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For the Steak: Recipe

For the Steak: Recipe
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★★★★★

4.7 from 23 reviews

This Grilled Balsamic Steak Salad with Gorgonzola & Corn is a vibrant and flavorful dish that combines tender, juicy grilled steak with fresh mixed greens, sweet charred corn, and tangy Gorgonzola cheese. Enhanced by a zesty balsamic dressing and complemented by crunchy nuts and creamy avocado, this salad offers a perfect balance of textures and tastes—ideal for a satisfying and nutritious meal any day of the week.

Ingredients

Scale

For the Steak:

  • 1 lb flank steak (or ribeye, sirloin)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

For the Salad:

  • 6 cups mixed greens (arugula, spinach, or romaine)
  • 1 ear corn, grilled and cut off the cob
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 cup walnuts or pecans, toasted
  • 1 avocado, sliced (optional)

For the Balsamic Dressing:

  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey (or maple syrup)
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Marinate & Grill the Steak: In a small bowl, combine olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika. Rub this marinade evenly over the steak and let it rest at room temperature for 15 to 20 minutes to absorb the flavors. Preheat a grill or skillet to medium-high heat and cook the steak for 4 to 5 minutes per side, achieving medium-rare to medium doneness. Remove the steak and allow it to rest for 5 minutes before slicing thinly against the grain to ensure tenderness.
  2. Grill the Corn: Lightly brush the ear of corn with olive oil, then place it on the grill. Cook for 8 to 10 minutes, turning occasionally, until the corn is slightly charred and cooked through. Remove from heat and let cool before cutting the kernels off the cob for use in the salad.
  3. Make the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified and smooth. This tangy dressing perfectly complements the robust flavors of the steak and fresh vegetables.
  4. Assemble the Salad: In a large bowl, toss together the mixed greens, cherry tomatoes, thinly sliced red onion, grilled corn kernels, and toasted walnuts or pecans. Add the thinly sliced steak on top and sprinkle with crumbled Gorgonzola cheese for a rich, creamy contrast.
  5. Serve & Enjoy: Drizzle the prepared balsamic dressing over the salad and toss gently to combine all ingredients with the dressing evenly. Garnish with sliced avocado and additional Gorgonzola cheese if desired. Serve immediately to enjoy the fresh, lively flavors at their best.

Notes

  • For best results, let the steak come to room temperature before grilling to ensure even cooking.
  • Feel free to substitute the steak with chicken or tempeh for a different twist.
  • Use fresh seasonal vegetables in place of or addition to the cherry tomatoes to customize the salad.
  • Make the dressing ahead of time and store in the refrigerator for up to 3 days.
  • To keep the salad low-carb, omit the honey in the dressing or use a sugar-free sweetener.

Nutrition

Keywords: balsamic steak salad, grilled steak salad, gorgonzola salad, corn salad, healthy steak salad, summer salad, easy grilled steak

Find it online: https://freshrecipehub.com/for-the-steak-recipe/