Irish Steak Recipes

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TRADITIONAL GAELIC IRISH STEAK WITH IRISH WHISKEY



Traditional Gaelic Irish Steak with Irish Whiskey image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 2 servings

Number Of Ingredients 10

2 (10-ounce) prime Irish sirloin steaks
Salt, pepper, beef aromatics and bay leaf for seasoning
1 tablespoon chopped fresh herbs of own choice, plus more for sprinkling
2 glasses Irish whiskey
3 to 4 ounces melted butter
1 finely chopped large onion
3 large finely chopped fresh tomatoes
3 tablespoons tomato puree
1 cup fresh cream
Chopped fresh parsley leaves, to garnish

Steps:

  • Place the steaks into a marinating dish. Sprinkle with salt, pepper, beef aromatics, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 3 to 4 ounces of melted butter and allow to marinate in the refrigerator for 3 to 4 hours
  • Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste.
  • To make the Gaelic sauce use remaining marinade as a base and place in hot pan. Add 1 finely chopped large onion and allow to simmer until onions tender. Then add 3 large finely chopped fresh tomatoes, 3 tablespoons of tomato puree, sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently. Now add 1 cup of fresh cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey.
  • Remove steaks to 2 large platters, serve sauce generously from pan to platters and sprinkle with fresh parsley and selection of fresh vegetables of choice.

IRISH STEAKS



Irish Steaks image

These are delicious steaks, good with potatoes, vegetables, and Irish soda bread.

Provided by IrishMountainGirl

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
3 tablespoons butter
1 onion, chopped
4 (4 ounce) beef top sirloin steaks
1 clove garlic, cut in half lengthwise
¼ cup Irish whiskey (such as Jameson®)
salt and ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
  • Rub steaks with cut sides of garlic clove.
  • Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
  • Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
  • Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 5.7 g, Cholesterol 83.2 mg, Fat 25 g, Fiber 1 g, Protein 19.7 g, SaturatedFat 10.3 g, Sodium 107 mg, Sugar 2.5 g

IRISH GAELIC STEAK



Irish Gaelic Steak image

This is yummy and a nice change from barbequed steak. Comfort food at it's best, straight from the Bridge House Hotel in Tullamore, County Offaly, Ireland where this gaelic steak is their 'house special'.

Provided by DiLo4602

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 beef tenderloin steaks
1 garlic clove, minced
1 shallot, minced
4 ounces mushrooms, chopped
1 teaspoon honey
1/2 teaspoon whole grain mustard
2 tablespoons Irish whiskey
3/4 cup beef stock
3/4 cup heavy whipping cream
salt, preferably sea salt
pepper, freshly ground

Steps:

  • In a large skillet over medium heat, heat butter and oil.
  • Add the steaks and cook 2 - 3 minutes on each side (for rare). Transfer to a warm plate and cover.
  • Add garlic, shallot and mushrooms to the pan and cook 2 - 3 minutes until soft, but not browned.
  • Stir in the honey and mustard and cook for 1 minute.
  • Add the whiskey and stock or broth and cook for 3 - 4 minutes or until reduced in half.
  • Whisk in cream and cook 2 - 3 minutes more or until thickened.
  • Season with salt and pepper.

Nutrition Facts : Calories 706.4, Fat 59, SaturatedFat 26.9, Cholesterol 215.8, Sodium 276.6, Carbohydrate 4.8, Fiber 0.3, Sugar 2.1, Protein 34.7

MCGUIRE'S STEAK AND MUSHROOM PIE



McGuire's Steak and Mushroom Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 13

8 ounces unsalted butter
2/3 cup all-purpose flour
1/2 cup diced onions
1/2 cup red wine
1/4 cup roasted garlic
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons ground black pepper
8 ounces crimini mushrooms, quartered
8 ounces portobello mushrooms, sliced 1/2-inch thick
2 tablespoons olive oil
2 pounds beef tenderloin, trimmed and cubed
4 sheets puff pastry

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.

IRISH BEER CHEESE PUFFS



Irish Beer Cheese Puffs image

While this is by no means an authentic Irish recipe, I do use Irish beer, Irish butter, and sharp Irish Cheddar (along with a French technique!) to make these easy, cheesy puffs that are perfect for entertaining. Delicious to eat alone or with this spring onion and mascarpone spread.

