Description
A vibrant and flavorful Grilled Balsamic Steak Salad featuring tender marinated flank or sirloin steak, smoky grilled corn, fresh mixed greens, cherry tomatoes, and tangy Gorgonzola cheese, all brought together with a balsamic vinaigrette dressing. Perfect for a hearty yet healthy meal in under an hour.
Ingredients
Scale
Steak & Marinade
- 1 lb flank or sirloin steak
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Salad Components
- 4 cups mixed greens (arugula and spinach)
- 1 cup fresh or grilled corn kernels
- 1 cup cherry tomatoes, halved
- 4 oz Gorgonzola cheese, crumbled
Dressing & Finishing
- 2 tbsp extra virgin olive oil
- Additional balsamic vinegar for drizzling (optional)
Instructions
- Marinate Steak: In a bowl or shallow dish, combine the balsamic vinegar with salt and pepper. Place the flank or sirloin steak into the mixture and marinate for at least 30 minutes to infuse flavor.
- Preheat Grill: Heat your grill to medium-high temperature to ensure a proper sear and even cooking.
- Grill Steak: Place the marinated steak on the grill and cook for 5-7 minutes on each side until it reaches your preferred level of doneness. Remove the steak and allow it to rest so the juices redistribute.
- Grill Corn: During the last few minutes of cooking the steak, grill the fresh corn until it is slightly charred, enhancing its natural sweetness and adding smoky notes.
- Prepare Salad Base: In a large bowl, toss together the mixed greens and halved cherry tomatoes evenly.
- Add Corn and Cheese: Mix in the grilled corn kernels and sprinkle the crumbled Gorgonzola cheese over the salad for a creamy, tangy contrast.
- Slice Steak and Assemble: Cut the rested steak thinly against the grain to maximize tenderness. Arrange the slices over the salad.
- Dress the Salad: Drizzle the olive oil and additional balsamic vinegar (if desired) over the assembled salad for added flavor and moisture. Serve immediately.
Notes
- Marinating the steak not only adds flavor but helps tenderize the meat.
- Resting the steak after grilling is crucial to keep it juicy and flavorful.
- Grilling the corn adds a smoky depth that complements the balsamic and steak well.
- You can substitute Gorgonzola with blue cheese or feta if preferred.
- For added crunch, consider topping the salad with toasted nuts like walnuts or pecans.
