A hearty and flavorful grilled balsamic steak salad topped with fresh vegetables, creamy Gorgonzola, and a tangy homemade dressing.

Scale

For the Steak:

For the Salad:

For the Balsamic Dressing:

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1. In a small bowl, mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika.

2. Rub the marinade on the steak and let it sit at room temperature for 15–20 minutes.

3. Heat a grill or skillet over medium-high heat and cook the steak for 4–5 minutes per side until desired doneness.

4. Let the steak rest for 5 minutes, then slice thinly against the grain.

5. Brush the corn with olive oil and grill for 8–10 minutes, turning occasionally, until slightly charred.

6. Let the corn cool, then cut the kernels off the cob.

7. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the dressing.

8. In a large bowl, toss mixed greens, cherry tomatoes, red onion, grilled corn, and nuts.

9. Add the sliced steak and sprinkle with Gorgonzola cheese.

10. Drizzle with dressing and toss gently to combine.

11. Garnish with avocado slices if desired and serve immediately.

For best flavor, do not skip resting the steak before slicing.

You can substitute blue cheese for Gorgonzola if preferred.

Maple syrup works well as a honey alternative in the dressing.

Use pre-washed greens for convenience.

Adjust seasoning and dressing quantity to taste.