In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients. Add the steak and marinate according to recipe instructions.
Grill the Steak according to the recipe, set aside to rest for 5-10 minutes before slicing.
Meanwhile, heat a gas burner or grill to high heat. Dry off the corn and char on each side. Set aside until cool enough to touch and remove all corn kernels to a bowl.
Set a pan over the burner and heat over medium high heat. Add a drizzle of olive oil and add the zucchini once hot. Sprinkle with salt and pepper and char each side for about 2 minutes per side or until char marks appear. Set aside.
In a large bowl, add the greens, endive, veggies, herbs and lemon zest. Add a pinch of salt and squeeze of the lemon if desired. Toss together. If desired, add some of the dressing and toss again or allow your guests to completely dress themselves.
On a platter, arrange the greens and veggies. Top with sliced steak and sprinkle with cheese. Serve with remaining dressing.
In a mason jar, add all dressing ingredients, add a lid and shake to combine.
Notes
I can only find Hanger Steak at a butcher's store, not a grocery store. If you can't find that steak try a skirt steak, flank steak, or even a NYstrip or Ribeye is delicious! Heck, throw some filets in the marinade and you'll love that too!
For a sweeter marinade use 1/3 cup brown sugar.
Grilled steak can be stored in the refrigerator for 4 days.
