Gaelic Irish Steak & Colcannon (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 add the peeled and diced potatoes. Bring 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 set aside.
05 - Drain the potatoes. Return them to the cooking pot and add milk. Mash to your preferred consistency, chunky or smooth. Add the cooked kale mixture to the mashed potatoes and season with salt and pepper. Cover and keep warm.
06 - Remove marinated steaks from the refrigerator and let them come to room temperature for about 30 minutes.
07 - Preheat a cast iron pan over high heat for 3-4 minutes then add 1 tablespoon vegetable oil. Pat the steaks dry and sear for 2-2½ minutes on one side, then 1-2 minutes on the other side. Reserve the cast iron pan for the sauce.
08 - Transfer seared steaks to a sheet tray. Place in the preheated oven to finish cooking for 2-6 minutes, depending on desired doneness.
09 - In the same cast iron pan used for the steaks, reduce heat to medium-low. Add butter and let it melt. Add shallot and garlic and cook for 1-2 minutes until softened.
10 - Add whiskey to the pan. (Be careful of flambé - turn off the heat before adding, then reignite after adding.) Cook until the whiskey is mostly evaporated.
11 - Add cream, beef stock, and mustard to the pan. Season with a little salt and cracked pepper. Reduce heat to low and let cook for 8-10 minutes or until sauce thickens enough to coat the back of a spoon.
12 - Plate the steaks with a generous portion of colcannon on the side. Pour the whiskey cream sauce over the steaks and serve immediately.

# Notes:

01 - For medium-rare steaks, cook to an internal temperature of 135°F (57°C).
02 - Traditional Irish colcannon uses cabbage, but this version with kale offers a more nutritious twist.
03 - The alcohol in the whiskey cooks off, leaving behind a rich flavor that complements the beef perfectly.
04 - This is a classic Irish dish perfect for St. Patrick's Day celebrations or special occasions.

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