| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean top or bottom round |
|
|
Of beef, about 1" thick |
| 1 |
lg |
Yellow bell pepper, cored, |
|
|
Seeded, and cut into strips |
| 1 |
lg |
Red bell pepper, cored, |
|
|
Seeded, and cut into strips |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Dry red wine |
| 2 |
tb |
Freshly squeezed lemon |
|
|
Juice |
| 1/2 |
ts |
Salt |
|
|
Freshly ground pepper, to |
|
|
Taste |
|
|
Fresh parsley sprigs, |
|
|
Optional |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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