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whole-grain mustard extra-virgin olive oil Worcestershire sauce flank steak kosher salt sour cream fresh chives pierogi baby spinach unsalted butter
Viewed: 29 - Published at: a year agoIngredients
- 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
- 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
Method
- 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.
- Per serving: Calories 508; Fat 22 g (Saturated 10 g); Cholesterol 84 mg; Sodium 945 mg; Carbohydrate 39 g; Fiber 4 g; Protein 40 g
- Photograph by Justin Walker
