Lemon pepper beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean top or bottom round |
| Of beef, about 1\" thick | ||
| 1 | large | Yellow bell pepper, cored, |
| Seeded, and cut into strips | ||
| 1 | large | Red bell pepper, cored, |
| Seeded, and cut into strips | ||
| 1 | Bay leaf | |
| ¼ | cup | Dry red wine |
| 2 | tablespoons | Freshly squeezed lemon |
| Juice | ||
| ½ | teaspoon | Salt |
| Freshly ground pepper, to | ||
| Taste | ||
| Fresh parsley sprigs, | ||
| Optional | ||
Directions
Place beef,bell peppers and bay leaf in large glass or ceramic baking dish.In small bowl,using fork,beat wine,lemon juice,salt and pepper to blend;pour over beef and peppers.Refrigerate,covered, at least 6 hours or overnight,turning beef and peppers occasionally. Heat broiler.Remove meat from marinade;place on broiler pan.Broil, about 4" from heat source 4 to 6 minutes.Turn beef;add peppers to pan;broil 3 to 4 minutes longer.Turn peppers over;broil 3 minutes longer until peppers are tender and beef is done to taste.To Serve: Using sharp heavy knife,cut beef into thin slices across the grain; arrange slices on serving platter.Spoon peppers around beef.Garnish with parsley,if desired.Makes 4 servings.