Ingredients
1/3 cup olive oil
1 1/2 lb top round steak, cut 1 1/2
1 inches thick (up to 2 lb
1 can be used)
2 tbsp balsamic or red wine vinegar
1 freshly ground black pepper
SHALLOT CREAM
2 tbsp marinade for peppered round
1 steak
1 tbsp shallots, minced
1 cup heavy (whipping) cream
1 salt and coarsely ground
1 black pepper
Directions
Heat the oil until very warm but not sizzling. Place the meat in a
shallow dish and pierce all over with a fork. Turn and pierce the
other side. Pour half the warm oil on the meat and poke with a fork
so that the oil penetrates the meat fibers. Turn and repeat the
process on the other side. Pour the vinegar over the steak and turn.
Cover and marinate, at room temperature, about 2 hours or overnight
in the refrigerator, piercing and turning the meat occasionally.
Remove the meat, reserve the marinade, and sprinkle the pepper over
the meat generously, pressing it in with the heel of your hand. Grill
the meat 3-inches above the hot coals until browned then turn and
grill the other side. Move to the edge of the grill and continue
cooking until done as desired. This steak is the tenderest if grilled
to rare, about 18 minutes to total cooking time or medium-rare, about
22 minutes. Place on a warm platter and slice across the grain. Serve
with the Shallot Cream, if desired.
SHALLOT CREAM:
In a small skillet, heat the marinade. Stir in the shallots and cook
until lightly browned. Stir in the cream and cook, stirring often,
until slightly reduced. Season to taste with the salt and pepper.
Serve with the steak.
Servings: 4 servings
Peppered Round Steak Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We can trace the history of meal recipes back into ancient history, at least as far back into recorded history as the Egyptians, and possibly even further. Interesting though that is, these, old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in Sumerian 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 making anyone who drank it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, something we still use today. He also recounts how the cooks of his times used a good variety of spices and herbs, including many that are still in use today like bay, fennel and asafoetida. Closer to modern times, there were a couple of books which appeared in the 14th Century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of food served to the rich people of the time. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an eruption in recipe manuscripts, most of which are now in academic collections. By the time we get to the twentieth century, cookery publications were starting to become popular mostly as a result of increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Peppered Round Steak recipe.
