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