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© Meredith Corporation. All rights reserved. Used with permission.
Preheat broiler. In a small bowl, mash 8 of the raspberries. Stir in vinegar, mustard and sugar. Whisk in 1/4 cup olive oil; set aside.
Trim fat from steak. Lightly sprinkle with salt and pepper. Brush steak lightly with olive oil. Heat a grill pan over medium-high heat; add steak. Reduce heat to medium. Cook to desired doneness, turning once halfway through cooking. Allow 12 to 14 minutes for medium-rare (145°F) or 14 to 16 minutes for medium (160°F). Transfer to a cutting board. Cover with foil; let stand for 10 minutes before slicing. Thinly slice steak against grain.
Meanwhile, generously grease a 13-by-9-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 potatoes from pan; cut into pieces.
Remove core from romaine; cut crosswise into four pieces. Serve steak with the remaining berries, the potatoes and the romaine. Pass dressing