London Broil with Crispy Potatoes and Peppers

From Everyday Food

Has Kim tried this? No

1/4 c plus 1 tsp vegetable oil

1 1/2 lbs red potatoes, scrubbed and cut into 3/4 inch pieces

2 yellow or red bell peppers, cut into 1/2 inch pieces

1 1/2 lbs London broil

1 tbsp paprika

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

2. In a large skillet, heat 1/4 c 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. Meanwhile,  rub beef with remaining teaspoon oi; season with paprika, salt, and pepper. Broil, turning once until medium-rate (130 on thermometer), 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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