Description
A hearty salad with grilled flank steak, sweet corn, creamy gorgonzola, and a tangy balsamic vinaigrette.
Ingredients
Scale
- 1 lb flank steak
- 2 ears corn, husked
- 6 cups mixed salad greens
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Season flank steak with salt and pepper. Grill over high heat 4-5 minutes per side for medium-rare. Let rest 5 minutes, then slice thinly against the grain.
- Grill corn ears, turning occasionally, until charred in spots (about 8 minutes). Let cool slightly, then cut kernels off the cob.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and garlic. Season with salt and pepper.
- In a large bowl, combine salad greens, grilled corn, and sliced steak. Drizzle with dressing and toss gently.
- Top with crumbled gorgonzola and serve immediately.
Notes
For a vegetarian version, substitute steak with grilled portobello mushrooms.
Nutrition
- Calories: 420
- Sugar: 6 g
- Fat: 26 g
- Carbohydrates: 18 g
- Protein: 30 g