Select your choice of flatiron steak, beef tenderloin or chuck tender roast. (Sharon preferred the tenderness of the flatiron; the chuck tender has a chewier texture but amazing flavor. Any of these will work well.)
Get grill hot – 400 degrees or so. Season meat with salt, pepper and garlic powder. (Oven roasting is another option for prepping the meat.)
Cook on the grill, turning once when first side is seared. Cook to 135 degrees on a meat thermometer for medium rare.
Slice meat thinly on the diagonal. For sliders, put meat on buns and drizzle with blue cheese sauce. For an elegant entree, arrange meat on a plate and spoon sauce over it.
