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- 1 lb flank steak - 2 cups mixed greens (a blend of arugula, spinach, and romaine) - 1/2 cup crumbled Gorgonzola cheese - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil (divided) - 1 cup fresh or frozen corn kernels - 1 cup cherry tomatoes, halved - 1 ripe avocado, sliced - 1/4 red onion, thinly sliced This salad brings together bold flavors and fresh ingredients. The flank steak gives a hearty touch, while the mixed greens add a crisp base. Gorgonzola cheese adds a creamy, tangy twist. The balsamic vinegar and olive oil create a zesty dressing that ties it all together. Grilled corn adds a sweet crunch that makes every bite enjoyable. For garnishes, cherry tomatoes bring color and sweetness. Avocado slices add rich creaminess. Red onion gives a sharp note, balancing the dish. For the full recipe, check the complete guide. Enjoy creating this delightful salad! To marinate flank steak effectively, start with a simple mix. In a bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, and a pinch of salt and pepper. This mix gives the steak flavor. Next, place the flank steak in the marinade. Make sure it is fully coated. Cover it and let it sit at room temperature for at least 30 minutes. This time allows the flavors to soak in well. For the ideal flavor, you can add herbs like rosemary or thyme. These herbs enhance the taste without overpowering it. Prepare fresh corn by husking and cleaning the ears well. If using frozen corn, you can skip this step. Preheat your grill or grill pan to medium-high heat. Brush the corn lightly with olive oil. This helps it not stick to the grill. Grill the corn for about 10-15 minutes. Turn it every few minutes. You want it to be charred and tender for the best taste. If using frozen corn, heat a skillet with some olive oil. Sauté the corn on medium heat. Stir occasionally until it’s heated and slightly caramelized. Start by preparing the salad base. In a large serving bowl, mix the greens, halved cherry tomatoes, and thinly sliced red onion. Drizzle the remaining 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, and honey over the salad. Toss gently. You want all the ingredients coated evenly. Now, it’s time to assemble the salad. On a serving plate, lay down a generous portion of the mixed greens. Next, arrange the sliced steak, grilled corn, sliced avocado, and crumbled Gorgonzola cheese on top. For a final touch, drizzle any leftover dressing over the salad. If you wish, sprinkle with a bit more salt and freshly ground black pepper. This adds extra flavor to your dish. To cook steak just right, use a meat thermometer. Here are some key temperatures: - Rare: 125°F - Medium Rare: 135°F - Medium: 145°F - Medium Well: 150°F - Well Done: 160°F After cooking, let the steak rest for five minutes. This helps keep the juices inside. When you cut into the steak, it will be juicy and tender. Make your salad look great! Here are some fun ideas: - Use a large wooden board for a rustic touch. - Serve individual plates for a fancy look. - Layer the ingredients for depth and color. Add colorful items like cherry tomatoes and avocado to make it pop. A mix of textures also adds interest. You can boost flavor with simple extras. Try these ideas: - Add a sprinkle of garlic powder or smoked paprika for kick. - Fresh herbs like basil or parsley can add brightness. - Pair with a light white wine, like Sauvignon Blanc, for a nice touch. These little changes can take your salad from good to great! For the full recipe, check out Balsamic Bliss: Steak & Gorgonzola Salad with Grilled Corn. {{image_4}} If you want to switch up the protein in your salad, flank steak is not the only choice. Here are some great alternatives: - Sirloin steak: This cut is tender and flavorful. - Chicken breast: Grilled chicken adds lean protein. - Pork tenderloin: This is juicy and pairs well with balsamic. - Tofu: For a vegetarian option, try marinated, grilled tofu. - Tempeh: A great vegan protein that absorbs flavors well. You can adapt this recipe to fit the season and use fresh produce. Here are some ideas: - Spring: Use asparagus or snap peas for a crunchy bite. - Summer: Try adding ripe peaches or strawberries for sweetness. - Fall: Incorporate roasted squash or pumpkin seeds for warmth. - Winter: Use Brussels sprouts or hearty greens like kale. These ingredient swaps keep your salad fresh and exciting all year long. Changing the cheese or dressing can alter the flavor of the salad. Here are some tasty ideas: - Different cheeses: Feta or goat cheese can replace Gorgonzola. They have unique flavors that work well. - Alternative dressings: You can use a lemon vinaigrette or ranch for a different twist. Honey mustard dressing adds a sweet touch. These variations let you explore new tastes while enjoying the core elements of your dish. For the complete recipe, check out the Full Recipe. To store your Balsamic Steak Gorgonzola Salad, keep it in the fridge. Use an airtight container to prevent wilting. This helps maintain the freshness of the greens and other ingredients. Place the steak and salad separately to keep the salad crisp. You can combine them later when you're ready to eat. If you have leftover steak, slice it and wrap it tightly in plastic wrap or foil. Place it in a freezer-safe bag. This way, it can last for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat grilled corn, simply warm it in a skillet over medium heat. Stir it often until hot. The salad can last about 2-3 days in the fridge. Watch for any signs of spoilage, like slimy greens or bad smells. The steak should stay good for about 3-4 days. Always check for a change in color or texture before eating. Enjoy your salad at its best! For more details, check the Full Recipe. Yes, you can prepare parts of this salad ahead of time. Here are some best practices: - Steak: Marinate the flank steak the night before. This adds flavor. - Corn: Grill or sauté the corn in advance. Store it in the fridge. - Salad Base: You can mix the greens, tomatoes, and onions early. Keep them separate until serving. - Dressing: Make the dressing ahead and store it in a jar. Shake before use. This salad shines on its own, but some sides enhance the meal: - Garlic bread adds a nice crunch. - A light soup, like tomato basil, balances flavors. - Roasted vegetables bring extra nutrition and color. - A fresh fruit platter offers a sweet finish. You can easily adjust this salad for different needs: - Gluten-Free: The recipe is already gluten-free. Just ensure all ingredients are certified gluten-free. - Dairy-Free: Skip the Gorgonzola or use a dairy-free cheese. - Nut Allergies: Always check dressings for hidden nuts. This recipe is nut-free. - Vegetarian: Swap the steak for grilled portobello mushrooms or chickpeas for protein. This salad is not only tasty but also nutritious. Here’s a breakdown: - Calories: Approximately 450 per serving. - Protein: About 30 grams from the steak and cheese. - Fats: Roughly 25 grams, mainly from olive oil and avocado. - Health Benefits: The salad has vitamins from greens, healthy fats from avocado, and protein from steak. Gorgonzola offers calcium and probiotics. For the full recipe, refer to the Balsamic Bliss: Steak & Gorgonzola Salad with Grilled Corn. This blog post covered how to make a delicious Balsamic Steak Gorgonzola Salad. We explored key ingredients like flank steak, mixed greens, and Gorgonzola cheese. You learned about prepping, grilling, and assembling your salad. I shared tips for perfect steak doneness and creative garnishes to impress guests. In the end, this salad is versatile and easy to customize, making it perfect for any season. Enjoy trying new flavors and variations. Don't hesitate to make it your own!

