Seared London Broil and peppers

Lynn Socko


A 30 minute meal you just can't go wrong with, does not include marinading and slicing time.

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24 Hr


30 Min


Stove Top


**london broil, or your favorite steak
**marinade, see link below
**sliced peppers, your favorite
**onion, sliced
**mrs. dash original blend
**olive oil

Directions Step-By-Step

Marinade: Marinade or wet rub, reduced sodium
I used only about 1/4 c or less of olive oil, just enough to make a wet rub or paste.
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.
I rubbed the meat and let it sit in fridge over night uncovered. Then sliced it very thin against the grain.
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.
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.
This is a delicious and quick meal.

About this Recipe

Course/Dish: Beef, Vegetables
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Sodium, Low Carb
Other Tag: Healthy