Ingredients

• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or top sirloin)
• 1 ½ teaspoons steak seasoning
• 1 teaspoon fennel seeds
• 1 tablespoon olive oil

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut steaks into 4 portions; coat both sides with steak seasoning and fennel seeds (wash hands).
2. Place oil in pan, then add steaks; cook 3–4 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from pan and let stand 5–10 minutes before serving; temperature will rise 5–10°F during this time. Serve.

Ingredients

• 4 medium tomatoes
• 0.75 oz fresh basil
• 1 package Deli sliced prosciutto (3–4 oz)
• 1 frozen prepared deep-dish piecrust
• ¼ cup seasoned bread crumbs
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon kosher salt, divided
• ¼ teaspoon pepper, divided
• ⅓ cup light mayonnaise
• ⅓ cup garlic-herb spreadable cheese

Steps

1. Preheat oven to 400°F. Cut tomatoes into ¼-inch-thick slices. Chop basil coarsely. Cut prosciutto into thin strips. Place pie pan on baking sheet (for ease in handling); bake 8–10 minutes until lightly browned.
2. Combine bread crumbs and Parmesan cheese; sprinkle 2 tablespoons over bottom of crust. Arrange one-half of the tomato slices over bread crumb mixture, then sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper; arrange one-half prosciutto over top.
3. Combine mayonnaise, cheese spread, and basil; spread mixture over prosciutto. Repeat layers with remaining halves tomatoes, salt, pepper, and prosciutto. Top with remaining ¼ cup bread crumb mixture; bake 20–25 minutes until tomatoes are soft and crust is golden. Serve warm or chilled.