Creating the Ultimate Grilled Balsamic Steak Salad with Creamy Gorgonzola & Sweet Corn is straightforward if you follow these steps:

1. Marinate the Steak: In a bowl, mix balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper. Submerge the flank steak in the marinade and let it sit for at least 30 minutes (or up to 2 hours for more flavor).

2. Preheat the Grill: Heat your grill to medium-high. Ensure the grates are clean to prevent sticking.

3. Prepare the Corn: If using fresh corn, remove kernels and toss them in olive oil, salt, and pepper. Grill corn for about 5 minutes until it’s slightly charred. Remove and set aside.

4. Grill the Steak: Remove the steak from the marinade, letting any excess liquid drip off. Grill the steak for 5–7 minutes on each side or until it reaches your desired doneness (medium-rare is usually around 130°F).

5. Rest the Steak: Once grilled, let the flank steak rest for about 5–10 minutes. This allows the juices to redistribute.

6. Slice the Steak: After resting, slice the steak against the grain into thin strips.

7. Assemble the Salad: In a large bowl, combine mixed greens, cherry tomatoes, and grilled corn. Toss lightly to combine.

8. Top with Steak: Lay the sliced steak over the salad. Sprinkle the Gorgonzola cheese on top.

9. Garnish and Serve: Add fresh basil or parsley for garnish. If desired, drizzle extra balsamic vinegar or olive oil for an added flavor kick.

10. Enjoy: Serve immediately and enjoy the meld of flavors and textures in every bite!