Chili-broiled steak with asparagus and potato

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Top round steak -- about 1
Inch thick,
Trimmed of fat
3 tablespoons Lime juice -- fresh
4 teaspoons Vegetable oil
1 tablespoon Chili powder
1 teaspoon Lime peel -- grated
2 Cloves garlic -- crushed
1 small Onion -- slices, about 3/4
1 tablespoon Ginger -- peeled,
Finely chopped
1½ pounds Red potatoes -- cut in 1/2\"
Slices,
About 5 cups
1 cup Chicken broth
2 pounds Asparagus spears -- trimmed
And cut
Into 2 in diagonal
Pieces, 5 cups
¼ cup Chopped parsley
¼ teaspoon Salt
¼ teaspoon Ground pepper

Directions

1. Place steak in glass baking dish. In a small bowl using fork, beat lime juice, 2 teaspoons oil, chili powder, lime peel, and garlic to blend well; pour over steak. Let stand15 minutes, turning over once or twice.

2. Heat broiler, first positioning rack 6 minches from heat source.

3. In 12-in nonstick skillet over medium heat, heat remaining 2 teaspoons oil; add onion and giner; cook 3 mins., stirring occasionally until onion is softened. Add potatoes andchicken broth; bring to loil. Reduce heat to low; simmer, covered, about 8 mins. until vegetables are tender.

4. While vegetables cook, remove steak from marinade; discard marinade.

Place steak on rack in broiler pan; broil 6-7 mins. on each side to medium-rare, or to desired doneness.

5. Transfer steak to cutting board; let stand several mins. to allow for easier carving. Meanwhile, drain potatoes and asparagus; toss gently with parsley, salt, and pepper. Cutsteak into diagonal slices; arrange on serving platter. Serve with vegetables.

Recipe By : Redbook - June 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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