In a Ziploc bag, combine ⅓ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon kosher salt, ½ teaspoon black pepper, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, 3 cloves minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, and ¼ cup minced parsley. Seal the bag and shake gently to mix the ingredients thoroughly.

Add 1 ½ pounds of flank steak to the marinade-filled bag. Seal tightly while pressing out excess air, ensuring the steak is fully coated. Refrigerate for a minimum of 2 hours or up to 24 hours.

Preheat a cast-iron skillet over medium-high heat for about 5 minutes. Once hot, grill the marinated flank steak for 4-5 minutes per side or until desired doneness.

Transfer the cooked steak to a cutting board and tent with aluminum foil for 5 minutes to rest.

Slice the rested flank steak against the grain into ¼-inch thick strips at a 45-degree angle.

On a large serving platter, lay down a bed of chopped romaine lettuce, top with sliced flank steak, sweet corn, red onion, cherry tomatoes, and avocado. Drizzle with chimichurri dressing.