Grilling season is officially here, and when it comes to cooking up something special for Dad, a juicy steak, some delicious potato cakes, and an Irish-inspired steak sauce are just the ticket. A full-bodied red wine or a glass of cold beer complete the picture! You’ll find more delicious recipes like this in my “Flavors of Ireland” cookbook series available on www.irishcook.com

Grilled Rib Eye with Colcannon Potato Cakes and Whiskey Steak Sauce

Serves 2

For the potato cakes

1 small cabbage, cored, quartered, and shredded

2 large baking potatoes, peeled and cut into 1 1/2-inch pieces

3 tablespoons butter, cut into cubes

1 small leek (white and green parts), washed and sliced

1/2 cup milk

Salt and freshly ground pepper to taste

1/2 teaspoon minced fresh flat-leaf parsley

2 tablespoons canola oil for frying

For the steak sauce

2 tablespoons unsalted butter

2 tablespoons olive oil

1 garlic clove, minced

1 shallot, minced

8 large white mushrooms, chopped

1 teaspoon honey

1/2 teaspoon wholegrain mustard

2 tablespoons Irish whiskey

3/4 cup canned low-sodium beef broth

3/4 cup heavy (whipping) cream

Salt and freshly ground pepper to taste

Fresh parsley sprigs for garnish

For the steak

2 (10 ounce) rib eye steaks

Olive oil

Salt and freshly ground pepper to taste

1. To make potato cakes: in separate medium saucepans, cook cabbage and potatoes in salted boiling water for about 20 minutes, or until tender. Drain cabbage and chop; drain potatoes and mash. Combine in a large bowl with butter.

2. In a small saucepan over medium-low heat, combine leeks and milk. Cook for 8 to 10 minutes, or until leeks are tender. Stir into potato mixture and season with salt and pepper.

3. Transfer potato mixture to baking pan and pat it into a 1/2-inch-thick round. With an offset spatula or your fingers, smooth top. Refrigerate for 10 to 15 minutes, or until potatoes are cold. With a 3-inch biscuit cutter, cut out 4 rounds.

4. In a large skillet over medium heat, heat oil. Cook potato cakes for 3 to 4 minutes on each side, or until browned and heated through.

5. To make sauce: in a large skillet over medium heat, heat butter and oil. Add garlic, shallot, and mushroom and cook for 2 to 3 minutes, or until soft but not browned. Stir in honey and mustard and cook for 1 minute. Add whiskey and stock or broth and cook for 5 to 6 minutes, or until reduced by half. Whisk in cream and cook for 2 to 3 minutes more, or until sauce thickens. Season with salt and pepper.

6. To make steaks: light a fire in a charcoal grill or preheat a gas grill to medium-high. Season meat on both sides with olive oil, salt, and pepper. Grill to desired doneness (130°F for rare, 140°F for medium, 150°F for well-done). To serve, put a steak on each plate and serve with potato cakes. Spoon sauce over steak. (Photo courtesy of Solis Lough Eske Castle, Donegal)