Ingredients
- 2 garlic (cloves crushed)
- 2 in diagonal (pieces)
- 1 onion
- 700 gr asparagus spears trimmed
- 425 gr potatoes in (red cut)
- 400 gr top round steak about
- 240 ml chicken broth
- 45 ml lime juice (fresh)
- 20 ml vegetable oil
- 16 gr ginger (peeled)
- 8 gr chili powder
- 7 gr parsley (chopped)
- 2 gr lime peel (grated)
- 1 gr salt
- 1 gr pepper (ground)
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 stand 15 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 and chicken 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. Cut steak into diagonal slices; arrange on serving platter. Serve with vegetables.