Difficulty: Easy
Prep Time: 5 minutes
Total Time: 35 minutes
Yield: 4 servings

Recipe courtesy Everyday Food - PBS.org

Ingredients

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

Directions

1. Heat boiler, with rack set 4 inches from heat.
2. Line a broiler pan with aluminum foil. Set aside.
3. In a large skillet, heat 1/4 cup oil over medium.
4. 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.)
5. Add peppers; season with salt and pepper. (You do not need to use salt and pepper if using frozen, pre-seasoned potatoes.)
6. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more.
7. Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt and pepper.
8. Broil, turning once, until medium-rare (an instant-read thermometer inserted in thickest part should register 130 degrees), 10 to 15 minutes.
9. Transfer to a plate, cover loosely with aluminum foil, and set aside to rest, 5 to 10 minutes.
10. Thinly slice beef against the grain, and serve with vegetables.