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Welcome to the world of culinary delight with our Balsamic Steak Gorgonzola Salad with Grilled Corn. This vibrant dish is not only a feast for the eyes but also a symphony of flavors that will tantalize your taste buds. Picture tender flank steak marinated in rich balsamic vinegar and grilled to perfection, paired with the creamy tang of Gorgonzola cheese, the sweetness of grilled corn, and a fresh medley of mixed greens. This salad is an exciting combination of textures and tastes, making it a perfect choice for a light lunch or a hearty dinner.

Balsamic Steak Gorgonzola Salad with Grilled Corn

Elevate your salad game with this Balsamic Steak Gorgonzola Salad featuring grilled corn! Perfect for a light summer meal, this dish combines marinated flank steak, fresh mixed greens, sweet cherry tomatoes, and smoky corn, all topped with rich Gorgonzola cheese. It’s easy to make and packed with flavor! Ideal for entertaining or a simple dinner, this recipe is sure to impress. Don't forget the fresh basil for a pop of color and taste!
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Ingredients
  

1 lb flank steak

1 cup balsamic vinegar

2 cups mixed greens (arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1 ear of corn, husked

1/2 cup Gorgonzola cheese, crumbled

1/4 cup red onion, thinly sliced

1/4 cup olive oil

1 tsp garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Marinate the Steak: In a shallow dish, combine the balsamic vinegar, olive oil, garlic powder, salt, and pepper. Add the flank steak, ensuring it is fully coated. Marinate for at least 30 minutes, or up to 2 hours for maximum flavor.

    Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Grill for about 10-12 minutes, turning occasionally, until the corn is charred and tender. Remove and let it cool before slicing off the kernels.

      Grill the Steak: Remove the steak from the marinade (discard the marinade) and grill it over medium-high heat for about 5-7 minutes per side for medium-rare, or longer if preferred. Once cooked, let it rest for 5 minutes before slicing it thinly against the grain.

        Prepare the Salad Base: In a large bowl, combine the mixed greens, sliced cherry tomatoes, red onion, and grilled corn kernels. Toss lightly to mix.

          Assemble the Salad: Divide the salad mix among serving plates. Top with sliced steak and sprinkle the crumbled Gorgonzola cheese evenly over each plate.

            Serving Suggestion: Drizzle with a bit of extra balsamic glaze or olive oil if desired, and garnish with fresh basil leaves for added flavor and presentation.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4