This steak and potatoes dish is straight out of the pub bistro and it's giving big serves of comfort. Creamy mash is boosted with winter greens here, while pan-flashed steak is drizzled with a velvety mustard sauce. All that's missing is an open fireplace and red wine. But we'll let you take care of that.
Peel potatoes and cut into 3cm pieces. Place in a saucepan of cold, salted water and bring to the boil. Cook for 12–15 minutes or until tender. Drain well, return to saucepan and set aside until ready to mash. While potatoes are cooking, continue with step 2.
Peel and crush garlic. Dissolve stock cube in ⅓ cup (80ml) boiling water.
Remove stems from kale and thinly slice leaves. Slice cabbage. Heat ½ the butter in a frypan over medium heat. Add cabbage, kale and a pinch of salt and pepper and cook for 5–6 minutes or until completely softened. Remove from frypan and wipe out pan.
Add milk to potatoes and mash until smooth. Add cabbage and kale and mix to combine. Season with salt and pepper. Set aside and keep warm.
Drizzle steaks with olive oil and season both sides with salt and pepper. Return frypan to medium-high heat. Add steaks and cook for 3 minutes each side for medium-rare or until cooked to your liking. Place steaks on a plate, cover with foil and set aside for 5 minutes to rest while you make the sauce.
Return frypan to medium heat. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add stock and mustard, bring to a simmer and cook for 1–2 minutes or until reduced. Add remaining butter and any resting juices from the steak and whisk until smooth and emulsified. Divide steaks and colcannon between plates and spoon over mustard sauce to serve.