ingredients

• 1  cup fresh raspberries
• 1  Tbsp. Dijon-style mustard
• 1/4  cup cider vinegar
• 2  tsp. sugar
• 1/4  cup olive oil
• 12  oz. flank steak
• 2  cups refrigerated shredded hash brown potatoes
• 4  oz. smoked cheddar cheese
• 1  head romaine lettuce

directions

1. Heat broiler. For dressing, in small bowl mash 8 berries. Stir in mustard, vinegar, and sugar. Whisk in the 1/4 cup olive oil; set aside.

2. Lightly sprinkle the steak with salt and black pepper, then lightly brush with olive oil. Heat grill pan over medium-high. Cook steak 12 to 14 minutes, turning once. Slice steak in strips.

3. Meanwhile, generously grease a 13x9x2-inch baking pan. Toss together potatoes and cheese; spread in pan. Broil 3 to 4 inches from heat for 6 to 8 minutes or until golden brown and crisp. Remove from pan; cut in pieces.

4. Remove core from lettuce; cut crosswise in fours. Serve with steak, potatoes, and berries. Pass dressing. Makes 4 servings.