3/4 lb boneless tender beef steak - about, 3/4 inch thick
3 tbsp kikkoman lite soy sauce - divided
3 tbsp red wine vinegar, divided
1 garlic clove, pressed
1/4 tsp black pepper
1/4 cup vegetable oil
1/4 tsp oregano, crumbled
1 lb fresh spinach, washed, torn into bite-s
6 oz fresh mushrooms, sliced
3 oranges, peeled & sectioned
Directions
Place steak in large plastic bag with mixture of 2
Tbsp. lite soy sauce, 1 Tbsp. vinegar, garlic and
pepper. Press air out of bag; close top securely.
Turn bag over several times to coat both sides.
Marinate 30 minutes; turn bag over once. Meanwhile,
combine remaining lite soy sauce, vinegar, oil and
oregano; set aside. Broil steak 4 minutes on each
side (for rare), or to desired doneness; cut across
grain into thin slices. Combine with remaining 3
ingredients in large bowl. Blend soy sauce mixture;
pour over spinach mixture and toss to combine.
Makes 4 to 6 servings.
Source: An American Cooking Tour Featuring Kikkoman
Low-Salt Sauces Reprinted with the permission of
Kikkoman International Inc. Electronic format courtesy
of Karen Mintzias
Servings: 4 servings
Kansas City Steak & Spinach Salad Recipe brought to you by Recipe Ideas
Categories: Meat; Salad; Spinach; Steak; Vegetable
The History of Recipes
Food historians have tracked the existence of recipes way back into ancient history, in fact as far back as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to historians is a series of ancient tablets in Sumerian which describe the baking 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. As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman chefs used a wide range of aromatic flavours, including a few you will know like basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including basil and coriander. These new spices and herbs was responsible for a surge in manuscripts on cookery, the majority of which are now in private libraries. Over the next few centuries, the rich families of Europe strove to offer the most exotic meals, and as a result the best cooks and their recipe collections were much in demand. Even so, it was during the 1800s that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, recipe books were greatly in demand mostly due to increased literacy, more leisure time and having more money. The introduction of television brought us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Kansas City Steak & Spinach Salad recipe.
