Chef Matt Murphy / The Irish House
Grilled Flank Steak
You can use a sirloin steak in place of the flank steak. I have found great meat from Rare Cuts Uptown on Magazine Street.
3 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1 clove garlic, minced
1/2 tsp. coarsely ground black pepper
1 flank steak, about 2 1/2 lbs.
4 oz of Bush Mills whiskey
4 oz honey
2 tsp. lemon juice
Mix the olive oil, salt, garlic, whiskey, honey and black pepper together in a small bowl.
Spread on both sides of the steak. Cover and refrigerate.
Oven roast slice eggplant at 345 degres, 9 minutes.
Preheat the barbecue or broiler to high. Grill or broil the steak, 3-4 minutes on each side for medium-rare.
Remove the steak from the heat and let it rest for a few minutes.
Slice very thinly across the grain place over the Colcannon with the cooking juices drizzeled over the top.
2 pounds of potatoes peeled
1 head of kale or colar greens finely chopped
1 1/2 cups of milk
1 leek white part finly diced
6 green onions finely diced
1 stick of butter
1 large sprig of parsley, chopped
1 teaspoon fresh thyme, chopped
Boil the potatoes until soft, drain off the water and mash them.
Boil the kale in salted water until tender (usually about 20 minutes.)
Cook the leeks and onions in the milk over medium heat for about 7 minutes until they are soft.
Add the potatoes, kale, butter, arsley and thyme. Season with salt and pepper to taste.