Balsamic Steak Gorgonzola Salad (Printable)

Savory salad with balsamic steak, Gorgonzola, grilled corn, and crisp greens.

# What You Need:

→ Balsamic Steak Marinade

01 - 1 lb flank steak or sirloin
02 - 1/4 cup balsamic vinegar
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Salad Components

08 - 2 ears fresh corn, husked
09 - 1 tbsp olive oil
10 - 4 cups mixed salad greens (arugula, spinach, or spring mix)
11 - 4 oz Gorgonzola cheese, crumbled
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, thinly sliced
14 - 1 avocado, sliced

→ Balsamic Vinaigrette

15 - 1/4 cup balsamic vinegar
16 - 1/3 cup extra-virgin olive oil
17 - 1 tsp honey or maple syrup
18 - 1 tsp Dijon mustard
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper

# Directions:

01 - Whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Place the steak in a zip-top bag or shallow dish, pour the marinade over, and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor penetration.
02 - While the steak marinates, brush the corn ears with olive oil and heat a grill or grill pan to medium-high. Grill the corn for 8 to 10 minutes, turning occasionally, until lightly charred on all sides. Let cool, then cut the kernels off the cob.
03 - Remove the steak from the marinade and grill over medium-high heat to desired doneness, approximately 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing across the grain.
04 - In a large serving bowl, arrange the mixed salad greens, grilled corn kernels, halved cherry tomatoes, sliced red onion, avocado slices, and crumbled Gorgonzola cheese.
05 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and black pepper until fully emulsified and slightly thickened.
06 - Drizzle the vinaigrette evenly over the salad, arrange the sliced steak on top, and serve immediately.

# Expert Tips:

01 -
  • The balsamic marinade does double duty, tenderizing the steak while building a deep caramelized crust that tastes like it came from a steakhouse
  • Grilled corn brings a smoky sweetness that cuts right through the rich Gorgonzola and creamy avocado
  • Everything comes together in 35 minutes but tastes like you spent all afternoon on it
02 -
  • Slicing across the grain on flank steak is nonnegotiable because cutting with the grain gives you chewy rubber bands instead of tender bites
  • The salad greens must be completely dry before dressing or the vinaigrette will slide right off and pool at the bottom of the bowl
03 -
  • Pat the steak dry with paper towels before grilling because excess marinade on the surface will steam the meat instead of searing it
  • Let the vinaigrette sit for five minutes before dressing so the honey fully dissolves and the flavors marry together

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