Steak With Pesto Pierogi Recipes

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STEAK AND PIEROGI



Steak and Pierogi image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 508 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 84 milligrams, Sodium 945 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 40 grams

PESTO STEAK CONFIT



Pesto Steak Confit image

A recent video on TikTok purports to make an amazing steak by submerging steak in olive oil, cooking slow, and doing a flash sear at the end. This is my unique twist. I reserved the leftover pesto and tossed with cooked tortellini, and topped with steak..

Provided by thedailygourmet

Time 55m

Yield 2

Number Of Ingredients 9

1 cup fresh basil leaves
¼ cup olive oil
¼ cup freshly grated Parmesan cheese
2 cloves garlic, peeled
1 ½ tablespoons toasted pine nuts
salt and ground black pepper to taste
1 teaspoon salt
2 (5 ounce) filet mignon steaks
1 ½ cups olive oil

Steps:

  • Combine basil, olive oil, Parmesan cheese, garlic, and pine nuts in a food processor and puree until smooth. Season with salt and pepper.
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Rub salt over steaks. Spread some pesto evenly on both steaks and place into an oven-safe glass dish. Pour oil into the dish, ensuring there is enough oil to submerge the steaks.
  • Cook steaks in the preheated oven for 40 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Drain steaks and blot off excess oil.
  • Heat a cast iron or nonstick skillet over medium-high heat. Sear steaks in the hot oil on both sides and the edges for 30 to 45 seconds.

Nutrition Facts : Calories 1352.1 calories, Carbohydrate 2.9 g, Cholesterol 127.7 mg, Fat 130 g, Fiber 0.7 g, Protein 45.3 g, SaturatedFat 23.3 g, Sodium 1398.6 mg, Sugar 0.4 g

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