Ingredients
4 tender steaks (loin or rib)
2 tbsp minced garlic
1 tsp bottled red chile flakes
1/2 tsp black pepper
1 french bread loaf
2 tbsp butter or margarine
2 tbsp chopped california ripe olives
1 tbsp minced cilantro
Directions
Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black
pepper with back of spoon, making paste. Rub on both sides of steaks.
Cut 4 thick (1") slices of bread on a sharp diagonal. Melt butter and
mix in olives, cilantro and remaining 1 tablespoon garlic. Grill or
broil bread just long enough toast both sides (if broiling, it may be
easier to drop broiler rack down a notch before toasting bread).
Spoon olive butter over bread. Place toast on plates and top with
steaks.
Cooking time: 7-10 minutes.
Total preparation time: 15 minutes.
Servings: 4 servings
Pecos Steaks On Olive Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Fruit; Meat
The History of Recipes
Food historians have proved the existance of recipes way back into history, certainly as far into history as pharonic Egypt, and potentially, even further back. However, mostly, these early recipes were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts describing recipes prepared by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. He also recounts how the ancient Romans used a wide range of aromatic flavors, including some familiar names such as bay, rue and dill. Moving on, there are a couple of interesting books dating from the 1300s ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is popular today, but rather accounts of the types of food served to the rich people of that period. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices such as parsley and basil. These new foods and spices created an eruption in manuscripts on food, many of which are now in private libraries. By the advent of the 1900s, recipe books are in great demand, due to higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Pecos Steaks On Olive Toast recipe.
