Description

This Grilled Balsamic Steak Salad layers juicy balsamic-marinated flank steak, smoky-sweet grilled corn, tangy Gorgonzola crumbles, and toasted nuts over crisp mixed greens, all finished with a bold balsamic honey dressing. It eats like a full steakhouse meal and comes together in about 30 minutes of active time.

Ingredients

FOR THE STEAK

1 pound flank steak

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

FOR THE SALAD

6 cups mixed greens

1 ear corn, grilled and cut from the cob

1/2 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

1/3 cup Gorgonzola cheese, crumbled

1/4 cup walnuts or pecans, toasted

1 avocado, sliced (optional)

FOR THE BALSAMIC DRESSING

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

1 clove garlic, finely minced

1/4 teaspoon each salt and black pepper

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Instructions

1. Mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika in a small bowl. Rub all over the steak, coating every surface. Marinate at room temperature for 15 to 20 minutes.

2. Brush the ear of corn with olive oil and grill over medium-high heat, turning every 2 to 3 minutes for 8 to 10 minutes total until charred. Cool, then cut kernels from the cob.

3. Grill the marinated steak over medium-high heat for 4 to 5 minutes per side for medium-rare (130 to 135 F) or 5 to 6 minutes per side for medium (140 to 145 F). Transfer to a cutting board and rest for 5 full minutes before slicing.

4. Slice the rested steak against the grain — perpendicular to the muscle fibers — in 1/4-inch slices. Pour any cutting board juices directly into the balsamic dressing.

5. Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper plus the reserved steak juices until smooth and emulsified.

6. Spread greens in a large bowl. Add grilled corn, cherry tomatoes, red onion, and toasted nuts. Arrange steak slices across the top. Crumble Gorgonzola generously over everything. Add avocado slices if using. Drizzle dressing over all, toss gently, and serve immediately.

Notes

Rest the steak for 5 full minutes before slicing — skipping this releases all the juices and leaves the meat dry.

Always slice flank steak against the grain — perpendicular to the muscle fibers. This determines whether each bite is tender or tough.

Pour resting juices from the cutting board directly into the balsamic dressing before serving — it adds remarkable savory depth.

Toast walnuts or pecans in a dry pan for 3 to 4 minutes to deepen the flavor noticeably.

Make the dressing up to 3 days ahead and store in a sealed jar in the refrigerator.

Gluten-free as written. Dairy-free swap: omit Gorgonzola or use a dairy-free blue cheese alternative.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course, Salad
Method: Grilling
Cuisine: American