In a mixing bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, and a pinch of coarse salt and black pepper. Place the sirloin steak in a ziplock bag with the marinade and refrigerate for at least 30 minutes.

In a small bowl, combine minced basil, parsley, lemon zest, and minced garlic to create a gremolata. Set aside.

Preheat your grill over medium-high heat. Brush the corn on the cob with olive oil and season lightly with salt and pepper. Grill the corn for about 10 minutes until tender.

Remove the marinated steak from the bag, let it come to room temperature, then grill for about 4-5 minutes per side for medium-rare. Allow it to rest before slicing.

In a large bowl, add mixed spring greens, endive, cherry tomatoes, red onion, Gorgonzola cheese, and grilled corn kernels. Drizzle with half the vinaigrette and toss gently.

Arrange the sliced steak on top of the salad and drizzle with remaining vinaigrette and gremolata.