In a medium bowl, whisk together olive oil, minced garlic, lemon juice, and salt to create a flavorful marinade. Place the skirt steak in a large zip-lock bag or shallow dish, pouring the marinade over the top to coat evenly. Let it marinate for 15–20 minutes at room temperature.

While the steak marinates, heat your grill to medium. Rub each corn on the cob with a bit of olive oil, then place them on the grill grates. Grill for about 12 minutes, turning frequently, until the corn is lightly charred and tender.

Preheat your grill to medium-high heat. Remove the skirt steak from the marinade and place it on the grill. Cook for approximately 3 minutes on one side, or until a nice sear develops. Flip the steak and grill for an additional 1-2 minutes, until it reaches medium-rare. Let it rest for 20 minutes.

In a blender or food processor, combine fresh herbs, olive oil, garlic, lemon juice, and any additional seasonings you prefer for the dressing. Blend until smooth, then adjust the seasoning with salt and pepper as necessary.

In a large serving bowl, start by placing a hearty layer of romaine lettuce or your preferred salad greens. Top the greens with tender steak cubes, generous scoops of grilled corn kernels, and diced avocado. Sprinkle cotija cheese, marinated red onions, and chopped chives over the top. Drizzle the Green Goddess dressing and gently toss everything to combine.