Grilled Hanger Steak, Brussels Sprouts and Aged Balsamic

5 lbs hanger steak
hanger or skirt
1/4 tsp freshly ground Salt and pepper
3 lbs brussels sprouts
1 cup hazelnuts
1/2 cup aged balsamic
1 tsp minced garlic
1 tbs grated lemon zest
2 tbsp chopped rosemary
1/4 cup olive oil
Salt to taste
4 tbsp olive oil
2 Tbsp chopped fresh parsley leaves
For the Steak and Sprouts
Trim the fat, season with salt and pepper and cook on grill or in a cast iron skillet. Cook until desired temp and let rest for 5 minutes. Slice, season and garnish with gremolata.
Roast, steam, or fry brussels sprouts. Reduced aged balsamic to a glaze. Toast hazelnuts. Platter sprouts, drizzle glaze and garnish with toasted nuts.
For the Gremolata
Mix all of the ingredients together.
To Serve
Slice the steak, season and garnish with gremolata; serve alongside the vegetables.