Mix together the minced garlic, minced shallot, chopped herbs, minced chile pepper, vinegar, agave and olive in a plastic zip top bag. Mix it all together and remove about 1-2 tablespoons of the marinade and place it in a dish or another bag. Add the portobello into the small amount of marinade. Place the cleaned flank steak into the remaining marinade and let it sit for at least 6 hours. Up to overnight. The longer it sits, the more flavor it will have and the more tender it will become.

Make your dressing recipe and make sure it has time to chill in the fridge, at least a few hours.

Cut the Italian bread or ciabatta bread in half lengthwise. Brush it with a little olive oil, Kosher salt and black pepper. Grill the bread lightly on both sides. Just until you have grill marks and the bread is slightly crisped up. Be careful not to burn. Then cut the bread into 1/2 inch cubes for the croutons of the salad.

Brush the romaine and the radicchio with a very light layer of olive oil. Lightly grill the romaine and radicchio to create grill marks and get a slightly char. Do not leave them on too long or they will wilt. Remove when they have marks and a light char and then chop into 1/4-1/2 inch chunks.

Grill the portobello that has been marinating for at least an hour. Grill the mushroom for about 6-8 minute on each side until there are nice grill marks and char but still a little texture to the mushrooms. Slice them thinly on a bias and fan them out.

Lightly brush or toss the green onions with a little olive oil and Kosher salt and black pepper. Grill them on an angle for about 4-5 minutes until you have marks, a char and they are still slightly crunchy. Remove them from the grill and cut into 4-5 large pieces on the bias.

Assemble the salad on a platter or a large serving dish. You will place your romaine lettuce, radicchio lettuce next to each other. Lay in the green onions, mushrooms and croutons and then fan out the steak and top with the crumbled gorgonzola cheese. Serve the dressing on the side. ENJOY!