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
We can follow the history of meal recipes back into the distant past, certainly as far back as ancient Egypt, and maybe further still. Interesting though that is, generally, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later, there are a couple of interesting recipe books which appeared in the 14th Century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals on the menus of the upper classes of that period. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cooking, including basil and rosemary. The introduction of these new culinary ideas prompted an eruption in recipe manuscripts, most of which are kept safe in private cookery archives. For the centuries that followed, the powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a consequence, the best cooks and their collection of recipes were much in demand. However, it wasn`t until the 19th century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this London Broil With Hunter's Sauce recipe.
