Grilled Flatiron Steaks With Kale And Beet Risotto

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Ingredients

1 pound beets

1/4 cup red wine vinegar

1 tablespoon tarragon

3 tablespoons olive oil, divided

Cooking spray

1 teaspoon minced garlic

6 cups chopped kale (about 1 bunch)

2 cups fat-free, less-sodium chicken broth

2 cups water

1/2 cup chopped onion

1 cup Arborio rice or other medium-grain rice

1/4 cup white wine

3/4 teaspoon salt, divided

2 (8-ounce) flatiron steaks

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) crumbled blue cheese

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