Chili-Broiled Steak with Asparagus and Potatoes
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round steak, 1 inch thick
ginger, finely chopped
red potatoes, cut into 1/2 inch slices
asparagus, cut in 2 inch slices
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 minute 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.