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–+ servings
Amanda Smith

Grilled Balsamic Steak Salad with Gorgonzola and Corn delights your taste buds!

Grilled Balsamic Steak Salad with Gorgonzola and Corn delights your taste buds!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 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

Method
 

  1. In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and black pepper.
  2. Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour or up to 4 hours for more flavor.
  3. Preheat the grill to medium-high heat.
  4. Remove the steak from the marinade and discard the marinade.
  5. Grill the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness.
  6. Remove from the grill and let it rest for 5 minutes before slicing.
  7. While the steak is resting, in a large bowl, combine the mixed salad greens, cherry tomatoes, corn, Gorgonzola cheese, red onion, and avocado. Toss gently to combine.
  8. Slice the grilled steak against the grain into thin strips.
  9. Top the salad with the sliced steak and serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 18gCholesterol: 80mgSodium: 800mgFiber: 3gSugar: 3g

Notes

  • For a spicier kick, add sliced jalapeños to the salad.
  • To make it a complete meal, serve with crusty bread on the side.

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