Nothing says “Be Mine” like Stuffed Flank Steak with Prosciutto and Wild Mushrooms.
Stuffed Flank Steak was one of the first “fancy meals” I made when learning how to cook. It was also the first meal I ever made requiring kitchen twine.
I had all the ingredients ready for a recipe I found in an old cookbook, and was about to get started when I looked over the page and realized I needed kitchen twine. This was before the internet (can you even imagine) so I was unable to Google kitchen twine. Instead I went out to the garage and started rummaging around.
A few minutes later I returned with a large green roll of nylon garden twine. Surely this would work, right?
I prepped and rolled the flank steak as directed, and was about to put it in the pan when it dawned on me that nylon was PLASTIC and would melt all over my meat.
After a second trip to the garage, I emerged with long strands of all-natural raffia. Using the ribbons of raffia, I tied up my flank steak, again, and continued with the recipe. The raffia did the trick, be it singed a bit, but during my next trip to the market I made sure to buy a big roll of kitchen twine.
Stuffed Flank Steak with Prosciutto and Wild Mushrooms is a lovely dish to cook for your sweetie on Valentines Day. It’s visually pleasing, loaded with rich flavors and easy to pop in the oven while you work on your side dishes.
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