Sirloin with Potatoes and Carrots

Sirloin with Potatoes and Carrots

(Serve with dinner rolls)

Adapted from a Better Homes and Gardens Recipe

4 Slices Bacon1 Tbsp Brown Sugar
1 Large Onion1 tsp dried thyme, crushed
8 Small Carrots, halved lengthwise3-4 Boneless sirloin steaks
4 Small Red Potatoes1/4 tsp Salt
3/4 Cup Beef Broth

1/4 tsp Black Pepper                                                 

1- Cook bacon over medium heat until crisp. Remove from skillet; drain all but 1 Tbsp of drippings from skillet. Saute onions in remaining bacon grease, remove from skillet. Add carrots to skillet; cook about 5 minutes or until lightly brown. Remove Skillet from heat. Add potatoes, broth, brown sugar, thyme, and sauted onions. Return skillet to heat bring to boiling; reduce heat and simmer, covered, for 30 minutes or until vegetables are tender.

2- Meanwhile, preheat broiler or grill.  Season beef with thyme, salt, and pepper. Grill until desired wellness.

3- Remove vegetables from skillet with a slotted spoon.  Gently boil juices 1-2 minutes until slightly thickened.  Divide steak, vegetables and bacon among dinner plates. Spoon juices over and serve.


*Paleo: replace brown sugar with honey and Potatoes with Zucchini

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