Tri-tip, spinach strawberry balsamic bleu cheese salad, and baked sweet potato

1. For the protein: Rub the tri-tip with coarse salt and then cover it the French's yellow mustard. Bake or grill as desired. I'd definitely suggest grilling.

2. For the sweet potatoes: Preheat oven to 425°F.
With a fork, pierce sweet potato skin 5-6 times.
Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.

3. For the salad: In small bowl mix together olive oil, vinegar, Worcestershire sauce, shallot.
Whisk in teaspoon of Dijon mustard until dressing is smooth. Allow to sit for at least 30 minutes before using.
In large bowl, combine spinach, strawberries, nuts, and cheese.
If you are sure you will be using all of the spinach salad, dress salad lightly immediately before serving. If you will have some salad left over (which rarely happens in my family) allow each individual to dress their own salad. It is a strong dressing so a little goes a long way.

4. You are looking for about 4 oz portions of the tri tip. Think the size of your palm. Depending on the size of the tri-tip you picked up, you'll probably have some left over. Feel free to sub for a steak if you want. You can also substitute a different salad, and white rice for the sweet potato.

5. This meal has 447ish calories, 20g fat, 36g carbs and 31g of protein. 4 block meal.