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New York Strip Steaks with Brussels Sprout Hash





Total Time
30 mins

Since the steaks are served sliced, you can use another cut if you prefer.

New York Strip Steaks with Brussels Sprout Hash




Photo: Thomas J. Story; Styling: Karen Shinto
 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
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
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
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

Amount Per Serving
Calories 500Calories from Fat 39
% Daily Value *
Total Fat 22g34%

Saturated Fat 5.2g26%
Cholesterol 74mg25%
Sodium 1053mg44%
Total Carbohydrate 34g12%

Dietary Fiber 4.6g19%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.