Preheat your grill or grill pan to medium-high heat. Lightly oil the grates so the steak and corn do not stick during cooking.

In a shallow bowl, combine olive oil, balsamic vinegar, garlic powder, salt, and black pepper. Rub the mixture all over the steak and let it marinate for at least 20 minutes. This simple marinade helps tenderize the meat while giving it rich flavor.

Place the corn directly on the grill and cook for about 10 minutes, turning occasionally until lightly charred on all sides. The smoky flavor from the grilled corn adds incredible depth to the salad. Once cool enough to handle, cut the kernels off the cob.

Grill the steak for about 4 to 6 minutes per side depending on thickness and preferred doneness. For medium-rare, cook until the internal temperature reaches about 135°F. Remove the steak from the grill and let it rest for at least 10 minutes before slicing. Resting keeps the juices inside the meat.

While the steak rests, prepare the dressing. In a small bowl, whisk together balsamic glaze, olive oil, Dijon mustard, honey, salt, and pepper until smooth and glossy.

Arrange the greens on a large serving platter or salad bowl. Top with grilled corn, cherry tomatoes, avocado slices, red onion, and crumbled Gorgonzola cheese.

Slice the steak thinly against the grain and place it over the salad. Drizzle generously with the balsamic dressing just before serving.

Serve immediately while the steak is still slightly warm for the best flavor and texture.