Arabic yogurt beef with herb potatoes and brussel sprouts

This is a marinade I use all the time with chicken, so I figured I would give it a shot with beef. This goes great with herbed potatoes and brussel sprouts. Yes, I absolutely love brussel sprouts.

Marinade:

1 cup greek yogurt
2 large garlic cloves, smashed
1 tbs red wine vinegar
1 tbs paprika
1 tbs oregano
1 tbs fresh sage, chopped
2 tbs fresh parsley, chopped
1 tbs cumin
1 tbs salt
2 tsp black pepper
1 tsp red pepper flakes

I marinated 1 1/2 lbs of london broil in this, then threw it in the oven at 325 for 40 minutes.

Herbed potatoes:
2 large yukon gold potatoes, chopped into inch sized cubes
Sprig each of rosemary, thyme, parsley and sage
Kosher salt
Olive oil

Put the herbs into a spice grinder, saving a tsp for the sprouts. Toss the potatoes with the olive oil, herbs and kosher salt. Roast under the rack holding the roast for 40 minutes.

For the brussel sprouts, cut off the stems, chop in half and pull off any dead leaves. Toss in olive oil, herbs, a tsp of paprika and a bit of kosher salt and throw in the bottom of the roasting pan for the last 10-15 minutes.

This goes great with tzatziki.

Tzatziki:
3 persian cucumbers, peeled and seeded
1 cup greek yogurt
Juice of 1/2 lemon
2 garlic cloves, smashed
5 grinds black pepper
Kosher salt

Chop the cucumbers into chunks. Put about 2 tsp kosher salt on them and put them in something to drain for at least half an hour. Dry them with paper towels and chop very small. Stir everything together, add salt to taste. Let this sit at least an hour to let the flavors blend.