Balsamic Steak Gorgonzola Salad (Printable)
Savory salad with balsamic steak, Gorgonzola, and grilled corn over crisp greens.
# Ingredient List:
→ Balsamic Steak Marinade
01 - 1 lb flank steak or sirloin
02 - 1/4 cup balsamic vinegar
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Salad Components
08 - 2 ears fresh corn, husked
09 - 1 tbsp olive oil
10 - 4 cups mixed salad greens (arugula, spinach, or spring mix)
11 - 4 oz Gorgonzola cheese, crumbled
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, thinly sliced
14 - 1 avocado, sliced
→ Balsamic Vinaigrette
15 - 1/4 cup balsamic vinegar
16 - 1/3 cup extra-virgin olive oil
17 - 1 tsp honey or maple syrup
18 - 1 tsp Dijon mustard
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
# Directions:
01 - Whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Place the steak in a zip-top bag or shallow dish, pour the marinade over, and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor.
02 - While the steak marinates, brush the corn with olive oil and heat a grill or grill pan to medium-high. Grill the corn for 8 to 10 minutes, turning occasionally, until lightly charred. Let cool, then cut the kernels off the cob.
03 - Remove the steak from the marinade and grill to desired doneness, about 3 to 4 minutes per side for medium-rare. Let the steak rest for 5 minutes, then thinly slice across the grain.
04 - In a large bowl, combine the mixed salad greens, grilled corn kernels, cherry tomatoes, red onion, avocado slices, and crumbled Gorgonzola.
05 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and pepper until fully emulsified.
06 - Drizzle the vinaigrette over the salad, arrange the sliced steak on top, and serve immediately.
# Expert Tips:
01 -
- The combo of charred sweet corn and salty Gorgonzola hits every flavor note without a single thing tasting out of place
- It comes together in 35 minutes but looks and tastes like something from a restaurant
02 -
- Slicing against the grain is not optional with flank steak, cutting with the grain gives you chewy ribbons every single time
- Letting the steak rest is what keeps the juices inside the meat instead of puddling on your cutting board
03 -
- A cast iron grill pan indoors works almost as well as an outdoor grill if you crank the heat and let it get ripping hot first
- Toasted walnuts or pecans folded in right before serving add a crunch that makes people ask what the secret ingredient is