ingredients
1  cup  fresh raspberries
1  tablespoon  Dijon-style mustard
1/4  cup  cider vinegar
2  teaspoons  sugar
1/4  cup  olive oil
12  ounces  flank steak
    Salt and ground black pepper
2  cups  refrigerated shredded hash brown potatoes
4  ounces  smoked cheddar cheese
1    head romaine lettuce
directions
Preheat broiler. For dressing, in a small bowl mash eight of the berries. Stir in mustard, vinegar, and sugar. Whisk in olive oil; set aside.
Lightly sprinkle the steak with salt and pepper, then lightly brush with additional olive oil. Heat a grill pan over medium-high heat. Cook steak 12 to 14 minutes, turning once. Slice steak into strips.
Meanwhile, generously grease a 13x9x2-inch baking pan. Toss together potatoes and cheese; spread in pan. Broil 3 to 4 inches from the heat for 6 to 8 minutes or until golden brown and crisp. Remove from pan; cut in pieces.
Remove core from lettuce; cut crosswise into four pieces. Serve with steak, potatoes, and berries. Pass dressing.

nutrition information
Per serving: Calories 479, Total Fat 29 g, Cholesterol 60 mg, Sodium 514 mg, Carbohydrate 25 g, Fiber 5 g, Protein 28 g, Percent Daily Values are based on a 2,000 calorie diet.