Balsamic Steak Salad
A vibrant salad featuring marinated flank steak, sweet roasted corn, and a tangy balsamic dressing, perfect for a quick weeknight meal.
Ingredients
For the Sauce & Marinade
- 3/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1 medium lemon (juice)
- 2 teaspoons dried oregano
- 2 cloves garlic, grated
- 1 teaspoon salt
For Cooking
- 2 tablespoons olive oil, divided
- 1 pound flank steak
For the Salad
- 2 ears corn, husked
- 1 head romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 2 small cucumbers, sliced into discs
- 1/2 cup pickled red onions
- 1/2 cup gorgonzola cheese, crumbles
- 1/4 cup fresh chives, finely chopped
- 1/3 cup sunflower seeds
Instructions
Make the dressing and marinate the steak
- Whisk together balsamic vinegar, Dijon mustard, olive oil, lemon juice, dried oregano, grated garlic, and salt until fully emulsified.
- Pour one-third of this dressing into a shallow dish and coat the flank steak. Cover and refrigerate for at least 30 minutes.
Sear the steak
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Remove steak from the marinade and sear for 3 to 4 minutes per side until the internal temperature reaches about 135°F for medium-rare.
- Remove from heat, cover loosely with foil, and let rest for 10 minutes. Slice against the grain into 1/2-inch-thick pieces.
Roast the corn
- Rub the corn with the remaining olive oil. Place on a baking sheet and roast at 375°F for 25 minutes.
- For extra char, broil for 5–6 minutes more, turning every 2 minutes. When cool enough to handle, slice kernels from the cob.
Assemble the salad base
- On a large platter or in a wide bowl, arrange the chopped romaine lettuce.
- Scatter roasted corn kernels, halved cherry tomatoes, cucumber discs, and pickled red onions evenly over the greens.
Add cheese, steak, seeds, and chives
- Top the salad with gorgonzola crumbles, the sliced steak, sunflower seeds, and finely chopped fresh chives.
- Drizzle the reserved dressing over the top and season with additional salt and pepper to taste.
Notes
For best results, dress the salad just before serving to keep the greens crisp. You can prepare the dressing, roast the corn, and marinate the steak ahead of time to save on prep.