2 or 3 8-ounce, dry-aged sirloin strip steaks

1/2 pound mixed lettuce greens

1/4 pound wild mushrooms sliced

1 clove garlic, chopped

1 medium red onion, cut into 1-inch squares

2 teaspoons olive oil

1/2 cup crumbled gorgonzola cheese

1/4 cup good balsamic vinegar

1/4 cup extra virgin olive oil

Kosher salt

Fresh cracked black pepper

Preheat charcoal grill to medium high. Place sliced mushrooms and onions with garlic and 2 teaspoons olive oil on a piece of tin foil. Tightly fold up foil so oil will not leak out - this will be roasted on the grill, so it should look like a "hobo sack."

Place foil packet on an elevated rack above the grill if you have one to avoid burning through the foil. It will cook faster with the lid down.

While the mushrooms and onions are roasting, whisk together the 1/4-cup oil and vinegar for the simple dressing, season to taste with kosher salt and fresh pepper.

Season the steaks liberally with kosher salt and fresh black pepper. Grill over high heat until desired doneness. Toss salad greens with the vinaigrette. Separate equally onto 4 plates or bowls.

Distribute the roasted mushrooms and onions equally on top of salad. Slice beef and arrange over salads. Sprinkle cheese over the top of the steak. Garnish with some nice sea salt. Serve immediately. Serves 4.

Source: Chef Derek Davis of Derek's.

SUMMER CUCUMBER SOUP WITH CILANTRO & MINT