A delicious and hearty salad featuring grilled flank steak, mixed greens, cherry tomatoes, corn, and crumbled Gorgonzola cheese, all drizzled with a balsamic vinaigrette.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Salad
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
6 cups mixed salad greens (such as arugula, spinach, and romaine)
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup crumbled Gorgonzola cheese
1/4 cup red onion, thinly sliced
1 avocado, sliced
Instructions
In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper. Reserve 2 tablespoons of the marinade for later use. Place the flank steak in a shallow dish and pour the remaining marinade over it. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the used marinade. Grill the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
While the steak is resting, prepare the salad. In a large bowl, combine the mixed salad greens, cherry tomatoes, corn, red onion, and avocado.
Drizzle the reserved marinade over the salad and toss gently to combine.
Top the salad with the sliced steak and sprinkle with crumbled Gorgonzola cheese. Serve immediately.
Notes
For added flavor, try marinating the steak overnight.
Substitute the Gorgonzola cheese with feta or goat cheese for a different taste.