Description
This bold and vibrant steak salad is layered with juicy grilled steak, charred sweet corn, tangy Gorgonzola, crisp greens, and a rich balsamic vinaigrette. Perfect for summer grilling or a hearty lunch, this salad blends savory and sweet notes in every bite and finishes with satisfying textures from crunchy walnuts and creamy avocado.
Ingredients
For the Steak:
1 pound flank steak (or ribeye, sirloin)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
For the Salad:
6 cups mixed greens (arugula, spinach, or romaine)
1 ear corn, grilled and kernels removed
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/3 cup crumbled Gorgonzola cheese
1/4 cup toasted walnuts or pecans
1 avocado, sliced (optional)
For the Balsamic Dressing:
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
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In a small bowl, mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika. Rub mixture onto steak and let sit at room temperature for 15–20 minutes.
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Preheat grill or skillet to medium-high. Grill the steak for 4–5 minutes per side for medium-rare to medium. Remove from heat and rest for 5 minutes, then slice thinly against the grain.
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Brush the ear of corn with a bit of olive oil and grill for 8–10 minutes, turning until evenly charred. Let cool, then cut kernels off the cob.
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In a small bowl, whisk together balsamic vinegar, olive oil, mustard, honey, garlic, salt, and pepper until smooth.
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In a large serving bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn, and toasted nuts. Top with sliced steak and crumbled Gorgonzola.
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Drizzle with balsamic dressing and toss gently. Garnish with avocado slices if using. Serve immediately.
Notes
For best results, use a meat thermometer and remove steak from the grill at 130–135°F for medium-rare. This salad can be prepped in parts ahead of time, but assemble just before serving for freshness. Substitute blue cheese or feta if Gorgonzola isn’t available.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American