Description
Balsamic Steak Gorgonzola Salad with Grilled Corn is a hearty yet fresh salad featuring juicy grilled steak, sweet corn, tangy gorgonzola, and vibrant greens—all brought together with a bold balsamic dressing.
Ingredients
- 1 lb flank steak or sirloin steak
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup crumbled gorgonzola cheese
- 2 ears corn on the cob, grilled and kernels sliced off
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Optional: fresh basil or chives, for garnish
- Optional: balsamic glaze or vinaigrette for drizzling
Instructions
- In a shallow dish or resealable bag, combine olive oil, balsamic vinegar, garlic, salt, and pepper. Add steak and marinate for at least 30 minutes (up to 4 hours).
- Grill corn over medium-high heat until lightly charred, turning occasionally. Let cool, then cut kernels off the cob.
- Grill steak for 4–5 minutes per side for medium-rare. Rest for 5–10 minutes, then slice thinly against the grain.
- Arrange mixed greens in a large bowl or on a platter. Top with grilled corn, cherry tomatoes, red onion, and gorgonzola.
- Add sliced steak over the salad. Drizzle with balsamic glaze or vinaigrette.
- Garnish with fresh basil or chives before serving.
Notes
- Swap steak for grilled chicken, shrimp, or tofu.
- Use blue cheese, feta, or goat cheese if preferred.
- Add avocado slices, roasted red peppers, or grilled zucchini for variation.
- Store steak and salad separately to keep greens fresh.
- Reheat steak gently before serving if storing leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
