Classic Irish Dinner is corn beef brisket braised to perfection. Well why not make a corned beef steak? So this recipe uses a brined petit sirloin steaks which are about 6 oz portions in size. Allow the steak to brine in a Pickle solution for about one week. I am using a vacuum container to speed up the process along with cutting channels into the steak with meat tenderizer, which also breaks down some of connective tissue too.
After meat has brined, be sure to rinse off all the brine, then pat the meat dry. Now it’s ready to be grilled, smoke or pan-fry your corned beef steaks. Producing a wonderful corn beef steak, along with potato colcannon and glazed baby dill carrots. Move over boiled corned beef dinner to the new steak in town. May the Luck of Irish be with you, and tasty too.
The Reuben Pizza Supreme is perfect way to use leftover corned beef: