Colcannon Stuffed Flank Steak
Growing up every year my family got together on St. Patrick’s Day for a big dinner together. The table would be filled with corned beef, cabbage, chive biscuits, and my favorite colcannon. This year it will just be Phillip and I celebrating so we decided to switch it up but keep my favorite part of the meal. Our Colcannon Stuffed Flank Steak keeps the traditional tastes of St. Patrick’s Day but with our little twist.
Make sure you have some baking twine or skewers to hold the steak together when in the oven. Then place the stuffed steak on a racked pan to bake. This will help let air get to all sides of the steak during the baking.
We served this with a side of cabbage and some cooked carrots. It is a heavy meal in itself if you decided to not make sides. My eyes we’re definitely bigger than my stomach when we ate this. At first I told Phillip we can just split the Colcannon Stuffed Flank Steak in half, a joke of course (yep, definitely a joke). He convinced me that was too much and we can always have seconds if we were still hungry.
I very much enjoyed seconds of this steak and we even had it for lunch the following day. That is saying something. Phillip RARELY eats leftovers the next day. Phillip is spoiled like that since he and I are always cooking and making something new. There is usually enough in the fridge to rotate our leftovers.
We like our steak on the very rare side so it was so simple the next day to pop this Colcannon Stuffed Flank Steak in the oven and heat up again. We try not to re-heat things in the microwave if we have the time and can heat it up on the stove or in the oven.
From our kitchen to yours, cheers!
Colcannon Stuffed Flank Steak
Recipe details
- 4 Servings
- Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
Comments
Share your thoughts, or ask a question!
Wow! two of my favorite foods, together! I can't wait to make this!