Top Sirloin with Onions and Carrots

This is another meal from my new Sam's Club cookbook that I wrote about earlier this month. This was the third thing I have tried from it, and I liked it just as much as the others! My only regret with this one was that it really is a meal that is better for fall or winter weather. The picture in the cookbook looked so good that I just couldn't hold off on at least trying it, though! It has all the makings of comfort food and the flavors really blended together nicely. There was a nice sweetness to the vegetables that complemented the beef perfectly. I'll definitely be making it again, but will hold off until cooler temperatures. I say that now but just looking at the picture, I'm craving it again! :)

Top Sirloin with Onions and Carrots
4 slices bacon
4 small onions, peeled and cut into 1-inch slices
8 small carrots, halved lengthwise
4 small red potatoes, cut up (about 1 pound total)
1/2 cup beef broth
1/4 cup beer
1 tablespoon packed brown sugar
1 teaspoon dried thyme, crushed
1 1/4 pounds boneless beef top sirloin steak, cut 1.5-2 inches thick
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh thyme (optional)

In a large skillet, cook the bacon over medium heat until crisp. Remove it from the skillet and drain it on paper towels. Drain the skillet, reserving about 1 tablespoon of the drippings. In the same skillet, cook the onions over medium heat for about 3 minutes per side or until browned. Remove the onions and set aside. Add the carrots, cooking for about 5 minutes, turning occasionally. Remove the skillet from the heat. Carefully add the potatoes, broth, beer, brown sugar, and half of the dried thyme. Return the onions to the skillet. Bring to a boil and reduce the heat. Simmer, covered, for 30-35 minutes or until the vegetables are tender.

Meanwhile, season the beef wtih remaining dried thyme, salt, and pepper. Place on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 16-22 minutes for medium-rare or 22-28 minutes for medium, turning once halfway through broiling. Cut into 4 pieces.

Remove the vegetables from the pan with a slotted spoon. Gently boil the juices, uncovered, for 1-2 minutes or until slightly thickened. Divide the steak, vegetables, and bacon among 4 plates. Spoon juices over and sprinkle with fresh thyme, if desired. Serves 4.

Source: Favorite Family Dinners