Description
A vibrant and hearty summer salad featuring tender balsamic-marinated grilled flank steak paired with smoky grilled corn, fresh mixed greens, cherry tomatoes, red onion, and creamy crumbled Gorgonzola cheese, all drizzled with a tangy balsamic glaze for a perfect balance of flavors.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak or sirloin
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Grilled Corn
- 2 ears of corn, husked
Salad
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled Gorgonzola cheese
Finishing
- 2 tablespoons balsamic glaze (for drizzling)
Instructions
- Marinate the Steak: In a bowl or zip-top bag, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and black pepper. Add the flank steak and evenly coat it with the marinade. Let it marinate for at least 30 minutes, or up to 8 hours refrigerated for more flavor.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat, ensuring it is hot enough to sear the steak properly.
- Grill the Steak: Place the marinated steak on the grill and cook for 4 to 5 minutes on each side, or until it reaches your preferred level of doneness. Once cooked, remove from heat and let it rest for 5 minutes to allow the juices to redistribute.
- Prepare the Corn: While the steak rests, grill the husked corn for 8 to 10 minutes, turning occasionally, until the kernels are lightly charred and smoky. Allow the corn to cool slightly, then carefully cut the kernels off the cob.
- Assemble the Salad: Arrange the mixed salad greens on a large platter or in a bowl. Top evenly with grilled corn kernels, halved cherry tomatoes, and thinly sliced red onion. Slice the rested steak thinly against the grain and add it on top of the salad.
- Add Cheese and Drizzle: Sprinkle the crumbled Gorgonzola cheese over the salad. Finish by drizzling with balsamic glaze for an extra layer of flavor.
- Serve: Serve the salad immediately while the steak is still warm to enjoy the full contrast of textures and flavors.
Notes
- You can substitute blue cheese for Gorgonzola if preferred.
- Add avocado or toasted walnuts for extra richness and crunch.
- Use store-bought balsamic glaze or make a homemade version by reducing balsamic vinegar on the stovetop until syrupy.
