Grilled Corn and Gorgonzola Steak Bowls
Ingredients
- 1½ lb flank steak (or use skirt steak)
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 3 ears corn, shucked
- 1 Tbsp olive oil
- 6 cups spring mix
- 1 pint multicolored cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup crumbled gorgonzola cheese (or use blue cheese or goat cheese)
- ½ cup lemon vinaigrette
Instructions
- Preheat grill to medium-high heat. Sprinkle steak with ½ tsp each salt and pepper. Rub corn with oil; sprinkle with ¼ tsp each salt and pepper.
- Grill steak 4 to 5 minutes per side or to desired doneness. Grill corn 5 minutes per side or until browned. Let steak rest 5 minutes before thinly slicing across the grain. Cut corn kernels off cobs. Discard cobs.
- Toss together spring mix, steak, corn, tomatoes, onion, and cheese in a large bowl. Drizzle with vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
457
|
457
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 37 | 37 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1053 | 1053 |
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