2 tsp. packed Fresh Thyme organic light brown sugar

2 tsp. fennel seeds

1 tsp. Fresh Thyme fine salt

1 lb. boneless beef sirloin steak

1-inch thick, 3 portobello mushrooms

3 Tbsp. Fresh Thyme extra-virgin olive oil

1 Fresh Thyme Bakery baguette

1 cup multicolor cherry tomatoes

2 Tbsp. Fresh Thyme organic unfiltered apple cider vinegar

1 tsp. Fresh Thyme black pepper

8 oz. mascarpone cheese, softened

2 Tbsp. chopped fresh tarragon

1 Tbsp. Fresh Thyme organic stone-ground mustard

Smoked paprika, for garnish

2 Tbsp. chopped fresh chives, for garnish

1. Preheat grill to medium-high heat (375°F).
2. In a small bowl, combine brown sugar, fennel, and salt. Rub steak with seasoning mixture.
3. Coat steak and mushrooms with 1 Tbsp. olive oil.
4. Grill steak, turning once, to 145°F for medium or to desired doneness.
5. Grill mushrooms 1 to 2 minutes per side.
6. Allow steak to rest for 5 minutes, then slice thinly against the grain.
7. Cut mushrooms in half, then slice thinly.
8. While steak is resting, cut baguette into ⅓-inch slices and drizzle with 1 Tbsp. olive oil. Quickly grill bread on both sides until crisp.
9. Cut tomatoes in half and toss with remaining 1 Tbsp. olive oil, apple cider vinegar, and cracked black pepper.
10. In a small bowl, combine cheese, tarragon, and mustard. Spread cheese mixture on baguette slices.
11. Top with beef, mushrooms, and tomatoes.
12. Garnish with paprika and chives, if desired.

Each serving contains: 399 calories, 24 g fat, 12 g saturated fat, 0 g trans fat, 84 mg cholesterol, 464 mg sodium, 26 g carbohydrates, 2 g fiber, 3 g sugar, 23 g protein. Daily values: 4% vitamin A, 5% vitamin C, 2% calcium, 10% iron.