Flank Steak With Roasted Endive, Spring Onion Agrodolce, And Arugula

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1/2 cup honey

12 ounces spring onions, trimmed and quartered

1/2 cup sherry vinegar

2 tablespoons olive oil, divided

6 heads Belgian endive (about 1 pound), halved lengthwise

3/4 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

2 tablespoons chopped fresh oregano, divided

1 1/2 teaspoons Hungarian sweet paprika

1 (1-pound) flank steak, halved crosswise

6 cups arugula leaves (about 4 ounces)

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

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