New York Strip Steaks with Brussels Sprout Hash

Ingredients

• 1 tablespoon balsamic vinegar 
• 8 ounces brussels sprouts quartered
• 0.3 cup sauvignon blanc white wine dry white such as sauvignon blanc
• 2 teaspoons rosemary leaves fresh
• 2  garlic clove chopped
• 2 teaspoons kosher salt divided
• 0.3 cup olive oil extra virgin extra-virgin divided
• 2 cups onion red
• 1.3 teaspoons pepper divided
• 1 pound potatoes - remove skin cut into chunks
• 24 oz fat-trimmed beef flank steak 

Equipment

• frying pan
• sauce pan
• broiler
• broiler pan

Directions

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.
2. Drain.
3. 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.
4. Heat remaining 3 tbsp. oil in a 12-in. frying pan over medium-high heat.
5. Add onion and cook, stirring as little as possible, until well browned, 4 to 5 minutes.
6. Add potatoes and brussels sprouts and cook until browned slightly, about 4 minutes.
7. 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.
8. Serve with sliced meat.