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London Broil with Crispy Potatoes and Peppers

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

  • prep: 10 mins
    total time: 45 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, May 2007

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Reviews (12)

  • 9 Apr, 2009

    So simple, I did it in my toaster oven and it came out perfectly.

  • 22 Sep, 2008

    If you watch the video it will show you exactly how to cut the cooked meat across the grain, but you should also cut it on a slight angle. The cut of meat shown in this recipe is top round beef, but flank steak is much more tender for "london broil".

  • 22 Sep, 2008

    Where does the london broil (meat type come from)
    we butcher meat all the tme and my packages are never marked London broil
    is there another name for that cut of meat?

  • 6 Jun, 2008

    (part 2) If you cut across then you will have several short pieces that are tender. Weird analogy but I hope it is clear. Or ask a butcher to show you at the store.

  • 6 Jun, 2008

    To figure out grain (Lanark22), hold your hand flat in front of you; your fingers are the length grain of the muscle fibers. If you cut in between them you will have long stringy pieces that are tough

  • 4 Jun, 2008

    I have no clue when they say the grain of the meat? I try to find it but being a newbie cook I never seem to get it or understand what it is... HELP!!!

  • 4 Jun, 2008

    London broil is Top Round Roast.
    I typed in my Google, 'meat: London Broil' and that's the info I got.
    Hope you got the same info

  • 4 Jun, 2008

    I'd also like to know which type of london broil is suggested.

  • 4 Jun, 2008

    A London Broil usually refers to a cooking style not a cut of meat; but in this case I believe Martha is referring to either a flank or round steak.

  • 3 Jun, 2008

    What kind of beef was used in this recipe? London broil can be many different cuts.

    Thanks

  • 18 May, 2008

    Simple and delicious. As there are two of us, we had leftovers for lunches. Just place in pita with a dollop of plain yogurt.

  • 6 Apr, 2008

    Wonderful! And so easy. Made this for some new parents and it was perfect!