London Broil with Crispy Potatoes and Peppers

Name: London Broil with Crispy Potatoes and Peppers
Prep time: 10 min
Total time: 45 min
Ingredients: 0.25 cup plus 1 teaspoon vegetable oil; 1.5 pounds red potatoes, scrubbed and cut into ¾-inch pieces; 2 yellow or red bell peppers (ribs and seeds removed), cut into ½-inch pieces; 1.5 pounds London broil; 1 tablespoon paprika

2.9

(44)

11 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

10 mins

Total Time:

45 mins

Servings:

4

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

Ingredients

¼ cup plus 1 teaspoon vegetable oil
1 ½ pounds red potatoes, scrubbed and cut into ¾-inch pieces
2 yellow or red bell peppers (ribs and seeds removed), cut into ½-inch pieces
1 ½ pounds London broil
1 tablespoon paprika

Directions

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.