In a mixing bowl, combine olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika. Rub this flavorful mix onto the flank steak, ensuring it’s covered evenly. Allow the steak to marinate for 15-20 minutes at room temperature.

Preheat your grill or skillet over medium-high heat; aim for around 400°F. Once hot, lay the marinated steak on the grill and cook for 4-5 minutes per side until it develops a nice char and reaches a medium-rare doneness. Remove from heat, cover loosely with foil, and let it rest for 5 minutes before slicing against the grain.

While the steak is resting, prepare the corn. Brush the corn with olive oil to enhance its flavors while grilling. Place it on the grill and cook for 8-10 minutes, turning occasionally, until golden brown and slightly charred. After grilling, allow it to cool, then cut the kernels off the cob and set aside.

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined and creamy.

In a large serving bowl, layer the mixed greens, cherry tomatoes, sliced red onion, grilled corn, and toasted walnuts. Toss gently to ensure even distribution. Add the sliced grilled steak and crumbled Gorgonzola cheese on top.

Drizzle the prepared dressing over the salad, tossing gently to coat everything. If desired, garnish with avocado slices. Serve immediately and enjoy!