In a small bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika to make the steak marinade.

Rub the marinade onto the steak and let it sit at room temperature for 15–20 minutes.

Preheat a grill or grill pan over medium-high heat. Grill the steak for about 4–5 minutes per side for medium-rare (or cook to your preferred doneness).

Remove the steak from the heat and let it rest for 5 minutes, then slice thinly against the grain.

Brush the corn with a little olive oil, grill for about 8–10 minutes until lightly charred, and cut the kernels off the cob.

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper to make the dressing.

In a large bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn, and optional toasted nuts.

Add the sliced steak and sprinkle crumbled gorgonzola over the top.

Drizzle the balsamic dressing over the salad and toss gently.

Garnish with avocado slices if using and serve immediately.