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.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
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
Instructions
- 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 |
| Total Fat | 26 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 91 milligrams |
| Sodium | 927 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 2 grams |
| Protein | 37 grams |
| Sugar | 2 grams |
| Calories | 530 |
| Total Fat | 26 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 91 milligrams |
| Sodium | 927 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 2 grams |
| Protein | 37 grams |
| Sugar | 2 grams |