1-Marinate the steak: by combining 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, and 1/4 teaspoon ground black pepper in a bowl. Place the 1 lb sirloin steak in a resealable plastic bag, pour in the marinade, seal it, shake to coat, and chill in the fridge for 30 minutes.

2-Mix the gremolata: Combine 2 tablespoons minced basil leaves, 2 tablespoons minced parsley, 1 clove minced garlic, and 1 tablespoon lemon zest in a small bowl; set aside.

3-Preheat a cast iron pan or grill: to medium-high heat. Drizzle 1 corn on the cob with 1 tablespoon extra virgin olive oil, season with salt and pepper, and grill for about 10 minutes until grill marks form and kernels soften. Let it cool, then slice off the kernels.

4-Remove the steak from the fridge and grill: for 4-5 minutes per side for rare to medium rare. Let it rest for five minutes, then slice thinly against the grain.

5-Whisk together the vinaigrette: 3 tablespoons balsamic vinegar, 1/2 cup extra virgin olive oil, 1/2 teaspoon dijon mustard, and a dash of salt and fresh ground black pepper in a small bowl.

6-Toss half the vinaigrette and half the gremolata with the salad ingredients: 6 cups mixed spring greens, 2 heads endive lettuce (prepared as specified), 1 cup halved cherry tomatoes, 4 ounces crumbled Gorgonzola cheese, the grilled corn kernels, and 1/2 thinly sliced red onion.

7-Arrange the sliced steak on top and drizzle with the remaining gremolata and vinaigrette. Serve right away for the best taste.