London Broil with Coconut Brussel Sprouts

Ingredients

For the Marinade:

• 1 teaspoon fine salt
• 1/2 teaspoon ground black pepper (omit for AIP)
• 2 cloves garlic, minced
• 4 sprigs fresh thyme
• 2 tablespoons avocado oil

Meat: 

• 1 Mariposa Ranch London Broil 

Brussel Sprouts: 

• 1 pound brussel sprouts, halved
• 2 tablespoons avocado oil
• 1/2 teaspoon fine salt
• 1 teaspoon onion powder
• 4 slices bacon, chopped
• 2 tablespoons coconut butter 

Instructions

1. In a casserole mix all of the marinade ingredients. Add the meat and flip it around in the marinade to get it all over. Cover and set in the fridge overnight, turning over once before cooking (the morning of).
2. When ready to cook, remove the meat from the fridge, let it rest at room temperature in its marinade for an hour.
3. In the meantime, preheat the oven to 400F.
4. Add your brussel sprouts to a sheet pan, toss with oil, salt, and onion powder.
5. Arrange bacon pieces all over it and then distribute the coconut butter in little clumps all over everything.
6. Roast on the middle rack for 30 minutes at 400.
7. Leaving the brussel sprouts in the oven, set oven to broil at the 30-minute mark, making sure your second oven rack is right under the broiler.
8. Add your london broil (in the casserole dish where it marinated- or move it to a sheet pan) and place it under the broiler. Cook for 4-5 minutes. Then use tongs to flip it over and cook it other 4-5 minutes.
9. Remove everything from the oven. Move the meat over to a cutting board. Let it rest for 8-10 minutes before slicing against the grain.
10. Transfer the meat to the sheet pan with the brussel sprouts and set that bad boy on the dinner table.