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Flank Steak With Crispy Polenta And Roasted Shallot Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
1109
FAT
258%
CHOL
63%
SOD
14%

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Ingredients for 4 servings

4 shallots, peeled

1 cup olive oil

3 tablespoons balsamic vinegar

2 tablespoons chopped fresh chives

salt and pepper

2 tablespoons chopped garlic

1/4 cup butter

2 cups cooked polenta, hot

4 4-ounce pieces flank steak

10 springs thyme

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