Ultimate Balsamic Steak Salad (Print Version)

# Ingredients:

→ For the Steak

01 - 450 g flank steak
02 - 1 tablespoon olive oil
03 - 1 tablespoon balsamic vinegar
04 - 1 teaspoon fine salt
05 - 0.5 teaspoon freshly ground black pepper
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon smoked paprika

→ Salad Base

08 - 6 cups mixed salad greens (such as arugula, spinach, or romaine)
09 - 1 ear of corn
10 - 120 g cherry tomatoes, halved
11 - 0.25 red onion, thinly sliced
12 - 45 g crumbled Gorgonzola cheese
13 - 30 g toasted walnuts or pecans
14 - 1 avocado, sliced (optional garnish)

→ For the Dressing

15 - 60 ml balsamic vinegar
16 - 2 tablespoons olive oil
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon honey or maple syrup
19 - 1 garlic clove, minced
20 - 0.25 teaspoon salt
21 - 0.25 teaspoon black pepper

# Instructions:

01 - Combine 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon smoked paprika in a small bowl. Mix thoroughly to create a marinade.
02 - Pat the flank steak dry. Rub the marinade evenly over all sides of the steak. Let it rest at room temperature for 15 to 20 minutes.
03 - Heat a grill or cast-iron skillet over medium-high heat. Grill the steak for 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and allow it to rest for 5 to 10 minutes before thinly slicing against the grain.
04 - Brush the ear of corn with a small amount of olive oil. Grill over medium-high heat, turning occasionally, for 8 to 10 minutes until kernels are tender and lightly charred. Let it cool slightly, then carefully slice the kernels from the cob.
05 - In a small bowl, whisk together 60 ml balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, and the minced garlic. Season with 0.25 teaspoon salt and 0.25 teaspoon black pepper.
06 - In a large salad bowl, combine mixed greens, halved cherry tomatoes, sliced red onion, grilled corn kernels, and toasted walnuts. Lightly toss to distribute the ingredients.
07 - Arrange the sliced steak atop the salad. Sprinkle with crumbled Gorgonzola cheese. Drizzle with balsamic dressing and toss gently to coat. Garnish with avocado slices if desired and serve immediately.

# Notes:

01 - Allow steak to rest after grilling for maximum juiciness; slicing against the grain ensures tenderness.
02 - Dress the greens just before serving to maintain optimal texture and vibrancy.
03 - Swap steak for grilled portobello mushrooms for a vegetarian rendition, or substitute gorgonzola with feta or goat cheese if preferred.
04 - For a nut-free option, toasted sunflower seeds provide excellent crunch.

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