Description
Grill sweet corn until charred and sear juicy flank steak to perfection. Toss with crisp greens, creamy gorgonzola, and a bold balsamic-garlic vinaigrette for a salad that’s hearty, tangy, and full of contrasting temperatures.
Ingredients
- 1 lb flank steak
- 4 cups mixed salad greens
- 2 ears corn
- 1/2 cup gorgonzola cheese crumbles
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat a grill or grill pan to medium-high heat and grill the corn ears, turning occasionally, until lightly charred on all sides, about 8 minutes.
- In a small bowl whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette.
- Brush the flank steak with a little olive oil and season both sides with salt and pepper.
- Grill or sear the steak for about 4 minutes per side for medium-rare, or until desired doneness is reached.
- Remove the steak and corn from the grill and let rest for 5 minutes.
- Cut the corn kernels off the cobs and thinly slice the steak against the grain.
- Arrange the mixed greens on a platter, top with grilled corn, sliced steak, and gorgonzola crumbles, then drizzle with the balsamic vinaigrette.
Notes
- Let the steak rest after cooking to keep it juicy when sliced
- You can substitute arugula or romaine for mixed greens
- For extra sweetness, drizzle a balsamic glaze over the finished salad
- Serve immediately to enjoy the contrast of warm steak and cool greens