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Chili-Broiled Steak With Asparagus And Potato

vegetables, beef, chili, steak, garlic

1 1/2 lb top round steak -- about 1
1 inch thick,
1 trimmed of fat
3 tablespoon lime juice -- fresh
4 teaspoon 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,
1 finely chopped
1 1/2 lb red potatoes -- cut in 1/2
1 slices,
1 about 5 cups
1 cup chicken broth
2 lb asparagus spears -- trimmed
1 and cut
1 into 2 in diagonal
1 pieces, 5 cups
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 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

Yield: 6 servings


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