Gaelic Irish Steak

Name: Gaelic Irish Steak
Yield: 1 servings
Ingredients: 7 oz sirloin steaks; 1 cup Unsalted Butter, melted; 0.25 cup Irish whiskey; 1 tbsp Unsalted Butter; 2 Garlic, minced; 2 Shallot, finely minced; 0.5 cup Irish whiskey (We've used Jameson); 1 cup Heavy Cream; 1 cup Beef Stock; 1 tbsp whole grain mustard; Kosher salt cracked black pepper, freshly to taste; 2.25 lb Russet Potato, peeled diced; 3 cup curly kale, chopped; 0.5 cup Green Onions, diced; 0.333 cup Unsalted Butter; 1 cup Whole Milk

I found inspiration from three ingredients: steak, potatoes, and whiskey.

Brooke1999

Servings1

Difficultymedium

Dinner / Supper

Ingredients

7 ozsirloin steaks
1 cupUnsalted Butter, melted
0.25 cupIrish whiskey
1 tbspUnsalted Butter
2Garlic, minced
2Shallot, finely minced
0.5 cupIrish whiskey (We've used Jameson)
1 cupHeavy Cream
1 cupBeef Stock
1 tbspwhole grain mustard
Kosher salt cracked black pepper, freshly to taste
2.25 lbRusset Potato, peeled diced
3 cupcurly kale, chopped
0.5 cupGreen Onions, diced
⅓ cupUnsalted Butter
1 cupWhole Milk

Instructions

1
Place sirloin steaks in a large Ziploc bag with the mixture of melted butter and Irish whiskey. Marinate in the fridge for at least 3 hours.
2
Preheat the oven to 400°F.
3
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.
4
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.
5
Drain the potatoes. Return them to the cooking pot and add milk. Mash to personal preference, chunky or smooth.
6
Add cooked kale to the mash and season mixture with salt and pepper. Cover and keep warm.
7
Remove marinated steak from the fridge and let it come to room temp for 30 minutes.
8
Preheat a cast iron pan over high heat for 3 - 4 minutes then add 1 tablespoon vegetable oil.
9
Pat dry steak and sear steak for 2 - 2 ½ minutes on one side, then cook for 1 - 2 minutes on the other side. Reserve cast iron.
10
Remove steak to a sheet tray and repeat with remaining steaks. Place in a preheated oven to finish cooking for 2 - 6 minutes.
11
In the steak pan, heat to medium-low heat. Add butter to the steak pan and let it melt.
12
Add shallot and garlic and let cook for 1 - 2 minutes, then add whiskey. Note: be careful of flambé, so turn off the heat, then reignite. Cook until mostly evaporated.
13
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. Enjoy!