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Sauteed Flank Steak With Arugula And Roasted Cauliflower And Red Peppers

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)

2 lb red bell peppers (about 5), cut into 1-inch squares

4 large garlic cloves, peeled

1 1/2 tablespoons extra-virgin olive oil

2 teaspoons chopped fresh thyme

1 1/2 teaspoons salt

1 1/2 teaspoons coarsely ground black pepper

1 (1-lb) piece flank steak, halved lengthwise (along the grain)

1/2 tablespoon vegetable oil

3 oz baby arugula

1/2 cup fat-free reduced-sodium chicken broth

2 teaspoons red-wine vinegar, or to taste

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