Savor the Savory Balsamic Steak Gorgonzola Salad paired with grilled corn for a delightful fresh meal thats full of flavor Perfect for any occasion
Ingredients
Scale
1 pound Steak (ribeye or sirloin)
½ cup Gorgonzola Cheese
2 ears Fresh Corn
4 cups Mixed Greens
½ cup Balsamic Vinegar
¼ cup Olive Oil
Salt and Pepper
1 cup Cherry Tomatoes (optional)
1 Avocado (sliced, optional)
¼ cup Red Onion (thinly sliced, optional)
Fresh Basil (for garnish)
¼ cup Toasted Nuts (walnuts or pine nuts, optional)
Instructions
Season the steak liberally with salt and pepper. Preheat your grill or grill pan to medium-high heat. Grill the steak for about 4-5 minutes per side for medium-rare, or adjust to your preferred doneness.
While the steak is cooking, place the ears of corn directly on the grill. Grill each side for about 2-3 minutes until you see grill marks and the corn is tender. Remove from the grill and let cool.
In a small saucepan over medium heat, add the balsamic vinegar. Bring it to a simmer and let it reduce for about 10 minutes or until it thickens slightly. Stir occasionally and remove from heat.
Once the steak has rested for a few minutes, slice it against the grain into thin strips.
In a large bowl, combine the mixed greens, diced tomatoes (if using), and sliced red onions (if using). Cut the grilled corn kernels off the cob and add them to the bowl.
Crumble the gorgonzola cheese over the salad and toss gently to combine.
Drizzle the olive oil and balsamic reduction over the salad and toss until everything is lightly coated.
Arrange the sliced steak on top of the salad, garnish with fresh basil and toasted nuts (if using), and serve immediately.
