1 1/4 lb flank steak, trimmed
1/3 cup, oil-based, bottled italian dre, ssing
3 tbsp balsamic vinegar (or red wine vineg, ar)
1/4 tsp pepper
Directions
Combine steak, dressing, vinegar, and pepper in plastic food-storage
bag. Secure with twist tie and marinate 10 minutes. Preheat broiler.
Remove steak from marinade. Discard any excess marinade. Broil steak
6 inches from heat for 4 minutes each side for medium-rare or to
desired doneness. Let stand 5 minutes. Slice thinly across the grain.
Servings: 6 servings
Balsamic Flank Steak Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, early records were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians is a series of stone tablets in ancient 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 those who drank it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, something that is very familiar to us today. Aspicius tells us how the cooks of his times used many different herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and dill. Moving our culinary historical trip onwards, we find a couple of recipe books published in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are not about the curry that appears on menues today, but instead accounts of the types of meals enjoyed by the upper classes. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the East, including spices like coriander, basil and rosemary. The introduction of these new tastes led to an increase in publications on food, some of which are kept safe in private cookery archives. The arrival of TV gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Balsamic Flank Steak recipe.
