Description
Succulent balsamic steak gorgonzola salad dances with grilled corn, creating a symphony of bold Mediterranean flavors. Summer dining becomes an irresistible experience when tangy blue cheese and caramelized steak meet sweet charred corn on a crisp bed of greens.
Ingredients
Scale
Main Protein:
- 1 pound (1 lb) flank steak
- ⅓ cup crumbled gorgonzola cheese
- ¼ cup walnuts or pecans, toasted
Fresh Produce and Seasonings:
- 6 cups mixed greens (arugula, spinach, or romaine)
- 1 ear corn, grilled and cut off the cob
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 1 avocado, sliced (optional)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
Dressing Ingredients:
- ¼ cup balsamic vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey (or maple syrup)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Craft a robust marinade by blending olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a small mixing vessel.
- Thoroughly massage the marinade into the steak, allowing it to absorb flavors while resting at ambient temperature for 15-20 minutes.
- Preheat a grill or skillet to medium-high, ensuring a searing hot surface for optimal meat caramelization.
- Cook the steak for 4-5 minutes on each side, aiming for a medium-rare to medium doneness with a beautiful exterior crust.
- Transfer the steak to a cutting board and let it relax for 5 minutes, allowing internal juices to redistribute.
- Slice the steak thinly against the grain to maximize tenderness and presentation.
- Prepare the corn by lightly coating with olive oil and positioning on the grill.
- Rotate the corn every few minutes, cooking for 8-10 minutes until achieving a delectable charred exterior.
- Cool the grilled corn and carefully slice kernels away from the cob.
- Whisk together a vibrant dressing combining balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.
- Assemble the salad base by combining mixed greens, cherry tomatoes, red onion, grilled corn kernels, and crunchy walnuts.
- Strategically arrange the sliced steak atop the salad and generously sprinkle Gorgonzola cheese.
- Drizzle the prepared balsamic dressing and gently toss to integrate flavors.
- Optional: Garnish with creamy avocado slices and additional Gorgonzola for enhanced richness.
- Serve immediately to enjoy maximum flavor and ingredient integrity.
Notes
- Marinate the steak at room temperature to ensure even cooking and maximum flavor absorption.
- Choose a high-quality, well-marbled cut like ribeye or sirloin for the most tender and juicy results.
- Adjust cooking time based on steak thickness and desired doneness, using a meat thermometer for precision.
- Customize the salad by swapping Gorgonzola with feta for a milder cheese option or adding roasted nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 8 g
- Sodium: 610 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg