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.
