Description
This traditional Gaelic Irish recipe features tender sirloin steaks served with a creamy mustard sauce and a classic side of colcannon — a comforting mash of russet potatoes, sautéed kale, and green onions. The steaks are enhanced by a butter marinade and seared to golden perfection in a cast-iron skillet, while the sauce is simmered with shallots, garlic, and beef stock for rich flavor. Perfect for a hearty, rustic meal that honors Irish culinary heritage.
Ingredients
Scale
Steaks and Marinade
- 4 sirloin steaks
- 2 tablespoons unsalted butter, melted
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
Sauce
- 2 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon whole grain mustard
- Salt and pepper, to taste
Colcannon (Irish Mashed Potatoes)
- 2 pounds russet potatoes, peeled and diced
- 2 cups curly kale, chopped
- 4 green onions, diced
- 3 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt and pepper, to taste
Instructions
- Marinate the Steaks: Coat the sirloin steaks evenly with melted unsalted butter. Cover the steaks and refrigerate them for at least 30 minutes to enhance their flavor and tenderness.
- Cook the Potatoes: Place the peeled and diced russet potatoes in boiling salted water. Cook for 15-20 minutes or until they are fork-tender, ensuring the potatoes are soft enough for mashing.
- Sauté the Kale: In a separate pan, melt butter over medium heat. Add the chopped curly kale and sauté for 3-4 minutes until it becomes wilted.
- Add Green Onions to Kale: Stir in the diced green onions with the kale and cook for an additional 2 minutes. Remove the mixture from heat.
- Mash the Potatoes: Drain the cooked potatoes well, then mash them thoroughly. Incorporate the sautéed kale and green onions mixture, along with butter and whole milk, until the colcannon is smooth and creamy.
- Season the Colcannon: Taste and season the mashed potatoes with salt and pepper. Cover and keep warm until serving.
- Bring Steaks to Room Temperature: Remove the marinated steaks from the refrigerator and let them sit at room temperature for about 15 minutes before cooking to ensure even cooking.
- Heat Skillet and Sear Steaks: Heat a cast-iron skillet over high heat until very hot. Add vegetable oil to the skillet. Season the steaks with salt and pepper, then sear each side for 2-3 minutes until golden brown and a crust forms.
- Rest Steaks: Remove the steaks from the skillet and let them rest for a few minutes. This allows the juices to redistribute for a tender bite.
- Prepare the Sauce Base: Reduce the skillet heat to medium. Melt butter in the pan, then add the finely minced shallots and garlic. Sauté for 1-2 minutes until fragrant and softened but not browned.
- Simmer with Beef Stock: Pour in the beef stock, scraping up any browned bits from the skillet bottom. Let it simmer for 3-4 minutes to reduce slightly and intensify the flavor.
- Add Cream and Mustard: Stir in the heavy cream and whole grain mustard. Allow the sauce to simmer gently for 5-7 minutes, or until it thickens to a creamy consistency.
- Final Seasoning of Sauce: Taste the sauce and adjust seasoning with salt and pepper as needed.
- Plate and Serve: Spoon a generous portion of colcannon onto each plate. Top with a seared sirloin steak and drizzle the creamy mustard sauce over the steak. Serve immediately while hot.
Notes
- Resting steaks after searing is crucial for juicy results.
- Using a cast-iron skillet helps develop a beautiful crust on the steak.
- Colcannon can be made in advance and gently reheated before serving.
- Adjust the thickness of the sauce by simmering longer if needed.
- For a tangier sauce, add a splash of Worcestershire sauce or a squeeze of lemon juice.
