Broiling is a great year-round method for preparing steaks, since the high heat browns the meat quickly without overcooking the interior. For a Spanish variation, substitute an equal amount of smoked paprika for the regular variety used in the spice rub.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat broiler, with rack set 4 inches from heat source. In a large skillet, heat 1/4 cup oil over medium. Add potatoes and cook, turning occasionally, until golden, 15 to 20 minutes. Add peppers; season with salt and pepper. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more.
Step 2
Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper. Broil, turning once, until an instant-read thermometer inserted in thickest part registers 130°F (for medium-rare), 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil, and let rest 10 minutes. Thinly slice beef against the grain, and serve with potatoes and peppers.
About London Broil
Step 3
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. Flank steak is traditional, but requires marinating before broiling to be tender. For this recipe, choose among other common cuts, including sirloin and top round, which are naturally tender.
