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.