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Grilled Balsamic Steak Salad with Gorgonzola and Corn
Serves 2 |
Satisfies like a main course.
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Ingredients:
| 1 lb flank steak |
| 1 tablespoon balsamic vinegar |
| 1 tablespoon olive oil |
| 1/2 teaspoon smoked paprika |
| 1/2 teaspoon garlic powder |
| 1 teaspoon sea salt |
| 1/2 teaspoon black pepper |
| 1 ear corn |
| 2 tablespoons butter, melted |
| 6 cups mixed greens |
| 1/4 red onion, thinly sliced |
| 1/2 cup cherry tomatoes, halved |
| 1/4 cup walnuts, toasted |
| 1/3 cup crumbled Gorgonzola cheese |
| 1 avocado, sliced |
| Balsamic dressing |
Directions:
- Whisk the balsamic vinegar, olive oil, smoked paprika, garlic powder, salt, and pepper in a small bowl. Place the steak in a sealable container. Pour the marinade over top. Close the container and toss to coat. Allow the steak to marinate for at least 20 minutes.
- Set the grill to medium-high heat. Once hot, place the steak on the grill and cook for 4-5 minutes per side, for medium-rare to medium. Remove the steak from the grill and let it rest for 5 minutes. Slice into thin strips.
- Brush the corn with melted butter. Place the corn on the grill, cook for 8-10 minutes, turning occasionally, until slightly charred. Remove from the grill. Let cool for a few minutes, then cut the kernels off the cob.
- Place the mixed greens in a salad bowl. Pour in the grilled corn, followed by the red onion, cherry tomatoes, and walnuts. Gently toss together.
- Add the steak slices and sprinkle in a little Gorgonzola cheese.
- Drizzle the balsamic dressing over the salad and toss together. Garnish with avocado slices and any remaining Gorgonzola. Enjoy!
| Main Ingredient: | Steak, Lettuce |
| Cooking Method: | Grill |
| Course: | Salad, side, lunch, dinner |
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