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Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets
- 8 medium beets with green tops
- 2 tablespoons olive oil
- 1/3 cup crème fraîche or sour cream
- 3 tablespoons prepared white horseradish
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 4 tablespoons olive oil, divided
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh rosemary
- 1 garlic clove, minced
- 1/2 teaspoon ground black pepper
- 1 1 1/2-pound flank steak
- Nonstick vegetable oil spray
Directions:View on Bon Appetit
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