Spicy Lime Steaks with Cheesy
Chili Lime Potato Wedges
Juice of 1 Market Source* lime
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground pepper
2 8-ounce eye of round steaks
Nonstick cooking spray
2 teaspoons grated Market Source*
2 tablespoons Market Source*
2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 teaspoon onion powder
4 large Yukon Gold potatoes
Salt and pepper
1/4 cup grated Cheddar Jack cheese
To prepare the steaks, combine lime juice, garlic powder, coriander, cumin, salt
and pepper in a large zippered bag. Add steaks and coat well. Refrigerate for at
least 30 minutes.
Grill or broil the steaks for 5 minutes on each side, or until cooked to taste.
To prepare the potatoes, preheat oven to 425°F. Coat a baking sheet with
Combine grated lime peel and juice, olive oil, and garlic, chili and onion powders in
a large zippered bag. Mix well.
Clean and cut potatoes into 1/2-inch-thick wedges and add to the bag. Seal and
toss to coat thoroughly.
Place potato wedges on the baking sheet and sprinkle with salt and pepper to
taste. Bake for 25 minutes.
Remove from the oven and sprinkle with cheese. Return to the oven and continue
baking for an additional 10 minutes, or until the potatoes are tender and the
cheese is golden brown. Makes 2 servings.
Brands may vary by region; substitute a similar product.