Colcannon Stuffed Flank Steak

Steak stuffed with potatoes

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.

Colcannon Stuffed Flank Steak

Colcannon Stuffed Flank Steak to try out this St. Patrick's Day. Try this steak as a change from your traditional Corned Beef and Cabbage dinner.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Keyword: Colcannon, Steak
Servings: 4 people

Ingredients

  • 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

Instructions

  • 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

Equipment Needed

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.

Steak stuffed with colcannon sitting on a cutting board

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.

Steak on a cutting board stuffed with potatoes

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!

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