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.
New York Strip Steaks with Brussels Sprout Hash
Photo: Thomas J. Story; Styling: Karen Shinto
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Amount per serving
- Calories: 500
- Calories from fat: 39%
- Protein: 38g
- Fat: 22g
- Saturated fat: 5.2g
- Carbohydrate: 34g
- Fiber: 4.6g
- Sodium: 1053mg
- Cholesterol: 74mg
- 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
- 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.
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