Colcannon Stuffed Flank Steak

Marvelous Munch
by Marvelous Munch
4 Servings
1 hr 15 min

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
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  • 2 lbs flank steak
  • 2 russel potatoes
  • 1 cup cabbage finely chopped
  • 3 green onions chopped
  • 3 tbsp butter
  • ¼ cup milk
  • dash of garlic powder

Preheat oven to 400°
Bring pot of water to a boil
Peel potatoes and add to water to cook until soft
Remove potatoes from pot and place in bowl
Smash potatoes up until mostly smooth
Add butter and milk to potatoes and mix well
Add chopped cabbage and garlic powder to the potatoes and stir until mixed together
Using a rolling pin or meat pounder flatten the flank steak so it is not as think and easier to stuff and roll
Heat a large pan with a splash of oil
Sear flank steak for 3 minutes on each side and remove steak to the racked pan
Scoop colcannon potato mixture onto the steak and roll loosely as the colcannon mixture will easily squeeze out
Tie with twine or stick skewers into steak to hold the rolled steak together
Bake in oven for 45 minutes or until the steak reaches your desired temperature
Remove from oven and let sit for 5 minutes. Cut steak with twine intact and serve
Marvelous Munch
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