About 1 2/3 cups Gorgonzola cheese crumbles, optional
Flat-leaf parsley sprigs, garnish, optional
In a bowl, combine green and Kalamata olives, marinated mushrooms, capers and ground black pepper. Chill.
Heat charcoal or gas grill to high. Pat steaks dry with paper towels. Brush each with oil. Grind on some pepper, if you like. (We don't like to salt meat before grilling, as we feel it toughens it; but if you feel you must, then add salt.)
Grill about 4 inches from heat source for 10 minutes per side (for medium-rare). Brush with more oil after you turn the steaks. Don't use a fork to turn them, use tongs.
If using Gorgonzola, add it to top of each steak about 2 minutes before they're done. Remove steaks to a large cutting board. Cover loosely with foil and let stand about 8 minutes before slicing. Garnish with parsley. Don't forget the olive relish.
And the veggies
It's probably best to grill the vegetables before you concentrate on the steaks. They can be served at room temperature.
If you must have a carb with the meat and vegetables, serve some store-bought mashed potatoes, or fix some orzo with butter. Or buy a loaf of artisanal bread.
2 large red or yellow bell peppers, quartered lengthwise (seeds and pith removed)
4 small eggplants (about 1 pound total), each cut into 3 lengthwise slices
2 smallish zucchini (about same size as eggplants), each cut into 3 lengthwise slices
8 (1/4 -inch-thick) lengthwise slices red onion, with roots attached (about 4 onions)
About one-half cup olive oil
One-half teaspoon each garlic powder and coarse black pepper
Balsamic vinegar, for drizzling
Combine olive oil, garlic powder and pepper. Brush some onto prepared vegetables. Grill in batches, about 4 inches from heat, turning and brushing often, until crisp-tender. Transfer veggies to a platter. Tent loosely with foil to keep warm. Drizzle with balsamic vinegar just before serving.
Mixed berry shortcakes
If you have a favorite biscuit recipe, use it for this. Betty Crocker can tell you how, too. Or, use dairy case "Grand" biscuits. Just make sure you have eight good-size biscuits. (It's all about the berries anyway. )
3/4 cup sliced almonds