Chimichurri Flank Steak With Black Beans And Brown Rice

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1/2 cup brown rice (makes 1 3/4 cups cooked)

1 small clove garlic, halved

1/2 cup low-sodium nonfat chicken broth (plus 3 tbsp)

2 tablespoons cilantro

1 tablespoon cilantro, thinly sliced

1 1/2 tablespoons packed parsley

1 teaspoon balsamic vinegar

1/3 pound cooked flank steak (left over from Sunday's brunch)

1/2 teaspoon extra light olive oil

1/2 celery stalk, finely chopped

2 tablespoons chopped onions

1 teaspoon taco seasoning

1/2 cup canned black beans, rinsed and drained

2 large romaine leaves, thinly sliced

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