Heat grill to medium-high.
Pat the steak dry with paper towels 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.
Brush corn with olive oil and season with salt and pepper.
Combine all of the veggies except the corn in a grill pan.
Place the grill pan, corn and steaks on the grill.
Cook the vegetables until softened and slightly charred, about 10 to 15 minutes, stirring every few minutes. The cooking time will vary depending on how large you cut your vegetables, but I find 10 to 15 minutes gets them softened and produces a nice char.
Cook the corn for a couple of minutes on each side. Cut the corn off the cobs.
Cook the corn for a couple of minutes on each side. Cut the corn off the cobs.
Cook the steaks for 4 minutes without touching and then turn over, cooking an additional 3 to 4 minutes. Let the steak rest for 10 minutes. Once the steaks have rested, slice the steak against the grain.
To make the ranch dressing: Combine all of the ingredients for the ranch dressing in a bowl and whisk well to combine. Add a couple more tablespoons of buttermilk if you like your ranch dressing on the thinner side. Chill until ready to use.
To make the ranch dressing: Combine all of the ingredients for the ranch dressing in a bowl and whisk well to combine. Add a couple more tablespoons of buttermilk if you like your ranch dressing on the thinner side. Chill until ready to use.