Preheat oven to 220ºC. Season the steaks with celery salt, then rub with extra virgin olive oil. Cook over a hot barbecue grill, until browned, then transfer to a baking tray.
Top the steaks with pasta sauce, olives and mozzarella, then bake for 5 minutes, until the cheese is melted and golden on the edges. Top with semi-dried tomatoes, then serve with basil leaves, garlic bread and fennel salad.