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- 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
1. 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.
2. 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.
3. 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.
4. Remove core from lettuce; cut crosswise into four pieces. Serve with steak, potatoes, and berries. Pass dressing.
- Servings Per Recipe 4,
- cal. (kcal) 479,
- Fat, total (g) 29,
- chol. (mg) 60,
- sat. fat (g) 10,
- carb. (g) 25,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 5,
- sugar (g) 5,
- pro. (g) 28,
- vit. A (IU) 63,
- vit. C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 117,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 514,
- Potassium (mg) 540,
- calcium (mg) 263,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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