1/4 cup fresh lemon juice
3 tbsp olive oil , devided
3 large garlic cloves, crushed
2 tsp dried oregano leaves
1 tsp lemon pepper seasoning, devided
1 1/2 lb beef top-round steak, cut
1 one inch thick
3 baking potatoes, each cut into 6 le, ngthwise wedges
Directions
Combine lemon juice, 1 tablespoon oil, garlic, oregano and 1/2
teaspoon lemon pepper seasoning in a large plastic bag. Place steak
in bag and turn to coat. Close bag securely and marinate beef in
refridgerator 30 minutes, turning once.
Toss potatoes with remaining 2 tablespoons oil and 1/2 teaspoon
lemon pepper seasoning; coat evenly. Remove steak from marinade.
Place on one side of rack in broiler pan; arrange potatoes on the
other side. Place pan under broiler so surface of meat is 3 to 4
inches from heat. Broil 15 to 20 minutes until steak is rare (140
degrees) to medium (160 desgrees) and potatoes are tender. Turn steak
and potato wedges over once during cooking.
Carve steak into thin slices and serve with potatoes.
Six servings, each: 270 calories, 29 gm protein, 11 gm fat, 72 mg
cholesterol, 13 gm carbohydrates, 58 mg sodium.
From: FoodSection Houston Chronicle 1/94 Best Recipe's 1993
Servings: 6 servings
Lemon Pepper Steak & Potato Wedges Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Potato; Vegetable
The History of Recipes
Academics have tracked the existance of recipes way back into distant history, certainly as far back as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these early records were just very simple pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During Roman times around 25BC a roman called Apicius assembled a few documents describing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvres, main meal and dessert, a very modern way of dining. Additionally, he describes how the ancient chefs made use of many aromatic flavours, including some familiar names such as bay, rue and dill. As our culinary historical trip moves on a few more years there were a couple of interesting recipe books dating from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that we all know today, but rather descriptions of the types of food cooked for the rich people of the period. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas caused an eruption in publications on food, the majority of which still exist in academic collections. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic banquets, and because of this the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking books are in high demand, mostly due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Lemon Pepper Steak & Potato Wedges recipe.
