Loaded Steak Salad Bowl with Yogurt Green Goddess

For the Steak

• 1 lb flank steak
• ¼ cup olive oil
• ½ cup red wine vinegar
• 2 cloves garlic, finely chopped
• 3 tablespoons chopped flat leaf parsley
• 2 tablespoons fresh oregano
• 1 teaspoon red pepper flakes
• ¼ teaspoon freshly cracked black pepper

For the Salad Bowl

• 4 cups shredded romaine
• 1 cup cherry tomatoes
• 2 large ripe avocados, cut into chunks
• 3 scallions, sliced
• 2 corn on the cob, grilled and sliced off into sheets

For the Cilantro Lime Yogurt Dressing 

• 1 bunch cilantro
• 1 cup packed basil
• 1 Jalapeño
• 3 cloves garlic
• 3 tablespoons fresh lime juice
• ½ cup Stonyfield Organic Greek yogurt  
• Kosher salt and freshly cracked black pepper to taste
• 6 tablespoons olive oil