Marinate the Steak: In a medium bowl, whisk together 2 tbsp balsamic vinegar, 1 tbsp Worcestershire sauce, ¼ cup olive oil, ½ tsp Dijon mustard, ¼ tsp garlic powder, ½ tsp coarse salt, and ¼ tsp black pepper. Place 1 lb sirloin steak in a large ziplock bag, pour in the marinade, seal, and shake to coat. Refrigerate for 30 minutes.

Prepare the Gremolata: In a small bowl, combine 2 tbsp minced basil, 2 tbsp minced parsley, 1 minced garlic clove, and 1 tbsp lemon zest. Set aside.

Grill the Corn and Steak: Preheat a cast iron grill pan or outdoor grill to medium-high heat. Drizzle 1 corn on the cob with 1 tbsp olive oil and sprinkle with salt and pepper. Grill, turning occasionally, until grill marks form and kernels soften, about 10 minutes. Remove and let cool, then slice kernels off the cob. Remove the steak from the marinade and grill for 4-5 minutes per side for rare to medium-rare (135-140°F internal temperature). Let rest for 5 minutes, then slice thinly against the grain.

Make the Balsamic Vinaigrette: In a small bowl, whisk together 3 tbsp balsamic vinegar, ½ cup olive oil, ½ tsp Dijon mustard, and a dash of salt and pepper until smooth.

Assemble the Salad: In a large bowl, toss together 6 cups mixed spring greens, 2 chopped endive heads, 1 cup halved cherry tomatoes, ½ sliced red onion, 4 oz crumbled gorgonzola, and the grilled corn kernels with half the vinaigrette and half the gremolata. Arrange the sliced steak on top. Drizzle with remaining vinaigrette and sprinkle with remaining gremolata. Serve immediately.