Grilled Balsamic Steak Salad with Gorgonzola & Corn

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Ingredients

• 1 lb. flank steak
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 ear corn
• 2 tablespoons butter, melted
• 6 cups mixed greens
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup walnuts, toasted
• 1/3 cup crumbled Gorgonzola cheese
• 1 avocado, sliced
• Balsamic dressing

Directions

1. Whisk the balsamic vinegar, olive oil, smoked paprika, garlic powder, salt, and pepper in a small bowl. Place the steak in a sealable container. Pour the marinade over top. Close the container and toss to coat. Allow the steak to marinate for at least 20 minutes.
2. Set the grill to medium-high heat. Once hot, place the steak on the grill and cook for 4-5 minutes per side, for medium-rare to medium. Remove the steak from the grill and let it rest for 5 minutes. Slice into thin strips.
3. Brush the corn with melted butter. Place the corn on the grill, cook for 8-10 minutes, turning occasionally, until slightly charred. Remove from the grill. Let cool for a few minutes, then cut the kernels off the cob.
4. Place the mixed greens in a salad bowl. Pour in the grilled corn, followed by the red onion, cherry tomatoes, and walnuts. Gently toss together.
5. Add the steak slices and sprinkle in a little Gorgonzola cheese.
6. Drizzle the balsamic dressing over the salad and toss together. Garnish with avocado slices and any remaining Gorgonzola. Enjoy!