1 1/2 lb beef sirloin steak - boneless, cut, 1 thick
4 cup tri-colored rotelle - (spiral-shape, d pasta) - u
14 oz quartered artichoke hearts - draine, d
1 large red bell pepper - cut into julienne, strips
1 cup small pitted ripe olives - (optiona, l)
2 tbsp thinly sliced fresh basil
BALSAMIC VINAIGRETTE
1/4 cup olive oil
1/4 cup balsamic vinegar
1 1/2 tsp dried basil leaves
3/4 tsp salt
1/4 tsp pepper
Directions
preparation 30 minutes
1. Place beef steak on rack in broiler pan so surface of meat is 3 to
4 inches from heat. Broil steak approx. 16 to 18 minutes for
medium-rare to medium donesness, turning once. Let stand 10 minutes.
Trim fat from steak. Cut steak lengthwise in half and then crosswise
into thin slices.
2. Meanwhile cook pasta according to package directions. Drain; rise
with cold water.
3. In large bowl, combine beef, pasta, artichoke hearts, bell pepper,
olives, if desired , and fresh basil; mix lightly.
4. In small bowl, whisk together vinaigrette ingredients. Pour over
beef mixture; toss to coat. Cover and refrigerate at least 2 hours or
overnight, if desired, before serving.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 8 servings
Beef~ Pasta & Artichoke Toss Recipe brought to you by Recipe Ideas
Categories: Beef; Italian; Meat; Pasta; Steak
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, certainly as far back into history as pharonic Egypt, and possibly even further than that. In practice though, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. During the time of the Romans a man called Apicius created some scripts which described recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs made use of a wide range of spices and herbs, including some that we all recognise like basil, fennel and asafoetida. Moving our culinary historical trip onwards, we have two interesting recipe books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is popular today, but instead accounts of the types of meals on the menus of the upper classes of that time. In the 15th century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas created a torrent in recipe manuscripts, many of which are kept safe in private cookery archives. Over the next few hundred years, the upper-class families of Europe tried to serve up the most extravagent meals, and because of this the best chefs and their recipe collections were much in demand. However, it wasn`t until the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books are starting to become popular as a result of higher levels of literacy, people having increased spare time and having more money. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Beef~ Pasta & Artichoke Toss recipe.
