Irish Steak with Irish Whiskey
We don’t really need an occasion to go out to our favorite joint and order a good steak. But have you considered making some, say for yourself and maybe your loved ones too? Here’s what you can do—make this Irish delicacy, almost effortlessly, with things that are widely available in the market. We recommend Jameson Irish Whiskey when making the steak and the sauce to truly bring out its flavor and also as an accompaniment to it.
- 285g of prime Irish sirloin steaks
- 2 glasses Irish whiskey
- 115g melted butter
- 1 large onion, finely chopped
- 3 large fresh tomatoes
- 3 tbsp tomato puree
- 1 cup of fresh cream
- 1 tbsp chopped fresh herbs of your own choice
- ½ tbsp chopped fresh herbs for sprinkling
- 2 tbsp chopped fresh parsley leaves, to garnish
- Salt, pepper, beef aromatics and bay leaf for seasoning
Marinate your steak in a large dish, sprinkling salt, pepper, beef aromatics, bay leaf, and fresh herbs on to it. Ensure that the steaks are evenly coated with them before pouring one glass of Irish whiskey and the melted butter on the steak. Coat the meat well with the whiskey and butter and refrigerate for three to four hours.
Once you have taken the steaks out of the refrigerator, pour the marinade in a separate bowl and allow the meat to come down to room temperature. Meanwhile, preheat a grill at medium to high heat and oil the grate mildly.
Cook the steaks till they begin to turn firm outside and slightly pink on the inside. This should take about six to seven minutes on each side. Cover the steaks with aluminum foil and keep it warm till you finish making the Gaelic sauce.
For the sauce, heat the marinade in a hot saucepan and add the onion to it. Simmer till the onions tender. Add the tomatoes, tomato puree, herbs and simmer for another seven minutes, constantly stirring. Pour the fresh cream and stir gently for about three minutes. Now, take the steak out of the aluminum foil and put it in the sauce. Flambe with the remaining glass of Irish whiskey.
Serve the steaks in two large platters, pour the remaining sauce generously straight from the pan on top of the steaks and sprinkle fresh parsley too. Also serve lightly boiled vegetables of your choice, mashed potatoes if you want, and certainly more Irish whiskey.
Drink in Style: Meet Negroni's Cousin, the Boulevardier
The Boulevardier cocktail is often described as the long lost cousin of Negroni. It first made an appearance in 1927 in Barflies and Cocktails. But...Learn Recipe
Blood and Sand
Whoever said Scotch is a difficult ingredient to mix in a cocktail may not have tasted the Blood and Sand before. Granted that Scotch by...Read More