Description
Indulge in the vibrant flavors of this Balsamic Steak Gorgonzola Salad with Grilled Corn. Tender steak marinated in rich balsamic vinegar pairs perfectly with creamy gorgonzola and sweet, smoky grilled corn. This dish is not only a feast for the senses but also an ideal centerpiece for summer picnics or cozy dinners at home, bringing joy to every gathering.
Ingredients
Scale
- 1 lb ribeye steak
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 4 oz gorgonzola cheese, crumbled
- 2 ears fresh corn on the cob
- 4 cups mixed greens (arugula and spinach)
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
Instructions
- Marinate the steak by mixing balsamic vinegar, olive oil, salt, and pepper in a bowl. Add steak and let it marinate for at least 30 minutes.
- Grill the corn over medium-high heat for about 10-12 minutes until charred. Set aside to cool.
- Sear the marinated steak in a grill pan or skillet over medium-high heat for 4-5 minutes per side until cooked to your liking.
- In a large bowl, combine mixed greens, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil and toss gently.
- Cut grilled corn kernels off the cob and slice steak into thin strips. Add both to the salad mixture.
- Top with crumbled gorgonzola cheese and toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg