A very basic, yet delicious meal with a minimum of ingredients and easy enough for the most challenged cook to prepare successfully in just a few minutes. Although a starchy side dish would go well with this, it's very satisfying with just the delicious salad and cheese.

For the salad
2 large vine ripe tomatoes, sliced
1/2 cup thinly sliced red onion
1/2 English cucumber, sliced
2 T Balsamic vinegar
Fresh basil leaves
2 T extra virgin olive oil

For the steaks
2 flatiron steaks (or fillet Mignon), 8 to 10-ounces each
1 T olive oil
Kosher salt
Freshly ground black pepper
2 cloves garlic
2 1-oz knobs Gorgonzola dolce

Prepare a BBQ for medium-high heat cooking
(or oil a stove top grill pan)

Make the salad

Add the tomatoes, onion, cucumber and basil in a salad bowl. Toss gently to combine.

Grill the steaks
Season liberally with salt & pepper. Toss gently and set aside while cooking steaks. Cut garlic cloves in half and rub steaks with the cut edge of the garlic. Season steaks with a little olive oil and plenty of salt & pepper. Grill steaks to desired doneness, about 4 minutes on each side for medium-rare. Top each steak with a one-ounce knob of the creamy Gorgonzola.

To serve
Place a steak and a mound of salad on two dinner plates. Drizzle the oil & vinegar over the salad and season salad with salt and pepper.