Steak and Pierogi

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

Steak and Pierogi

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons whole-grain mustard

  • 1

    tablespoon extra-virgin olive oil

  • 2

    teaspoons Worcestershire sauce

  • 1¼ to 1½

    pounds flank steak

  • Kosher salt and freshly ground pepper

  • 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


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.


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