Grilled flank steak marinated in whiskey & honey over Colcannon

Grilled flank steak marinated in whiskey & honey over Colcannon

Grilled flank steak marinated in whiskey & honey over Colcannon

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wwltv.com

Posted on October 24, 2011 at 6:53 AM

Updated Monday, Oct 24 at 8:03 AM

Chef Matt Murphy / The Irish House

 

Grilled Flank Steak

Serves 4

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.

 


Colcannon

Serves 4

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

Salt

Pepper

 

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.

 

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