Steak and Pierogi
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 508 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 84 milligrams
- Sodium
- 945 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 4 grams
- Protein
- 40 grams
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
1/3 cup sour cream
1 tablespoon chopped fresh chives
1 16-ounce package frozen potato-cheese pierogi
1 5-ounce package baby spinach
1 tablespoon unsalted butter
3 tablespoons whole-grain mustard
1 tablespoon extra-virgin olive oil
2 teaspoons Worcestershire sauce
1 1/4 to 1 1/2 pounds flank steak
Kosher salt and freshly ground pepper
Directions
- Preheat a grill to high. Whisk the mustard, olive oil and Worcestershire sauce in a small bowl. Season the steak with salt and pepper, then coat with half of the mustard mixture; let sit at room temperature 10 minutes. Combine the sour cream and chives in another small bowl and season with salt and pepper; refrigerate until ready to use.
- Transfer the steak to the grill and cook 5 minutes; flip, brush with half of the remaining mustard mixture and cook 5 more minutes. Flip again and brush with the rest of the mustard mixture; cook 5 to 8 more minutes for medium rare. Transfer to a cutting board and let rest.
- Meanwhile, bring a large pot of water to a boil. Add the pierogi and cook as the label directs. Put the spinach in a colander. Drain the pierogi in the colander with the spinach so the spinach wilts. Return the pierogi and spinach to the pot and stir in the butter; season with salt and pepper.
- Slice the steak against the grain; divide among plates along with the pierogi and spinach. Top the pierogi with the chive sour cream.