Description
This Balsamic Steak Salad recipe is a delightful mix of flavors and textures, featuring tender flank steak, fresh vegetables, tangy pickled onions, creamy gorgonzola cheese, and a zesty balsamic dressing. A hearty and satisfying salad that’s perfect for a light lunch or dinner.
Ingredients
Units
Scale
For the Dressing:
- 3/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tsp dried oregano
- 2 cloves garlic, grated
- 1 tsp salt
- 2 tbsp olive oil, divided
For the Salad:
- 1 lb flank steak
- 2 ears corn
- 1 head romaine lettuce
- 1 pint cherry tomatoes, halved
- 2 small cucumbers, cut into discs
- 1/2 cup pickled red onions
- 1/2 cup gorgonzola cheese crumbles
- 1/4 cup fresh chives, finely chopped
- 1/3 cup sunflower seeds
Instructions
- Marinate the Steak: Whisk together ⅓ of the dressing ingredients and pour over the flank steak. Marinate for at least 30 minutes.
- Cook the Steak: Heat 1 tablespoon of olive oil in a skillet over medium/high heat. Cook the steak for 3-4 minutes on each side until the internal temperature reaches 135°F. Let it rest for 10 minutes before slicing.
- Prepare the Corn: Rub the corn with olive oil, bake at 375°F for 25 minutes. Broil for an additional 5-6 minutes for color.
- Assemble the Salad: Plate lettuce, corn, tomatoes, cucumbers, pickled onions, cheese, steak, sunflower seeds, chives, and dressing. Season with salt and pepper. Serve and enjoy!
Notes
- You can customize the salad by adding your favorite vegetables or toppings.
- For a vegetarian version, you can substitute the steak with grilled portobello mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 12g
- Sodium: 1023mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 87mg
