Description
This classic Gaelic Irish Steaks recipe pairs succulent sirloin steaks with a rich cream sauce and traditional colcannon, a comforting mash of potatoes, kale, and green onions. The steaks are butter-coated and seared to golden perfection, while the creamy mustard sauce adds a delightful tang. The colcannon is a hearty side that brings a fresh, earthy flavor to the plate, making this meal perfect for a cozy dinner.
Ingredients
Scale
For the Steaks and Sauce
- 4 sirloin steaks
- 2 tablespoons unsalted butter, melted (for coating steaks)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter (for sauce)
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon whole grain mustard
For the Colcannon
- 2 pounds russet potatoes, peeled and diced
- 4 cups curly kale, chopped
- 3 green onions, diced
- 3 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt and freshly ground black pepper, to taste
Instructions
- Butter Coat the Steaks: Coat the sirloin steaks evenly in melted butter, cover them, and refrigerate for at least 30 minutes to enhance the flavor and tenderness.
- Boil the Potatoes: Place peeled and diced potatoes in salted boiling water and cook for 15-20 minutes until they are fork-tender.
- Sauté Kale: In a separate pan, melt butter over medium heat, add chopped kale and sauté for 3-4 minutes until wilted and tender.
- Add Green Onions: Stir in diced green onions with the sautéed kale and cook for an additional 2 minutes, then remove the pan from heat.
- Mash Potatoes and Mix: Drain the cooked potatoes well, then mash them thoroughly with the butter, kale, and green onions mixture along with the whole milk until smooth and creamy.
- Season Colcannon: Season the colcannon with salt and freshly ground black pepper to your taste, then cover it to keep warm while preparing the steaks.
- Rest Steaks: Remove the steaks from the refrigerator and let them come to room temperature for about 15 minutes before cooking.
- Heat Skillet: Heat a cast-iron skillet or heavy-bottomed pan over high heat and add the vegetable oil to coat the surface.
- Sear Steaks: Season the steaks liberally with salt and pepper on both sides. Sear each steak in the hot skillet for 2-3 minutes per side, or until a golden-brown crust forms.
- Rest Steaks: Remove the seared steaks from the pan and let them rest for a few minutes to retain their juices.
- Start Sauce Base: Reduce the heat to medium, melt butter in the same skillet, then sauté the finely minced shallots and garlic for 1-2 minutes until fragrant and translucent.
- Deglaze with Stock: Pour in the beef stock, scraping the bottom of the pan to loosen any browned bits, and simmer for 3-4 minutes to reduce slightly.
- Add Cream and Mustard: Stir in the heavy cream and whole grain mustard, continuing to simmer the sauce for 5-7 minutes until it thickens to a creamy consistency.
- Season Sauce: Taste and season the sauce with salt and freshly ground black pepper as desired.
- Serve: Plate a generous scoop of colcannon, top with a seared sirloin steak, and drizzle the creamy mustard sauce over the top to finish the dish.
Notes
- For best results, use a heavy skillet like cast iron to get a proper sear on the steaks.
- Letting the steaks rest after cooking is critical to retain juices and flavor.
- The colcannon can be made ahead and gently reheated if needed.
- Adjust the thickness of the sauce by simmering longer or adding more cream based on preference.
- Feel free to substitute kale with cabbage for a more traditional colcannon.
- This dish pairs wonderfully with a robust Irish red ale or a bold red wine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
