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 trace the history of recipes back into the distant past, in truth as far back as early Egypt, and maybe further still. However, mostly, these ancient records were just simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were divided into starters, main meal and desserts, something we still use today. This early Roman chef informs us how the chefs of Roman times made use of many different herbs and spices, including a few that are still present in modern kitchens like basil, fennel and parsley. Moving on, we find a couple of interesting cookery books from the 14th Century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the nobility of that time. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an eruption in books on cookery, many of which are kept safe in private libraries. During the following few centuries, the powerful and rich houses tried to serve the best banquets, and because of this the best cooks and their recipes were much in demand. Even so, it was during the 19th century that cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books were increasing in popularity due to higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Korean Style Flank Steak recipe.
