For the steak marinade:

• 1 lb flank or sirloin steak
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper

For the salad:

• 6 cups mixed greens
• 2 heads endive roughly chopped
• 1 cup cherry tomatoes halved
• 1/2 red onion thinly sliced
• 1 ear corn husked
• 1 tablespoon olive oil
• 4 oz crumbled Gorgonzola cheese
• Optional toasted walnuts or pecans
• Optional avocado slices

For the gremolata:

• 2 tablespoons chopped basil
• 2 tablespoons chopped parsley
• 1 garlic clove minced
• 1 tablespoon lemon zest

For the balsamic vinaigrette:

• 3 tablespoons balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste