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As the summer sun graces us with its warmth, there's no better way to celebrate the season than with a vibrant and refreshing salad. The Balsamic Steak Gorgonzola Salad with Grilled Corn is not only a feast for the eyes but also a harmonious blend of flavors that will elevate any summer gathering. This dish showcases a delightful combination of succulent flank steak, creamy Gorgonzola cheese, and sweet, smoky grilled corn, all atop a bed of fresh mixed greens.

Balsamic Steak Gorgonzola Salad with Grilled Corn

Elevate your salad game with this flavorful Balsamic Steak Gorgonzola Salad with Grilled Corn! 🥗🔥 Juicy flank steak marinated in a tangy balsamic dressing is grilled to perfection and served over a bed of mixed greens, fresh cherry tomatoes, creamy Gorgonzola, and sweet grilled corn. Perfect for a summer meal or a hearty dinner, this dish is both satisfying and refreshing. Enjoy the burst of flavors in every bite! #SaladGoals #HealthyEating #GrillingSeason
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Ingredients
  

1 lb flank steak

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

4 cups mixed greens (arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1/2 cup Gorgonzola cheese, crumbled

1 cup fresh corn kernels (about 2 ears of corn)

1/4 red onion, thinly sliced

Fresh basil for garnish

Instructions
 

Marinate the Steak: In a bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Place the flank steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour (or up to 8 hours).

    Grill the Corn: Preheat your grill to medium heat. Peel back the husks of the corn without removing them and remove the silk. Brush the corn with olive oil and sprinkle with salt. Close the husks back over the corn and grill for about 15-20 minutes, turning occasionally, until tender. Once done, let cool before cutting the kernels off the cob.

      Cook the Steak: Remove the steak from the marinade and let it come to room temperature. Preheat your grill to high heat. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing against the grain.

        Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, Gorgonzola cheese, grilled corn kernels, and red onion. Toss gently to mix.

          Dress the Salad: Drizzle the remaining balsamic marinade over the salad and toss to coat evenly.

            Serve: Slice the grilled flank steak and place it on top of the salad. Garnish with fresh basil leaves. Enjoy immediately!

              Prep Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 4