Up the steaks with these tasty side dishes

If serving immediately, prepare your grill for grilling. Put the fennel, carrot, bell pepper, celery, potatoes, squash, zucchini and jalapenos in a large bowl. Season to taste with salt and black pepper, and drizzle with extra virgin olive oil.

Lay a large (approximately 10 X 14 in.) sheet of aluminum foil on a flat surface. Put the seasoned vegetables in the center of the foil, turning up the edges to make a bowl to hold the liquid. Drizzle the stock and scatter the thyme, rosemary and cilantro over the vegetables. Cover the foil with another sheet of aluminum foil and crimp the edges together to create a tightly sealed packet.

You can prepare this up to 6 hours prior to grilling and refrigerate. Set the sealed packed on the hot grill and steam for 6 to 7 minutes. If preparing the vegetables before grilling meats or other ingredients, set them over indirect heat on the grill to keep them warm until ready to serve.

Salad
To make 4 salads, use about a quarter of each ingredient in each salad. You can make the salads one at a time, or line up 4 plates assembly-line fashion and make them all at once.

Arrange the red tomato slices in an overlapping circle in the center of a serving plate. Put the yellow beefsteak wedges on top of the red tomato slices.

Stack the onion rings on top of the tomatoes. Garnish the salad with the basil, dill, chives, parsley and mint, scattering them around to establish different flavors throughout the salad.

Decoratively arrange the cherry tomatoes around the perimeter of the plate. Season the salad with 1 tbs. salt and 1 tsp. pepper, and drizzle extra virgin olive oil over the top. Serve with the croutons alongside.

Croutons
Preheat the over to 350 degrees F. Put the softened cheese in a bowl and beat with a wooden spoon until creamy. Brush the bread with the oil and arrange the slices in a single layer on a baking sheet.

Bake in the oven until golden brown and lightly crisped, 3 to 4 minutes. Remove the sheet from the oven and remove the bread from the sheet. Spread some of the blue cheese on each crouton.

The croutons can be prepared up to 1 hour in advance and kept, covered loosely with plastic wrap, at room temperature.