Description
A vibrant, bold salad featuring juicy grilled steak, smoky-sweet corn, creamy gorgonzola, and a tangy balsamic vinaigrette over a bed of fresh greens—perfect for entertaining or a satisfying dinner.
Ingredients
- 1 lb steak (sirloin, ribeye, or flank)
- 2 ears fresh corn on the cob, husked
- 6 cups mixed salad greens (arugula, spinach, spring mix)
- 1/2 cup gorgonzola cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 tbsp fresh basil or parsley, chopped (optional)
- Salt and black pepper to taste
Instructions
- Marinate steak in a mixture of olive oil, balsamic vinegar, salt, and pepper for 30 minutes. Grill 4–5 minutes per side for medium-rare. Rest 10 minutes, then slice thinly against the grain.
- Grill corn until charred and tender, about 8–10 minutes, turning occasionally. Cool and cut kernels from the cob.
- Whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper. Slowly add olive oil, whisking to emulsify.
- In a large bowl or platter, layer greens, corn, cherry tomatoes, and red onion. Top with sliced steak and gorgonzola.
- Drizzle with vinaigrette, sprinkle with herbs, and season with salt and pepper. Serve immediately.
Notes
- Substitute gorgonzola with feta, blue cheese, or goat cheese if preferred.
- Grill or broil corn indoors if needed.
- Vinaigrette can be made up to 5 days in advance and stored in the fridge.
