Filet Mignon, Tomato Onion Gorgonzola Salad, Caesar Salad, Naan Bread, and Zinfandel dinner

First chance to use my new grill extender, using my old BGE grill extender flipped over as the top grid.

SmokingOzarksBBQ said:

Cook the tomatoes on the grill first and let them get some grill marks then put them in the fridge to cool. Cook the steaks etc afterwards. Cooking the tomatoes first really brings out the flavor. Your meal looks great!

Great idea.  I'll try that.

We came across this salad years ago, dining in Vegas.  It's pretty simple but tasty.  I think it pairs great with a steak.  It's sliced tomatoes, (those ones that have the stems still attached), onion (I prefer red onion if they are not too hot, or sweet ones), gorgonzola cheese crumbles (blue would work also), fresh basil (dried here, but fresh is better), cracked black pepper.  The dressing here was a mix of bottled, but because of the kitchen remodel, the items we have out now is limited until it's finished.  The dressing is normally a homemade vinaigrette.  A squirt of dijon, some chopped or crushed garlic, cracked black pepper, balsamic vinegar or red wine vinegar, or a combination of the two.  Whisk in a bowl, and slowly drizzle EVOO, as you are whisking, to emulsify, or add it all to a mason jar and shake like crazy.  The proportions are to taste.  It's a little different each time.  The naan bread is store bought.  Heat it in the oven at 400, flip and drizzle with EVOO.  Cook until it's crispy.  You could certainly Egg it while the steak is resting.