London Broil with Crispy Potatoes and Peppers

Ingredients

• 2 yellow or red bell peppers (ribs and seeds removed) cut into ½ inch pieces
• 1/4 cup plus 1 teaspoon vegetable oil
• 1 1/2 lb. red potatoes scrubbed and cut into ¾ inch pieces
• 1 1/2 lb. London broil
• 1 tablespoon paprika

Instructions

1. 1
   Heat broiler, with rack set 4 inches from heat. Line a broiler pan with aluminum foil. Set aside.
2. 2
   In a large skillet, heat ¼ 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.
3. 3
   Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper.
4. 4
   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