Top Sirloin With Onions and Carrots

4 slices of bacon
4 small onions, peeled and cut into 1-inch slices
8 small red potatoes, cut uo (1pound)
1/2 cup of beef broth
1/4 cup of beer, dark beer, or beef broth
1 tablespoon brown sugar
1teaspoon dried thyme, crushed
1 1/4 pounds boneless beef top sirloin steak, cut 1 /12 to 2 inches thick
1/4 teaspoon salt
1/4 teaspoon black peper
snipped fresh thyme (optional)

1. In a 12 inch skillet cook bacon over medium heat until crisp. Remove from skillet; drain bacon on paper towels. Drain all but about 1 tablespoon of drippings from the skillet.

2. In the skillet brown onions on both sides, about 3 minuets per side. Remove onions; set aside. Add carrots to skillet; cook about 5 minuets or until light brown, turning occasionally. Remove skillet from heat. Care4fully add potatoes, broth, beer, brown sugar, and half of the dried thyme. Return onions to skillet. Return skillet to range top. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minuets or until vegetables are tender.

3. Meanwhile, preheat broiler. Season beef with remaining dried thyme, salt, and pepper. Place meat on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 25-27 minutes for medium rare (145 degrees) or 30-32 minutes for medium (160 degrees), turning once halfway through broiling. Cut into 4 pieces.

4. Remove vegetables from skillet with a slotted spoon gently boil juices uncovered 1 to 2 minutes or until slightly thickened. Divide steak, vegetables and bacon among 4 dinner plates. Spoon juices over. If desired sprinkle with thyme.

Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISTINAS21.