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Before diving into the preparation of this delicious salad, it's essential to understand the key ingredients that contribute to its mouthwatering flavor profile. Each component plays a vital role in enhancing not only the taste but also the nutritional value of the dish.

Balsamic Steak Gorgonzola Salad with Grilled Corn

Indulge in a delightful Balsamic Steak Gorgonzola Salad with Grilled Corn that's sure to impress! This vibrant salad features tender flank steak marinated in balsamic vinegar, grilled corn, and a mix of fresh greens, topped with crumbled Gorgonzola cheese and juicy cherry tomatoes. Drizzle with a zesty homemade honey-lemon dressing for the perfect finishing touch. Ideal for a light dinner or a summer gathering, this recipe is both satisfying and refreshing!
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Ingredients
  

1 lb flank steak

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

2 ears of corn, husked

4 cups mixed salad greens (arugula, spinach, and romaine)

½ cup Gorgonzola cheese, crumbled

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

¼ cup toasted walnuts (optional)

2 tablespoons fresh parsley, chopped (for garnish)

1 tablespoon honey (for dressing)

2 tablespoons lemon juice (for dressing)

Instructions
 

Marinate the Steak: In a small bowl, whisk together balsamic vinegar, olive oil, garlic powder, salt, and pepper. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes (up to 4 hours) in the refrigerator.

    Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Cook for about 10-12 minutes, turning occasionally, until charred and tender. Remove from the grill and let cool slightly.

      Grill the Steak: Remove the flank steak from the marinade and discard the marinade. Grill the steak on high heat for about 4-6 minutes per side or until it reaches your desired level of doneness (medium-rare is approximately 135°F). Let it rest for 5 minutes before slicing it thinly against the grain.

        Prepare the Salad: While the steak and corn are grilling, prepare the salad. In a large bowl, combine mixed greens, cherry tomatoes, red onion, and toasted walnuts (if using).

          Cut the Corn: Once the grilled corn is cool enough to handle, cut the kernels off the cob with a sharp knife and add them to the salad bowl.

            Make the Dressing: In a small bowl, whisk together honey, lemon juice, olive oil, salt, and pepper to taste.

              Assemble the Salad: Add the sliced steak on top of the salad, sprinkle with crumbled Gorgonzola cheese, and drizzle the homemade dressing over everything. Toss gently to combine.

                Garnish and Serve: Finish with a sprinkle of fresh parsley on top before serving. Enjoy your delicious Balsamic Steak Gorgonzola Salad with Grilled Corn!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4