Description
This Balsamic Steak Gorgonzola Salad with Grilled Corn is a flavorful and hearty salad perfect for a light yet satisfying meal. Featuring tender grilled flank steak, sweet charred corn, and a tangy balsamic vinaigrette, this salad combines fresh mixed greens with creamy Gorgonzola cheese, sharp red onions, and juicy cherry tomatoes for a perfect balance of flavors and textures.
Ingredients
Scale
For the Steak and Corn:
- 1 pound flank steak
- 2 ears corn, husked
For the Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the Salad:
- 4 cups mixed salad greens
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper for seasoning steak (to taste)
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it is hot enough for grilling the steak and corn evenly.
- Season Steak: Season the flank steak evenly on both sides with a pinch of salt and black pepper to enhance the flavor before grilling.
- Grill Steak: Place the seasoned steak on the grill and cook for about 4-5 minutes per side, depending on your preferred doneness level.
- Grill Corn: While the steak cooks, place the husked corn on the grill. Rotate the corn occasionally for even cooking and grilling for about 10-12 minutes until lightly charred and tender.
- Rest Steak: Remove the cooked steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- Prepare Corn Kernels: After removing the corn from the grill and slightly cooling, use a sharp knife to cut the kernels off into a large bowl.
- Make Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper until emulsified and well combined.
- Assemble Salad Base: Place the mixed salad greens in a large serving bowl. Add crumbled Gorgonzola cheese, thinly sliced red onion, halved cherry tomatoes, and chopped parsley.
- Add Dressing: Drizzle the prepared balsamic dressing over the salad ingredients and toss gently to coat everything evenly.
- Slice Steak: Slice the rested steak thinly against the grain for tenderness and add it on top of the salad along with the grilled corn kernels.
- Final Toss and Serve: Gently toss the salad again to distribute the steak and corn throughout. Serve immediately to enjoy the fresh flavors and textures.
Notes
- Letting the steak rest after grilling is crucial for maintaining its juiciness.
- Cut the steak against the grain to ensure tenderness in every bite.
- Grilling corn adds a sweet, smoky flavor that complements the steak and dressing.
- Adjust the seasoning in the dressing to your taste preferences.
- This salad can be served warm or at room temperature depending on preference.
