| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef, Garlic, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Top round steak, about 1 |
| Inch thick | ||
| Trimmed of fat | ||
| 3 | T | Lime juice, fresh |
| 4 | t | Vegetable oil |
| 1 | T | Chili powder |
| 1 | t | Lime peel, grated |
| 2 | Cloves garlic, crushed | |
| 1 | Onion, slices about 3/4 | |
| 1 | T | Ginger, peeled |
| Finely chopped | ||
| 1 1/2 | lb | Red potatoes, cut in 1/2" |
| Slices | ||
| About 5 cups | ||
| 1 | c | Chicken broth |
| 2 | lb | Asparagus spears, trimmed |
| And cut | ||
| Into 2 in diagonal | ||
| Pieces, 5 cups | ||
| 1/4 | c | Chopped parsley |
| 1/4 | t | Salt |
| 1/4 | t | Ground pepper |
INSTRUCTIONS
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. Heat broiler, first positioning rack 6 minches from heat source. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 515
Calories From Fat: 328
Total Fat: 36.5g
Cholesterol: 96.4mg
Sodium: 930.3mg
Potassium: 634.9mg
Carbohydrates: 19.4g
Fiber: 5g
Sugar: <1g
Protein: 29.4g