This beautiful salad is bursting with colors from the ruby red cherry tomatoes to the verdant greens, golden corn and even a subtle blue veining in the crumbled cheese. Along with the rainbow of colors comes a kaleidoscope of bold, expressive flavors, like the sharp tang of balsamic vinegar, the juicy pop of corn kernels and tomatoes, the delicate char of a grilled steak and the smooth undertones of rich, creamy cheese.
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Steak and Blue Cheese Salad
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 20 min | 30 min |
Ingredients
- FOR STEAK:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound Pennsylvania flank steak or sirloin
- FOR SALAD:
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups mixed greens
- 1 cup grilled corn kernels
- 1 cup Pennsylvania cherry tomatoes, halved
- ¼ cup thinly sliced red onion
- ½ cup blue cheese crumbles
Method
- For steak: Combine balsamic vinegar, olive oil, garlic, oregano, salt and pepper in a shallow dish or a resealable plastic bag. Add steak and marinate at least 30 minutes, or up to 8 hours.
- Heat a grill or skillet over medium-high heat. Cook steak until an internal temperature of at least 130°F-140°F for medium rare, or 160°F for well done, about 4-5 minutes per side. Remove from the grill and let the steak rest for at least 10 minutes before slicing against the grain.
- For dressing: Whisk balsamic vinegar, Dijon mustard, olive oil, salt and pepper together in a large serving bowl until smooth.
- Add mixed greens, corn, tomatoes, and red onion and toss well to coat. Top salad with sliced steak and sprinkle with blue cheese crumbles. Serve and enjoy.
- Recipes and videos: Dish Works
