Description
A vibrant salad featuring grilled steak, mixed greens, cherry tomatoes, roasted corn, and gorgonzola, drizzled with balsamic glaze.
Ingredients
Scale
- 1 pound steak (ribeye or flank steak)
- 2 cups mixed greens (arugula or spinach)
- 1 cup cherry tomatoes, halved
- 1 cup roasted corn (fresh or frozen)
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup balsamic glaze
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- Preheat the grill to medium-high heat.
- Season the steak with salt, pepper, and olive oil.
- Grill the steak for about 5-7 minutes on each side for medium-rare.
- Remove the steak from the grill and let it rest for 5 minutes.
- In a large bowl, combine the mixed greens, halved cherry tomatoes, and roasted corn.
- Slice the rested steak against the grain into strips and layer it over the salad.
- Top with crumbled gorgonzola cheese and drizzle with balsamic glaze before serving.
Notes
For best flavor, consider marinating the steak overnight. You can easily use an air fryer or skillet if you don’t have a grill.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg