In a medium bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and smoked paprika until well combined. Rub the marinade generously over the flank steak. Let the steak marinate for 15–20 minutes at room temperature.

Preheat your grill to medium-high heat. Place the marinated flank steak on the grill and cook for 4–5 minutes on each side for medium-rare. Allow to rest for 5 minutes before slicing against the grain.

Brush the ear of corn lightly with olive oil. Place it on the grill and cook for 8–10 minutes, turning occasionally until the kernels are charred. Slice the kernels off the cob and set aside.

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until smooth. Set aside.

In a large mixing bowl, combine mixed greens, sliced cherry tomatoes, red onion, grilled corn, and nuts. Toss gently. Layer in sliced steak and crumble on Gorgonzola cheese.

Drizzle the dressing over the salad and toss gently. Garnish with avocado slices and extra Gorgonzola if desired. Serve immediately.