Description
A tender flank steak marinated in balsamic vinegar, grilled alongside sweet corn and vibrant greens, finished with a creamy Gorgonzola drizzle and crunchy walnuts. This hearty salad balances rich and fresh flavors for a satisfying one-bowl dinner.
Ingredients
Flank Steak 1 lb
Balsamic Vinegar 2 tbsp
Smoked Paprika 1 tsp
Garlic Clove 1, minced
Olive Oil 1 tbsp
Mixed Greens 4 cups
Grilled Corn (off the cob) 2 cups
Avocado 1 medium, sliced
Toasted Walnuts 1/2 cup
Gorgonzola Cheese 1 cup, crumbled
Dijon Mustard 1 tsp
Honey 1 tbsp
Extra Virgin Olive Oil 2 tsp
Balsamic Reduction 2 tbsp (store-bought or homemade)
Lemon Zest 1 tsp
Salt 1/2 tsp, to taste
Instructions
Preheat grill to high heat
In a bowl, combine balsamic vinegar, smoked paprika, garlic, and 1 tbsp olive oil for steak rub
Rub steak evenly and let marinate 10 minutes
Grill steak 3-4 minutes per side for medium-rare
Let rest 5 minutes before slicing into strips
To prepare corn: grill ears 10-12 minutes until charred, then cut kernels from cob
Meanwhile, whisk Dijon mustard, honey, 2 tsp olive oil, balsamic reduction, lemon zest, and salt for dressing
In a large bowl, combine greens, steak strips, corn, avocado, walnuts, and Gorgonzola
Pour dressing over salad and toss gently
Serve warm or room temperature
Notes
For a quick option, substitute pre-grilled flank steak
Use bottled balsamic reduction if fresh is unavailable
For best results, let steak rest 10 minutes after grilling to preserve juices
Toasted pecans or almonds may replace walnuts
- Prep Time: 25
- Cook Time: 15
- Category: Easy Grilling Recipes for Summer BBQs
- Method: Grilling
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 salad (4 servings total from original recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg