Lemon Pepper Beef

1 lb 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
1/4 c Dry red wine
2 tb Freshly squeezed lemon juice
1/2 ts 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.

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