Don’t let those tasty brown bits that develop after cooking steak go to waste! In this dish, all the fond that forms after pan-searing a flavorful flank steak is scraped up and used to coat dandelion greens and peaches. The sweetness from juicy peach wedges, along with fiery Calabrian chili and fresh lemon juice, balances the dandelion’s bitter bite. Best of all, this easy one-pan dinner for two takes only 15 minutes and yields tons of flavor.
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