Creating your Balsamic Steak Gorgonzola Salad with Grilled Corn is simple. Follow these steps for a delicious result:

1. Marinate the Steak: In a resealable bag, combine the flank steak and balsamic vinegar. Seal and refrigerate for at least 30 minutes, up to a few hours for more flavor.
2. Prepare the Corn: Preheat your grill to medium-high heat. Peel back the husks of the corn but do not remove them completely. Remove silk, then fold the husks back over the corn and soak in water for about 10 minutes.
3. Grill the Corn: Place the soaked corn on the grill. Cook for about 15-20 minutes, turning occasionally, until tender and slightly charred. Once done, remove and allow to cool.
4. Grill the Steak: Remove the steak from the marinade and season with salt and pepper. Grill for 4-6 minutes per side for medium-rare, depending on thickness. Remove from heat and let rest for a few minutes before slicing.
5. Chop the Salad Ingredients: While the steak rests, chop the mixed greens, halve the cherry tomatoes, and thinly slice the red onion.
6. Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. Add the sliced grilled steak and corn (cut kernels off the cob). Toss gently to combine.
7. Add Cheese: Top the salad with crumbled Gorgonzola cheese.
8. Drizzle with Olive Oil: Lightly drizzle with olive oil before serving. Adjust seasoning with additional salt and pepper if desired.
9. Serve Immediately: Plate the salad, ensuring everyone gets a portion of steak, corn, and Gorgonzola.