In a mixing bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper. Place your sirloin steak into a ziplock bag, pour the marinade over it, seal the bag, and chill for 30 minutes in the refrigerator.

In a small bowl, combine freshly minced basil, parsley, garlic, and lemon zest. Mix thoroughly and set aside.

Preheat your grill to medium-high heat. Drizzle the corn with olive oil and season with salt and pepper. Grill for about 10 minutes, turning occasionally, until lightly charred.

Remove the marinated steak from the fridge and preheat the grill for high heat. Grill for 4-5 minutes on each side until desired doneness is reached. Let rest for 5 minutes before slicing.

In a large bowl, combine half of the vinaigrette and half of the gremolata with the mixed greens, endive, cherry tomatoes, Gorgonzola cheese, corn kernels, and sliced red onion. Toss gently.

Lay the sliced steak over the assembled salad and drizzle with the remaining gremolata and vinaigrette.