Description
A delicious and hearty Grilled Balsamic Steak Salad featuring Gorgonzola cheese and fresh corn, perfect for a satisfying meal.
Ingredients
Scale
- 1 pound flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic powder, onion powder, salt, and pepper. Reserve 2 tablespoons of the marinade for later use. Place the flank steak in a shallow dish and pour the remaining marinade over it. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the used marinade. Grill the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, corn, Gorgonzola cheese, red onion, and avocado. Drizzle the reserved marinade over the salad and toss gently to combine.
- Top the salad with the sliced steak and serve immediately.
Notes
- For added flavor, marinate the steak overnight for a more intense balsamic taste.
- Substitute the Gorgonzola cheese with feta or goat cheese for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg