Since the steaks are served sliced, you can use another cut if you prefer.
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
How to Make It
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.
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.
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.
We've had this 5 times. It's my go-to for leftover steak or roast beef. Even the kids like it.
Use red potatoes, even chop and don't overcook to avoid a mealy mess. Have also done it with the vinegar on the hash which is quite good, like a German potato salad.
We made only the "hash" without the wine, without the beef. It is spectacular! It will become a regular for us during Brussels sprouts season. To avoid overcooking the potatoes, just follow the instructions.
The steak had no flavor even with the balsamic vinager, I added garlic salt to make it eatable. I think marinating it and adding garlic to the marinade may help. With the brussel sprout hash be careful not to cook potatoes too long or the hash gets messy looking, also I felt it needed little more wine than the recipe called for.
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