Steak And Pierogi Recipes

STEAK WITH PESTO PIEROGI

Steak with Pesto Pierogi image

Instead of crisping up the pierogis in this recipe, boiling them leaves them soft, like little pillows, and make them a great canvas for a nut-free kale and basil pesto.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1- to 1 1/4-pound flank steak
2 teaspoons Worcestershire sauce
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cups chopped fresh kale
1/2 cup packed fresh basil, plus torn leaves for topping
1 clove garlic
1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
1/4 cup grated Parmesan cheese
1 16-ounce box frozen pierogi (preferably potato and onion)
1/2 cup frozen peas

Steps:

Preheat the broiler. Bring a large pot of water to a boil. Meanwhile, put the steak on a foil-lined baking sheet. Rub both sides with the Worcestershire sauce and 1 teaspoon olive oil; season generously with salt and pepper. Broil, turning once, until a thermometer inserted into the center registers 125˚ F to 130˚ F for medium rare, 4 to 6 minutes per side, depending on the thickness. Transfer to a cutting board to rest, about 10 minutes.
Meanwhile, combine the kale, basil, garlic, lemon zest, a pinch each of salt and pepper and the remaining 3 tablespoons plus 2 teaspoons olive oil in a food processor. Mix, scraping down the food processor occasionally, until mostly smooth, adding 1 to 2 teaspoons water to thin the pesto as needed. Transfer the pesto to a large bowl and stir in 3 tablespoons Parmesan and the lemon juice; season with salt and pepper.
Season the boiling water generously with salt. Add the pierogi and cook as the label directs, adding the peas during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain. Add the peas and pierogi to the pesto and stir well to combine, adding a few splashes of cooking water as needed to coat the pierogi evenly; season with salt and pepper.
Thinly slice the steak against the grain and season with salt. Divide the steak and pierogi among plates. Sprinkle with the remaining 1 tablespoon Parmesan and torn basil.

Nutrition Facts : Calories 530, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 91 milligrams, Sodium 927 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 37 grams, Sugar 2 grams

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