- Balsamic Steak Gorgonzola Salad with Grilled Corn

Satisfy your cravings with a delicious Balsamic Steak Gorgonzola Salad with Grilled Corn! This flavorful dish features tender flank steak, creamy Gorgonzola cheese, and sweet grilled corn, all tossed in a zesty dressing. Perfect for any meal, this easy recipe is a crowd-pleaser. Discover step-by-step instructions and tips to impress your guests. Click through to explore this delightful salad and elevate your dining experience!
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Ingredients
  

1 lb flank steak

3 tablespoons balsamic vinegar

2 tablespoons olive oil (divided)

Salt and freshly ground black pepper to taste

2 cups mixed greens (a blend of arugula, spinach, and romaine)

1 cup cherry tomatoes, halved

1 cup fresh or frozen corn kernels

1/2 cup crumbled Gorgonzola cheese

1 ripe avocado, sliced

1/4 red onion, thinly sliced

1 tablespoon honey

Instructions
 

Marinate the Steak: In a medium-sized mixing bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, and a pinch of salt and pepper. Place the flank steak in the marinade, ensuring it's fully coated. Cover and let it marinate at room temperature for a minimum of 30 minutes to enhance the flavor.

    Grill the Corn: If you are using fresh corn, husk and clean the ears thoroughly. Preheat your grill or a grill pan to medium-high heat. Lightly brush the corn with a little olive oil to prevent sticking. Grill the corn for about 10-15 minutes, turning it every few minutes until it is beautifully charred and tender. For frozen corn, sauté it in a skillet with a bit of olive oil on medium heat, stirring occasionally until heated through and slightly caramelized.

      Cook the Steak: Once marinated, heat a grill or skillet to high heat. Cook the flank steak for approximately 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred level of doneness. When cooked, transfer the steak to a cutting board and let it rest for 5 minutes. This will help retain the juices. Slice the steak thinly against the grain.

        Prepare the Salad Base: In a large serving bowl, combine the mixed greens, halved cherry tomatoes, and thinly sliced red onion. Drizzle over the remaining 1 tablespoon of balsamic vinegar, the other tablespoon of olive oil, and honey. Gently toss the salad until all ingredients are well-coated with the dressing.

          Assemble the Salad: On individual serving plates or one large platter, begin by laying down a generous portion of the mixed greens salad. Next, artfully arrange the sliced steak, grilled corn, sliced avocado, and crumbled Gorgonzola cheese atop the salad.

            Final Touch: Drizzle any remaining dressing from the salad base over the assembled plates. For an extra flavor boost, sprinkle with additional salt and freshly ground black pepper if desired.

              Prep Time: 15 mins | Total Time: 1 hour | Servings: 4

                - Presentation Tips: For an elegant touch, serve the salad on a large wooden board, allowing guests to help themselves, or plate individually with a slice of avocado on each for a vibrant pop of color.