1 1/2 lb grilling steaks (such as ribeye, strip, or top sirloin)
1 1/2 teaspoons steak seasoning blend
1 teaspoon fennel seeds
1 tablespoon olive oil
- Preheat large sauté pan on medium-high 2–3 minutes. Cut steaks into four portions; coat both sides of steaks with seasoning and seeds (wash hands).
- Place oil in pan, then add steaks; cook 3–4 minutes on each side and 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 grill; let stand 5–10 minutes to rest. Temperature will rise 5–10°F during this time.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, 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.
4 medium tomatoes
1 (0.75-oz) package fresh basil, coarsely chopped
1 package Deli sliced prosciutto (about 3 oz)
1 frozen prepared piecrust
1/4 cup Italian-style bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper, divided
1/3 cup light mayonnaise
1/3 cup garlic-herb cheese spread
- Preheat oven 400°F.
- Cut tomatoes into 1/4-inch-thick slices. Chop basil.
- Cut prosciutto into thin strips.
- Place piecrust on baking sheet (for ease in handling); bake 8–10 minutes or until lightly browned.
- Combine bread crumbs and Parmesan cheese; sprinkle 2 tablespoons over bottom of crust. Layer with one-half of the tomatoes, sprinkle with one-half of the salt and pepper, then add a layer of one-half of the prosciutto.
- Combine mayonnaise, cheese spread, and basil; spread mixture over prosciutto. Repeat layers of tomato, salt, pepper, and prosciutto. Top with remaining 1/4 cup bread crumb mixture; bake 20–25 minutes or until tomatoes are soft and crust has browned. May be served warm or chilled. (Makes 8 servings.)