Recipe: Chili-Broiled Steak with Asparagus and Potatoes

CHILI-BROILED STEAK WITH ASPARAGUS AND POTATOES

1 1/2 pounds top round steak, about 1 inch thick, trimmed of fat
3 tablespoons fresh lime juice
4 teaspoons vegetable oil, divided use
1 tablespoon chili powder
1 teaspoon grated lime peel
2 cloves garlic, crushed
1 small onion, sliced
1 tablespoon ginger, peeled, finely chopped
1 1/2 pounds red potatoes, cut in 1/2-inch slices
1 cup chicken broth
2 pounds asparagus spears, trimmed and cut into 2 in diagonal pieces
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground pepper

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 stand 15 minutes, turning over once or twice.

Heat broiler, first positioning rack 6 inches from heat source.

In 12-in nonstick skillet over medium heat, heat remaining 2 teaspoons oil; add onion and ginger; cook 3 minutes, stirring occasionally until onion is softened.

Add potatoes and chicken broth; bring to boil. Reduce heat to low; simmer, covered, about 8 minutes, until vegetables are tender.

While vegetables cook, remove steak from marinade; discard marinade. Place steak on rack in broiler pan; broil 6-7 minutes on each side to medium-rare, or to desired doneness.

Transfer steak to cutting board; let stand several minutes to allow for easier carving.

Meanwhile, drain potatoes and asparagus; toss gently with parsley, salt, and pepper. Cut steak into diagonal slices; arrange on serving platter. Serve with vegetables.

Servings: 6
Source: Redbook, June 1994