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Colcannon stuffed flank steak

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.
Course Main Course
Keyword Colcannon, Steak
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people


  • 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