1 lb Lean top or bottom round
Of beef, about 1" thick
1 large Yellow bell pepper, cored,
Seeded, and cut into strips
1 large Red bell pepper, cored,
Seeded, and cut into strips
1 Bay leaf
1/4 cup Dry red wine
2 tbsp Freshly squeezed lemon
Juice
1/2 tsp Salt
Freshly ground pepper, to
Taste
Fresh parsley sprigs,
Optional
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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.
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