Recipe - Lemon Pepper Beef

1 pound Lean top or bottom round
Of beef, about 1" thick
1 lg Yellow bell pepper, cored,
Seeded, and cut into strips
1 lg Red bell pepper, cored,
Seeded, and cut into strips
1 Bay leaf
One fourth cup Dry red wine
2 tablespoon Freshly squeezed lemon
Juice
One half teaspoon Salt
Freshly ground pepper, to
Taste
Fresh parsley sprigs,
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini