1. Season the flank steak with salt and pepper on both sides. Let it rest at room temperature for about 15 minutes.
2. Preheat your grill or grill pan over medium-high heat. Brush the corn with olive oil and place on the grill. Cook, turning occasionally, until charred and tender, about 10 minutes. Remove and set aside to cool slightly.
3. On the same grill, sear the steak for 4-5 minutes per side for medium-rare, or longer to your desired doneness. Remove from the grill and let it rest for at least 5 minutes before slicing thinly against the grain.
4. While the steak rests, cut the corn kernels off the cob by standing the cob upright and slicing downward with a sharp knife.
5. In a large serving bowl, toss the mixed greens with the cherry tomatoes, red onion, and grilled corn.
6. Top with sliced steak, crumbled Gorgonzola, and walnuts if using. Drizzle with balsamic glaze and serve immediately.

I’ve learned through experience that resting the steak is a step you don’t want to skip—it’s where the magic of tenderness happens. And remember, cooking should be enjoyable, so feel free to adjust these steps based on what works best for you.