Gaelic Irish Steak (Print Version)

# Ingredients:

→ For the Steak Marinade

01 - 7 sirloin steaks (6 oz. each)
02 - 1 cup unsalted butter, melted
03 - 1/4 cup Irish whiskey

→ For the Whiskey Cream Sauce

04 - 1 tablespoon unsalted butter
05 - 2 garlic cloves, minced
06 - 2 shallots, finely minced
07 - 1/2 cup Irish whiskey (Jameson recommended)
08 - 1 cup heavy cream
09 - 1 cup beef stock
10 - 1 tablespoon whole grain mustard
11 - Kosher salt and freshly cracked black pepper, to taste

→ For the Colcannon

12 - 2 1/4 lbs. Russet potatoes, peeled and diced
13 - 3 cups curly kale, chopped
14 - 1/2 cup green onion, diced
15 - 1/3 cup unsalted butter
16 - 1 cup whole milk
17 - Salt and pepper, to taste

→ Additional

18 - 1 tablespoon vegetable oil (for searing steaks)

# Instructions:

01 - Place sirloin steaks in a large Ziploc bag with the mixture of melted butter and Irish whiskey. Marinate in the refrigerator for at least 3 hours.
02 - Preheat the oven to 400°F (200°C).
03 - Fill a large pot with cold water and bring potatoes up to a boil. Season water with salt and cook until potatoes are easily pierced with a knife.
04 - In a sauté pan over medium-low heat, melt butter and add kale to the pan. Let cook for 3-4 minutes or until wilted, then add green onion to the kale. Remove from heat and let sit.
05 - Drain the potatoes. Return them to the cooking pot and add milk. Mash to personal preference, chunky or smooth. Add cooked kale to the mash and season mixture with salt and pepper. Cover and keep warm.
06 - Remove marinated steak from the fridge and let it come to room temperature for 30 minutes.
07 - Preheat a cast iron pan over high heat for 3-4 minutes then add 1 tablespoon vegetable oil. Pat dry steak and sear for 2-2½ minutes on one side, then cook for 1-2 minutes on the other side. Reserve cast iron.
08 - Remove steak to a sheet tray and repeat with remaining steaks. Place in the preheated oven to finish cooking for 2-6 minutes.
09 - In the steak pan, heat to medium-low heat. Add butter to the steak pan and let it melt. Add shallot and garlic and let cook for 1-2 minutes.
10 - Add whiskey to the pan. Note: be careful of flambé, so turn off the heat, then reignite. Cook until the whiskey is mostly evaporated.
11 - Add cream, beef stock, and mustard and season with a little salt and cracked pepper. Reduce heat to low and let cook for 8-10 minutes or until sauce coats the back of a spoon.
12 - Serve steaks topped with whiskey cream sauce alongside the colcannon.

# Notes:

01 - For medium-rare steaks, cook to an internal temperature of 135°F (57°C).
02 - Colcannon is a traditional Irish dish of mashed potatoes with kale or cabbage.
03 - Be very careful when adding whiskey to the hot pan, as it may flame up.
04 - This dish combines three classic Irish elements: beef, potatoes, and whiskey.

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