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Steak With Artichoke and Cherry Pepper Saut
- 4 tablespoons olive oil
- 1 1/2 pounds flank steak
- 2 cloves garlic, sliced
- 2 cups kosher salt and black pepper
- 1 torn bread (1-inch pieces)
- 1/2 cup 15-ounce can artichoke hearts, rinsed and halved
- 1 tablespoon sweet red cherry peppers (such as Peppadews), sliced
Directions:View on Real Simple
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