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1 1/2 Pounds top round steak — about 1 inch thick,
– trimmed of fat 3 Tablespoons lime juice — fresh
4 Teaspoons vegetable oil
1 Tablespoon chili powder
1 Teaspoon lime peel — grated
2 Cloves garlic — crushed
1 Small onion — slices, about 3/4 c
1 tablespoon ginger — peeled,
– finely chopped 1 1/2 pounds red potatoes — cut in 1/2″ slices,
– about 5 cups 1 cup chicken broth
2 pounds asparagus spears — trimmed and cut
– into 2 in diagonal — pieces, 5 cups 1/4 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon 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 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.
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