Marinate the steak: In a medium bowl, stir together ingredients for the marinade. Place steaks in a large ziplock bag, pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.

Make the gremolata: Combine basil, parsley, lemon zest, and garlic in a small bowl. Set aside.

Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and sprinkle with salt and pepper. Grill corn for about 10 minutes total, turning until grill marks form. Remove from heat, let cool, and slice corn kernels off the cob.

Remove the steak from the fridge. Grill both sides for 4-5 minutes for rare to medium rare. Remove steak and let rest for five minutes. Slice thinly against the grain.

In a small bowl, whisk together ingredients for vinaigrette.

In a large bowl, toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion.

Lay sliced steak on top of salad. Drizzle with gremolata and remaining vinaigrette as desired.