New York Steak, Potatoes and Brussels Sprout Hash

[Cliff Bartlett]

Did this cook a few days ago and just now getting around to posting it. I'm resuming my freezer cleanout and pulled a couple of Prime New York's from Costco. Sided them up with Brussels Sprouts Hash and Caramelized Shallots and lastly some Parmesan Roasted Potato Wedges.



Sauteed the Shallots in butter and then added AC Vinegar and Sugar to caramelize. Added the thinly sliced Brussels sprouts. Sauteed the thinly sliced Brussels sprouts for about 6 minutes. Added some water, salt and pepper and let them go until the sprouts were tender. Added the shallots and mixed.





Potato wedges.





Steaks on.





Potatoes done.



Baked bread earlier in the day. FB#1.

 

[Cliff Bartlett]

Dinner plate.





Thanks for looking everyone!

 

[ChuckO]

Sauteed the Shallots in butter and then added AC Vinegar and Sugar to caramelize. Added the thinly sliced Brussels sprouts. Sauteed the thinly sliced Brussels sprouts for about 6 minutes. Added some water, salt and pepper and let them go until the sprouts were tender. Added the shallots and mixed.

The problem with your cooks is trying to pick out what stands out, because everything is amazing. I have to give the nod to the veggies in this cook, they look amazing!

 

[Len Dennis]

That looks great. And that bread --looks like you got it right Cliff

 

[Bob Ivey]

Another great cook cliff. I need to start cleaning out the freezer also. Want to buy more meat. Plated pics look really good.

 

[JimK]

The problem with your cooks is trying to pick out what stands out, because everything is amazing. I have to give the nod to the veggies in this cook, they look amazing!

Was thinking the same thing. But dang, if that steak isn't a very close second.

 

[Clint]

Of course I like the cook, but what's going on with that grate? Home made? My dream barrel grill (imagined) has a grate like that.

 

[JesseT]

Of course I like the cook, but what's going on with that grate? Home made? My dream barrel grill (imagined) has a grate like that.

Weber Santa Maria conversion?

 

[Kevin L (NKY)]

I am with Chuck O you do great overall cooks and the plate shot is excellent.
We want to do New York strip with baked Tomatoes over rice for diner, hopping it gets up into the 30's today.

 

[Robert-R]

Everything looks super.

Did you cook the steaks on your new Santa Maria attachment?

 

[CaseT]

Everything looks fantastic! I'd have to have more than one plate!

 

[Rich Dahl]

The problem with your cooks is trying to pick out what stands out, because everything is amazing. I have to give the nod to the veggies in this cook, they look amazing!

Got to agree with Chuck, it all looks soooo good but the BS are one of my favorites, Barb will be on that BS recipe like ugly on an ape, all over it. I'm sure sometime next week those will be on my plate.
Of course the bread got my attention as always. Haven't tried the Field Blend 1 yet can't find white rye flour around here.

 

[Pat G]

Nice cook all around Cliff. Like Chuck, I have to give the sprouts a nod. I like the idea of slicing them very thin, going to have to give it a try.

 

[Cliff Bartlett]

Thank you all for the nice comments. Sure appreciate them.

That looks great. And that bread --looks like you got it right Cliff

Len shared a couple of ideas on one of my recent posts with bread. They were really helpful and were appreciated. Thanks Len!

Of course I like the cook, but what's going on with that grate? Home made?

Weber Santa Maria conversion?

Did you cook the steaks on your new Santa Maria attachment?

Sorry guys. Yes, it's my SM style grate. Should have mentioned that. Still had it on my Performer so I threw the steaks on that. I'm finding it to be a very worthy upgrade.

 

[Enrico Brandizzi]

Cliff
Your dinner plate is outstanding!

 

[WilliamD]

Great Cook Cliff....Everything really looks GREAT!!!!!

 

[Barb D]

Cliff, you nailed that one but the BS is over the top. After seeing yours I did some last night. The only thing I changes was I cook some bacon first then added the BS and everything else. Man were they good will be doing them a lot more times. Thanks for sharing that great recipe.

 

[Pat G]

Cliff, you nailed that one but the BS is over the top. After seeing yours I did some last night. The only thing I changes was I cook some bacon first then added the BS and everything else. Man were they good will be doing them a lot more times. Thanks for sharing that great recipe.

Yes Cliff thanks for sharing. The BS recipe is going to be cooked on Christmas day at my house to accompany the rib roast.