For the Steak:

• 1–1.5 pounds flank steak (or skirt steak works too – don’t waste fancy filet on this)
• 2 tablespoons olive oil
• 3 cloves garlic, minced (or more, I won’t tell)
• 1 tablespoon fresh rosemary, chopped
• Salt and fresh cracked black pepper (be generous here)

For the Corn:

• 3 ears fresh corn, husks removed
• 1 tablespoon butter, softened
• Pinch of cayenne pepper (optional, but adds a nice kick)
• Salt to taste

For the Balsamic Glaze:

• 1 cup good balsamic vinegar (doesn’t have to be the $50 bottle, but don’t use the $3 one either)
• 2 tablespoons honey or brown sugar
• 1 garlic clove, smashed (we’re just infusing here)
• Pinch of salt

For the Salad:

• 8 cups mixed greens (arugula and spinach mix is my favorite for this)
• 1 pint cherry tomatoes, halved (or whatever tomatoes look good)
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 4 oz gorgonzola cheese, crumbled (get the good stuff that comes in a wedge, not the pre-crumbled)
• 1/3 cup toasted walnuts or pecans, roughly chopped
• Optional: 1 cup sliced strawberries (sounds weird with steak, but trust me)

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar (regular, not the reduced glaze)
• 1 teaspoon Dijon mustard
• 1 small shallot, finely minced
• 1 teaspoon honey
• Salt and pepper to taste