Description
A hearty grilled balsamic steak salad with crisp greens, smoky corn, tangy gorgonzola, and a bold homemade balsamic dressing. This satisfying salad combines tender steak, fresh vegetables, and toasted nuts for a balanced meal perfect for lunch or dinner.
Ingredients
Scale
- 1 lb flank steak
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 6 cups mixed greens (arugula, spinach, or romaine)
- 1 ear corn grilled and cut off the cob
- 1/2 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/3 cup crumbled gorgonzola cheese
- 1/4 cup walnuts or pecans toasted
- 1 avocado sliced optional
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 clove garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- In a bowl mix olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika to make the steak marinade
- Rub the marinade over the steak and let it rest for 15 to 20 minutes at room temperature
- Heat a grill or skillet over medium high heat and cook the steak for 4 to 5 minutes per side
- Remove steak and let it rest for 5 minutes before slicing thinly against the grain
- Brush the corn lightly with olive oil and grill for 8 to 10 minutes turning occasionally until charred
- Allow corn to cool slightly then cut kernels off the cob
- Whisk balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper together to create the dressing
- In a large bowl combine mixed greens, cherry tomatoes, red onion, grilled corn, and toasted nuts
- Add sliced steak and sprinkle with crumbled gorgonzola cheese
- Drizzle dressing over the salad and toss gently before serving
Notes
- Let the steak rest before slicing so the juices stay inside the meat
- Slice steak against the grain for the most tender texture
- Use high heat when grilling steak and corn for better flavor
- Add dressing gradually to prevent overdressing the salad
- Serve immediately after assembling to keep greens crisp
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 540 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 85 mg