Steak with dumplings
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 508, total fat 22 G., saturated fats 10 G., proteins 40 G., carbohydrates 39 G., fiber 4 G., cholesterol 84 mg, sodium 945 mg, sugar 0 G.
Calories 508, total fat 22 G., saturated fats 10 G., proteins 40 G., carbohydrates 39 G., fiber 4 G., cholesterol 84 mg, sodium 945 mg, sugar 0 G.
Pierogi filled with potato and cheese are a great quick side dish for meat, and a little spinach adds healthy fiber. Boil store-bought frozen pierogi, toss with spinach, top with a sour cream and chive sauce, and serve with grilled steak. Beef flank steak is an affordable alternative that can be enjoyed every day if grilled properly. The fibrous meat will be juicy and tender when cooked medium-rare; brush it with mustard sauce while grilling and slice thinly across the grain when serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 - 0.7 kg flank steak
- 1/3 cup sour cream
- 1 tbsp chopped fresh chives
- 1 package (450 g) of frozen potato and cheese dumplings
- 1 package (150 g) of baby spinach
- 1 tbsp unsalted butter
- 3 tbsp. grainy mustard
- 1 tbsp. l. olive oil
- 2 tsp Worcestershire sauce
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Cooking the dish according to the recipe:
- Preheat grill to high heat.
- In a small bowl, combine the mustard, olive oil, and Worcestershire sauce. Season the steak with salt and black pepper, then rub with half of the mustard mixture; let sit at room temperature for 10 minutes.
- In another small bowl, combine sour cream and chives, season with salt and pepper to taste, and refrigerate until ready to serve.
- Place the steak on the grill and grill for 5 minutes; turn over, brush with half of the remaining mustard mixture, and grill for another 5 minutes. Flip again and brush with the remaining mustard mixture; grill for another 5-8 minutes for medium-rare. Transfer to a cutting board and let the meat rest.
- Meanwhile, bring a large pot of water to a boil. Add the vareniki and cook according to package directions. Place the spinach in a colander. Drain the cooked vareniki in the colander with the spinach until the spinach wilts. Return the vareniki and spinach to the pot and toss with butter; season with salt and pepper to taste.
- Slice the steak against the grain and arrange on plates along with the pierogi and spinach. Top the pierogi with sour cream and chives.
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