Ingredients

1 lb flank steak (or ribeye, sirloin)

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

6 cups mixed greens (arugula, spinach, or romaine)

1 ear corn, grilled and cut off the cob

1/2 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

1/3 cup crumbled Gorgonzola cheese

1/4 cup walnuts or pecans, toasted

1 avocado, sliced (optional)

1/4 cup balsamic vinegar (for dressing)

2 tbsp olive oil (for dressing)

1 tbsp Dijon mustard

1 tbsp honey or maple syrup

1 clove garlic, minced

1/4 tsp salt (for dressing)

1/4 tsp black pepper (for dressing)

Instructions

Step 1: In a small bowl, mix 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika. Rub the mixture all over the steak and let it marinate at room temperature for 15–20 minutes.

Step 2: Preheat a grill or skillet over medium-high heat. Cook the steak for 4–5 minutes per side for medium-rare to medium doneness. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.

Step 3: Brush the ear of corn with a little olive oil. Grill for 8–10 minutes, turning occasionally, until charred in spots. Let it cool, then carefully cut the kernels off the cob.

Step 4: Prepare the dressing by whisking together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper in a small bowl.

Step 5: In a large bowl, combine mixed greens, cherry tomatoes, sliced red onion, grilled corn kernels, and toasted walnuts or pecans.

Step 6: Add the sliced steak on top and sprinkle with crumbled Gorgonzola cheese.

Step 7: Drizzle the balsamic dressing over the salad and toss gently to combine.

Step 8: Garnish with sliced avocado if desired, add extra Gorgonzola, and serve immediately.

Tips & Variations

Substitute the flank steak with ribeye or sirloin for a richer flavor and more marbling.

To add a smoky flavor without a grill, cook the steak and corn in a cast-iron skillet and char the corn slightly over high heat.

Use toasted pecans instead of walnuts for a sweeter nutty note.

For a dairy-free version, omit the Gorgonzola or replace with a vegan cheese alternative.

Make the dressing ahead of time to let the flavors meld; store it in the fridge and bring to room temperature before serving.

Storage

Store leftover salad components separately for best results. Keep the steak and grilled corn in airtight containers in the refrigerator for up to 3 days. Keep the greens and dressing separate to avoid wilting. Reheat steak gently in a skillet or microwave before assembling. Avocado slices are best added fresh to prevent browning.

FAQs

Can I use a different cut of steak?

Yes, ribeye, sirloin, or even skirt steak work well. Choose cuts that grill quickly and slice thinly for best texture in the salad.

How do I keep the avocado from browning?

To slow browning, toss avocado slices gently in lemon or lime juice before adding them to the salad. Adding avocado just before serving also helps maintain its bright color.