1. Combine olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and pepper in a shallow dish or zip-top bag. Add flank steak and rub marinade thoroughly into both sides. Rest at room temperature 20–30 minutes minimum — up to 4 hours in the fridge for deeper flavor.

2. Heat grill to medium-high. Brush husked corn ears lightly with olive oil and place directly on the grate. Grill 8–10 minutes, turning every 2–3 minutes, until kernels develop golden-brown char marks on multiple sides. Remove and cool 5 minutes, then cut kernels off the cob.

3. Remove steak from marinade and shake off excess. Grill 4–5 minutes per side for medium-rare, or until an instant-read thermometer reads 130–135°F. Transfer to a cutting board and rest a full 5 minutes — this step keeps every drop of juice inside the meat when you slice it.

4. Whisk balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper together in a small bowl until emulsified into a smooth, glossy dressing. Taste and adjust — more honey softens sharpness, more salt makes everything pop.

5. Identify the grain direction of the flank steak — long muscle fibers run parallel to the steak’s length. Slice perpendicular to those fibers at a 45-degree angle into ¼-inch thick strips. Cutting against the grain is what produces tender, restaurant-quality slices rather than chewy ones.

6. Spread mixed greens across a large bowl or platter. Arrange cherry tomatoes, red onion, and grilled corn kernels across the top. Fan sliced steak over the greens and crumble gorgonzola generously over everything. Scatter toasted walnuts and avocado slices if using. Drizzle balsamic dressing over the salad and serve immediately.