Cowboy Steak Salad

Lay flank steak out flat in the bottom of a rectangular dish or foil lined baking sheet. Sprinkle both sides of the steak with about 1/2 teaspoon liquid smoke per side.Combine all the dry rub ingredients in a small bowl. Sprinkle evenly over both sides of the flank steak. Cover the dish or baking sheet with foil and refrigerate the steak for at least an hour.Meanwhile, preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Place the quartred potatoes on the baking sheet and drizzle with the olive oil. Use your hands to toss the potatoes until they are all thoroughly coated with oil. Bake for 35 to 40 minutes. stirring about every 15 minutes through cooking time. Remove from oven. sprinkle with salt to taste, and set aside.Prepare and heat your outdoor or indoor grill. Drizzle the seasoned flank steak with olive oil on both sides. Grill steak over direct heat for about 6 to 7 minutes per side for medium-rare to medium, or longer, depending on your preference. While steak is cooking, brush corn with olive oil and add it to the grill. Allow corn to cook, turning every few minutes.Remove steak from grill to a cutting board and allow to rest for 5 to 10 minutes and then slice against the grain. Cut slices into 2" to 3" pieces.Remove corn from grill and let sit until cook enough to handle and then use a sharp knife to slice the corn off the cob.Assemble salad by placing the iceburg lettuce and the mixed greens on a large platter. Layer with tomatoes, red onion, steak, potatoes, and grilled corn. Drizzle with Ranch dressing, sprinkle on the crumbled blue cheese, and garnish with fresh chives.