Follow along with Simply Cookin' Chef Mitzi Stinson to make a London Broil with Crispy Potatoes and Peppers. Five ingredients are all you need to create this entire meal.

Serve this simple but elegant meal to your family on Easter Sunday for a dinner that only tastes like it took hours to make.

The crisy potatoes add heart to the meal. A tossed salad and dinner rolls can easily complete your family feast.

Difficulty: Easy

Prep Time: 5 minutes

Total Time: 35 minutes

Yield: 4 servings

Recipe courtesy Everyday Food - PBS.org

2 yellow or red bell peppers (ribs and seeds removed), cut into 1/2 inch pieces

1/4 cup plus 1 tsp. vegetable oil

1 1/2 lbs. red potatoes, scrubbed and cut into 3/4 inch pieces (or substitute 1 bag Simply Potatoes, pre-cut and pre-seasoned frozen potatoes)

1 1/2 lbs. London broil (Top Sirloin or Flank Steak)

1T paprika

Heat boiler, with rack set 4 inches from heat.

Line a broiler pan with aluminum foil. Set aside.

In a large skillet, heat 1/4 cup oil over medium.

Add potatoes and cook, turning frequently with a thin metal spatula, until golden and crisp-tender, 15 to 20 minutes. (Allow less time, only about 10 minutes, if using frozen potatoes.)

Add peppers; season with salt and pepper. (You do not need to use salt and pepper if using frozen, pre-seasoned potatoes.)

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.