Provided by Chef John

Categories     Appetizers and Snacks

Time 1h30m

Yield 12

Number Of Ingredients 16

4 tablespoons Irish-style butter
½ cup Irish stout beer (such as Guinness® Extra Stout)
½ teaspoon kosher salt
½ teaspoon white sugar
½ cup all-purpose flour
2 large eggs
¾ cup grated sharp Irish Cheddar cheese, plus more to taste
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped leeks, washed thoroughly and drained
½ teaspoon kosher salt, or more to taste
2 tablespoons water, or as needed
½ cup sliced green onions
1 tablespoon fresh lemon juice
½ cup mascarpone cheese
freshly ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
  • Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
  • Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
  • Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
  • Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
  • Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
  • Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
  • Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
  • Serve cheese puffs with spread.

Nutrition Facts : Calories 159 calories, Carbohydrate 7.2 g, Cholesterol 60.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 251.8 mg

IRISH BEEF STEW



Irish Beef Stew image

Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. -Carrie Karleen, St. Nicolas, Quebec

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 22

8 bacon strips, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds beef stew meat, cut into 1-inch cubes
1 pound whole fresh mushrooms, quartered
3 medium leeks (white portion only), chopped
2 medium carrots, chopped
1/4 cup chopped celery
1 tablespoon canola oil
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups reduced-sodium beef broth
1 cup dark stout beer or additional reduced-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
2 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 cup frozen peas

Steps:

  • In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

IRISH WHISKEY FLAT IRON STEAK



Irish Whiskey Flat Iron Steak image

This Irish whiskey marinade is our favorite for using with flat iron steak. It adds a juicy and delicious flavor to the meat.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h35m

Yield 4

Number Of Ingredients 10

⅔ cup extra-virgin olive oil
3 tablespoons Irish whiskey
3 tablespoons soy sauce
1 tablespoon minced green onion
1 tablespoon minced garlic
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
½ teaspoon dried thyme
⅛ teaspoon crushed dried rosemary
4 (8 ounce) flat iron steaks

Steps:

  • Combine the olive oil, whiskey, soy sauce, green onion, garlic, pepper, parsley, thyme, and rosemary in a large, sealable plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes before serving.

Nutrition Facts : Calories 792.3 calories, Carbohydrate 3 g, Cholesterol 154.8 mg, Fat 62.9 g, Fiber 0.7 g, Protein 47.8 g, SaturatedFat 14.8 g, Sodium 823.9 mg, Sugar 0.3 g

CLASSIC IRISH STEW



Classic Irish stew image

Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...

Provided by Good Food team

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 15

3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
650g floury potatoes, such as King Edward
650g waxy potato, such as Desirée or Pentland Javelin
1kg carrots
2 onions
½ tsp fresh thyme leaves
chopped fresh chives and parsley, to garnish
bones from the lamb
1 large carrot, quartered
1 onion, quartered
½ celery stick, quartered
1 bay leaf
2 large sprigs of thyme
a generous sprig of parsley
6 black peppercorns, lightly crushed

Steps:

  • Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
  • Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
  • Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
  • Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
  • Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
  • Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.09 milligram of sodium

STEAK AND IRISH STOUT PIE



Steak and Irish Stout Pie image

This delicious Irish meal may provoke your guests into licking the pie dish clean.

Provided by Michael St. Laurent

Categories     Main Dish Recipes     Savory Pie Recipes     Pork Pie Recipes

Time 3h30m

Yield 8

Number Of Ingredients 11

2 pounds round steak, cut into 1/2-inch cubes
1 tablespoon all-purpose flour
3 ounces lard
8 slices bacon, finely chopped
5 onions, minced
¼ pound fresh mushrooms, sliced
1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
1 tablespoon chopped fresh parsley
1 tablespoon raisins
1 teaspoon brown sugar
1 (15 ounce) package double-crust pie pastry, thawed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place steak cubes onto a plate and sprinkle with flour.
  • Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
  • Transfer steak mixture to a large casserole dish.
  • Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
  • Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
  • Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
  • Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
  • Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
  • Spoon cooked steak filling into the partially-baked pie crust.
  • Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
  • Bake pie until top crust is golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 31.6 g, Cholesterol 80.4 mg, Fat 38.3 g, Fiber 3.2 g, Protein 30.4 g, SaturatedFat 12.3 g, Sodium 498.1 mg, Sugar 4.6 g

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