Description
A vibrant summer salad featuring marinated flank steak, smoky grilled corn, and creamy gorgonzola.
Ingredients
Scale
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 4 oz gorgonzola cheese, crumbled
- 2 ears fresh corn
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Marinate the steak: In a bowl, combine balsamic vinegar, olive oil, salt, and pepper. Add the flank steak, ensuring it’s well coated. Allow it to marinate for at least 30 minutes.
- Grill the corn: Preheat your grill to medium-high heat. Place the ears of corn directly onto the grill grates and cook for about 10 minutes, turning occasionally.
- Cook the steak: Place the marinated flank steak on the grill and cook for 4–6 minutes per side, depending on your desired doneness. Let it rest, then slice it thinly.
- Assemble the salad: On a serving platter, start with a layer of mixed greens. Top with sliced steak, grilled corn, halved cherry tomatoes, and crumbled gorgonzola.
- Dress the salad: In a small bowl, whisk together the remaining balsamic vinegar and olive oil. Drizzle this dressing over the salad.
- Serve: Toss the salad gently to combine before serving immediately.
Notes
For added flavor, marinate the steak overnight. Use fresh ingredients for the best taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg