Marinate the steak: In a bowl or resealable bag, combine the steak with balsamic vinegar, olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for 15-20 minutes.

Grill the steak: Heat a grill or grill pan over medium-high heat. Cook the steak to your preferred level of doneness (about 4-5 minutes per side for medium rare). Remove and let it rest for 5 minutes, then slice thinly against the grain.

Grill the corn: Place the corn directly on the grill and cook until charred on all sides, about 8-10 minutes, turning occasionally. Once cool enough to handle, cut the kernels off the cob.

Prepare the dressing: Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.

Assemble the salad: In a large bowl, toss mixed greens, grilled corn kernels, cherry tomatoes, red onion, and optional nuts.

Serve: Plate the salad, top with sliced steak and crumbled Gorgonzola. Drizzle with dressing and garnish with avocado slices if desired. Serve immediately.