Swift Black Angus London Broil

Succulent, tender London Broil cuddles up to fluffy rice pilaf in a dish that melds flavors from across the ponds (both Atlantic and Pacific).

Ingredients

One 1½-2 lb. Swift Black Angus top-round (London Broil)
1 tbsp. olive oil
½ cup lite soy sauce
Kosher salt, fresh ground black pepper

Rice Pilaf and Pepper Steak Sauce

1 package rice pilaf or 4(4.4oz.) cups ready to serve rice medley
3 tbsp. olive oil
3 bell peppers, mixed colors, seeded and diced
1 medium yellow onion, peeled, and diced
2 tbsp. all-purpose flour
1 tbsp. tomato paste
1½ cups beef broth
1 tbsp. red wine vinegar
2 tsp. butter
2 tbsp. fresh chopped parsley kosher
Salt, freshly milled black pepper to taste

Instructions

Swift Black Angus London Broil

Preheat broiler. Coat beef with the olive oil and season to taste with salt and pepper. Place the London Broil on a rack under the broiler about 8″ from the flame for about 15 minutes, turning half way through cooking time. Check with instant read thermometer and remove from broiler when the temperature reads 120-125 degrees Fahrenheit for medium-rare. Tent with foil and allow to rest for 10 to 15 minutes. Slice ¼ thick slices across the grain. Serves 4.

Rice Pilaf and Pepper Steak Sauce

Prepare rice pilaf or packaged rice according to instructions and keep warm. Heat the olive oil in a large saut© pan over medium heat. Add peppers and onions and saut© until softened , approximately 4 to 5 minutes. Mix in tomato paste. Then stir in flour along with the butter. Cook for 30 seconds and add beef broth. Bring to a simmer and cook for 2 minutes. Add chopped parsley and season with salt and pepper to taste. Top London Broil with Pepper Steak Sauce and serve alongside warm rice pilaf.