To make the brine pickle cure for the steak, combine Morton Quick and Tender Salt with water mixing well to dissolve curing salt. Then add pickling spices, coriander seed, cumin seed, chili flakes and turbinado sugar to brine solutions mixing well.
Take steaks and using meat tenderizer to cut channels into meat and also break connective tissue down. I use Demi Meat tenderizer.
Place tenderized steaks in container, I am using marinating container by Food Saver. Then pour curing pickle over tenderized steaks.
Place the lid over marinating container and attach vacuum cord to container to Food Saver. I vacuum chamber twice to make sure all the air was removed from container.
Turn the marinating chamber knob to close and remove cord. Then place in refrigerator in cold spot, let it cure in refrigerator for one week.
After week the steaks should be cured, release air from marinating chamber and drain off pickle brine. Rinse off brine from steaks with cold water. Pat each steak dry with paper towel.
Pan sear steaks to 150°F to cook cured steak through. Note bright red color from corned beef steak. Let rest for 5 minutes.
Cook bacon in skillet until crisp, remove bacon and place on paper towel.
Drain off excess fat and cook onion, garlic and shredded cabbage for few minutes.
Boil the quarter red potatoes until half way done, add the shredded cabbage mixture and continue cooking until cabbage and potatoes are tender.
Drain the cooked potatoes and cabbage in colander, then place cooked potatoes and cabbage in mixer bowl.
Mix potatoes and cabbage with paddle attachment until mashed. Add to potato mixture, garlic, dill weed, sauté onions, bacon bits and mix until incorporated. Adjust seasoning with salt and pepper to taste.
Serve the potato colcannon with grilled steak and side of vegetables. Garnish the top of potato colcannon with crisp bacon bits.