New York Strip Steaks With Brussels Sprout Hash

• 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.

potatoes, brussels sprouts, new, balsamic vinegar, extravirgin olive oil, kosher salt, pepper, slivered red onion, white wine, garlic, rosemary

Taken from www.myrecipes.com/recipe/new-york-strip-steaks (may not work)