Balsamic Steak With Grilled Corn and Gorgonzola Cheese

Ingredients

• 2 lbs flank steak, preferably grass-fed for enhanced flavor and tenderness
• 1/2 cup balsamic vinegar (preferably high-quality, aged for more depth of flavor)
• 1/4 cup olive oil, extra virgin for the best taste
• 2 cloves garlic, minced, which adds a lovely aromatic element
• 1 tablespoon Dijon mustard, for a touch of tanginess
• 1 tablespoon honey, to balance the acidity of the vinegar
• Salt and black pepper to taste, freshly cracked for better flavor
• 4 ears of fresh corn on the cob, look for bright green husks and plump kernels for sweetness
• 2 tablespoons butter, unsalted for better control of seasoning
• Salt to taste, to enhance the natural sweetness of the corn
• 1/2 cup Gorgonzola cheese, crumbled, which provides a creamy and tangy finish
• Fresh parsley, chopped (for garnish), adding a fresh color contrast

Instructions

1. In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper until well combined.
2. Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for optimal flavor.
3. Preheat your grill to high heat (approximately 450°F to 500°F).
4. Husk the corn and remove all silk. Brush each ear with melted butter and sprinkle with salt. Wrap each ear in aluminum foil.
5. Remove the marinade from the steak and discard the excess marinade. Place the steak on the hot grill. Grill for 6-7 minutes on each side for medium-rare.
6. During the last 10-15 minutes of grilling the steak, place the foil-wrapped corn on the grill. Turn occasionally until cooked through and tender.
7. Once the steak is done, remove it from the grill and let it rest for about 5-10 minutes. Slice against the grain into thin strips.
8. Place the grilled corn on a serving platter. Top the steak slices with crumbled Gorgonzola cheese and garnish with chopped parsley. Serve warm with the grilled corn on the side.

Nutrition