London Broil with Potatoes and Peppers

• 1/4 cup plus 1 teaspoon vegetable oil, such as safflower
• 1 1/2 pounds new 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
• Coarse salt and freshly ground pepper
• 1 1/2 pounds steaks for London broil, such as sirloin or top round (about 1 inch thick)
• 1 tablespoon paprika

1. Heat broiler, with rack set 4 inches from heat source.
2. In a large skillet, heat 1/4 cup oil over medium.
3. Add potatoes and cook, turning occasionally, until golden, 15 to 20 minutes.
4. Add peppers; season with salt and pepper.
5. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more.
6. Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper.
7. Broil, turning once, until an instant-read thermometer inserted in thickest part registers 130F (for medium-rare), 10 to 15 minutes.
8. Transfer to a plate; cover loosely with aluminum foil, and let rest 10 minutes.
9. Thinly slice beef against the grain, and serve with potatoes and peppers.
10. The name of this dish refers to the way the steak is prepared, not a particular cut of meat, although you can often find steaks labeled London broil in the grocery store.
11. Flank steak is traditional, but requires marinating before broiling to be tender.
12. For this recipe, choose among other common cuts, including sirloin and top round, which are naturally tender.

vegetable oil, new red potatoes, red bell peppers, salt, broil, paprika

Taken from www.epicurious.com/recipes/food/views/london-broil-with-potatoes-and-peppers-387962 (may not work)