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Grilled Steak Salad: A Flavorful Balsamic Steak Salad with Gorgonzola and Grilled Corn

Colorful steak salad with grilled corn, Gorgonzola cheese, cherry tomatoes, and balsamic vinaigrette served on a white platter
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A delicious and hearty grilled steak salad featuring charred corn, tangy balsamic dressing, creamy Gorgonzola, and fresh mixed greens—perfect for a satisfying main course.

Ingredients

Scale

For the Steak and Marinade:

  • 1 lb flank steak (or sirloin, ribeye)

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon olive oil

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • 1 teaspoon salt

  • ½ teaspoon black pepper

For the Salad:

  • 4 cups mixed greens

  • 2 ears fresh corn, husked

  • 1 cup cherry tomatoes, halved

  • ½ small red onion, thinly sliced

  • ½ cup crumbled Gorgonzola cheese

  • Optional: ¼ cup toasted nuts (such as walnuts or pecans)

  • Optional: 1 avocado, sliced

For the Dressing:

  • 3 tablespoons balsamic vinegar

  • 3 tablespoons olive oil

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey or maple syrup

  • 1 small garlic clove, minced

  • Salt and pepper to taste

Instructions

 

  • Marinate the steak: In a bowl or resealable bag, combine the steak with balsamic vinegar, olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for 15-20 minutes.

  • Grill the steak: Heat a grill or grill pan over medium-high heat. Cook the steak to your preferred level of doneness (about 4-5 minutes per side for medium rare). Remove and let it rest for 5 minutes, then slice thinly against the grain.

  • Grill the corn: Place the corn directly on the grill and cook until charred on all sides, about 8-10 minutes, turning occasionally. Once cool enough to handle, cut the kernels off the cob.

  • Prepare the dressing: Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.

  • Assemble the salad: In a large bowl, toss mixed greens, grilled corn kernels, cherry tomatoes, red onion, and optional nuts.

  • Serve: Plate the salad, top with sliced steak and crumbled Gorgonzola. Drizzle with dressing and garnish with avocado slices if desired. Serve immediately.

Nutrition

Find it online: https://www.joyliciousrecipes.com/grilled-steak-salad-balsamic-gorgonzola-corn/