Recipe by Paula McIntyre
Steak night is always a treat, but this one is something special! This delicious creation combines the highest-quality grass-fed Irish rump steak and marinates it in Lir Green Crest Whiskey marinade.
2 x 200g rump steaks
½ teaspoon English mustard powder
½ teaspoon seasalt
1 teaspoon smoked black pepper or cracked black pepper
1 dessertspoon cooking oil
1 shallot, finely chopped
2 teaspoons miso paste
50ml Lir whiskey
100ml beef stock or water
Steps To Make:
Rub the steaks evenly with the mustard powder and salt, followed by rubbing in the oil.
Heat a griddle pan until smoking hot and add the steaks.
Cook for a couple of minutes each side then set aside. Rub the pepper all over the steaks.
Add the butter to the pan with the shallot. Cook until golden and then add whiskey and miso.
Flame the whiskey and add the stock. Stir well and add the rested steaks and any resting juices.
Slice the steaks and place on a platter, drizzle over the resting juices and serve with the onion salad.
Lir Whiskey roast onion salad
2 medium onions, halved
Few sprigs thyme
Salt and pepper
1 tablespoon oil
25ml Lir whiskey
Take a sheet of foil and place onions on top. Drizzle over the oil, salt and whiskey and add the thyme. Gather up the foil into a parcel and bake in a 180oc oven for about 45 minutes. Open up and add the juices to the steak. Seal off the cut side of onion in a hot pan and then break into petals.
Handful mixed lettuce leaves
3 tablespoons olive oil or local rapeseed oil
1 tablespoon balsamic
½ teaspoon Dijon mustard
Salt and pepper to taste
Whisk the oil, vinegar and mustard together and season to taste.
Toss in the leaves and use to garnish the steak with the onions.
Enjoy & if you make this recipe, don't forget to take a photo and tag us on social media!