Balsamic Steak Gorgonzola Salad (Printable Version)

Juicy steak, sweet grilled corn, tangy balsamic dressing and creamy Gorgonzola create a hearty, restaurant-quality meal.

# Ingredients:

→ For the Steak

01 - 1 lb flank steak or ribeye, sirloin
02 - 1 tbsp olive oil
03 - 1 tbsp balsamic vinegar
04 - 1 tsp salt
05 - 1/2 tsp black pepper
06 - 1/2 tsp garlic powder
07 - 1/2 tsp smoked paprika

→ For the Salad

08 - 6 cups mixed greens (arugula, spinach, or romaine)
09 - 1 ear corn, grilled and cut off the cob
10 - 1/2 cup cherry tomatoes, halved
11 - 1/4 red onion, thinly sliced
12 - 1/3 cup crumbled Gorgonzola cheese
13 - 1/4 cup walnuts or pecans, toasted
14 - 1 avocado, sliced (optional)

→ For the Balsamic Dressing

15 - 1/4 cup balsamic vinegar
16 - 2 tbsp olive oil
17 - 1 tbsp Dijon mustard
18 - 1 tbsp honey or maple syrup
19 - 1 clove garlic, minced
20 - 1/4 tsp salt
21 - 1/4 tsp black pepper

# Steps:

01 - Mix olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika together. Rub this marinade onto the steak and allow it to sit at room temperature for 15–20 minutes. Preheat a grill or skillet over medium-high heat and cook the steak for 4–5 minutes on each side for medium-rare to medium doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
02 - Brush the ear of corn lightly with olive oil and grill over medium heat for 8–10 minutes, turning occasionally until lightly charred. Allow the corn to cool, then slice the kernels off the cob.
03 - In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until the mixture is well combined.
04 - Combine mixed greens, cherry tomatoes, red onion, grilled corn, and toasted walnuts in a large bowl. Layer the sliced steak over the salad and sprinkle Gorgonzola cheese on top. Drizzle the balsamic dressing over the salad and toss gently.
05 - Garnish the salad with optional avocado slices and extra crumbled Gorgonzola. Serve immediately.

# Notes:

01 - Substitute steak with chicken, shrimp, or tofu for variations.
02 - For a nut-free version, replace walnuts with sunflower seeds.
03 - Store salad components separately for up to 3 days and assemble fresh.

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