Description
A delicious and hearty salad featuring grilled flank steak, fresh vegetables, and creamy Gorgonzola cheese, all tossed in a balsamic vinaigrette.
Ingredients
Scale
- 1 pound flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and black pepper.
- Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the marinade.
- Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5-10 minutes before slicing.
- While the steak is resting, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, corn, Gorgonzola cheese, red onion, and avocado. Toss gently to combine.
- Slice the grilled steak against the grain into thin strips. Top the salad with the sliced steak and serve immediately.
Notes
- For added flavor, try grilling the corn on the cob for a few minutes before adding it to the salad.
- You can also substitute the Gorgonzola cheese with feta or goat cheese for a different taste.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg