{"id":2710,"date":"2009-02-14T22:16:58","date_gmt":"2009-02-15T02:16:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2710"},"modified":"2009-02-14T22:18:26","modified_gmt":"2009-02-15T02:18:26","slug":"valentines-day-lunch-prosciutto-wrapped-steak-with-mustard-sauce%e7%94%9f%e3%83%8f%e3%83%a0%e5%8c%85%e3%81%bf%e3%81%93%e3%82%8d%e3%81%93%e3%82%8d%e3%82%b9%e3%83%86%e3%83%bc%e3%82%ad%e3%81%a8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2710&lang=en","title":{"rendered":"Valentine&#8217;s Day Lunch: Prosciutto Wrapped Steak with Mustard Sauce<br>\u751f\u30cf\u30e0\u5305\u307f\u3053\u308d\u3053\u308d\u30b9\u30c6\u30fc\u30ad\u3068\u30de\u30b9\u30bf\u30fc\u30c9\u30bd\u30fc\u30b9"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3237.jpg\" rel=\"lightbox[2710]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2711 aligncenter\" title=\"img_3237\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3237-300x450.jpg\" alt=\"img_3237\" width=\"300\" height=\"450\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3237-300x450.jpg 300w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3237.jpg 427w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Prosciutto Wrapped Steak with Mustard Sauce<\/strong><br \/>\n<em>Lunch February 14, 2009, Valentine&#8217;s Day <\/em><\/p>\n<p>When I saw <a href=\"http:\/\/www.foodnetwork.com\/sunny-anderson\/bio\/index.html\">Sunny Anderson<\/a> cooking on Foodnetwork a few weeks ago, I really liked her idea of wrapping cubed steak with prosciutto. I tried this today for our Valentine&#8217;s day lunch. I changed a few things. I cooked prosciutto wrapped steak cubes with a little olive oil instead of butter, and I didn&#8217;t use her recipe for sauce. I made my own mustard sauce. The meat was very tender and moist. Terry and I loved this dish. I&#8217;ll definitely make this again.<\/p>\n<p>Happy Valentine&#8217;s Day!<\/p>\n<p>Mustard Sauce: mayonnaise, Dijon mustard(regular and grain), horseradish(jar), Worcestershire sauce, steak sauce, mixture of beef base with water, sugar, salt, pepper<\/p>\n<p>Please help us promote our blog by clicking on the following button. That helps our ranking on the site (but does not provide us any financial gain). Thank you.<\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/overseas.blogmura.com\/america\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/overseas.blogmura.com\/america\/img\/america88_31.gif\" width=\"88\" height=\"31\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6d77\u5916\u751f\u6d3b\u30d6\u30ed\u30b0 \u30a2\u30e1\u30ea\u30ab\u60c5\u5831\u3078\" \/><\/a> <\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3244.jpg\" rel=\"lightbox[2710]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2712 aligncenter\" title=\"img_3244\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3244-300x450.jpg\" alt=\"img_3244\" width=\"300\" height=\"450\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3244-300x450.jpg 300w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3244.jpg 427w\" 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style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3246.jpg\" rel=\"lightbox[2710]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2741 aligncenter\" title=\"img_3246\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3246-300x450.jpg\" alt=\"img_3246\" width=\"200\" height=\"300\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3246-300x450.jpg 300w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/02\/img_3246.jpg 427w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>\u7f8e\u5473\u3057\u305d\u3046\u3001\u3068\u601d\u3063\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<br \/>\n\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002<\/p>\n<p><a href=\"http:\/\/overseas.blogmura.com\/america\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/overseas.blogmura.com\/america\/img\/america88_31.gif\" width=\"88\" height=\"31\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6d77\u5916\u751f\u6d3b\u30d6\u30ed\u30b0 \u30a2\u30e1\u30ea\u30ab\u60c5\u5831\u3078\" \/><\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prosciutto Wrapped Steak with Mustard Sauce Lunch February 14, 2009, Valentine&#8217;s Day When I saw Sunny Anderson cooking on Foodnetwork a few weeks ago, I really liked her idea of wrapping cubed steak with prosciutto. I tried this today for our Valentine&#8217;s day lunch. I changed a few things. I cooked prosciutto wrapped steak cubes [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-2710","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2710"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2710\/revisions"}],"predecessor-version":[{"id":2749,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2710\/revisions\/2749"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}