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How To make Chili Broiled Steak with Asparagus and Potatoes
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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Crispy Roasted Baby Potatoes
In this video, I'm going to show you How to make crispy roasted baby potatoes at home. This delicious roasted baby potatoes recipe makes such an easy side dish with only 5 ingredients.
???????????????? Ingredients:
???? 1.5 Lb Honey gold bite-size potatoes
???? 1 tsp paprika
???? Salt and pepper to taste
???? 1 Tbsp olive oil
???? 2 Tbsps melted butter
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I wish I knew this easy asparagus recipe before - How to Cook Asparagus in a Pan
Cooking asparagus can't be easier with this recipe! Make sure you wash your asparagus well before cooking. It's a perfect side dish for any meat or fish and should not take more than 15 minutes to cook!
Ingredients:
300-400 g of asparagus
3 cloves of garlic
2-3 tablespoons olive oil
Salt to taste
Dried chili powder
2 tablespoons wine vinegar
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
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How to Cook Asparagus in a Pan | Butter Garlic Asparagus Recipe | Easy Dinner Recipe
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