Ingredients
2 red onion, peeled and very
1 thinly sliced
1/4 cup lime juice
2 dash tabasco sauce
1 lb london broil, about 1 inch
1 thick
1/4 cup fresh-ground black pepper --
1/4 inch
1 tbsp salt
1 tbsp flour
Directions
In a small nonreactive bowl, combine onions, lime juice and Tabasco;
cover and refrigerate for at least 2 hours but less than 6. Rub meat
all over with pepper and salt. Sprinkle half the flour on each side
of the meat. Saute over high heat in a large saute pan, with no oil,
until well seared, 5 to 7 minutes on each side for rare. Remove from
heat and serve in thickish slices, topped with generous portion of
the marinated onions. Per serving: 210 calories, 5 grams fat.
Recipe By : Sun-Sentinel (8/10/95)
Servings: 4 servings
Peppered-London Broil With Lime-Marinated Oni Recipe brought to you by Recipe Ideas
Categories: Grilling
The History of Recipes
Written recipes as an idea can be traced far back into antiquity, at least as far as the early Egyptians, and possibly even further. In practice though, sadly, these early records were just very basic hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which recount 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 people feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we find two interesting books dating from the 1300s - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that is served today, but rather descriptions of the types of food on the menues of the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new tastes was responsible for an eruption in books on cookery, most of which are kept safe in academic collections. During the following few centuries, the powerful and rich competed to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and recording popular recipes of the day. The revolution that is television gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Peppered London Broil With Lime Marinated Oni recipe.
