London Broil with Crispy Potatoes and Peppers
Preparation time: 5 minutes
Total time: 35 minutes

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

1/4 cup plus 1 teaspoon vegetable oil

1 1/2 pounds red potatoes, scrubbed and cut into 3/4 inch pieces (see note)

1 1/2 pounds London broil

1 tablespoon 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 F), 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.

Note: 1 bag Simply Potatoes, pre-cut and pre-seasoned frozen potatoes, may be substituted for the red potatoes.

Makes 4 servings/

Recipe from: "Everyday Food," PBS.org