Description
A delicious and hearty salad featuring grilled flank steak, Gorgonzola cheese, and charred corn, all drizzled with a tangy balsamic dressing.
Ingredients
Scale
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 4 ounces Gorgonzola cheese, crumbled
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
- Season the flank steak with salt and black pepper.
- Heat 2 tablespoons of olive oil in a grill pan or outdoor grill over medium-high heat.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- Remove from heat and let it rest for 5-10 minutes before slicing thinly against the grain.
- While the steak is resting, grill the corn kernels in a pan or on the grill until slightly charred, about 5-7 minutes.
- If using frozen corn, sauté in a skillet over medium heat until heated through.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and sliced steak.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil until well combined.
- Drizzle the dressing over the salad and toss gently to combine.
- Top 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.
- For a vegetarian option, substitute grilled portobello mushrooms for the steak and use feta cheese instead of Gorgonzola.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg