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Sizzling Up the Flavors: Chimichurri Steak to Warm Your Soul

Hey there, fellow food lovers! Today, I’m excited to take you on a culinary journey filled with vibrant flavors and nostalgia as we whip up a fantastic Chimichurri Steak. If you’ve never experienced the magic of chimichurri, let me tell you—it’s like a party for your taste buds! This zesty sauce hails from Argentina, and it has a charm all its own. Trust me, once you’ve tasted it with a perfectly cooked steak, you’ll want it on everything!

A Journey Down Memory Lane

Growing up, my family had a little tradition every summer: fire up the grill, gather around with loved ones, and savor the delicious aroma of steak sizzling away. The heart of these gatherings was always the chimichurri sauce, a recipe passed down through generations of my family. I recall my grandmother meticulously chopping fresh parsley from her garden, the fragrant herbs dancing in the air.

Those were moments filled with laughter, stories, and of course—great food. As the sun set, illuminating a golden path across our backyard, we’d serve the juicy steaks drizzled with that vibrant chimichurri. Each bite was a kiss of flavor that made our summer nights feel magical. Today, every time I make chimichurri steak, I’m transported back to those cozy evenings filled with love and laughter. So let’s get cooking, shall we?

Ingredients

Here’s what you’ll need to create your own chimichurri delight:

• 2 ribeye or New York strip steaks (about 1.5 inches thick)
  Think about the cut here! Ribeyes are incredibly juicy with rich marbling, while New York strips offer a balanced bite. Either one will give your dish that restaurant-quality flair.

• 2 tbsp olive oil
  This will help in sealing the flavors into your steaks and prevent sticking on the grill. Feel free to substitute with avocado oil if you’re looking for a higher smoke point!

• Salt and freshly ground black pepper, to taste
  Simple yet essential! High-quality sea salt and freshly ground pepper can elevate your dish, so skip the pre-ground stuff when possible.

• 1 cup fresh parsley leaves, finely chopped
  The star of your chimichurri! Fresh parsley adds brightness and color. If you need a substitute, cilantro can add a different yet enjoyable flavor twist!

• 3 garlic cloves, minced
  More garlic equals more flavor! You can use less or even garlic powder if you’re in a pinch, but fresh is always best.

• 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
  Fresh oregano has a more robust taste. If you only have dried, adjust quantities as dried herbs are usually more concentrated (and potent!).

• 1/2 cup extra virgin olive oil
  This luxurious oil is crucial for that luscious texture in the chimichurri. If you’re into it, a flavored olive oil can add extra depth!

• 2 tbsp red wine vinegar
  It brings acidity and brightness to the sauce. Don’t have any? Apple cider vinegar can be a decent substitute!

• 1/2 tsp red pepper flakes
  For those of you who like a little kick! You can adjust based on personal preference or even skip it if you prefer a milder flavor.

• 1/2 tsp salt, or to taste
  Remember to taste as you go. We want to enhance those flavors without making it too salty!

• 1/4 tsp freshly ground black pepper
  This helps round out the flavors beautifully.

Now that you have all your ingredients ready, let’s dive into the fun part—the cooking!

Step-by-Step Instructions

1. Prepare the Chimichurri Sauce
   In a medium bowl, mix together the finely chopped parsley, minced garlic, oregano, red pepper flakes, salt, black pepper, red wine vinegar, and the ½ cup of extra virgin olive oil. Stir well to combine—this sauce should have a vibrant green color and that unmistakable aroma. Pro tip: Make it in advance and let it sit at room temperature to allow the flavors to meld together; it gets even better over time!

2. Season the Steaks
   While your chimichurri is resting, let’s give our steaks some love! Take your 2 ribeye or New York strip steaks and rub them generously with olive oil, then season both sides with salt and freshly ground black pepper. Don’t be shy; this step is important for packing flavor!

3. Heat Your Grill or Skillet
   Preheat your grill to high heat, or if you prefer, heat a cast-iron skillet on the stovetop until it’s screaming hot. Here’s the chef hack: a hot surface will give those lovely grill marks and a fantastic crust.

4. Cook the Steaks
   When the grill or skillet is ready, place your steaks on the cooking surface and let them sear for about 4-5 minutes on one side without moving them! This allows them to develop a beautiful crust that seals in the juices. Flip them over and cook for an additional 3-5 minutes for a medium-rare finish. Always use a meat thermometer; about 130°F should do for medium-rare!

5. Let it Rest
   Once your steaks are cooked to perfections, let them rest for about 5-10 minutes. This is crucial! It redistributes the juices and avoids dry bites. Take this time to bask in the mouthwatering aroma wafting through your kitchen!

6. Serve and Enjoy
   Slice your rested steaks against the grain and drizzle generously with the homemade chimichurri sauce. Take a moment to enjoy; the vibrant colors are a feast for the eyes before they hit your taste buds!

Serving Suggestions

To present your chimichurri steak beautifully, I like to serve it on a large wooden cutting board or a white platter—simple and rustic at the same time. You can garnish with extra parsley or even a few lemon wedges for that added zesty flair. Pair it with roasted vegetables or a fresh green salad for a well-rounded meal! Oh, and don’t forget the crusty bread—perfect for soaking up any leftover chimichurri sauce sitting on the plate!

Recipe Variations

Ready to switch it up? Here are some delicious variations to keep your meals exciting:

1. Grilled Vegetables
   Throw some veggies on the grill alongside your steaks. Zucchini, bell peppers, or asparagus take on such delightful flavors that pair wonderfully with chimichurri.

2. Chimichurri Marinade
   Marinate the steaks in chimichurri for a few hours before grilling. It infuses extra flavor and tenderness into your meat!

3. Spicy Kick
   Add whole jalapeños to your chimichurri for a spicy version! The heat will blend beautifully with that fresh taste of parsley and garlic.

4. Citrusy Twist
   Add some freshly squeezed lime juice or orange zest into the chimichurri for a refreshing citrus note. It’s a bright addition that lends a new dimension to this classic dish.

5. Vegan Version
   Swap out the steak for grilled Portobello mushrooms. They soak up the chimichurri beautifully and provide a meaty texture without the meat!

Chef’s Notes

Over the years, my chimichurri recipe has traveled far and wide. I started making it with just a handful of ingredients, but as I grew and experimented, I began to understand the importance of balance in flavors. If there’s one thing I’ve learned in the kitchen, it’s that cooking is about passion and experimenting until you find what makes your heart sing!

FAQs and Troubleshooting

Q: How do I know when my steak is done?
A: Using a meat thermometer is your best bet! For medium-rare, look for about 130-135°F inside. Pull it a little earlier; it’ll continue to cook while resting!

Q: Why is my chimichurri bitter?
A: If you’ve used any stems from the parsley or added too much oregano, it can make the chimichurri bitter. Ensure you’re using just the leaves for a fresh taste!

Q: Can I make chimichurri ahead?
A: Absolutely! Chimichurri is best after sitting for a bit, so feel free to make it a day in advance. Just store it in an airtight container in the fridge.

Q: What if my steak is overcooked?
A: Oops! If you find yourself in this predicament, slice the steak thin and serve it with a generous drizzle of chimichurri—it’ll help keep things tasty!

Nutritional Info

Chimichurri steak packs quite the flavor punch while offering a good balance of protein and healthy fats from the olive oil. Here’s a quick breakdown for a single serving (assuming the recipe serves four):

• Calories: Approximately 500-700, depending on steak cut and size
• Protein: 45-50g
• Fat: 40-50g, mostly healthy fats
• Carbohydrates: Minimal
• Fiber: 1-2g

This dish is not just delicious—it can be a part of a balanced diet when served with plenty of veggies!

Final Thoughts

There you have it—a delightful chimichurri steak recipe that’s sure to impress your family and friends! Cooking is not just about the food; it’s about the moments shared around the table, the laughter, and the warmth that fills your heart and home. I hope this recipe inspires you to gather those you love and create your own memories in the kitchen. So fire up that grill or hit the stovetop, because a flavor-packed meal awaits, and I can’t wait for you to dig in! Enjoy every bite, my friends!

Chimichurri Steak

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• Author: beaucollier
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A vibrant and flavorful chimichurri steak recipe that brings together the rich tastes of Argentina.

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Ingredients

Scale 1x2x3x

• 2 ribeye or New York strip steaks (about 1.5 inches thick)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 cup fresh parsley leaves, finely chopped
• 3 garlic cloves, minced
• 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper

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Instructions

1. Prepare the Chimichurri Sauce: In a medium bowl, mix together the finely chopped parsley, minced garlic, oregano, red pepper flakes, salt, black pepper, red wine vinegar, and the ½ cup of extra virgin olive oil. Stir well to combine and let it sit.
2. Season the Steaks: Rub your steaks generously with olive oil, then season both sides with salt and freshly ground black pepper.
3. Heat Your Grill or Skillet: Preheat your grill to high heat or heat a cast-iron skillet on the stovetop until it’s very hot.
4. Cook the Steaks: Place your steaks on the cooking surface and sear for 4-5 minutes on one side, then flip and cook for an additional 3-5 minutes for medium-rare.
5. Let it Rest: Allow your cooked steaks to rest for 5-10 minutes.
6. Serve and Enjoy: Slice your steaks against the grain and drizzle generously with the chimichurri sauce.

Notes

Serve on a rustic board or white platter, garnished with extra parsley or lemon wedges. Pairs well with roasted vegetables or a fresh salad.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 1 steak
• Calories: 600
• Sugar: 1g
• Sodium: 200mg
• Fat: 45g
• Saturated Fat: 10g
• Unsaturated Fat: 30g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 50g
• Cholesterol: 120mg

Keywords: chimichurri, steak, grilling, Argentinian cuisine, summer recipe

Balsamic Steak Gorgonzola Salad with Grilled Corn: A Flavorful Journey

Hey food lovers! I’m so excited to share this delightful dish with you today: Balsamic Steak Gorgonzola Salad with Grilled Corn. If you’re anything like me, a hearty salad is never just about the greens. It’s about texture, flavor, and bringing joy to your dining experience! This recipe is all about vibrant ingredients, and trust me, it will have you reaching for seconds.

When I think of this salad, I’m transported back to sun-drenched summer evenings spent grilling outdoors with my family and friends. The aroma of a sizzling sirloin steak fills the air, my trusty grill doing its magic. We gathered around the table, laughter and stories weaving together as the sun dipped below the horizon. This salad embodies all those wonderful feelings—in every bite, you’ll taste the nostalgia and warmth of those moments spent with loved ones.

Personal Story

Let me share a little tale from my childhood. Picture this: a hot summer afternoon, friends racing around the backyard, and the grill blazing hot. My dad was the grill master, flipping burgers and steaks like it was an Olympic sport. He had this magic touch with marinades, and one evening he decided to whip up a balsamic glaze for the steak. I can still remember the sounds of him tinkering around, the sizzle of the meat meeting the grill, and the intoxicating aroma that drew everyone in like moths to a flame.

Fast forward to me in the kitchen today, and I’ve taken that nostalgia and turned it into this stunningly delicious Balsamic Steak Gorgonzola Salad with Grilled Corn! It’s the perfect combination of richness from the steak and Gorgonzola, paired with the sweetness of grilled corn and the crunch of fresh greens. Each plate takes me back to those warm evenings filled with laughter and love— and I can’t wait for you to experience it, too!

Ingredients

Let’s dive into the ingredients that make this dish shine:

• 1 lb Sirloin Steak
  Tender and flavorful, sirloin steak is perfect for grilling. If you prefer, ribeye or flank steak can be fantastic substitutes—just remember that flank typically cooks more quickly!

• 2 tablespoons Balsamic Vinegar
  This vinegar brings sweetness and acidity to the party. For a twist, try using a flavored balsamic, like fig or cherry!

• 1 tablespoon Worcestershire Sauce
  Adds depth and savory notes. You can also swap it for soy sauce if you’re looking for that umami punch!

• 1/4 cup Extra Virgin Olive Oil
  A luscious oil to keep things moist and add richness. In a pinch, feel free to use avocado oil or another mild oil of your choice.

• 1/2 teaspoon Dijon Mustard
  This gives a bit of zing to the balsamic dressing. You can use yellow mustard if that’s what you have on hand, but the flavor will be milder.

• 1/4 teaspoon Garlic Powder
  A quick way to add garlicky warmth. Fresh minced garlic works beautifully if you want a stronger flavor!

• 1/2 teaspoon Coarse Salt
  Essential for bringing out the flavors! Use kosher salt for best results, or sea salt if you have that on hand.

• 1/4 teaspoon Ground Black Pepper
  Freshly ground is best! Adjust according to your taste preference.

• 1 cup Cherry Tomatoes, halved
  These little gems add a burst of sweetness. If you can’t find cherry tomatoes, grape tomatoes are a perfect substitute!

• 1/2 Red Onion, thinly sliced
  Adds a lovely crunch and flavor. You can use shallots for a milder onion flavor if you prefer.

• 4 ounces Gorgonzola Cheese, crumbled
  Creamy and rich, Gorgonzola elevates this salad to gourmet status. Feta or goat cheese can be lovely alternatives!

• 2 heads Endive Lettuce
  A slightly bitter yet crispy addition. If you can’t find it, arugula or radicchio works well too.

• 6 cups Mixed Spring Greens
  A variety of greens makes every bite an adventure! Use baby spinach or kale if you’re feeling adventurous.

• 1 Corn on the Cob, husk removed
  Grilling corn imparts incredible flavor. If it’s not grilling season, frozen corn can work as a quick substitute.

• 1 tablespoon Extra Virgin Olive Oil for drizzling corn
  Helps the corn crisp up on the grill!

• 2 tablespoons Basil Leaves, minced
  Fresh basil lifts everything, bringing a bright herbal note. Try substituting with cilantro for a different vibe.

• 2 tablespoons Parsley, minced
  Adds freshness! Don’t have fresh parsley? Dried parsley can be a pinch-hit here, but fresh is always preferred.

• 1 clove Garlic, minced
  Freshly minced garlic is the secret to flavor heaven!

• 1 tablespoon Lemon Zest
  Brightens up the dressing and salad—just be sure to avoid the bitter white pith!

• 3 tablespoons Balsamic Vinegar
  This enhances the dressing—consider trying different flavored balsamics for a unique twist!

• ½ cup Extra Virgin Olive Oil
  The base of your salad dressing, lending richness and helping all those flavors to come together.

• ½ teaspoon Dijon Mustard
  Giving your dressing that extra kick!

• Dash of Salt and Fresh Black Pepper
  Essential for seasoning your dressing to perfection!

Step-by-Step Instructions

Now that we’ve assembled all our ingredients, let’s get cooking! Here’s a step-by-step guide to crafting this delicious salad.

1. Marinate the Steak:
   In a medium bowl, mix 2 tablespoons of balsamic vinegar, 1 tablespoon Worcestershire sauce, 1/4 cup olive oil, 1/2 teaspoon of Dijon mustard, garlic powder, coarse salt, and black pepper. Slip your sirloin steak in, making sure it’s well-coated in that flavorful marinade. Allow it to marinate for at least 30 minutes (or up to 2 hours) to let those flavors seep in. If you’re short on time, even 15 minutes will do in a pinch.

2. Prepare the Corn:
   While the steak is soaking up all that goodness, fire up your grill (or grill pan!) over medium heat. Drizzle the corn with a touch of olive oil, and sprinkle on some salt and pepper. Grill it for about 10-15 minutes, turning occasionally until it’s beautifully charred. When it’s done, let it cool slightly and then cut the kernels off the cob.

3. Cook the Steak:
   Remove the steak from the marinade, letting any excess drip off. Place it on the hot grill for about 5-7 minutes per side for medium-rare, depending on the thickness. Don’t forget, let it rest for about 5 minutes post-grilling before slicing. This allows the juices to redistribute—juicy steak is a happy steak!

4. Create the Dressing:
   In a small bowl, whisk together the remaining 3 tablespoons of balsamic vinegar, 1/2 cup olive oil, 1/2 teaspoon Dijon mustard, minced garlic, lemon zest, and a dash of salt and pepper. Taste it and adjust if needed—you want a perfect balance of tangy and rich!

5. Assemble Your Salad:
   In a large bowl, combine the mixed spring greens and chopped endive. Toss in the halved cherry tomatoes, sliced red onion, grilled corn kernels, and crumbled Gorgonzola cheese. Drizzle with the dressing and toss gently to combine.

6. Slice and Serve:
   Slice your rested steak against the grain into lovely strips, and lay them atop the dressed salad. Sprinkle with minced basil and parsley for that fancy touch. Voilà!

Serving Suggestions

When it comes to plating, simplicity is key. I love to serve this salad in large, wide bowls so the colors and textures shine through. Start with a generous base of the mixed greens, then artfully add the colorful tomatoes, beautiful corn, and sprinkle Gorgonzola in sections for an Instagram-worthy presentation! Top it off with those juicy slices of steak.

Don’t forget to drizzle a little extra balsamic dressing over the top—because who can resist that rich, tangy flavor? Serve with crusty bread or garlic toast for a delightful meal!

Recipe Variations

Now, let’s talk about making this dish your own! Here are a few creative twists you can try:

1. Steak Alternatives:
   Swap out sirloin for grilled chicken, shrimp, or even a plant-based protein like marinated tofu or tempeh for a delightful vegetarian twist.

2. Greens Swap:
   Mix it up by including different greens like kale or baby spinach. You could even try adding roasted Brussels sprouts for a heartier salad.

3. Add Some Crunch:
   Toss in some toasted nuts (think pecans, walnuts, or almonds) for an added crunch factor.

4. Fruit Fun:
   Slice up some fresh peaches or strawberries in place of the tomatoes for a fruity flair that balances out the savory elements beautifully.

5. Dairy-Free Options:
   If you’re avoiding dairy, skip the Gorgonzola or use a dairy-free cheese alternative. Nutritional yeast can also provide a cheesy flavor without the dairy!

Chef’s Notes

Food is a journey, and I’ve loved how this recipe has evolved over the years! Initially, it was simply a quick summer dish, but as I experimented with flavors, it transformed into a meal that captures the essence of connection and friendship. It reminds me of those backyard barbecues and serves as a classic reminder of the joy that food brings. Every time I prepare this salad, I think of the laughter and stories shared around that grill; it’s as if each bite contains a little piece of history.

FAQs and Troubleshooting

Q1: What if I overcooked the steak?

Don’t worry! If your steak is overcooked, try slicing it thinly against the grain to make it more tender. Serve it on top of the salad to mask the dryness a bit.

Q2: Can I make the dressing ahead of time?

Absolutely! You can prepare the dressing up to a week in advance. Just give it a good whisk or shake before drizzling over your salad!

Q3: How do I store leftovers?

Store any leftovers in an airtight container. Note that the greens may wilt, so I recommend keeping the dressing on the side until you’re ready to enjoy!

Q4: Can I substitute the steak with another protein?

Definitely! Grilled chicken, shrimp, or a plant-based protein would work beautifully here. The key is to keep that marinating and grilling method to maximize flavor.

Nutritional Info

This Balsamic Steak Gorgonzola Salad is not just a feast for the senses; it’s also packed with nutrients! A serving provides a good mix of protein from the sirloin steak (about 25 grams), healthy fats from the olive oil and cheese, and loads of vitamins and minerals from the fresh veggies. The salad is rich in fiber, thanks to the mixed spring greens and corn—making it a satisfying option that can help keep you full longer!

