Balsamic Steak Gorgonzola Salad with Grilled Corn
Balsamic Steak Gorgonzola Salad with Grilled Corn is a vibrant, flavor-packed dish perfect for summer gatherings. Juicy marinated steak pairs beautifully with smoky grilled corn and creamy gorgonzola, all served on a bed of fresh greens. This salad not only delights the taste buds but also adds a burst of color to your table. Quick to prepare and easy to customize, it’s sure to impress at picnics, barbecues, or cozy dinners.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: American
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 (arugula and spinach)
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Marinate the steak in a mixture of balsamic vinegar, olive oil, salt, and pepper for at least 30 minutes.
- Preheat grill to medium-high heat and grill corn for about 10 minutes until slightly charred. Set aside.
- Grill the marinated steak for 4-6 minutes per side for medium-rare. Let it rest before slicing.
- On a serving platter, layer mixed greens, sliced steak, grilled corn kernels, halved cherry tomatoes, and crumbled gorgonzola.
- Whisk together remaining balsamic vinegar and olive oil; drizzle over the salad.
- Toss gently and serve immediately.
Nutrition
- Serving Size: 1 salad plate (approx. 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 430mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the steak overnight. Substitute gorgonzola with feta or goat cheese if preferred. Use ripe cherry tomatoes for maximum sweetness.