Ingredients

• 1 tablespoon fresh basil
• 1 ½ lb bonless grilling steaks (such as New York strip, ribeye, or tenderloin)
• 1 tablespoon + 1 teaspoon canola oil
• 3 teaspoons Bakery bread dip seasoning, divided
• 13 oz frozen french fries
• 3 tablespoons shredded Parmesan cheese blend
• 1 tablespoon balsamic glaze (optional)

Steps

1. Preheat oven to 450°F. Preheat grill (or grill pan) on medium-high. Chop basil leaves. Coat steaks with 1 tablespoon oil and 2 teaspoons seasoning; wash hands. Let stand 10 minutes to marinate.
2. Bake fries following package instructions. Note: Add extra bake time for crispier fries.
3. Meanwhile, grill steaks 3–4 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
4. Combine remaining 1 teaspoon seasoning, basil, and cheese in medium bowl; add fries and toss to coat. Stir in remaining 1 teaspoon oil until evenly coated. Drizzle steaks with glaze, if using. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 2 cups fresh strawberries
• 1 bag mixed salad greens (4–5 oz)
• 1 cup dried cranberries and glazed walnuts salad topping
• ¼ cup apple vinaigrette
• ½ cup crumbled feta (or goat) cheese

Steps

1. Hull and quarter strawberries. Place strawberries, salad greens, and salad topping in large bowl.
2. Add dressing and toss to coat; sprinkle with cheese. Serve.