Pat the steak dry and season with salt and pepper.
In a large bowl, combine the zucchini, summer squash, red onion, and bell pepper, and drizzle with olive oil. Season with salt and pepper.
Additionally, brush cobs of corn with olive oil and season with salt and pepper.
Place all of the veggies except the corn in a grill pan.
Heat grill to medium-high heat
Add the vegetables in the grill pan, the cobs of corn, and steaks to the pre-heated grill
Cook the vegetables until softened and slightly charred, about 10-15 minutes, stirring every few minutes. The cooking time will vary on how large you cut your vegetables, but I find 10-15 minutes gets them softened and a nice char.
Cook the cobs of corn for a couple of minutes on each side.
Cook the steaks for 4 minutes without touching and then turn over, cooking an additional 3-4 minutes. Let the steak rest for 10 minutes.
Once the steaks have rested, slice the steak against the grain.
Cut the corn off the cobs.