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A vibrant balsamic steak salad with grilled corn, cherry tomatoes, and gorgonzola cheese on a bed of mixed greens.

Irresistible Balsamic Steak Gorgonzola Salad with Grilled Corn

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 545 kcal

Ingredients
  

  • 1 lb flank steak, room temperature
  • 2 ears fresh sweet corn, husked
  • 4 oz gorgonzola cheese, crumbled
  • 6 oz mixed baby greens
  • 1 pint cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup balsamic vinegar of Modena
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon clover honey
  • 1 clove garlic , microplaned
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions
 

  • Preheat a cast-iron grill pan or outdoor grill to 450 degrees Fahrenheit.
  • Pat steak dry and season both sides with salt and pepper; coat corn lightly with olive oil.
  • Sear steak for 4-6 minutes per side until internal temperature reaches 130 degrees Fahrenheit for medium-rare.
  • Char corn simultaneously for 8-10 minutes, rotating every 2 minutes for even caramelization.
  • Transfer steak to a cutting board and rest for 10 minutes before slicing against the grain into 0.25 inch strips.
  • Shear corn kernels from the cob using a chef knife.
  • In a separate vessel, whisk balsamic vinegar, honey, Dijon, and garlic while slowly streaming in olive oil to form a stable emulsion.
  • Toss salad greens, tomatoes, and red onion with 2 tablespoons of the emulsion in a chilled bowl.
  • Plate the dressed greens, top with sliced steak and corn, and finish with gorgonzola crumbles and remaining dressing.