Grilled Balsamic Steak & Gorgonzola Salad with Charred Corn
Create a stunning Grilled Balsamic Steak & Gorgonzola Salad! Features juicy marinated steak, sweet charred corn, tangy Gorgonzola, fresh greens, and a homemade balsamic vinaigrette.
Ingredients
(Based on 1x column)
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 (e.g., arugula, spinach, or romaine)
- ▢ 1 ear corn, shucked
- ▢ 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 and roughly chopped
- ▢ 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 the Steak:
- Pat the flank steak dry with paper towels.
- In a shallow dish or a large resealable plastic bag, combine 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.
- Add the steak to the marinade, turning to coat all sides. If using a bag, press out the air and seal.
- Let the steak marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor (bring to room temp before grilling).
2. Prepare Dressing and Toast Nuts:
- Make Dressing: In a small bowl or jar, whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, Dijon mustard, honey (or maple syrup), minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper until well emulsified. Set aside.
- Toast Nuts: If your walnuts or pecans are not already toasted, place them in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and roughly chop once cooled. Set aside.
3. Grill Corn and Steak:
- Preheat your grill (outdoor or indoor grill pan) to medium-high heat. Lightly oil the grates.
- Place the shucked ear of corn directly on the hot grill. Cook, turning occasionally, for about 10-15 minutes, until tender and nicely charred in spots.
- While the corn grills, add the marinated steak to another part of the hot grill. Cook the flank steak for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F before resting), or to your preferred doneness. Adjust time based on steak thickness.
- Remove the grilled corn and steak from the grill. Let the steak rest on a cutting board, loosely tented with foil, for 5-10 minutes. This is crucial for juicy results.
4. Prepare Remaining Salad Components:
- Once the grilled corn is cool enough to handle, carefully cut the kernels off the cob.
- Halve the cherry tomatoes. Thinly slice the red onion. If using avocado, peel, pit, and slice it. Crumble the Gorgonzola cheese if bought in a block.
5. Assemble the Salad:
- In a large salad bowl, combine the mixed greens, charred corn kernels, halved cherry tomatoes, and thinly sliced red onion.
- Thinly slice the rested flank steak against the grain.
- Add the sliced steak to the salad bowl along with the crumbled Gorgonzola cheese and toasted walnuts or pecans. Add sliced avocado, if using.
- Drizzle the prepared balsamic dressing over the salad. Toss gently but thoroughly to coat all ingredients.
6. Serve:
- Divide the Balsamic Steak Gorgonzola Salad among serving plates or bowls.
- Serve immediately and enjoy this flavorful and satisfying meal!