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If you're looking for a salad that combines bold flavors with nutritious ingredients, the Balsamic Steak Gorgonzola Salad with Grilled Corn is the perfect choice. This dish is not just a salad; it's a well-balanced meal brimming with protein, healthy fats, and a variety of vitamins. The savory grilled flank steak pairs beautifully with the tangy Gorgonzola cheese, while the fresh salad greens and sweet grilled corn add layers of flavor and texture that elevate this dish to new heights.

Balsamic Steak Gorgonzola Salad with Grilled Corn

Elevate your salad game with this delicious Balsamic Steak Gorgonzola Salad with Grilled Corn! Juicy flank steak pairs perfectly with fresh mixed greens, cherry tomatoes, and grilled corn, all topped with crumbled Gorgonzola cheese. The homemade balsamic vinaigrette adds a tangy kick that ties it all together. Perfect for a light lunch or a hearty dinner, this colorful salad is sure to impress. Fresh and full of flavor, it's a must-try for any meal!
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Ingredients
  

1 lb flank steak

3 cups mixed salad greens (arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1/2 cup crumbled Gorgonzola cheese

1/4 red onion, thinly sliced

1/4 cup balsamic vinegar

1/4 cup olive oil

2 tbsp Dijon mustard

1 tsp garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Marinate the Steak: In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place the flank steak in a resealable plastic bag and pour the marinade over the steak. Seal and refrigerate for at least 1 hour, preferably overnight.

    Grill the Corn: If using fresh corn, husk the corn and brush it with olive oil. Preheat the grill over medium heat. Grill the corn, turning frequently, until charred and cooked through, about 10 minutes. If using frozen corn, sauté it in a skillet on medium-high heat with a bit of olive oil until lightly browned.

      Grill the Steak: Preheat the grill to high heat. Remove the steak from the marinade and allow excess marinade to drip off. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5-10 minutes before slicing it thinly against the grain.

        Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, grilled corn, and sliced red onion. Toss to combine.

          Add the Steak and Cheese: Lay the sliced steak over the top of the salad and sprinkle with crumbled Gorgonzola cheese.

            Serve: Drizzle any remaining balsamic vinaigrette over the salad and garnish with fresh basil leaves. Serve immediately.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4