seared london broil and peppers

How To Make seared london broil and peppers

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  1

  Marinade: www.justapinch.com/recipes/sauce-spread/marinade/reduced-sodium-liquid-marinade.html
  I used only about 1/4 c or less of olive oil, just enough to make a wet rub or paste.
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  2

  You will want to use a heavy duty skillet and cook veggies and meat over a med to med/high heat. I used a cast iron skillet. The cooking goes really fast. Be sure to stir often.
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  3

  I rubbed the meat and let it sit in fridge over night uncovered. Then sliced it very thin against the grain.
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  4

  While I sliced the meat I seared the peppers and onion I had already sliced, (I used red, yellow and orange bells), in a couple drizzles of olive oil and sprinkled with Mrs. Dash original blend. If you are cooking a very large amount, you don't want to over crowd the skillet. I cooked mine in three batches. They cook very quickly and you need to stir often. We like our peppers al dente, but not raw.
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  5

  After searing the peppers and onion I did the same with the meat, placing on small amounts in skillet at one time. I drizzled a little olive oil in as needed. It only takes about one minute per side. Sear, then flip.
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  6

  This is a delicious and quick meal.
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