Steak sandwiches and Brussels sprouts

Another win for dinner. Steak cooked with just salt and pepper cooked in the cast iron and removed to sit. Brussels sprouts halved and sautéed in steak juices, condensed chicken broth and balsamic vinegar. Reduce and cook until soft. Plate the Brussels sprouts. Slice the steak and add to balsamic reduction for just a minute. Serve on croissant with shredded cheese an Dijon mustard. Yum!