Go Back
A colorful grilled balsamic steak salad topped with charred corn, cherry tomatoes, and crumbled gorgonzola cheese.

High Protein Grilled Balsamic Steak Salad with Gorgonzola and Corn

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 540 kcal

Ingredients
  

  • 1.5 lbs flank steak, trimmed of excess fat
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 6 cups mixed salad greens
  • 2 cups fresh corn kernels
  • 1/2 cup gorgonzola cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1/4 medium red onion, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

Instructions
 

  • In a small bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, minced garlic, oregano, salt, and pepper to create a marinade.
  • Place the flank steak in a shallow dish and coat with half of the marinade mixture; let it sit for at least 15 minutes at room temperature.
  • Preheat an outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F).
  • Grill the steak for 5 to 7 minutes per side or until the internal temperature reaches 135°F for medium-rare.
  • In a separate skillet or on a grill mat, sear the corn kernels for 3 to 5 minutes until lightly charred.
  • Remove the steak from the heat and allow it to rest on a cutting board for 10 minutes to redistribute juices.
  • Thinly slice the steak against the grain into 1/4-inch strips.
  • In a large mixing bowl, toss the mixed greens, cherry tomatoes, red onion, and charred corn with the remaining half of the marinade.
  • Divide the salad base into four portions and top each with equal amounts of sliced steak and gorgonzola crumbles.