STEAK WITH PESTO PIEROGI

Steak with Pesto Pierogi image

Instead of crisping up the pierogis in this recipe, boiling them leaves them soft, like little pillows, and make them a great canvas for a nut-free kale and basil pesto.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1 1- to 1 1/4-pound flank steak
2 teaspoons Worcestershire sauce
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cups chopped fresh kale
1/2 cup packed fresh basil, plus torn leaves for topping
1 clove garlic
1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
1/4 cup grated Parmesan cheese
1 16-ounce box frozen pierogi (preferably potato and onion)
1/2 cup frozen peas

Steps:

Preheat the broiler. Bring a large pot of water to a boil. Meanwhile, put the steak on a foil-lined baking sheet. Rub both sides with the Worcestershire sauce and 1 teaspoon olive oil; season generously with salt and pepper. Broil, turning once, until a thermometer inserted into the center registers 125˚ F to 130˚ F for medium rare, 4 to 6 minutes per side, depending on the thickness. Transfer to a cutting board to rest, about 10 minutes.
Meanwhile, combine the kale, basil, garlic, lemon zest, a pinch each of salt and pepper and the remaining 3 tablespoons plus 2 teaspoons olive oil in a food processor. Mix, scraping down the food processor occasionally, until mostly smooth, adding 1 to 2 teaspoons water to thin the pesto as needed. Transfer the pesto to a large bowl and stir in 3 tablespoons Parmesan and the lemon juice; season with salt and pepper.
Season the boiling water generously with salt. Add the pierogi and cook as the label directs, adding the peas during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain. Add the peas and pierogi to the pesto and stir well to combine, adding a few splashes of cooking water as needed to coat the pierogi evenly; season with salt and pepper.
Thinly slice the steak against the grain and season with salt. Divide the steak and pierogi among plates. Sprinkle with the remaining 1 tablespoon Parmesan and torn basil.

Nutrition Facts : Calories 530, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 91 milligrams, Sodium 927 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 37 grams, Sugar 2 grams