Chili Roasted Sirloin With Corn Pudding Recipe


Ingredients

3 lb beef top sirloin steak (boneless),, cut 2 thick
2 large garlic cloves, crushed
2 tsp chili powder
3/4 tsp dried oregano leaves - crushed
1/2 tsp ground cumin
1 salt and pepper, as desired


Directions

Prepare Corn Pudding. Combine garlic, chili powder, oregano and cumin;
press into both sides of steak. Place steak on rack in shallow
roasting pan. Do not add water or cover. Roast in 350 degree F oven
for 50-60 min. or 16-20 min. per pound. Remove steak when meat
thermometer inserted in center registers 135 degree F for med-rare or
150 degree F for medium doneness. Season with salt and pepper to
taste. Cover steak with aluminum foil tent and let stand 10 min.
Carve steak into thin slices and serve with Corn Pudding.

Serve with Corn Pudding and Salad. Serves 8 to 10.

* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org


Servings: 8 servings

 

 

Chili Roasted Sirloin With Corn Pudding Recipe brought to you by Recipe Ideas


Categories: Chili; Corn; Dessert; Meat; Steak


The History of Recipes

It is quite feasible to follow the history of recipes back into the distant past, at least as far back into history as the ancient Egyptians, and maybe even further. In practice though, sadly, these ancient recipes were just very basic hieroglyphic instructions for preparing meals.

Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful.

Progressing into The time of the romans around 25BC a man called Apicius assembled a number of scripts describing recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. This early Roman chef recounts how the ancient cooks made use of many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, fennel and dill.

During the next few hundred years, the powerful families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a result chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes common in their social group.

By the time we get to the twentieth century, recipe publications were in great demand, mostly due to increased literacy, leisure time and being a little richer.

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We hope you enjoy this Chili Roasted Sirloin With Corn Pudding recipe.

 


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