Description
A fresh and satisfying salad featuring juicy grilled steak, sweet charred corn, crisp greens, and creamy gorgonzola, all tossed in a tangy balsamic dressing.
Ingredients
- 1 lb steak (sirloin or ribeye)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for steak)
- 2 ears fresh corn on the cob
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup gorgonzola cheese, crumbled
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 2 tablespoons olive oil (for dressing)
Instructions
- Season the steak with salt, black pepper, and olive oil.
- Grill the steak over medium-high heat to desired doneness, then let it rest before slicing thinly.
- Grill the corn until lightly charred, then cool and cut kernels off the cob.
- In a bowl, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, and olive oil to make the dressing.
- Place mixed greens in a large bowl.
- Add cherry tomatoes, sliced red onion, grilled corn, and sliced steak.
- Sprinkle crumbled gorgonzola over the salad.
- Drizzle with balsamic dressing just before serving and toss gently.
Notes
- Sirloin and ribeye are ideal cuts, but flank or strip steak can also be used.
- Substitute steak with grilled chicken or shrimp for variation.
- Add toasted walnuts or pecans for extra crunch.
- Sliced avocado adds extra creaminess.
- Fresh fruits like strawberries or dried cranberries add a sweet contrast.
- Store ingredients separately in airtight containers for up to 2 days.
- Reheat steak gently before serving and keep dressing separate until ready to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
