In a medium bowl, whisk together balsamic vinegar, Worcestershire sauce, extra virgin olive oil, Dijon mustard, garlic powder, and a generous pinch of coarse salt and ground black pepper until well combined.

Place the sirloin steak in a shallow dish and pour the marinade over it, ensuring the steak is fully coated. Cover with plastic wrap and refrigerate for at least 15 minutes.

While the steak is marinating, prepare the gremolata by mixing together fresh basil, chopped parsley, minced garlic, and lemon zest.

Heat a grill pan over medium-high heat. Shuck the corn on the cob, drizzle it lightly with olive oil, and sprinkle with salt. Grill for about 10–15 minutes, turning occasionally.

Remove the steak from the fridge, preheat the grill, and cook for about 5 minutes on each side or until it reaches your desired doneness.

In a large serving bowl, combine mixed spring greens, cherry tomatoes, red onion, and endive lettuce. Toss gently.

Slice the grilled steak and cut the corn off the cob. Add both to the salad along with crumbled Gorgonzola and gremolata. Toss gently.

Drizzle with balsamic vinaigrette, mix gently until coated, and serve.