Description
A delightful salad combining grilled flank steak, tangy Gorgonzola cheese, and sweet corn, perfect for summer gatherings.
Ingredients
Scale
- 1 lb (450 g) flank steak
- 4 cups mixed greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup sweet corn (fresh, frozen, or canned)
- 1/2 cup creamy Gorgonzola cheese, crumbled
- 1/4 cup balsamic glaze
- 1/2 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Marinate the flank steak in olive oil, salt, black pepper, and garlic powder for at least 30 minutes.
- Preheat the grill to medium-high heat and grill the steak for 4-5 minutes on each side for medium-rare.
- While the steak rests, combine mixed greens, cherry tomatoes, and sweet corn in a large bowl.
- Slice the grilled steak and add it to the salad mixture, then top with Gorgonzola cheese and walnuts.
- Drizzle with balsamic glaze and serve immediately.
Notes
- For a leaner option, substitute chicken or turkey for the steak.
- Use a vegan cheese alternative for a dairy-free version.
- Ensure balsamic glaze is gluten-free for a gluten-free option.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Grilled Steak Salad, Balsamic Salad, Gorgonzola Salad, Summer Salad