Description
A delicious and flavorful salad featuring grilled flank steak, Gorgonzola cheese, and fresh vegetables, topped with a tangy balsamic vinaigrette.
Ingredients
Scale
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup balsamic vinaigrette
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
Instructions
- Preheat the grill to medium-high heat.
- Season the flank steak with salt and black pepper. Drizzle olive oil over the steak and rub it in evenly.
- Grill the flank steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
- While the steak is resting, grill the corn on the cob for about 10 minutes, turning occasionally, until charred and tender. If using frozen corn, sauté it in a skillet over medium heat until heated through and slightly browned.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, and red onion. Add the sliced steak and corn, then toss gently.
- Drizzle the balsamic vinaigrette over the salad and top with crumbled Gorgonzola cheese and sliced avocado. Serve immediately.
Notes
- For added flavor, marinate the steak in balsamic vinegar and garlic for at least 30 minutes before grilling.
- You can also substitute the Gorgonzola cheese with feta or goat cheese for a different taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg