1 1/2 lb flank steak
1/4 cup sesame seeds
1/4 cup corn oil
1/4 cup soy sauce
1/4 cup karo dark corn syrup
1 small onion, sliced
1 cl garlic, crushed
1/4 tsp black pepper
1/4 tsp ground ginger
Directions
Fat grams per serving: Approx. Cook
Time: 8 min Removed tendons and trim steak. Score
meat. In a shallow baking dish, stir together sesame
seeds, corn oil, soy sauce, corn syrup, onion, garlic,
pepper and ginger. Add steak, turning to coat.
Refrigerate, turning once, several hours or overnight.
Broil steak about 6 inches from source of heat,
turning once, about 8 minutes or until cooked to
desired doneness. Slice steak diagonally and serve
immediately. From The Best Recipes From the Backs of
Boxes, Bottles, Cans and Jars by Ceil Dyer.
Servings: 6 servings
Korean Style Flank Steak Recipe brought to you by Recipe Ideas
Categories: Korean; Meat
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into ancient history, in fact as far back as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During Roman times 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also informs us how the Roman chefs used a good variety of spices, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. Closer to modern times, there were some interesting books dating from the 1300s - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that we all know today, but rather recipes for the types of food on the menues of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new foods and tastes caused an outbreak in recipe manuscripts, the majority of which are now in private collections. Like it or not, the introduction of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Korean Style Flank Steak recipe.
