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
Written cooking instructions as a concept can be traced back into the distant past, certainly as far back as the ancient Egyptians, and maybe further still. Having said that, generally, these old cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to academics are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. Additionally, he informs us how the Romans made use of many spices, including many that are still in use today like bay, rue and asafoetida. As our culinary historical trip moves to more modern times there are two interesting books dating from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are not about the spicy food that we all know today, but instead accounts of the types of meals enjoyed by the rich people of the period. In the 15th century, the Crusaders brought back many spices and herbs from the holy land, including basil and coriander. These new foods and spices prompted an increase in cookery books, most of which are kept safe in private cookery archives. When we get to the 1900s, recipe publications were in high demand, mostly due to better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Broiled Beef _ Pepper Salsa recipe.
