London Broil With Crispy Potatoes And Peppers
From caramia 17 years ago
- 45 minutes to make
- Serves 4
Simple and filling ,serve with a salad and crusty bread and a red wine
Ingredients
- 2 yellow or red bell peppers (ribs and seeds removed), cut into ½ inch pieces shopping list
- ¼ cup plus 1 teaspoon vegetable oil shopping list
- 1½ pounds red potatoes, scrubbed and cut into ¾ inch pieces shopping list
- 1½ pounds London broil shopping list
- 1 tablespoon paprika shopping list
How to make it
- Heat broiler, with rack set 4 inches from heat. Line a broiler pan with aluminum foil. Set aside.
- In a large skillet, heat ¼ cup oil over medium. Add potatoes and cook, turning frequently with a thin metal spatula, until golden and crisp-tender, 15 to 20 minutes. Add peppers; season with salt and pepper. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more.
- Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper. Broil, turning once, until medium-rare (an instant-read thermometer inserted in thickest part should register 130 degrees), 10 to 15 minutes. Transfer to a plate, cover loosely with aluminum foil, and set aside to rest, 5 to 10 minutes. Thinly slice beef against the grain, and serve with vegetables.
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