- 4
Ingredients
- 1 pkg (12 oz) frozen mini potato-and-cheddar pierogies
- 1 onion,cut into 1/2 inch thick wedges
- 1 1/4 Tsp salt
- 1/2 Tsp garlic powder
- 1/2 Tsp pepper
- 1 Lb flank steak
- 1/4 Cup red wine vinegar
- 1 Tbsp dijon mustard
- 1/4 Cup olive oil
- 1 Cup chopped,drained roasted red peppers from a jar
- 1 pkg (6 oz) baby spinach leaves,8 Cups
- 1/2 Cup crumbled,blue cheese 2 Oz
Preparation
Step 1
1)Position broiler rack so that meat on rack in pan will be 4 inches from heat source;preheat broiler. Boil pierogies according to package directions;drain.
2)Meanwhile,line jellyroll pan with foil. Place onions on jellyroll pan;coat with cooking spray. Broil,stirring occasionally,until lightly browned,3-5 minutes per side.
3)Combine 1 Tsp salt,garlic and 1/4 Tsp pepper;rub over both sides of steak. Place steak on rack in broiler pan;broil,turning once,5 minutes per side for medium-rare. Let stand 10 minutes. Cut into 1/4 inch thick slices.
4)Whisk together vinegar,mustard and remaining salt and pepper. gradually whisk in oil. In large bowl combine red peppers,pierogies,onion and steak. Drizzle with dressing;toss. Arrange spinach on platter;top with steak mixture. Sprinkle with cheese.