Description
This traditional Gaelic Irish recipe features tender sirloin steaks served with a creamy mustard sauce alongside classic colcannon, a comforting mashed potato dish blended with kale and green onions. The steaks are first marinated in butter for enhanced flavor and seared to a golden brown, while the colcannon delivers a rich, buttery accompaniment that celebrates Irish culinary heritage.
Ingredients
Scale
Steak Marinade and Cooking
- 4 sirloin steaks
- 2 tablespoons unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
Sauce
- 2 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon whole grain mustard
- Salt and freshly ground black pepper, to taste
Colcannon
- 2 pounds russet potatoes, peeled and diced
- 2 cups curly kale, chopped
- 1/2 cup green onions, diced
- 3 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt and freshly ground black pepper, to taste
Instructions
- Marinate Steaks: Coat the sirloin steaks evenly with melted butter, cover them, and refrigerate for at least 30 minutes to enhance flavor and tenderness.
- Boil Potatoes: Place peeled and diced russet potatoes in a pot of salted water and boil for 15-20 minutes, or until fork-tender.
- Sauté Kale: In a separate pan, melt unsalted butter over medium heat. Add the chopped curly kale and sauté for 3-4 minutes until wilted.
- Add Green Onions: Stir in diced green onions and cook for an additional 2 minutes, then remove from heat.
- Mash Potatoes: Drain the potatoes and mash them thoroughly with the butter, sautéed kale and green onions, and whole milk until smooth and creamy.
- Season Colcannon: Season the mashed potato mixture with salt and freshly ground black pepper to taste, then cover to keep warm.
- Prepare Steaks: Remove the steaks from the refrigerator and let them sit at room temperature for 15 minutes before cooking to ensure even cooking.
- Heat Skillet: Preheat a cast-iron skillet over high heat and add vegetable oil.
- Sear Steaks: Season the steaks generously with salt and pepper. Sear each steak for 2-3 minutes per side until golden brown and cooked to your preferred doneness.
- Rest Steaks: Remove the steaks from the skillet and let them rest while preparing the sauce. Resting helps retain the juices within the steak.
- Sauté Aromatics: Reduce heat to medium, melt butter in the same skillet, and sauté finely minced shallots and garlic for 1-2 minutes until fragrant and softened.
- Deglaze with Stock: Pour in the beef stock, scraping up any browned bits from the skillet. Simmer for 3-4 minutes to reduce slightly and intensify flavor.
- Add Cream and Mustard: Stir in heavy cream and whole grain mustard, continuing to simmer the sauce until it thickens, about 5-7 minutes.
- Season Sauce: Adjust seasoning with salt and freshly ground black pepper to taste.
- Plate and Serve: Spoon a generous helping of warm colcannon onto plates, top with a seared sirloin steak, and drizzle the creamy mustard sauce over the steak before serving.
Notes
- Allowing the steaks to marinate in butter develops moisture and enriches their flavor.
- Letting the steaks rest after cooking ensures juicy, tender results.
- Use a cast-iron skillet for the best sear and heat retention.
- Colcannon can be prepared a few hours ahead and reheated gently before serving.
- Adjust the mustard quantity in the sauce according to your spice preference.
