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New York Strip Steaks with Brussels Sprout Hash

Photo: Thomas J. Story; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
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

Nutrition Information

  • calories 500
  • caloriesfromfat 39 %
  • protein 38 g
  • fat 22 g
  • satfat 5.2 g
  • carbohydrate 34 g
  • fiber 4.6 g
  • sodium 1053 mg
  • cholesterol 74 mg

How to Make It

  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.

  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.

  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.