Flank steak, with excess fat removed- 1 ¼ pounds
Russet potatoes, large- 2 pounds
Egg whites- 2 large
Dijon mustard- 3 tbsp
Fresh chives, minced-2tbsp
Fresh tarragon, minced- 1 tbsp
Extra virgin olive oil- 1 tbsp
Paprika- 1 tsp
Cayenne pepper- a pinch
Olive oil cooking spray – as required
Black pepper, freshly ground- to taste
Salt to taste