Herb Rub

1-½ teaspoon fennel seed (crushed)
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground red pepper

Fettuccine

1 pound fettuccine
2 teaspoons butter
¼ cup minced garlic (about 6 cloves)
½ cup Parmesan cheese
½ red onion (finely chopped)

2 pounds boneless sirloin steak (1 ½-inches thick)

Combine fennel seed, oregano, paprika, salt, pepper, and red pepper in small bowl, mixing well. Sprinkle both sides of steak with seasoning and rub into the surface. Cook pasta following package directions; drain well. Melt butter in large skillet, add garlic and red onion, and cook until tender. Add drained pasta; toss with garlic butter mixture. Remove from heat, sprinkle with Parmesan cheese, and toss.

Place steak on grill over medium-high heat. Grill 22 to 26 minutes for medium rare to medium degree of doneness, turning once. Transfer steak to cutting board and allow to stand 3 to 5 minutes. Slice across the grain into thin strips. Top fettuccine with steak strips.