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Roasted Vegetable-Steak Salad
Ingredients
  • 8 ounces green beans, trimmed
  • 1 small red onion, thinly sliced
  • 4 carrots, thinly sliced
  • 2 small russet potatoes, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons whole-grain mustard
  • Kosher salt and freshly ground pepper
  • 1 pound sirloin steak (about ½ inch thick), trimmed of excess fat
  • 1 teaspoon Italian seasoning
  • ¼ cup red wine vinegar
  • 1 head romaine lettuce, thinly sliced
  • 3 heads Belgian endive, thinly sliced
Steps
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