How to:
1- Roast the entraña:
Preheat the oven to 220°C (430°F). Rub the steak with olive oil, salt, and black pepper. Place on a baking sheet and roast for 15-20 minutes (or until it reaches your preferred doneness). Rest before slicing.
2- Make the Colcannon:
Boil potatoes in salted water until soft. Drain and mash with butter and milk.
3- Sauté the greens:
In a pan, melt a little butter and sauté the kale and green onions until tender. Mix into the mashed potatoes. Season with salt and pepper.
4- Serve it up:
Slice the steak, pile on the Colcannon, and enjoy.