Title: Chili-Broiled Steak with Asparagus and Potato
Categories: Beef Vegetable Garlic Steak Chili
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.

Recipe By : Redbook - June 1994

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