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Gallery London Broil with Crispy Potatoes and Peppers Recipe Summary prep: 10 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 1/4 cup plus 1 teaspoon vegetable oil 1 1/2 pounds red potatoes, scrubbed and cut into 3/4-inch pieces 2 yellow or red bell peppers (ribs and seeds removed), cut into 1/2-inch pieces 1 1/2 pounds London broil 1 tablespoon paprika

Gallery London Broil with Crispy Potatoes and Peppers

Recipe Summary prep: 10 mins total: 45 mins Servings: 4

London Broil with Crispy Potatoes and Peppers

London Broil with Crispy Potatoes and Peppers

London Broil with Crispy Potatoes and Peppers

Recipe Summary prep: 10 mins total: 45 mins Servings: 4

Recipe Summary

prep: 10 mins total: 45 mins

Servings: 4

prep: 10 mins

total: 45 mins

prep:

10 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 1/4 cup plus 1 teaspoon vegetable oil 1 1/2 pounds red potatoes, scrubbed and cut into 3/4-inch pieces 2 yellow or red bell peppers (ribs and seeds removed), cut into 1/2-inch pieces 1 1/2 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.

Reviews (13)

 Add Rating & Review     44 Ratings   5 star values:        2    4 star values:        6    3 star values:        22    2 star values:        12    1 star values:        2

Load More Reviews

Reviews (13)

Add Rating & Review     44 Ratings   5 star values:        2    4 star values:        6    3 star values:        22    2 star values:        12    1 star values:        2

Add Rating & Review

44 Ratings 5 star values: 2 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 2

44 Ratings 5 star values: 2 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 2

44 Ratings 5 star values: 2 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 2

  • 5 star values: 2 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       01/30/2017   The potatoes were amazingly delicious.  

Martha Stewart Member     Rating: Unrated       04/09/2009   So simple, I did it in my toaster oven and it came out perfectly.  

Martha Stewart Member     Rating: Unrated       09/22/2008   If you watch the video it will show you exactly how to cut the cooked meat across the grain, but you should also cut it on a slight angle. The cut of meat shown in this recipe is top round beef, but flank steak is much more tender for "london broil".  

Martha Stewart Member     Rating: Unrated       09/22/2008   Where does the london broil (meat type come from) we butcher meat all the tme and my packages are never marked London broil is there another name for that cut of meat?  

Martha Stewart Member     Rating: Unrated       06/06/2008   (part 2) If you cut across then you will have several short pieces that are tender. Weird analogy but I hope it is clear. Or ask a butcher to show you at the store.  

Martha Stewart Member     Rating: Unrated       06/06/2008   To figure out grain (Lanark22), hold your hand flat in front of you; your fingers are the length grain of the muscle fibers. If you cut in between them you will have long stringy pieces that are tough  

Martha Stewart Member     Rating: Unrated       06/04/2008   I have no clue when they say the grain of the meat? I try to find it but being a newbie cook I never seem to get it or understand what it is... HELP!!!  

Martha Stewart Member     Rating: Unrated       06/04/2008   London broil is Top Round Roast. I typed in my Google, 'meat: London Broil' and that's the info I got. Hope you got the same info  

Martha Stewart Member     Rating: Unrated       06/04/2008   I'd also like to know which type of london broil is suggested.  

Martha Stewart Member     Rating: Unrated       06/04/2008   A London Broil usually refers to a cooking style not a cut of meat; but in this case I believe Martha is referring to either a flank or round steak.  

Martha Stewart Member     Rating: Unrated       06/03/2008   What kind of beef was used in this recipe? London broil can be many different cuts. Thanks  

Martha Stewart Member     Rating: Unrated       05/18/2008   Simple and delicious. As there are two of us, we had leftovers for lunches. Just place in pita with a dollop of plain yogurt.  

Martha Stewart Member     Rating: Unrated       04/06/2008   Wonderful! And so easy. Made this for some new parents and it was perfect!

    Martha Stewart Member

    Rating: 5 stars 01/30/2017

The potatoes were amazingly delicious.

Rating: 5 stars

Rating: Unrated 04/09/2009

So simple, I did it in my toaster oven and it came out perfectly.

Rating: Unrated

Rating: Unrated 09/22/2008

If you watch the video it will show you exactly how to cut the cooked meat across the grain, but you should also cut it on a slight angle. The cut of meat shown in this recipe is top round beef, but flank steak is much more tender for “london broil”.

Where does the london broil (meat type come from) we butcher meat all the tme and my packages are never marked London broil is there another name for that cut of meat?

Rating: Unrated 06/06/2008

(part 2) If you cut across then you will have several short pieces that are tender. Weird analogy but I hope it is clear. Or ask a butcher to show you at the store.

To figure out grain (Lanark22), hold your hand flat in front of you; your fingers are the length grain of the muscle fibers. If you cut in between them you will have long stringy pieces that are tough

Rating: Unrated 06/04/2008

I have no clue when they say the grain of the meat? I try to find it but being a newbie cook I never seem to get it or understand what it is… HELP!!!

London broil is Top Round Roast. I typed in my Google, ‘meat: London Broil’ and that’s the info I got. Hope you got the same info

I’d also like to know which type of london broil is suggested.

A London Broil usually refers to a cooking style not a cut of meat; but in this case I believe Martha is referring to either a flank or round steak.

Rating: Unrated 06/03/2008

What kind of beef was used in this recipe? London broil can be many different cuts. Thanks

Rating: Unrated 05/18/2008

Simple and delicious. As there are two of us, we had leftovers for lunches. Just place in pita with a dollop of plain yogurt.

Rating: Unrated 04/06/2008

Wonderful! And so easy. Made this for some new parents and it was perfect!

All Reviews for London Broil with Crispy Potatoes and Peppers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for London Broil with Crispy Potatoes and Peppers

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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