Season and rest the steak

• Pat the steak dry and season both sides with salt and pepper.
• Let it rest for 15 minutes before marinating.

Make the steak marinade

• Whisk the soy sauce, Worcestershire sauce, olive oil, lemon juice, garlic powder, onion powder, Italian seasoning, minced garlic and hot sauce in a bowl.
• Add the steak and turn to coat, then let it marinate.

Blend the green goddess dressing

• Blend the mayo, cilantro, parsley, dill, chives, lemon juice, olive oil, capers and garlic cloves until smooth.
• Season with kosher salt and black pepper.

Grill the corn

• Mix the melted butter with a dash of garlic powder, onion powder, cayenne and Cajun seasoning.
• Brush the corn cob with the seasoned butter and grill until lightly charred, turning occasionally.
• Cut the kernels off the cob.

Grill the steak

• Grill the marinated steak over high heat, turning once, until cooked to your liking.
• Rest the steak, then slice it against the grain.

Assemble the wrap

• Lay the iceberg lettuce leaves out and spread with green goddess dressing.
• Top with sliced steak, grilled corn, feta, pickled red onions and diced avocado.
• Add more dressing if you like it saucy, then roll up the wrap.