Spicy Steak Salad

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Self Magazine

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Ingredients

1 pound flank steak

1 clove garlic, halved

2 teaspoon low-sodium soy sauce

1/2 teaspoon sweet paprika

1 teaspoon extra light olive oil

1/2 head romaine lettuce, choopped (about 2 cups)

2 small carrots, peeled and cut into thinly sliced strips

1 celery stalk, thinly sliced

1/4 cup canned black beans, rinsed and drained

1/4 large cucumber, thinly sliced

2 tablespoons Roasted Garlic–Balsamic Vinaigrette

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