Balsamic Steak Salad

5 — Votes 2 votes

Balsamic Steak Salad

This balsamic steak salad is what filling, refreshing salad dreams are made of. Marinated and perfectly grilled sliced steak sits on a bed of romaine, alongside roasted (or grilled) corn, pickled onions, cucumber slices, tomatoes, gorgonzola cheese, and sunflower seeds. A tangy balsamic and dijon dressing goes on top, and there you have it: the salad you're going to be craving all season long!

Prep Time5

Cook Time25

Inactive Time30

Total Time1

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

¾ cup balsamic vinegar
¼ cup Dijon mustard
¼ cup olive oil
Juice of 1 lemon
2 teaspoons dried oregano
2 cloves garlic, grated
1 teaspoon salt
2 tablespoons olive oil, divided
1 pound flank steak
2 ears corn
1 head romaine lettuce
1 pint cherry tomatoes, halved
2 small cucumbers, cut into discs
½ cup pickled red onions, homemade pickled onions or store-bought
½ cup gorgonzola cheese crumbles
¼ cup fresh chives, finely chopped
⅓ cup sunflower seeds

Instructions

Whisk the dressing ingredients together until smooth. Pour about ⅓ of the dressing over the flank steak, and reserve the rest for the salad dressing. Let the steak marinate for at least 30 minutes.
Add 1 tablespoon of olive oil to a skillet over medium/high heat. Once hot, add the steak, and cook for 3-4 minutes on one side. Flip the steak and cook for 3-4 minutes on the other side, or until the internal temperature reaches 135°F.
Cover with foil and let it rest for 10 minutes before slicing. To slice the steak, cut it against the grain in ½-inch-thick pieces.
Rub the corn with the last tablespoon of olive oil, place it on a baking sheet, and bake at 375°F for 25 minutes. If you want some color on your corn, broil for 5-6 minutes, rotating every 2 minutes.
To assemble the salad, plate the lettuce followed by the corn, tomatoes, cucumber, pickled purple onions, cheese, steak, sunflower seeds, chives, and dressing. Add additional salt and pepper as you like.

Notes

Grill Instructions:

If you'd prefer to grill your steak, go for it! To do this, simply clean your grill grates and spray them with oil (I prefer avocado oil). Grill the flank steak for 4-5 minutes on each side at 400°F, or until grill marks form. Flip the steak over and grill for an additional 4 minutes, or until the internal temperature reaches 135°F when a meat thermometer is inserted into the thickest portion of the steak (it will continue to rise as it rests). Cover with foil and let it rest for 10 minutes before slicing. To slice the steak, cut it against the grain in 1/2-inch-thick pieces.

To grill the corn, rub a tablespoon of olive oil over it, then grill on 2-3 sides for about 4-5 minutes each, or until grill marks form.

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