The Best Kind of recipe, is a "No Recipe recipe"...

I mean, why worry about measuring out teaspoons versus tablespoons and making a special trip to the grocery store to get the essential ingredient you forgot to buy? Whether it's a Tuesday night and you're in the mood for a "Girl Dinner" from the grill, or you need to wow a few party guests with your grill skills, a Grilled Steak Board is sure to satisfy and impress.

what do you need?

• Choose 3-4 of your favorite grilling steaks, approx 1 steak (or 6-8 ounces) per person.  We suggest: Flank Steak, Tenderloin Steak, Sirloin Steak, Tri-Tip Steak, New York Strip Steak and Sirloin Steak. 
• Choose 2-3 seasonal, fresh vegetables from your grocery store or backyard garden.  We suggest: Zucchini, Summer Squash, Bell Peppers, Corn on the Cob (cut into 1-2 inch lengths), Cherry Tomatoes, Heirloom Tomatoes, Walla Walla Sweet Onions.
• Choose 2-3 ripe summer fruits.  We suggest: Plums, Apricots, Nectarines, Peaches, Watermelon. 
• Choose 3-4 cheeses or spreads.  We suggest: Feta Cheese, Blue Cheese, Olive Tapenade, Hummus, Chimichurri, Basil Pesto 
• Choose a few garnishes to make it fancy. We suggest: mixed olives, marinated artichoke hearts, roasted nuts (such as cashews or marcona almonds), fresh herbs (such as basil and rosemary), black or pink salt to taste.

Make it happen:

1. Pre-heat grill to medium-high heat. Season steaks with fresh ground pepper and salt or favorite steak seasoning blend. 
2. Prepare produce by slicing or chopping into 1/2-inch thick or bite-sized pieces, we suggest quartering any pitted fruits to remove the pit. In a large mixing bowl combine prepared vegetables and toss with a generous serving of extra virgin olive oil. Fruits can be combined in another bowl and also drizzled with olive oil. 
3. Lower grill temperature to medium and place steaks on hot grid. Cook to 135F for medium rare, flipping half-way through. Remove finished steaks to a cutting board to rest. While steaks rest, return grill to medium-high heat. 
4. Toss produce with olive oil once more and place all the fruits and veggies on the hot grid. Grill until just marked by the grill and produce begin to soften. Thicker items such as the corn, onions or peaches may take longer than squash, bell peppers or wedges of watermelon.  
5. Slice rested steaks and arrange steaks, fruits and vegetables on a large cutting board accompanied by cheeses and small bowls of sauces, olives and other garnishes. Sprinkle entire board with black or pink salt. Serve with small tongs and allow everyone to build their own perfect plate of Grilled Steak and sides.