In a medium bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper to create a flavorful marinade. Coat the sirloin steak thoroughly with the mixture, cover and refrigerate for 30 minutes.

Finely chop fresh basil and parsley. In a small bowl, combine minced herbs with lemon zest and garlic. This gremolata adds freshness.

Preheat your grill to medium heat, around 400°F (200°C). Drizzle corn with olive oil, sprinkle with salt, and grill for approximately 10 minutes, turning until kernels are tender.

Once marinated, take the steak out of the fridge, let sit at room temperature for about 10 minutes. Preheat the grill to high (about 450°F or 230°C), and grill the steak for 4-5 minutes on each side until desired doneness.

In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper for the vinaigrette, adjusting seasoning to taste.

In a large serving bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn kernels, and crumbled Gorgonzola cheese. Toss, add half of the gremolata and vinaigrette, layer sliced steak on top, and drizzle with remaining gremolata and vinaigrette.