Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil and process until fully incorporated and smooth. Fold in cheese. If not using immediately, cover with a thin film of olive oil and plastic wrap pressed on the surface. (Or, in my case? Using a product from Costco that was really fantastic!)

Cook in salted water til fork tender about 15-30 minutes depending on the size of your potato pieces. Drain and either put through ricer or use potato masher til no large pieces remain. Add butter and milk. Combine thoroughly but do not over-mix. Season with salt and pepper, cover and set aside.

Grill the steak to desired temperature. I typically grill flank steak for about 4 minutes each side depending on thickness to get medium rare. Let rest before slicing. Slice against the grain.

Toss mixed greens with olive oil and balsamic vinegar and add salt and pepper to taste.

Spread some pesto on the bottom of 4 dinner plates; covering about 5-6" in radius.

Place a large scoop of potatoes on top of pesto; spreading out but leaving some pesto showing.

Place a couple of slices of steak on top of potatoes.

Top steak with greens and Gorgonzola.

Devour.