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Cooking Light, July 2005
I’ve never had steak diane before, so I didn’t know what to expect. It was pretty good. Really good, even. I don’t know what the big deal is about this dish because it was really easy to make and didn’t take too long to cook. This is a recipe I will DEFINITELY make again. It was even good for left over lunch. We served it with Rosemary Roasted Potato Wedges.
Measuring cups and spoons
Knife
Cutting board
Large skillet (preferrably cast iron)
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