Description
A vibrant and hearty Grilled Balsamic Steak Salad featuring tender marinated flank or sirloin steak, tangy balsamic vinegar, creamy gorgonzola cheese, and charred fresh corn atop a bed of peppery arugula and spinach, finished with juicy cherry tomatoes and a drizzle of olive oil for a perfectly balanced and flavorful meal.
Ingredients
Scale
Steak and Marinade
- 1 lb flank or sirloin steak
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Salad Base
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
Toppings
- 4 oz gorgonzola cheese, crumbled
- 1 cup fresh or grilled corn kernels
Dressing and Finishing
- 2 tbsp extra virgin olive oil
- Additional balsamic vinegar (optional, for drizzling)
Instructions
- Marinate the Steak: Combine balsamic vinegar with salt and pepper in a shallow dish. Add the steak and ensure it is evenly coated. Cover and marinate for at least 30 minutes to infuse the flavors.
- Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and place it on the grill. Cook for 5-7 minutes per side, or until it reaches your preferred level of doneness. Once cooked, transfer to a plate and let it rest for a few minutes before slicing.
- Grill the Corn (Optional): While the steak cooks, place fresh corn on the grill during the last few minutes and char lightly until slightly blackened. Remove the kernels from the cob once cooled.
- Prepare the Salad Base: In a large bowl, toss together the mixed greens with halved cherry tomatoes, ensuring an even distribution of flavors and colors.
- Add Toppings: Incorporate the grilled corn kernels into the salad, then generously sprinkle the crumbled gorgonzola cheese on top to add a creamy, tangy contrast.
- Slice and Assemble: Slice the rested steak thinly against the grain to ensure tenderness. Arrange the slices atop the salad and finish by drizzling extra virgin olive oil and additional balsamic vinegar over the entire dish for added richness and acidity.
Notes
- Marinating the steak longer than 30 minutes (up to 2 hours) will deepen the flavor.
- Use fresh corn off the cob for best texture and sweetness.
- For a milder cheese option, substitute gorgonzola with feta or goat cheese.
- Leftover steak can be refrigerated and used in wraps or sandwiches.
- Adjust balsamic vinegar quantity according to taste preference, especially if you prefer a more tangy salad.
