Description: This recipe features tender steak cooked to perfection and served with a traditional Irish side dish called champ, which is mashed potatoes with scallions. The dish is then elevated with a rich and flavorful whiskey sauce.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serving size: 4 servings

Ingredients

• 4 steak cuts (such as sirloin or ribeye), about 8 ounces each
• Salt and pepper to taste
• 2 tablespoons vegetable oil

For the Champ:

• 2 pounds potatoes, peeled and quartered
• 1 cup milk
• 4 tablespoons butter
• 4 scallions (green onions), finely chopped
• Salt and pepper to taste

For the Whiskey Sauce:

• 1 cup beef broth
• 1/4 cup Irish whiskey
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• Salt and pepper to taste

Instructions:

1. Season the steaks with salt and pepper on both sides.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks and cook to your desired doneness (about 4-5 minutes per side for medium-rare). Remove the steaks from the skillet and let them rest for a few minutes.
3. While the steaks are resting, prepare the champ. Boil the potatoes in a pot of salted water until tender. Drain the potatoes and return them to the pot.
4. Add the milk, butter, scallions, salt, and pepper to the pot with the potatoes. Mash everything together until smooth and creamy.
5. In the same skillet used for the steaks, melt the butter over medium heat. Sprinkle the flour over the butter and whisk together to form a roux. Cook for a minute until the roux is lightly golden.
6. Gradually whisk in the beef broth and Irish whiskey. Bring the sauce to a simmer and cook for a few minutes until thickened. Season with salt and pepper to taste.
7. Serve the cooked steaks with a generous dollop of champ and drizzle the whiskey sauce over the top.