Ingredients

• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons dried Italian seasoning
• ½ cup canned diced tomatoes
• ⅓ cup sliced green olives

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with salt and pepper (wash hands).
2. Place 1 tablespoon oil in pan, then add steaks; cook 3–4 minutes on each side until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
3. Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Combine Italian seasoning and remaining 2 tablespoons oil; drizzle over steaks.
4. Place tomatoes and olives in same pan; cook 1–2 minutes until hot. Serve steaks topped with tomato-olive mixture.

Ingredients

• 16 oz fresh strawberries
• 3 oz wedge Deli blue cheese
• 1 cup low-sugar vanilla-almond granola
• ⅛ teaspoon pepper
• ⅓ cup + 2 tablespoons poppy seed dressing
• 1 package spring mix salad blend (5–6 oz)

Steps

1. Slice strawberries thinly. Cut blue cheese into ¼-inch pieces. Combine strawberries, blue cheese, granola, pepper, and ⅓ cup salad dressing.
2. Toss spring mix and 2 tablespoons dressing until evenly coated; divide among serving plates. Top with strawberry mixture and serve.