Description
This Grilled Balsamic Steak Salad combines tender, marinated flank steak with fresh mixed greens, sweet corn, and a creamy Gorgonzola dressing. Toasted walnuts and ripe avocado add texture and richness, making it a perfect light yet satisfying meal for any occasion.
Ingredients
Scale
For the Steak and Salad
- 1 lb (450g) flank steak
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 cups mixed greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup walnuts, toasted
- 1 avocado, sliced
For the Dressing
- 1/3 cup sour cream
- 2 tbsp mayonnaise
- 2 tbsp milk
- 2 tbsp Gorgonzola cheese, crumbled
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Marinate the Steak: In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper. Place the flank steak in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 2 hours, or overnight for best results to enhance flavor and tenderness.
- Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or cook to your preferred doneness. Once grilled, let the steak rest for 5 minutes to allow juices to redistribute before slicing thinly against the grain.
- Prepare the Dressing: While the steak is resting, in a small bowl, combine sour cream, mayonnaise, milk, crumbled Gorgonzola cheese, lemon juice, salt, and pepper. Mix well and adjust seasoning as needed. Add extra milk if the dressing is too thick for your desired consistency.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and sweet corn. Toss gently to mix the ingredients.
- Add Steak and Toppings: Arrange the sliced steak over the salad base. Sprinkle with crumbled Gorgonzola cheese, toasted walnuts, and avocado slices evenly for added flavor and texture.
- Dress and Serve: Drizzle the creamy Gorgonzola dressing over the salad just before serving. Toss lightly if desired and enjoy immediately for the best taste and freshness.
Notes
- For best results, marinate the steak overnight to maximize flavor and tenderness.
- Allowing the steak to rest after grilling ensures juicy, tender slices.
- You can substitute sweet corn with grilled or roasted corn on the cob for added depth.
- If you prefer a lighter dressing, reduce the sour cream and mayonnaise and increase lemon juice accordingly.
- This salad can be served warm or at room temperature depending on preference.
- Store leftover dressing separately and refrigerate; it will keep for up to 3 days.
