Description
A delicious and hearty salad featuring grilled flank steak, Gorgonzola cheese, and sweet grilled corn, all drizzled with a tangy balsamic dressing.
Ingredients
Scale
- 1 pound flank steak
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup Gorgonzola cheese, crumbled
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat your grill to medium-high heat. Season the flank steak with salt and black pepper on both sides. Drizzle 1 tablespoon of olive oil over the steak, coating it evenly.
- Grill the flank steak for about 5-7 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 it thinly against the grain.
- While the steak is resting, grill the corn. If using fresh corn, grill the ears for about 10-12 minutes, turning occasionally, until charred. If using frozen corn, sauté it in a skillet with 1 tablespoon of olive oil over medium heat until heated through and slightly charred.
- In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard. Set aside.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and sliced steak. Drizzle the balsamic dressing over the salad and toss gently to combine.
- Top the salad with crumbled Gorgonzola cheese and serve immediately.
Notes
- For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the salad.
- Substitute the Gorgonzola cheese with feta or goat cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg