Heat a grill or grill pan over medium-high heat.

Rub the flank steak with olive oil, salt, and black pepper.

Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness.

Remove the steak from the grill and let it rest for 10 minutes before slicing.

While the steak is resting, grill the corn for about 10 minutes, turning occasionally until charred.

Once cool enough to handle, cut the kernels off the cob and set aside.

In a large bowl, combine the grilled corn, cherry tomatoes, avocado, and basil.

In a small bowl, whisk together balsamic vinegar, honey, and lime juice.

Pour the dressing over the corn and tomato mixture and toss gently to combine.

Slice the rested steak against the grain into thin strips and serve topped with the corn and tomato salad.