Description
A vibrant and hearty salad featuring grilled corn, juicy steak, and crumbled Gorgonzola, served over fresh greens with a tangy balsamic vinaigrette. Perfect for summer lunches or casual dinner gatherings.
Ingredients
Scale
- 1.5 lbs Flank Steak or Sirloin Steak (about 1-inch thick)
- 2 ears fresh corn, husks and silk removed
- 5 oz crumbled Gorgonzola cheese
- 6 oz Mixed Greens, Arugula, or Romaine Lettuce
- 1 cup Cherry or Grape Tomatoes, halved
- 1/4 cup thinly sliced Red Onion
- 1 ripe Avocado, pitted and sliced (optional)
- 2 tablespoons Olive Oil (for brushing corn and veggies)
- 1 tbsp Olive Oil (for steak marinade)
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Dried Oregano
- Pinch of Red Pepper Flakes (optional)
- Coarse sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup Balsamic Vinegar
- 1/3 cup Extra Virgin Olive Oil (for vinaigrette)
- 1 tbsp Dijon Mustard
- 1 tsp Honey or Maple Syrup (optional)
- 1 small clove Garlic, minced
- Salt and Pepper to taste
Instructions
- Bring the steak to room temperature. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, dried oregano, red pepper flakes, salt, and pepper. Rub this mixture over the steak.
- Brush the corn with olive oil. Slice the tomatoes and red onion. Prepare the greens and avocado if using.
- Whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, honey or maple syrup, garlic, salt, and pepper to make the vinaigrette.
- Preheat grill to medium-high. Grill the steak for 4–5 minutes per side for medium-rare. Grill the corn until lightly charred on all sides, about 10 minutes total.
- Let the steak rest for 10 minutes, then slice thinly against the grain.
- Cut the grilled corn kernels off the cob.
- Assemble the salad: on a large platter or bowl, combine the greens, tomatoes, red onion, avocado, and corn. Top with sliced steak and crumbled Gorgonzola.
- Drizzle with vinaigrette and serve immediately.
Notes
- This recipe is naturally gluten-free.
- Use dairy-free cheese or omit Gorgonzola for a dairy-free version.
- Steak can be swapped for ribeye or New York strip.
- Feel free to add nuts like walnuts or pecans for crunch.
- Great served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 10g
- Sodium: 680mg
- Fat: 42g
- Saturated Fat: 13g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 110mg