Steak and Pierogi

• 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
• 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

1. Preheat a grill to high.
2. Whisk the mustard, olive oil and Worcestershire sauce in a small bowl.
3. Season the steak with salt and pepper, then coat with half of the mustard mixture; let sit at room temperature 10 minutes.
4. Combine the sour cream and chives in another small bowl and season with salt and pepper; refrigerate until ready to use.
5. Transfer the steak to the grill and cook 5 minutes; flip, brush with half of the remaining mustard mixture and cook 5 more minutes.
6. Flip again and brush with the rest of the mustard mixture; cook 5 to 8 more minutes for medium rare.
7. Transfer to a cutting board and let rest.
8. Meanwhile, bring a large pot of water to a boil.
9. Add the pierogi and cook as the label directs.
10. Put the spinach in a colander.
11. Drain the pierogi in the colander with the spinach so the spinach wilts.
12. Return the pierogi and spinach to the pot and stir in the butter; season with salt and pepper.
13. Slice the steak against the grain; divide among plates along with the pierogi and spinach.
14. Top the pierogi with the chive sour cream.
15. 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
16. Photograph by Justin Walker

wholegrain mustard, extravirgin olive oil, worcestershire sauce, flank steak, kosher salt, sour cream, fresh chives, pierogi, baby spinach, unsalted butter

Taken from www.foodnetwork.com/recipes/steak-and-pierogi.html (may not work)