Colcannon and Grilled, Whiskey-Marinated Grass-Fed, Tri-Tip Steak. Really rolls off the tongue doesn’t it? Let’s call it, “Colcannon and Whiskey Steak” instead.
For the steak, I’ll be using a simple whiskey marinade. I’m adapting the steak recipe from the one linked here. Next year, I’ll add onto this and make a vegetarian sauce using the same base as the marinade. But, I didn’t think of it until I smelled it and really wanted to eat it. By that time, everything was too time-sensitive to go ahead and make a vegetarian sauce just for myself. So, next time. My vegetarian version of this dish is still a work in progress.
For the Colcannon: It’s just thin-sliced cabbage sautéed with an onion mirepoix then mixed with mashed, red potatoes. But, if you insist, I’ll do the work and write it out for you. The mirepoix can be designed to your liking. I’ll write out a recipe for those who need it. I’ll be doing mostly onions. If you like something else, then by all means, mix it up. I’m not much of a mushroom fan, but that would probably go well, if you’re a big mushroom person.
Morning Mirepoix
Mirepoix Preparation Time - Approximately 15 minutes
Recipes are below. Meanwhile, here’s a little picture story of our day of cooking.
Red potatoes. Partially peeled.
Onion Mirepoix
Ingredients:
- 2 yellow onions, diced
- 1 carrot, peeled and minced
- 1 celery stalk, minced
- 1 bay leaf
- fresh ground black pepper
- 4 tbs. salted butter
- 1 clove garlic, peeled and minced
- 1/2 cup of water
Directions: Place all the ingredients except the water into the slow-cooker. Cover. Cook on low for 3 hours. Add water. Stir. Cover. Cook for 2+ more hours. Remove bay leaf.
Sautéed Curly Kale or Crisp Green Cabbage
Ingredients:
- 2 tbs. butter
- onion mirepoix (recipe above)
- 1 lb. curly kale or crisp green cabbage, shredded
- ground sea salt (to taste)
- ground black pepper (to taste)
- dash of freshly grated nutmeg
Directions: In a large saucepan, lightly sautee the onion mirepoix in the butter until warm and aromatic. Wilt in the curly kale/green cabbage. Cook until tender, but still crisp.
Mashed Potatoes
Ingredients:
- 5 lbs. potatoes, cut into even pieces
- salt (to taste)
- pepper (to taste)
- 2 cups sour cream or buttermilk
- 1 stick butter
Directions: Boil potatoes in salted water until tender. Drain. Add salt, pepper, sour cream (or buttermilk) and butter. Mix or mash until it reaches desired consistency.
Colcannon
Ingredients:
- Mashed Potatoes (recipe above)
- sautéed curly kale or crisp green cabbage (recipe above)
- Scallions – diced
- bacon bits (optional) for garnish
Directions: Fold the sautéed crisp green cabbage or curly kale into the mashed potatoes and top with scallions. Optional bacon bits for garnish.
Whiskey Steak
-
1/2 cup brown sugar
-
1/2 cup whiskey
-
3 tbs. olive oil
-
1/2 tablespoon garlic powder
-
1/4 cup soy sauce
-
1 tablespoon salt
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1 tablespoon pepper
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Grass-fed Tri-Tip Steak
Family Reviews:
Trey: “Mommy, ew, I’m not eating that! Is that mine?! I’m not eating that! I’ll eat the steak.” He did eat the steak, I’ll give him that. I can’t wait until this picky eater thing passes.
Max: Loved it! He was sleepy, but still managed to eat a whole bunch and got sad when it was all gone.
Mike: Cleared his plate and was surprised how good the colcannon was. He even had a second serving of colcannon! He said, “that hit the mark.” I assume that’s a good thing. When I asked, he said, “The super great dinner mark. That was amazing!” He also said he would eat it any night, not just for St. Patrick’s Day. Rave review balances out 4 year old tantrum to yield success, in my mind.
Me/Kate: I had no idea I even liked cabbage! So good! And, who doesn’t love mashed potatoes?! Yum! I did make some boca stuff on the grill for myself since I don’t eat meat. But, I must admit, it smelled amazing. The marinade on the grill… (drool). We’ll be making this every year for St. Patrick’s Day. Really delicious!
You are seriously making me hungry. That tri-tip looks perfectly cook. I’m craving some steak now! Thanks for the post.
I haven’t eaten meat in 18 years, and this one looked and smelled so good, I was ready to dive right in. Making this was the first time I’ve ever been jealous of meat-eaters. I did it to myself too, that’s the worst part! So good, you must try it.
When you ask, ‘Who doesn’t like mashed potatoes?’ I’m the one you answers, ‘i don’t.’ I don’t hate them, I just don’t see anything to like about them. But colcannon sounds great. The cabbage should add a great taste to the potatoes. I will try it rigth after my next trip to the grocery store. Thanks.
haha! I knew there had to be someone out there who hated mashed potatoes. Pleasure to meet you! While the odds might be against me, I hope you like it!
What a lovely meal and beautiful post! My kids are picky too. Even when I try to hide the veggies in a dish, they find them. Congratulations on featured dish today!
I was featured and I missed it?! OH NO! Darn this stomach virus. Oh, well, isn’t that always the way. I wonder if there’s a way to see it a day late. Maybe?
I love your version of colcannon, as it looks unbelievably good! Have any interest is sharing this in my St. Patrick’s Day blog hop?
Sure thing! That sounds like a wonderful idea! Thanks!
Any dish that screams for bacon id definitely for me!
I know, right!? I’m a vegetarian, but I still love the smell of bacon. YUM!
I’ve heard of colcannon but I wasnt’ really sure what it was until now. Sounds like my kind of dish, along with this lovely steak!
It’s delicious, you should efinitely try it!
Thanks for sharing! I love trying out new Irish recipes!
My pleasure!
This looks amazing! We’ll definitely be trying the menu for St. patty’s Day Dinner. Thanks for the post!
Thank you for the comment! So glad you liked it.
I have never tried colcannon, but you certainly made it look delicious. And even though I don’t eat red meat often the whiskey steak looks fantastic. Great job.
Thank you! I’m glad you enjoyed it.
It sounds like you were able to get your diverse family all on board for this Irish dinner. I’m partial to the Whiskey Steak part of the menu and plan to fix this in the next week or two, improvising for in-kitchen preparation rather than grilling outdoors.