Steak With Pesto Pierogi Recipes

STEAK AND PIEROGI

Steps:

• 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.

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER

Steps:

• Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
• Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
• Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
• Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.