In a ziplock bag, combine your favorite steak marinade ingredients for the Gorgonzola Steak Salad. Add your skirt steak, seal the bag, and massage the marinade into the meat. Allow it to marinate in the refrigerator for at least 30 minutes.

Preheat your grill to high heat, around 450°F (232°C). Remove the skirt steak from the marinade, letting excess drip off, and grill for about 4-5 minutes on each side until you achieve medium-rare doneness. Let it rest for 5-10 minutes before slicing.

Prep your corn by roasting it on the grill or in a skillet over medium-high heat for about 7-10 minutes until charred. Allow it to cool slightly and cut the kernels off the cob.

Heat a tablespoon of olive oil in a skillet over medium heat. Add sliced zucchini and sauté for about 2 minutes on each side until tender and charred.

In a large mixing bowl, combine spring mix, arugula, endive, cherry tomatoes, and green onions. Add charred corn and zucchini, toss with herbs, lemon zest, and black pepper. Drizzle in dressing and combine gently.

On a serving platter, create a bed of the salad mixture, layer sliced steak on top, and crumble gorgonzola over the steak. Serve remaining dressing on the side.