Cilantro Lime Pepper Rubbed Steaks with Chili Garlic Roasted Potatoes and Roasted Asparagus
Ingredients
- 2 sirloin steaks (6 ounces / 170g each)
- 1/4 cup cilantro, minced
- 1 tablespoon lime zest
- 3 teaspoons ground black pepper, divided
- 3 teaspoons Kosher salt, divided
- 2 tablespoons olive oil, divided
- 1 pound Yukon gold potatoes, cut in 1-inch cubes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 cup vegetable broth
- 1/2 pound 1/2 pound asparagus, trimmed
- Nonstick cooking spray
- Aluminum Foil
- Large Bowl
- Small Bowl
- Whisk
Instructions
Step 1
In a small bowl, add cilantro, lime zest, 2 teaspoons pepper, 1 teaspoon salt, and 1 tablespoon olive oil. Whisk until combined. Evenly rub each steak on all sides with the cilantro-lime mixture and set aside.
Step 2
In a large bowl, toss the potatoes with 1/2 teaspoon pepper, 1 teaspoon salt, chili powder, and garlic powder. Add broth to the bottom of the pot, then place the potatoes in the bottom of the pot.
Step 3
In a large bowl, toss the asparagus with the remaining salt, pepper, and olive oil. Wrap in foil. Place foil pack on Deluxe Reversible Rack. Place the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the potatoes.
Step 4
Slide the Deluxe Layer through the lower layer’s handles. Place steak on the Deluxe Layer.
Step 5
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 375°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, carefully remove the entire rack with the steak and asparagus, then use a serving spoon to remove potatoes. Serve steak with potatoes and asparagus.