New York Strip Steaks with Brussels Sprout Hash Recipe

1 pound small thin-skinned potatoes, cut into chunks

8 ounces brussels sprouts, quartered

2 New York strip steaks (about 12 oz. each)

1 tablespoon balsamic vinegar

1/4 cup extra-virgin olive oil, divided

2 teaspoons kosher salt, divided

1 1/4 teaspoons pepper, divided

2 cups slivered red onion

1/4 cup dry white wine, such as Sauvignon Blanc

2 garlic cloves, chopped

2 teaspoons fresh rosemary leaves

Step 1

Simmer potatoes in a large saucepan of water until tender when pierced, 8 to 10 minutes; in last minute, add brussels sprouts, cooking just until they turn bright green. Drain.

Step 2

Preheat broiler. Rub steaks with vinegar, 1 tbsp. oil, and 1 tsp. each salt and pepper. Put steaks on a broiler pan; broil 6 in. from heat, turning once, 8 minutes for medium-rare.

Step 3

Heat remaining 3 tbsp. oil in a 12-in. frying pan over medium-high heat. Add onion and cook, stirring as little as possible, until well browned, 4 to 5 minutes. Add potatoes and brussels sprouts and cook until browned slightly, about 4 minutes. Add wine, scraping up any caramelized bits from bottom of pan. Stir in garlic, rosemary, and remaining 1 tsp. salt and 1/4 tsp. pepper. Serve with sliced meat.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories500

% Daily Value *
Total Fat 22g29%

Saturated Fat 5.2g26%
Cholesterol 74mg25%
Sodium 1053mg46%
Total Carbohydrate 34g13%

Dietary Fiber 4.6g17%
Protein 38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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New York Strip Steaks with Brussels Sprout Hash