Irish Whiskey Sirloin Steak with Colcannon Recipe
Savory Gaelic Irish Steaks with Whiskey Cream and Colcannon Delight is a hearty and flavorful dish featuring tender sirloin steak marinated in Irish whiskey and butter, seared to perfection, then baked to juicy doneness. Served atop creamy, comforting colcannon mashed potatoes blended with kale, and finished with a luscious whiskey cream sauce infused with shallots. This elegant yet rustic meal brings the best of traditional Irish flavors with a modern touch.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Irish
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 Cream – Use heavy cream for a luxurious sauce.
For the Colcannon
- 2 cups Potatoes (Russets preferred) – For mashing and creaminess.
- 1 cup Kale – A heartier twist; spinach can also be a substitute.
Seasoning
- Salt, to taste – Essential for enhancing flavor.
- Pepper, to taste – Essential for enhancing flavor.
Instructions
- Marinate the Steak: In a bowl, combine melted butter and Irish whiskey. Immerse the sirloin steak fully in this mixture and cover. Refrigerate and let it marinate for at least 3 hours to absorb the flavors and tenderize the meat.
- Sear the Steak: Preheat a cast iron pan over medium-high heat until hot. Remove the steak from the marinade, allowing excess liquid to drip off. Sear the steak in the pan for about 3-4 minutes on each side until a golden-brown crust forms, locking in juices.
- Bake the Steak: Preheat your oven to 350°F (175°C). Transfer the seared steak to an oven-safe dish or leave in the cast iron pan if oven-safe. Bake for approximately 10 minutes or until desired doneness is reached (medium rare to medium preferred).
- Prepare Colcannon: While the steak is baking, boil the potatoes in salted water until tender (about 15-20 minutes). Drain and mash them. Lightly sauté the kale until wilted, then fold it into the mashed potatoes. Season with salt and pepper to taste for a creamy, flavorful side.
- Make the Whiskey Cream Sauce: In the same cast iron pan used for searing, reduce heat to medium. Sauté the shallots until translucent and fragrant, about 2-3 minutes. Deglaze the pan with a splash of Irish whiskey, scraping up browned bits. Stir in the heavy cream and simmer the sauce until it thickens to a creamy consistency, about 5 minutes.
- Serve: Place the baked steak on a plate atop a generous serving of colcannon. Drizzle the whiskey cream sauce over the steak and around the plate. Serve immediately for the best taste and texture.
Notes
- Marinating overnight can enhance flavor further.
- Rest steak for 5 minutes after baking to retain juices.
- Use heavy cream for the best sauce texture.
- Russet potatoes yield the creamiest colcannon; Yukon Gold can be a substitute.
- Adjust whiskey quantity in sauce carefully to prevent overpowering alcohol flavor.
