Description
Experience the heart of Ireland with Gaelic Irish Steaks paired with Creamy Colcannon Bliss. This dish features succulent ribeye steaks grilled to perfection, complemented by a rich, buttery colcannon made from creamy potatoes and tender savoy cabbage. Perfect for cozy family dinners or festive gatherings, this comfort food promises an unforgettable culinary experience that will delight your taste buds and warm your heart.
Ingredients
Scale
- 2 boneless ribeye steaks (1-inch thick)
- 4 cloves fresh garlic, minced
- 2 large Russet potatoes (about 1 lb), peeled and diced
- 2 cups savoy cabbage, chopped
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
- 2 tbsp fresh chives, chopped
- Salt and pepper to taste
Instructions
- 1. Prepare the Steaks: Remove ribeye steaks from the fridge and let them come to room temperature for about 30 minutes. Season generously with salt and pepper.
- 2. Sear the Steaks: Heat a skillet over medium-high heat until hot. Add oil, then sear the steaks for 4-5 minutes on each side until browned and cooked to your preference. Let rest under foil.
- 3. Make the Colcannon: Boil diced potatoes in salted water for 15-20 minutes until tender. In another pot, sauté minced garlic in butter until fragrant; add chopped cabbage until wilted.
- 4. Mash Together: Drain the potatoes and mash with heavy cream until smooth. Fold in the sautéed cabbage and chives, seasoning well with salt and pepper.
- 5. Serve: Plate the steaks alongside generous servings of colcannon bliss, garnished with extra chives if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Pan-searing and boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 steak with colcannon (approximately 400g)
- Calories: 620
- Sugar: 2g
- Sodium: 600mg
- Fat: 41g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg