Description
Indulge in the perfect summer salad with this Balsamic Steak Gorgonzola Salad featuring grilled corn, cherry tomatoes, and a flavorful balsamic dressing. It’s a hearty and delicious meal that’s ideal for any occasion.
Ingredients
Scale
For the Salad:
- 1 pound flank steak or sirloin
- 3 ears fresh corn (husks removed)
- 6 cups mixed salad greens
- 1 cup cherry tomatoes (halved)
- ½ small red onion (thinly sliced)
- ½ cup crumbled gorgonzola cheese
- ¼ cup toasted walnuts or pecans
For the Dressing:
- 3 tablespoons balsamic vinegar
- ¼ cup olive oil (plus extra for grilling)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Preheat the Grill: Preheat grill to medium-high heat. Season steak and corn with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Grill the Steak: Grill steak for 4–5 minutes per side. Let rest before slicing thinly.
- Grill the Corn: Grill corn for 8–10 minutes, then cut kernels off the cob.
- Prepare the Dressing: Whisk balsamic vinegar, honey, Dijon mustard, and olive oil. Season with salt and pepper.
- Assemble the Salad: Arrange greens on a platter. Top with steak, grilled corn, tomatoes, red onion, gorgonzola, and walnuts. Drizzle with dressing.
Notes
- You can use blue cheese instead of gorgonzola.
- Avocado slices add extra creaminess.
- This salad is great for using leftover steak.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: about 2 cups salad with dressing
- Calories: 480
- Sugar: 10 g
- Sodium: 640 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
