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brussels sprouts steak skillet

Brussels Sprouts Hash Steak Skillet

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 12-inch heavy skillet cast-iron preferred
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Tongs
  • 1 Wooden spoon
  • 1 Small bowl
  • 1 paper towel sheet
  • 1 plate

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 2 tablespoon olive oil divided
  • 4 slice thick-cut bacon chopped
  • 1 pound Brussels sprouts trimmed and thinly sliced
  • 1 medium yellow onion thinly sliced
  • 1 large Yukon Gold potato 1/2-inch dice
  • 2 clove garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon unsalted butter
  • 2 tablespoon fresh parsley chopped
  • 1 lemon cut into wedges

Instructions
 

  • Pat the sliced steak dry, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and set aside.
  • Heat 1 tablespoon olive oil in the skillet over medium-high until shimmering, then sear the steak in a single layer for 1–2 minutes per side until just browned.
  • Transfer steak to a plate to rest and loosely tent with the paper towel.
  • Add bacon to the same skillet and cook over medium until crisp and fat renders, about 5–6 minutes.
  • Using the tongs, transfer bacon to the plate and leave 2 tablespoons of bacon fat in the skillet, discarding any excess.
  • Add the diced potato and cook, stirring occasionally, until starting to brown and turn tender, 6–8 minutes.
  • Stir in the onion and cook until translucent and lightly caramelized, 3–4 minutes.
  • Add the Brussels sprouts, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until bright green and tender with crisp edges, 4–5 minutes.
  • Push the hash to the sides, melt the butter in the center, then add garlic, smoked paprika, and red pepper flakes, stirring until fragrant, about 30 seconds.
  • Return bacon and any steak juices to the skillet, drizzle in apple cider vinegar, and toss everything to combine.
  • Add the seared steak back to the skillet and gently fold into the hash just to warm through, 1 minute.
  • Remove from heat, sprinkle with parsley, and rest 5 minutes before serving with lemon wedges.

Notes

For best texture, slice Brussels sprouts and onions thin so they soften quickly without steaming; a mandoline helps. Patting the steak very dry prevents steaming and encourages browning, and slicing against the grain keeps it tender. If using a different cut like skirt or sirloin, adjust sear time down to avoid overcooking. Par-cooking diced potatoes in the microwave for 2 minutes can speed things up on busy nights. Keep the skillet hot but not smoking to avoid burning fond; if it gets too dry, splash in a tablespoon of water to release browned bits. Finish with a squeeze of lemon to brighten the richness, and add a fried egg on top to turn it into a hearty brunch.
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