1. Sprinkle steaks with salt and 1/4 tsp. of the pepper. Heat oil in a large skillet over medium heat until hot; add steaks. Cook steaks until browned, about 4 minutes. Turn and cook on the other side until browned for medium to medium-rare doneness, about 4 minutes. Transfer steaks to a plate; cover with foil.

2. While steak cooks, in a small bowl mix together yogurt, mayo, remaining 1/4 tsp. pepper, garlic powder, and parsley. Set aside.

3. In a medium bowl, whisk together vinegar, olive oil, and mustard. Whisk until well blended, then add broccoli slaw and toss to combine.

4. To assemble, cut rolls in half lengthwise. Spread yogurt-mayo mixture on bottom half of each roll. Cut steak against the grain into 1/4-inch slices. Divide steak evenly over bottom halves of rolls on top of the yogurt spread, then spoon slaw evenly over steak, and cover with top halves of rolls. Slice sandwiches in half and serve.

Source: Hannaford fresh Magazine, January - February 2015