1. Marinate the Steak:

• Pat the flank steak dry with paper towels.
• In a shallow dish or a large resealable plastic bag, combine 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.
• Add the steak to the marinade, turning to coat all sides. If using a bag, press out the air and seal.
• Let the steak marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor (bring to room temp before grilling).

2. Prepare Dressing and Toast Nuts:

• Make Dressing: In a small bowl or jar, whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, Dijon mustard, honey (or maple syrup), minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper until well emulsified. Set aside.
• Toast Nuts: If your walnuts or pecans are not already toasted, place them in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and roughly chop once cooled. Set aside.

3. Grill Corn and Steak:

• Preheat your grill (outdoor or indoor grill pan) to medium-high heat. Lightly oil the grates.
• Place the shucked ear of corn directly on the hot grill. Cook, turning occasionally, for about 10-15 minutes, until tender and nicely charred in spots.
• While the corn grills, add the marinated steak to another part of the hot grill. Cook the flank steak for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F before resting), or to your preferred doneness. Adjust time based on steak thickness.
• Remove the grilled corn and steak from the grill. Let the steak rest on a cutting board, loosely tented with foil, for 5-10 minutes. This is crucial for juicy results.

4. Prepare Remaining Salad Components:

• Once the grilled corn is cool enough to handle, carefully cut the kernels off the cob.
• Halve the cherry tomatoes. Thinly slice the red onion. If using avocado, peel, pit, and slice it. Crumble the Gorgonzola cheese if bought in a block.

5. Assemble the Salad:

• In a large salad bowl, combine the mixed greens, charred corn kernels, halved cherry tomatoes, and thinly sliced red onion.
• Thinly slice the rested flank steak against the grain.
• Add the sliced steak to the salad bowl along with the crumbled Gorgonzola cheese and toasted walnuts or pecans. Add sliced avocado, if using.
• Drizzle the prepared balsamic dressing over the salad. Toss gently but thoroughly to coat all ingredients.

6. Serve:

• Divide the Balsamic Steak Gorgonzola Salad among serving plates or bowls.
• Serve immediately and enjoy this flavorful and satisfying meal!