1 tbsp lemon juice
2 tsp olive oil
1 1 1/2tsp chopped fresh mint
1/4 tsp minced fresh garlic
1 dash salt
1/4 tsp peppercorns, crushed
1 t-bone or porterhouse steak (12 oz)
Directions
In small bowl combine all ingredients except peppercorns and steak;
set aside. Press crushed peppercorns into steak; broil steak, on
rack in broiling pan, 2 inches from heat source, turning once, for
about 3 minutes on each side or until done to taste. Remove to warmed
platter and brush with mint mixture. Serve immediately.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
Servings: 2 servings
Beef Siciliana Recipe brought to you by Recipe Ideas
Categories: Beef; Italian; Meat; Weight Watchers
The History of Recipes
Experts have found proof that recipes existed back into the far past, at least as far as the Egyptians, and possibly even further. Having said that, these, early cookbooks were just very basic pictorial instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Closer to modern times, we have two interesting books from the 1300s : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the nobility of that time. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as basil and rosemary. These new culinary innovations prompted a surge in recipe manuscripts, most of which are kept safe in academic collections. During the succeeding few centuries, the rich families of Wesstern Europe competed with each other to serve the best banquets, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Beef Siciliana recipe.