If you’re keeping an eye on calories, note that this salad is relatively moderate for a meal. The combination of healthy fats, protein, and fiber makes it a perfect lunch or dinner option that’s both filling and nutritious, totaling around 550 calories per serving (though this can vary based on ingredients).

Final Thoughts

And there you have it, my friends—a Balsamic Steak Gorgonzola Salad with Grilled Corn that brings a taste of summer to your table any time of the year! It’s simple yet elegant, and whether you’re sharing it with friends at a barbecue or enjoying a cozy dinner at home, it’s sure to impress.

Cooking should be about adventure and joy—the exploration of flavors and the sharing of experiences. So, the next time you’re in the kitchen, let your creativity shine and don’t be afraid to experiment. I hope this recipe inspires you to create delicious memories just like it has for me.

Grab your fork, dig in, and enjoy every juicy, cheesy bite you create! Happy cooking, foodies!

Balsamic Steak Gorgonzola Salad with Grilled Corn

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• Author: beaucollier
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A flavorful and hearty salad featuring marinated steak, Gorgonzola cheese, grilled corn, and fresh greens.

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Ingredients

Scale 1x2x3x

• 1 lb Sirloin Steak
• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Worcestershire Sauce
• 1/4 cup Extra Virgin Olive Oil
• 1/2 teaspoon Dijon Mustard
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon Coarse Salt
• 1/4 teaspoon Ground Black Pepper
• 1 cup Cherry Tomatoes, halved
• 1/2 Red Onion, thinly sliced
• 4 ounces Gorgonzola Cheese, crumbled
• 2 heads Endive Lettuce
• 6 cups Mixed Spring Greens
• 1 Corn on the Cob, husk removed
• 1 tablespoon Extra Virgin Olive Oil for drizzling corn
• 2 tablespoons Basil Leaves, minced
• 2 tablespoons Parsley, minced
• 1 clove Garlic, minced
• 1 tablespoon Lemon Zest
• 3 tablespoons Balsamic Vinegar
• ½ cup Extra Virgin Olive Oil
• ½ teaspoon Dijon Mustard
• Dash of Salt and Fresh Black Pepper

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Instructions

1. Marinate the Steak: In a medium bowl, mix 2 tablespoons of balsamic vinegar, 1 tablespoon Worcestershire sauce, 1/4 cup olive oil, 1/2 teaspoon of Dijon mustard, garlic powder, coarse salt, and black pepper. Slip your sirloin steak in, making sure it’s well-coated. Allow it to marinate for at least 30 minutes (or up to 2 hours).
2. Prepare the Corn: Fire up your grill over medium heat. Drizzle the corn with olive oil, and sprinkle with salt and pepper. Grill for about 10-15 minutes, turning occasionally until charred. Let cool slightly, then cut the kernels off the cob.
3. Cook the Steak: Remove the steak from the marinade and place on the grill for about 5-7 minutes per side for medium-rare. Let it rest for about 5 minutes before slicing.
4. Create the Dressing: In a small bowl, whisk together the remaining 3 tablespoons balsamic vinegar, 1/2 cup olive oil, 1/2 teaspoon Dijon mustard, minced garlic, lemon zest, and a dash of salt and pepper. Adjust for taste.
5. Assemble Your Salad: In a large bowl, combine mixed spring greens and chopped endive. Toss in halved cherry tomatoes, sliced red onion, grilled corn, and crumbled Gorgonzola. Drizzle with dressing and toss gently.
6. Slice and Serve: Slice the rested steak against the grain and lay atop the salad. Sprinkle with minced basil and parsley. Enjoy!

Notes

For a dairy-free option, skip the Gorgonzola or use a dairy-free cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 8g
• Sodium: 700mg
• Fat: 38g
• Saturated Fat: 10g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 36g
• Cholesterol: 95mg

Keywords: steak salad, gorgonzola salad, grilled corn salad, balsamic dressing, summer salad