In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, pepper, smoked paprika, and red pepper flakes. Place the flank or skirt steak in a shallow dish or resealable bag, pouring the marinade over it while turning to coat. Cover and refrigerate for at least 30 minutes, ideally up to 4 hours, for maximum flavor without becoming mushy.

Preheat your gas or charcoal grill to medium-high heat, reaching about 450–500°F (230–260°C). Clean the grates and lightly oil them to prevent sticking. Remove the marinated steak from the fridge and let excess marinade drip off. Discard the leftover marinade, then pat the steak dry using paper towels to ensure a good sear on the grill.

Place the steak on the hot grill and close the lid. Grill for 4–6 minutes on each side for medium-rare, adjusting grilling time as needed based on thickness. For flank steak, aim for a total of 8–10 minutes; skirt steak may cook faster. Use an instant-read thermometer to check for doneness: 125°F (rare), 130–135°F (medium-rare), or 140°F (medium).

Once grilled to perfection, transfer the steak to a cutting board and loosely tent it with foil. Allow it to rest for 8–10 minutes, which helps the juices redistribute throughout the meat, ensuring tenderness. If desired, whisk any juices released during resting into the dressing for an extra flavor boost.

While the steak marinates, wash and dry the salad greens thoroughly. Prepare the other ingredients by halving the cherry tomatoes, thinly slicing the cucumber and red onion, and prepping radishes if using. Slice or cube the avocado just before assembly to prevent browning. Crumble any cheese and chop the herbs. If adding nuts or seeds, toast them in a dry pan over medium heat until fragrant, about 3–5 minutes.

In a large salad bowl or platter, add the prepared salad greens, followed by the cherry tomatoes, cucumber slices, red onion, radishes, and any grilled or roasted corn if included. Drizzle with half of the dressing and gently toss the ingredients to coat them evenly, ensuring each bite has a burst of flavor.

After the steak has rested, locate the grain of the meat. Using a sharp knife, slice it against the grain into thin strips, about ¼ inch thick. This technique ensures the meat remains tender and easy to chew.

Arrange the sliced steak elegantly over the dressed greens, then evenly distribute the avocado slices atop the salad. Sprinkle the crumbled cheese and chopped herbs for a burst of flavor and color. If using, add any toasted nuts or seeds, and drizzle with the remaining dressing or serve it on the side for guests to enjoy.

Serve the Juicy Grilled Steak Salad while the steak is warm or at room temperature. It pairs beautifully with crusty or garlic bread for a complete meal.