Steak Salad With Roasted Sweet Potatoes

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Southern Living


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1/2 pound fresh green beans

1 (20-oz.) package frozen sweet potato fries

1 medium-size sweet onion, cut into wedges

Vegetable cooking spray

2 tablespoons olive oil, divided

1 1/2 teaspoons salt, divided

3/4 teaspoon pepper, divided

2 rib-eye steaks (about 1 1/4 lb.)

2 garlic cloves, pressed

1 large head romaine lettuce, torn

4 plum tomatoes, chopped

1/2 cup smoked almonds, coarsely chopped

1/2 cup bottled peppercorn Ranch dressing

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