If you’re looking for the perfect comforting meal that feels both indulgent and wholesome, look no further. My Steak and Mashed Potatoes recipe is a cozy classic, but with a little twist using smoked paprika on the steak and cabbage in the mashed potatoes. It’s a tender Smoked Paprika Sirloin Steak paired with creamy, buttery Colcannon Mashed Potatoes – an Irish-inspired side loaded with cabbage and delicious parmesan.
I recently tried these at Hillstone Restaurant and had to make my own take on them! This dish is not just for any night; it’s perfect for hosting, celebrating, or even making your own romantic Valentine’s dinner at home. Let me walk you through everything you need to know to make this delicious steak and mashed potatoes recipe!
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Why You’ll Love This Steak and Mashed Potatoes Recipe
There’s just something about a beef steak dinner recipe that feels so indulgent and comforting! This recipe takes that classic steak and mashed potatoes combo and elevates it with bold flavors and a touch of Irish tradition. Whether you’re planning a cozy family meal or a romantic Valentine's dinner at home, this recipe hits all the right notes.
Next time you’re craving comfort food that’s approachable and elevated, try this recipe. Whether it’s a cozy weeknight dinner, a weekend gathering, or a romantic Valentine's dinner at home, this dish will have everyone asking for seconds. Happy cooking, friends!
Ingredients:
- Sirloin steak
- Flaky sea salt
- Ground pepper
- Smoked paprika
- Garlic powder
- Dried parsley
- Olive oil
- Yellow gold potatoes
- Heavy cream
- Fresh parsley
- Cabbage
- Butter
- Parmesan cheese
Instructions
- For best results, place your steak out on the counter for 30 minutes to an hour before cooking, this will allow the steak to come closer to room temp and cook more evenly.
- Peel and chop your potatoes into large chunks. Place in a medium pot and cover with water about 2 inches above the potatoes. Add salt to the pot and bring to a boil under high heat. Boil under the potatoes are fork tender about 12-15 minutes.
- While the potatoes are cooking, slice your cabbage thinly with a mandoline slicer.
- Once the potatoes are cooked, remove them from the boiling water with a slotted spoon. Keep the pot on and boil your cabbage until tender for about 3-4 minutes. Remove and set aside.
- Heat a cast iron griddle or pan to medium-high heat.
- Flatten out your steak with a meat mallet for even cooking.
- In a small bowl combine the salt, pepper, smoked paprika, garlic powder and dried parsley. Combine the spices and rub evenly over both sides of the steak.
- Place the olive oil in the pan and cook the steak for about 3-4 minutes per side until reaching an internal temp of 130-135°F. Once the steak has cooked, remove and allow to rest on a cutting board for 3-5 minutes before slicing.
- While the steak is cooking, roughly chop your cabbage and mash your potatoes with a potato masher in a medium bowl.
- Add the milk, cream, chopped parsley, butter, salt and pepper and continue to smash and mix until you have a smooth consistency. If your potatoes have cooled off at this point, you can return them to the medium pot and heat over low to medium heat to fully melt the butter and potatoes.
- Slice your steak and serve with the mashed potatoes. Garnish with extra melted butter and chopped fresh parsley on top.
See below for recommended temperatures for the desired doneness of your steak:
- Rare Steak: 120-125°F
- Medium-Rare Steak: 130-135°F
- Medium Steak: 140-145°F
- Medium-Well Steak: 150-155°F
- Well-Done Steak: 160°F+
For the perfect cook, pull your steak 3-5 degrees lower than your desired temperature as the steak will finish cooking as it rests.
Why Colcannon Mashed Potatoes?
If you haven’t tried colcannon mashed potatoes yet, you are going to love them! This traditional Irish side is made with creamy mashed potatoes, cabbage, and butter. I make mine with parsley and parmesan cheese to really highlight the flavors. Colcannon mashed potatoes are a great pairing with steak or any seafood dish!
Hot Tips
- Room Temp Steak: Ideally, let the steak come to room temperature for about 30 minutes on the counter before cooking for an even cook. If you are in a pinch for time, you can skip this step, but I love to do it if I can remember!
- Season Well: Generously seasoning the steak enhances its flavor, especially when using smoked paprika. Don’t be afraid to taste the steak and finish with a little more salt if needed!
- Creamy Potatoes: Use yellow gold potatoes for the best creamy texture, you could also use russet potatoes.
- Don’t Overcook Cabbage: Keep it tender but not mushy, I like to check them once they have been cooking for 2 minutes to see how tender they are.
Make It a Romantic Valentine's Dinner at Home
Planning a romantic Valentine's dinner at home? This steak and mashed potatoes recipe is elegant yet easy. Light some candles, pour a glass of wine, and enjoy a restaurant-quality meal without leaving your kitchen.
Equipment
Mandoline Slicer: Not required, but a mandolin is best for getting thin slices on your cabbage. You can slice thinly with a knife if you don't have a mandoline.
Storing and Reheating
Store the steak and mashed potatoes in the fridge for up to 3 days. Reheat in the oven or microwave. I love to make an easy steak and egg breakfast the next morning if I have leftover steak.
Related
Looking for other amazing dinner recipes? Try these:
Steak and Mashed Potatoes
Ingredients
For the Steak:
- 1-1 ½ lbs sirloin steak
- 1 ½ teaspoon flaky sea salt
- ½ teaspoon ground pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 tablespoon olive oil
For the Colcannon Mashed Potatoes:
- 2 lbs yellow gold potatoes about 3 medium potatoes, peeled and chopped into chunks
- 1 ½ teaspoon salt to taste
- ¾ teaspoon ground pepper
- 5 oz heavy cream a little over ½ cup
- 2 tablespoon chopped parsley
- 3 c cabbage, thinly sliced about 10 oz
- 4 tablespoon butter
- ½ c parmesan cheese shredded
Topping:
- 2 tablespoon melted butter
- 1 tablespoon fresh parsley chopped
Instructions
- For best results, place your steak out on the counter for 30 minutes to an hour before cooking, this will allow the steak to come closer to room temp and cook more evenly.
- Peel and chop your potatoes into large chunks. Place in a medium pot and cover with water about 2 inches above the potatoes. Add salt to the pot and bring to a boil under high heat. Boil under the potatoes are fork tender about 12-15 minutes.
- While the potatoes are cooking, slice your cabbage thinly with a mandoline slicer.
- Once the potatoes are cooked, remove them from the boiling water with a slotted spoon. Keep the pot on and boil your cabbage until tender for about 3-4 minutes. Remove and set aside.
- Heat a cast iron griddle or pan to medium-high heat.
- Flatten out your steak with a meat mallet for even cooking.
- In a small bowl combine the salt, pepper, smoked paprika, garlic powder and dried parsley. Combine the spices and rub evenly over both sides of the steak.
- Place the olive oil in the pan and cook the steak for about 3-4 minutes per side until reaching an internal temp of 130-135°F. Once the steak has cooked, remove and allow to rest on a cutting board for 3-5 minutes before slicing.
- While the steak is cooking, roughly chop your cabbage and mash your potatoes with a potato masher in a medium bowl.
- Add the milk, cream, chopped parsley, butter, salt and pepper and continue to smash and mix until you have a smooth consistency. If your potatoes have cooled off at this point, you can return them to the medium pot and heat over low to medium heat to fully melt the butter and potatoes.
- Slice your steak and serve with the mashed potatoes. Garnish with extra melted butter and chopped fresh parsley on top.
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