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.
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.
Whisky Mac, formerly known as Whisky MacDonald, has its roots in British India where Colonel Hect
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