Ingredients
Dressing
- ¾ cup balsamic vinegar
- ¼ cup Dijon mustard
- ¼ cup olive oil
- Juice of 1 lemon
- 2 teaspoons dried oregano
- 2 cloves garlic, grated
- 1 teaspoon salt
Salad
- 2 tablespoons olive oil, divided
- 1 pound flank steak
- 2 ears corn
- 1 head romaine lettuce
- 1 pint cherry tomatoes, halved
- 2 small cucumbers, cut into discs
- ½ cup pickled red onions (homemade or store-bought)
- ½ cup gorgonzola cheese crumbles
- ¼ cup fresh chives, finely chopped
- ⅓ cup sunflower seeds
Instructions
- Prepare the dressing and marinate steak: Whisk together balsamic vinegar, Dijon mustard, olive oil, lemon juice, dried oregano, grated garlic, and salt until smooth. Pour about one-third of this dressing over the flank steak, reserving the rest for serving. Let the steak marinate for at least 30 minutes to absorb the flavors.
- Cook the steak: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once hot, add the marinated steak and cook for 3-4 minutes on one side. Flip and cook for another 3-4 minutes or until the internal temperature reaches 135°F for medium-rare. Remove from heat, cover with foil, and let it rest for 10 minutes before slicing against the grain into ½-inch thick pieces.
- Roast the corn: Preheat the oven to 375°F. Rub the corn with the remaining 1 tablespoon olive oil, place on a baking sheet, and roast for 25 minutes. For added color and a slight char, broil for 5-6 minutes, turning every 2 minutes to ensure even roasting.
- Assemble the salad: On a large serving plate or bowl, arrange the chopped romaine lettuce followed by roasted corn cut from the cob, halved cherry tomatoes, cucumber slices, pickled red onions, and gorgonzola cheese crumbles. Top with sliced steak, sprinkle sunflower seeds and chopped fresh chives over the top. Drizzle with the remaining balsamic dressing. Season with additional salt and pepper to taste, and serve immediately.
Notes
- For a smoky flavor, you can grill the steak and corn instead of cooking them on the stovetop and oven.
- Pickled red onions can be prepared ahead of time or store-bought for convenience.
- If you prefer steak cooked to a different doneness, adjust cooking times accordingly.
- To make this salad gluten-free, ensure your mustard and pickled onions contain no gluten additives.
- Serve salad chilled or at room temperature for best flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
