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Steak With Roasted Carrots and Onions
- 1 1/2 pounds medium carrots, halved crosswise, thick pieces halved lengthwise
- 2 small red onions, quartered, stem ends left intact
- 3 tablespoons olive oil
- 4 kosher salt and black pepper
- 1/2 cup small Newport or sirloin steaks (1 inch thick; about 1 1/2 pounds total)
- 2 tablespoons dry white wine
- 2 tablespoons Dijon mustard
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