London Broil With Crispy Potatoes And Peppers Recipes

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LONDON BROIL WITH CRISPY POTATOES AND PEPPERS



London Broil with Crispy Potatoes and Peppers image

This tender steak, rubbed with a pinch of paprika, is matched with spuds that are crisp outside and tender inside.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 5

1/4 cup plus 1 teaspoon vegetable oil
1 1/2 pounds red potatoes, scrubbed and cut into 3/4-inch pieces
2 yellow or red bell peppers (ribs and seeds removed), cut into 1/2-inch pieces
1 1/2 pounds London broil
1 tablespoon paprika

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a broiler pan with aluminum foil; set aside.
  • In a large skillet, heat 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.

LONDON BROIL W/CRISPY POTATOES



LONDON BROIL W/CRISPY POTATOES image

Categories     Beef

Yield 4

Number Of Ingredients 5

1/4 cup plus 1 teaspoon vegetable oil
1 1/2 pounds red potatoes, scrubbed and cut into 3/4-inch pieces
2 yellow or red bell peppers (ribs and seeds removed), cut into 1/2-inch pieces
1 1/2 pounds London broil
1 tablespoon paprika

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a broiler pan with aluminum foil; set aside. In a large skillet, heat 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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