Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Top round steak -- about 1 |
\N \N | Inch thick, |
\N \N | Trimmed of fat |
3 tablespoons | Lime juice -- fresh |
4 teaspoons | Vegetable oil |
1 tablespoon | Chili powder |
1 teaspoon | Lime peel -- grated |
2 \N | Cloves garlic -- crushed |
1 small | Onion -- slices, about 3/4 |
1 tablespoon | Ginger -- peeled, |
\N \N | Finely chopped |
1½ pounds | Red potatoes -- cut in 1/2\" |
\N \N | Slices, |
\N \N | About 5 cups |
1 cup | Chicken broth |
2 pounds | Asparagus spears -- trimmed |
\N \N | And cut |
\N \N | Into 2 in diagonal |
\N \N | Pieces, 5 cups |
¼ cup | Chopped parsley |
¼ teaspoon | Salt |
¼ teaspoon | Ground pepper |
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