Grilled Rib Eye with Colcannon Potato Cakes and Whiskey Steak Sauce

Serves 2

Grilling season is officially here, and when it comes to cooking up something special for Dad on Sunday, a juicy steak, some delicious potato cakes, and an Irish-inspired steak sauce are just the ticket. A full-bodied red wine or a cold beer complete the picture! You’ll find more delicious recipes like this in my “Flavors of Ireland” cookbook series.

For the potato cakes

1 small cabbage, cored, quartered, and shredded

2 large baking potatoes, peeled and cut into 1 1/2-inch pieces

3 tablespoons butter, cut into cubes

1 small leek (white and green parts), washed and sliced

1/2 cup milk

Salt and freshly ground pepper to taste

1/2 teaspoon minced fresh flat-leaf parsley

2 tablespoons canola oil for frying

For the steak sauce

2 tablespoons unsalted butter

2 tablespoons olive oil

1 garlic clove, minced

1 shallot, minced

8 large white mushrooms, chopped

1 teaspoon honey

1/2 teaspoon wholegrain mustard

2 tablespoons Irish whiskey

3/4 cup canned low-sodium beef broth

3/4 cup heavy (whipping) cream

Salt and freshly ground pepper to taste

Fresh parsley sprigs for garnish

For the steak

2 (10 ounce) rib eye steaks

Olive oil

Salt and freshly ground pepper to taste

1. To make potato cakes: in separate medium saucepans, cook cabbage and potatoes in salted boiling water for about 20 minutes, or until tender. Drain cabbage and chop; drain potatoes and mash. Combine in a large bowl with butter.
2. In a small saucepan over medium-low heat, combine leeks and milk. Cook for 8 to 10 minutes, or until leeks are tender. Stir into potato mixture and season with salt and pepper.
3. Transfer potato mixture to baking pan and pat it into a 1/2-inch-thick round. With an offset spatula or your fingers, smooth top. Refrigerate for 10 to 15 minutes, or until potatoes are cold. With a 3-inch biscuit cutter, cut out 4 rounds.
4. In a large skillet over medium heat, heat oil. Cook potato cakes for 3 to 4 minutes on each side, or until browned and heated through.
5. To make sauce: in a large skillet over medium heat, heat butter and oil. Add garlic, shallot, and mushroom and cook for 2 to 3 minutes, or until soft but not browned. Stir in honey and mustard and cook for 1 minute. Add whiskey and stock or broth and cook for 5 to 6 minutes, or until reduced by half. Whisk in cream and cook for 2 to 3 minutes more, or until sauce thickens. Season with salt and pepper.
6. 6. To make steaks: light a fire in a charcoal grill or preheat a gas grill to medium-high. Season meat on both sides with olive oil, salt, and pepper. Grill to desired doneness (130°F for rare, 140°F for medium, 150°F for well-done). To serve, put a steak on each plate and serve with potato cakes. Spoon sauce over steak. (Photo courtesy of Solis Lough Eske Castle, Donegal)