| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Vegetables, Garlic |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Top round steak — about 1 |
|
|
Inch thick, |
|
|
Trimmed of fat |
| 3 |
tb |
Lime juice — fresh |
| 4 |
ts |
Vegetable oil |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Lime peel — grated |
| 2 |
|
Cloves garlic — crushed |
| 1 |
sm |
Onion — slices, about 3/4 |
| 1 |
tb |
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 |
ts |
Salt |
| 1/4 |
ts |
Ground pepper |
INSTRUCTIONS
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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