: fresh herbs (basil or parsley) for garnish
Instructions
- Marinate the Steak: In a zip-top bag, combine the flank steak with olive oil, salt, pepper, and any desired herbs. Let it marinate for at least 15 minutes.
- Grill the Corn: If using fresh corn, husk and grill it until lightly charred for about 10-15 minutes. Once grilled, allow to cool slightly, then cut the kernels off the cob.
- Cook the Steak: Preheat a grill or grill pan over medium-high heat. Remove the flank steak from the marinade and grill for about 4-5 minutes per side, depending on desired doneness.
- Rest the Steak: Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes.
- Prep the Salad Base: While the steak rests, combine the mixed salad greens, cherry tomatoes, grilled corn, and red onion in a large salad bowl.
- Slice the Steak: After resting, slice the flank steak against the grain into thin strips.
- Assemble the Salad: Add the sliced steak and Gorgonzola cheese to the salad bowl. Toss gently to combine.
- Dress the Salad: Drizzle with balsamic vinaigrette and toss again to ensure even coverage.
- Add Avocado: Top with sliced avocado before serving.
- Garnish and Serve: If desired, sprinkle with fresh herbs for garnish and serve immediately.
Notes
- Choose well-marbled flank steak or sirloin for best texture and flavor.
- Rest the steak before slicing to keep it moist.
- Assemble the salad just before serving for maximum freshness.
- Customize the balsamic vinaigrette with honey, mustard, or garlic.
- Incorporate seasonal vegetables for added flavor and color.
- For a vegetarian option, use grilled portobello mushrooms or marinated tofu instead of steak.
- Substitute mixed greens with kale, spinach, or other leafy greens.
- Steak and corn can be prepared ahead of time; assemble the salad before serving.
- If no grill is available, use a grill pan or oven broiler.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 24g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 36g
- Cholesterol: N/A