Ingredients

• 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
• 1 teaspoon roasted garlic-herb seasoning
• 1 tablespoon + ¼ cup canola oil
• 1 medium shallot
• ¼ cup seasoned rice vinegar
• 3 tablespoons sun-dried tomato spread
• 2 teaspoons Dijon mustard
• ½ cup crispy fried onions
• ¼ cup crumbled Gorgonzola cheese

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of steaks with seasoning. Place 1 tablespoon oil in pan, then add steaks; cook 6–7 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 slicing; temperature will rise 5–10°F during this time.
2. Chop shallot finely. Combine in medium bowl: shallots, vinegar, tomato spread, and mustard. Add remaining ¼ cup oil in small, steady stream, whisking continuously until blended and smooth.
3. Slice steak. Top with sauce and fried onions; sprinkle with cheese, if using. Serve.

Ingredients

• 1 (4 oz) box dry scalloped potatoes mix
• 2 tablespoons unsalted butter
• 1 ½ cups water
• ⅔ cup reduced-fat milk
• ⅓ cup julienne-cut, sun-dried tomatoes
• ⅓ cup cooked bacon pieces
• ¼ cup crumbled Gorgonzola cheese

Steps

1. Preheat oven to 450°F. Prepare potatoes following package instructions, using listed water and milk. Chop tomatoes finely. Stir in bacon, tomatoes, and cheese after adding liquid to potatoes. Transfer mixture to 2-quart baking dish.
2. Bake 20–25 minutes until golden and bubbly. Let stand 5 minutes to cool. Serve.