Description
Picture this: juicy slices of balsamic-marinated steak, still slightly warm and pink in the middle, fanned out over a bed of crisp greens. Sweet charred corn kernels fresh off the grill scattered throughout. Chunks of creamy, pungent gorgonzola cheese melting ever so slightly against the warm elements. And the whole beautiful mess drizzled with a rich balsamic reduction that’s just the right balance of sweet and tangy. This isn’t just another boring salad—it’s a full-on summer feast that just happens to have some greens involved.
Ingredients
Scale
For the Steak & Marinade:
- 1½ pounds flank steak (or strip steak if you’re feeling fancy)
- ¼ cup balsamic vinegar (get the decent stuff, not the super cheap kind)
- 3 tablespoons olive oil
- 4 garlic cloves, minced (or more, I won’t judge)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional if you want a kick)
- Salt and freshly cracked black pepper
For the Corn:
- 4 ears fresh corn, husked
- Olive oil for brushing
- Salt and pepper
For the Balsamic Reduction:
- 1 cup balsamic vinegar
- 2 tablespoons honey or brown sugar
For the Salad:
- 8 cups mixed greens (I like a combo of arugula and spring mix)
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced into half-moons
- ½ red onion, thinly sliced
- 6 oz gorgonzola cheese, crumbled (room temperature)
- ¼ cup toasted pine nuts (or walnuts if pine nuts are too expensive, which they always are)
- Fresh basil leaves, torn
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar (separate from the reduction)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- Salt and pepper to taste