Lemon Pepper Beefbeef 1 lb lean top or bottom round 1 of beef, about 1 thick 1 large yellow bell pepper, cored, 1 seeded, and cut into strips 1 large red bell pepper, cored, 1 seeded, and cut into strips 1 bay leaf 1/4 cup dry red wine 2 tablespoon freshly squeezed lemon 1 juice 1/2 teaspoon salt 1 freshly ground pepper, to 1 taste 1 fresh parsley sprigs, 1 optional 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. |
