Chili-broiled steak with asparagus and potato
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Chili-broiled steak with asparagus and potato
  Steak    Vegetables    Asparagus    Potato    Beef    Garlic  
Last updated 6/12/2012 1:14:37 AM. Recipe ID 43600. Report a problem with this recipe.
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      Title: Chili-broiled steak with asparagus and potato
 Categories: Beef, Vegetables, Garlic
      Yield: 6 Servings
 
  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
 
  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.
  
  




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Recipe ID 43600 (Apr 03, 2005)

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