• Remove the steak from the fridge and season generously on both sides with salt and pepper. Allow to rest at room temperature for at least 15 minutes or up to an hour.

For the dressing:

• Mash together the blue cheese and buttermilk with a fork until it begins to look like cottage cheese, leaving some larger chunks. Stir in the sour cream, mayonnaise, vinegar, and chives until smooth. Season to taste with salt and pepper. Store in the refrigerator until ready to use.

For the bruschetta:

• In a bowl, combine the cherry tomatoes, olive oil, garlic, balsamic vinegar, and basil. Season with salt and pepper to taste. Set aside.

For the steak and salads:

• Preheat the grill to high heat (450-500 degrees). Oil the grates with a paper towel dipped in canola or vegetable oil. Place the steaks on the grill and cook for about 4-6 minutes per side, or until a meat thermometer registers 130 degrees for medium rare. Remove the steak to a plate and tent with foil. Allow to rest for at least 10 minutes then slice into thin strips across the grain.
• Plate the mini wedges on a large platter or on individual plates. Top with bruschetta, blue cheese dressing, and sliced steak. Finish with additional blue cheese crumbles, if desired. Enjoy!