Top Sirloin with Bacon/Sprouts Hash

• 2 top sirloin steaks
• 3 rashers meaty bacon, diced
• 8 brussels sprouts cleaned and halved
• 1 medium Yukon gold peeled and diced
• 1 Tbsp. kosher salt
• 0.5 white onion, diced
• 4 small mushrooms, quartered
• 2 Tbsp. white vinegar
• 1 tsp. smoked paprika
• 1 tsp. kosher salt
• 0.5 tsp. ground black pepper
• 3 Tbsp. olive oil

Pat the steaks dry, put them on a wire rack, salt them well, and either refrigerate them overnight and remove from refrigerator 30 minutes before cooking, or set them in a cold oven for 2 hours before cooking.

Grind some black pepper over the steaks and rub a little olive oil on them.

Place the potatoes and 1 Tbsp. kosher salt in a pot and fill it with cold water to more than cover the potatoes; place the pot over medium heat and, when it comes to a simmer, remove the pot from the heat and drain the potatoes.

Preheat a cast-iron skillet and sear the steaks on both sides, 2–3 minutes per side, then set them aside to rest for at least 8 minutes.

Add 1 Tbsp. of olive oil to the skillet, then add the bacon, onions, and mushrooms, and sauté them for 3 minutes. Add the brussels sprouts and let them sit in the skillet for one minute before moving anything. Sauté until the sprouts turn bright green. Add the potatoes and vinegar and sauté until the liquid is all gone.

Toss the vegetable mix with smoked paprika, slice the steaks thinly against the grain, and serve.