Steak And Pierogi
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
54
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Sour Cream1 tbsp
Chives (chopped fresh)1 tbsp
Unsalted Butter3 tbsps
Grain Mustard (whole-)1 tbsp
Extra-Virgin Olive Oil2 tsps
Worcestershire Sauce680 g
Steak (flank)Directions:
1
Preheat a grill to high
2
Whisk the mustard, olive oil and Worcestershire sauce in a small bowl
3
Season the steak with salt and pepper, then coat with half of the mustard mixture; let sit at room temperature 10 minutes
4
Combine the sour cream and chives in another small bowl and season with salt and pepper; refrigerate until ready to use
5
Transfer the steak to the grill and cook 5 minutes; flip, brush with half of the remaining mustard mixture and cook 5 more minutes
6
Flip again and brush with the rest of the mustard mixture; cook 5 to 8 more minutes for medium rare
7
Transfer to a cutting board and let rest
8
Meanwhile, bring a large pot of water to a boil
9
Add the pierogi and cook as the label directs
10
Put the spinach in a colander
11
Drain the pierogi in the colander with the spinach so the spinach wilts
12
Return the pierogi and spinach to the pot and stir in the butter; season with salt and pepper
13
Slice the steak against the grain; divide among plates along with the pierogi and spinach
14
Top the pierogi with the chive sour cream
15
Photograph by Justin Walker