Description
This vibrant Grilled Balsamic Steak Salad combines tender, juicy flank or sirloin steak marinated in tangy balsamic vinegar, perfectly grilled corn kernels, and creamy gorgonzola cheese over a bed of fresh mixed greens and cherry tomatoes. It’s a flavorful and hearty salad perfect for a light yet satisfying meal.
Ingredients
Scale
Steak and Marinade
- 1 lb flank or sirloin steak
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Salad Base
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 cup fresh or grilled corn kernels
Toppings and Dressing
- 4 oz gorgonzola cheese, crumbled
- 2 tbsp extra virgin olive oil
- Additional balsamic vinegar (optional, for drizzling)
Instructions
- Marinate the Steak: In a shallow dish, combine balsamic vinegar with salt and pepper. Add the steak and marinate for at least 30 minutes to infuse flavor and tenderize the meat.
- Preheat the Grill: Heat your grill to medium-high to ensure a good sear and even cooking.
- Grill the Steak: Remove steak from marinade and place on the grill. Cook for 5-7 minutes per side or until you reach your desired level of doneness. Once done, let the steak rest for about 5 minutes to allow juices to redistribute.
- Grill the Corn: During the last few minutes of cooking the steak, place fresh corn on the grill to lightly char and enhance its sweetness. Then cut the kernels from the cob.
- Prepare the Salad Base: In a large bowl, toss mixed greens and halved cherry tomatoes to create a fresh salad foundation.
- Add Corn and Cheese: Sprinkle the grilled corn kernels over the greens, then generously crumble gorgonzola cheese on top for a creamy, tangy flavor contrast.
- Slice and Assemble: Slice the rested steak thinly against the grain. Arrange the steak strips evenly over the salad.
- Dress the Salad: Drizzle the olive oil over the assembled salad, and if desired, add an extra splash of balsamic vinegar for brightness before serving.
Notes
- Flank steak is ideal for this salad due to its lean texture and flavor, but sirloin works well too.
- Marinating the steak longer (up to 2 hours) will intensify the balsamic flavor.
- If a grill isn’t available, you can use a grill pan or broiler to cook the steak and corn.
- Adjust cheese quantity to taste or substitute with blue cheese if preferred.
- Serve immediately after assembly to keep greens fresh and steak warm.
