Description
Enjoy a rich and hearty Irish classic with these Savory Gaelic Irish Steaks served alongside creamy whiskey-infused cream sauce and traditional Colcannon—perfectly mashed potatoes with kale. This recipe blends the robust flavors of marinated sirloin steak with the comforting taste of classic Irish sides and a luxurious whiskey cream sauce.
Ingredients
For the Steak
- 1 lb Sirloin Steak – A quality cut is essential for rich flavor and tenderness.
- 1/2 cup Irish Whiskey (e.g., Jameson) – Adds depth and smokiness.
- 2 tbsp Butter – Brings richness and enhances the marinade.
For the Cream Sauce
- 2 tbsp Shallots – Provides a mild onion aroma; substitute onions if needed.
- 1 cup Heavy Cream – Use heavy cream for a luxurious sauce.
- 1/4 cup Irish Whiskey – For deglazing and flavor.
For the Colcannon
- 2 cups Potatoes (Russets recommended) – Preferable for mashing.
- 1 cup Kale – A heartier twist; spinach can also be a substitute.
- Salt – To taste, essential for enhancing flavor.
- Pepper – To taste, essential for enhancing flavor.
Instructions
- Marinate the Steak: In a bowl, combine the melted butter and 1/2 cup Irish whiskey. Fully immerse the sirloin steak in this mixture and refrigerate, allowing it to marinate for at least 3 hours to absorb the rich flavors.
- Sear the Steak: Preheat a cast iron pan over medium-high heat. Remove the steak from the marinade, letting excess drip off, and sear it for about 3-4 minutes on each side to develop a caramelized crust and lock in juices.
- Bake the Steak: Preheat your oven to 350°F (175°C). Transfer the seared steak to an oven-safe dish or keep it in the cast iron pan if oven-safe and bake for approximately 10 minutes until it reaches your desired level of doneness.
- Prepare Colcannon: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash the potatoes. In a separate pan, sauté kale until wilted and tender, then fold the kale into the mashed potatoes. Season the mixture with salt and pepper to taste.
- Make the Whiskey Cream Sauce: Using the same cast iron pan from searing, sauté the shallots over medium heat until translucent, about 2-3 minutes. Deglaze the pan with 1/4 cup Irish whiskey, scraping up any browned bits. Stir in the heavy cream and simmer gently until the sauce thickens, about 5 minutes. Adjust seasoning as necessary.
- Serve: Place the steak on a serving plate over a bed of colcannon. Drizzle generously with the whiskey cream sauce. Serve immediately while hot for optimal flavor and texture.
Notes
- Marinating the steak for longer than 3 hours can enhance the flavor further.
- Use a cast iron pan for best searing results and even heat distribution.
- For doneness preference, adjust baking time accordingly.
- Substitute kale with spinach if desired for a milder taste in colcannon.
- Allow the steak to rest for a few minutes after baking to retain juices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
