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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, June 3, 2010

London Broil with potatoes and peppers

I learned something with this meal.  I always thought that London broil was a cut of meat, but it actually just refers to the way the meat is cooked.  Crazy, huh?  who knew?  Well I suppose lots of people knew that fact,  but it was new to me.  The really cool thing is that it's super easy and quick to make, just stick it under the broiler, flip once and you are good to go.  The potatoes and peppers are easy too, they take a bit of time, just to get the potatoes tender and cooked through, but you can pretty much leave them to cook.  You could also roast the potatoes and peppers in the oven, instead of on the stove top.  I served this meal with a very simple salad.  Very good!

London Broil with Potatoes and Peppers
1/4 cup plus 1 tsp vegetable oil
1 1/2 lbs new red potatoes
2 yellow or red bell peppers
S&P
1 1/2 lbs steak such as sirloin or top round
1 T paprika

Heat broiler with rack set 4 in from heat source.  In a large skillet, heat 1/4 cup oil (I only used about 1 T), add potatoes and cook until golden, about 15-20 min.  

Add peppers; season with S&P.  Continue to cook until vegetables are tender; about 10 min.

Meanwhile rub beef with remaining oil; season with paprika, salt and pepper.  Broil, turning once, until meat thermometer reads 130 (for medium rare), 10-15min.  Transfer to a plate; cover loosely with aluminum foil and let rest 10 min.  Thinly slice beef against the grain, and serve with potatoes and peppers. 


Logan Rating: ***

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