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 | ingredients |
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2 yellow or red bell peppers (ribs and seeds removed), cut into ½ inch pieces
¼ cup plus 1 teaspoon vegetable oil
1½ pounds red potatoes, scrubbed and cut into ¾ inch pieces
1½ pounds London broil
1 tablespoon paprika
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 | London Broil with Crispy Potatoes and Peppers |
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Serves 4 | Prep Time: 10 minutes | Total Time: 45 minutes |
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- 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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