Yield: 2 sandwiches

Ingredients:
10 ounce flank steak, all fat trimmed
cracked black pepper to taste
2 medium size new potatoes
1 large ripe tomato, slices
2 large leaves romaine lettuce, washed
2 fresh whole wheat roll

Honey Mustard Dressing:
1 Tablespoon honey
2 Tablespoons Dijon mustard
2 teaspoons water

Method:

1. Bake or boil potatoes until fully cooked.
2. While potatoes are cooking, season flank steak with cracked black pepper and sear in a non-stick pan. When caramelized and golden brown in color, place in the oven and roast at 400 degrees until medium rare in temperature.
3. Dressing: While potatoes and steak are cooking, whisk honey, mustard and water together in mixing bowl until evenly distributed.
4. Rolls: Toast both halves of rolls and evenly spread 1 Tablespoon of dressing on top and bottom.
5. Steak: Remove steak from oven, remove from pan and allow to rest for about 5 minutes.
6. Potatoes: When potatoes are cooked, remove from pot and slice into ¼ inch thick slices.
7. Sandwiches: Slice flank steak into ¼ inch slices and place on bottom halves of rolls. Top with new potatoes, tomatoes, and lettuce. Enjoy.

Nutritional Value Per Portion —
Calories: 461 Protein: 43.2g Carbohydrates: 37.3g Fat: 14.1g