Ingredients

Serves 2.  When you need something special and have no time to set up the BBQ--Here's a way to pull it off with a minimum of preparation and a maximum of satisfying flavor and flair.

4 T olive oil

2 cloves garlic, thinly sliced

Two slices crusty French or Italian bread

2 medium vine ripe heirloom tomatoes, cored and sliced

Kosher salt & freshly ground pepper to taste

4 green onions

1 large zucchini, cut into 1/8" ribbons

2 8-oz. beef tenderloin steaks, each cut into four slices

2 oz. soft ripened blue cheese such as Saga Blue or Gorgonzola Dolce

Directions

Combine olive oil and garlic in a small bowl.  Heat a grill pan over high heat.  Brush bread slices, vegetables, tenderloin and the grill with a little of the oil.  Grill the bread until nicely browned, and set one slice on each of two large dinner plates.

Season tomatoes, meat & vegetables with salt & pepper.  Stack the tomatoes on dinner plate next to the bread.  Grill green onions and zucchini briefly.  Zucchini should be lightly marked and tender, the green onions just wilted.  Add the vegetables to the plates.

Next, brush tenderloin slices with oil and grill until nicely marked and cooked to your liking.  Place the steaks, overlapping, on the grilled bread and crumble on the cheese while meat is hot.  It should melt onto the meat. Who needs sauce?!!

The room temperature tomatoes and vegetables are perfect side dishes on a hot summer night.  Try a chilled, dry Rose of Cabernet or Syrah with this.

Recipe courtesy: Chef Roy Harland, Slates Restaurant 

• Previous article Yakatori Chicken Skewers with Sunomono

• Next article Grilled Vegetable Napoleons July 31, 2007

More Good Stuff