Description
A delicious and hearty salad featuring grilled ribeye steak, Gorgonzola cheese, and fresh vegetables, all drizzled with balsamic vinaigrette.
Ingredients
- 2 ribeye steaks (about 1 pound total)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup balsamic vinaigrette
- 1/4 cup red onion, thinly sliced
Instructions
- Preheat your grill or grill pan over medium-high heat. Brush the steaks with olive oil and season generously with salt and pepper.
- Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from the grill and let them rest for 5 minutes before slicing.
- While the steaks are resting, grill the corn until slightly charred, about 5-7 minutes. If using frozen corn, sauté it in a skillet over medium heat until heated through.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and red onion. Toss gently to mix.
- Slice the rested steaks thinly against the grain and arrange them on top of the salad.
- Sprinkle the Gorgonzola cheese over the salad and drizzle with balsamic vinaigrette. Toss lightly to combine before serving.
Notes
- For a spicier kick, add sliced jalapeños to the salad.
- You can also substitute the Gorgonzola with feta cheese for a different flavor profile.
- If you prefer a vegetarian option, replace the steak with grilled portobello mushrooms.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg