Description
A hearty salad featuring grilled flank steak marinated in balsamic vinegar, charred sweet corn, creamy Gorgonzola crumbles, and fresh greens, tossed with a simple vinaigrette.
Ingredients
- 1 lb flank steak
- 1/2 cup balsamic vinegar
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 ears sweet corn, husked
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup thinly sliced red onion
- 2 tbsp balsamic vinegar (for dressing)
- 1 tbsp Dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
- In a shallow dish, whisk together 1/2 cup balsamic vinegar, 2 tbsp olive oil, minced garlic, rosemary, salt, and pepper. Add flank steak, turning to coat. Cover and marinate in refrigerator for at least 30 minutes, up to 2 hours.
- Preheat grill to medium-high heat. Brush corn with remaining 1 tbsp olive oil and season with salt. Grill corn, turning occasionally, until charred in spots, about 10 minutes. Set aside to cool.
- Remove steak from marinade and discard excess. Grill steak for 4-5 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
- While steak rests, cut kernels off the cob. In a small bowl, whisk together 2 tbsp balsamic vinegar, Dijon mustard, and extra virgin olive oil. Season with salt and pepper.
- Arrange salad greens on a platter. Top with sliced steak, charred corn, cherry tomatoes, red onion, and Gorgonzola crumbles. Drizzle with balsamic dressing and serve immediately.
Notes
You can customize the seasonings to taste. For a milder cheese, substitute feta or goat cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American