Ingredients
1 1/2 lb top round steak -- about 1
1 inch thick,
1 trimmed of fat
3 tbsp lime juice -- fresh
4 tsp vegetable oil
1 tbsp chili powder
1 tsp lime peel -- grated
2 cloves garlic -- crushed
1 small onion -- slices, about 3/4
1 tbsp ginger -- peeled,
1 finely chopped
1 1/2 lb red potatoes -- cut in 1/2
1 slices,
1 about 5 cups
1 cup chicken broth
2 lb asparagus spears -- trimmed
1 and cut
1 into 2 in diagonal
1 pieces, 5 cups
1/4 cup chopped parsley
1/4 tsp salt
1/4 tsp ground pepper
Directions
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
Servings: 6 servings
Chili-Broiled Steak With Asparagus & Potato Recipe brought to you by Recipe Ideas
Categories: Chili; Grilling; Meat; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the far past, in truth as far as the Egyptians, and possibly even further than that. In practice though, sadly, these ancient cook books were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created some scripts which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Romans made use of many different herbs, including a few that are still present in modern kitchens for example thyme, fennel and parsley. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the East, such as parsley, basil and rosemary. These new culinary innovations created a torrent in recipe books, some of which are now in private cookery archives. When we get to the 1900s, cooking books are increasing in popularity due to increased literacy, people having more free time and having more money to spend. The arrival of TV brings us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Chili Broiled Steak With Asparagus & Potato recipe.
