Adapted from a Better Homes and Gardens Recipe
| 4 Slices Bacon | 1 Tbsp Brown Sugar |
| 1 Large Onion | 1 tsp dried thyme, crushed |
| 8 Small Carrots, halved lengthwise | 3-4 Boneless sirloin steaks |
| 4 Small Red Potatoes | 1/4 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
