Balsamic Steak Gorgonzola Salad (Printable Version)
# What You'll Need:
→ Steak and Proteins
01 -
450 g flank steak (substitute with sirloin for leaner option)
→ Salad Components
02 -
120 g mixed greens (arugula, spinach, romaine)
03 -
150 g cherry tomatoes, halved
04 -
150 g grilled corn kernels (fresh or frozen)
05 -
60 g crumbled Gorgonzola cheese
06 -
30 g red onion, thinly sliced
07 -
30 g toasted walnuts (optional)
→ Dressing
08 -
60 ml balsamic vinegar
09 -
30 ml olive oil
10 -
5 ml Dijon mustard
11 -
Salt and black pepper to taste
# Step-by-Step Directions:
01 -
Combine 30 ml balsamic vinegar with salt and pepper in a bowl. Coat the flank steak thoroughly and marinate for at least 15 minutes to enhance flavor.
02 -
For fresh corn, grill ears over medium heat for approximately 10 minutes, turning occasionally until charred. For frozen corn, sauté in a pan for about 5 minutes until warmed and lightly caramelized.
03 -
Preheat grill or skillet to medium-high. Grill the marinated steak 5-7 minutes per side for medium-rare or until desired doneness. Rest steak for 5 minutes before slicing thinly against the grain.
04 -
In a large bowl, combine mixed greens, cherry tomatoes, grilled corn, red onion, and walnuts. Arrange sliced steak on top and sprinkle with crumbled Gorgonzola cheese.
05 -
Whisk remaining balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl. Drizzle dressing over salad just before serving and toss gently.
# Helpful Notes:
01 -
To keep greens crisp, add dressing immediately before serving.
02 -
Use a meat thermometer to ensure steak reaches 54°C (130°F) for medium-rare.