Prep the salad. Add romaine, cherry tomatoes, red onion, carrots and bell peppers to a large bowl. Set aside.
Heat grill to 500 degrees F.
Add the corn, grilling for ~15-20 minutes total, rotating the cobs every 4-5 minutes.
Season flank steak with sea salt, garlic powder and ground pepper. Rub with evoo and grill for 5-6 minutes each side or until cooked to your preference. Remove from the grill and let it rest for 5-10 minutes.