For the Marinade

• 1 lb 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 ground black pepper

For the Salad

• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 ounces Gorgonzola cheese, crumbled
• 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2-inch pieces
• 6 cups mixed spring greens
• 1 corn on the cob, husk removed
• 1 tablespoon extra virgin olive oil, for drizzling corn

For the Gremolata

• 2 tablespoons basil leaves, minced
• 2 tablespoons parsley, minced
• 1 clove garlic, 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
• Dash of salt and fresh ground black pepper