In a small blender or immersion blender cup, combine olive oil, balsamic vinegar, shallot, mustard, honey, sea salt, and black pepper. Blend until smooth.

Remove the steak from the refrigerator. Wash and dry the romaine and radicchio. Slice the mushrooms and zucchini. If using corn on the cob, prep it now.

Preheat your grill to medium-high heat. Season the steak with salt and pepper and place it over direct flames. Grill undisturbed for about 3-4 minutes per side, cooking until the internal temperature reaches 140°F for medium-rare or 155°F for medium. Let it rest for 5-10 minutes before slicing thinly against the grain.

Place the zucchini and mushrooms in a grill basket. Lightly drizzle with olive oil and season with salt. Grill over direct heat for about 3-5 minutes until cooked through and lightly charred. Grill the corn on the cob for about 3-4 minutes on each side, rotating for all four sides. If using frozen corn, cook it in a hot skillet over medium-high heat until lightly charred, about 10 minutes.

In a large bowl or on individual plates, layer the lettuce on the bottom. Top with radicchio, grilled veggies, crumbled blue cheese, and sliced steak. Drizzle with the dressing and finish with French fried onions and chives.