2 lb flank steak
2 tbsp peanut oil
1 salt and pepper
3 tbsp butter
1 hunter's sauce for serving
3 tbsp parsley, chopped
Directions
1. Preheat a broiler rack with the broiler set on high. 2. Rub the
flank steak on both sides with oil and salt and pepper. Use generous
amount of black pepper. 3. Place the meat on the broiler rack, and
let cook about 4-5 in. from the source of the heat. Broil about 3-5
min. and turn the meat. Broil on the other side 3-5 min. Cooking time
will depend on the desired degree of doneness. 4. Transfer the steak
to warmed serving platter and dot with butter. Let the steak stand in
a warm place about 5 min. to redistribute the internal juices of the
meat. 5. Juices will accumulate around the steak as it stands. Add
these to the hunter's sauce. Sprinkle the meat with chopped parsley
and carve it on the diagonal. Serve with the sauce.
For hunter's sauce, the quickest way is to take some mushrooms and
slice them thin. Then saute in a tbsp of butter. Once done add to a
can of brown gravy or a brown sauce and a few black peppercorns.
This dish: Bavette de boeuf sauce chasseur
Servings: 4 servings
London Broil With Hunter's Sauce Recipe brought to you by Recipe Ideas
Categories: Grilling; Sauce
The History of Recipes
Written recipes as a concept can be found back into the distant past, certainly as far into history as early Egypt, and quite possibly further than that. In practice though, in the main part, these old recipes were just simple hieroglyphic instructions for food preparation.
In fact, the most ancient recipe found, according to academics are some stone tablets in the Sumerian language which show 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 drinkers feel wonderful. Progressing into Roman times around 25BC a man called Apicius assembled a few documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient Romans were skilled in the use of many different spices, including a few that are still present in modern kitchens such as thyme, rue and parsley. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the East, including spices like coriander, parsley, and rosemary. These new foods and spices created an eruption in books on cooking, the majority of which are now in private libraries. For the centuries that followed, the powerful families of the West tried to serve up the most exotic banquets, and as a result the best chefs and their recipes were much in demand. Nevertheless, it was during the 19th century the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and recording popular recipes of the day. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this London Broil With Hunter's Sauce recipe.
