1 1/2 lb top sirloin steak
1 tsp garlic salt
1/2 tsp salt
2 tbsp lemon juice, divided
2 tsp oil, divided
1 tsp dried oregano leaves
1/8 tsp ground pepper
1 small green pepper
1 small red pepper
1 small banana pepper
2 tbsp chopped onions
1/2 tsp parsly
Directions
COMBINE GARLIC SALT, REGULAR SALT, ONE TBSP LEMON JUICE, ONE TSP OF
OIL OREGANO AND GROUND PEPPER; RUB ON MEAT ON BOTH SIDES. PLACE MEAT
IN COVERED DISH; MARINATE FOR 2 TO 4 HOURS. MEANWHILE PLACE EACH
PEPPER IN MICROWAVE AND COOK FOR 3 MINUTES ON HIGH HEAT. REMOVE FOR
MICROWAVE WITH A FORK AND PLACE IN PLASTIC BAG FOR 20 MINUTES. SKINS
WILL PEEL OFF. IF SOME SKIN IS HARD PEEL, LEAVE IT ON. REMOVE SEEDS
AND DICE THE PEPPERS. COMBINE PEPPERS AND ONIONS WITH ONE TSBP OIL,
ONE TSBP LEMON AND SALT TO TASTE. COVER TIGHTLY AND LET STAND AT ROOM
TEMPERATURE, ONE TO TWO HOURS. WHEN READY TO COOK MEAT, PLACE STEAK
ON BROILER PAN RACK, SO MEAT IS ABOUT 4 INCHES FOR HEAT. BROIL FOR 10
MINUTES ON EACH SIDE. CARVE INTO THIN SLICES TO SERVE. SERVE WITH
BROILED POTATO STICKS
Servings: 4 servings
Broiled Beef / Pepper Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Grilling; Meat; Mexican
The History of Recipes
It is possible to read the history of meal recipes way back into ancient history, in fact as far back into history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to academics is a collection of clay 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 making drinkers feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient chefs made use of many herbs and spices, including some familiar names like thyme, rue and parsley. Later, we have some books which date from the fourteenth century : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that appears on menues today, but rather accounts of the types of meals cooked for the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for an eruption in books on cooking, some of which still exist in private cookery archives. For the decades that followed, the rich families of Europe strove to serve the most exotic meals, and because of this the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe books were greatly in demand mostly due to higher levels of literacy, people having increased spare time and having more disposable income. The arrival of television brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Broiled Beef _ Pepper Salsa recipe.
