Steak with dumplings in pesto sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 26 G., saturated fats 6 G., proteins 37 G., carbohydrates 37 G., fiber 2 G., cholesterol 91 mg, sodium 927 mg, sugar 2 G.
Calories 530, total fat 26 G., saturated fats 6 G., proteins 37 G., carbohydrates 37 G., fiber 2 G., cholesterol 91 mg, sodium 927 mg, sugar 2 G.
Instead of traditional mashed potatoes, serve your grilled steak with pillow-soft potato dumplings in a homemade green pea pesto sauce. In this homemade pesto, kale complements the traditional basil for a more subtle flavor. This recipe uses inexpensive flank steak, perfect for everyday use. To enjoy its tender texture, cook it medium-rare and serve it sliced against the grain.
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:
- 1 flank steak weighing 450-600 g.
- 2 tsp Worcestershire sauce
- 1/4 cup extra-virgin olive oil
- 2 cups chopped fresh kale
- 1/2 cup tightly packed fresh basil + torn leaves for serving
- 1 clove of garlic
- 1 tsp. finely grated lemon zest + 1 tsp. freshly squeezed lemon juice
- 1/4 tbsp. grated parmesan
- 1 package (450 g) of frozen vareniki, preferably with potatoes and onions
- 0.5 cup frozen green peas
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Cooking the dish according to the recipe:
- Preheat the oven to grill mode. Bring a large saucepan of water to a boil.
- Meanwhile, place the steak on a foil-lined baking sheet. Rub both sides with Worcestershire sauce and 1 teaspoon olive oil, season generously with salt and pepper. Grill, turning once, until an instant-read thermometer inserted into the center of the steak registers 125°F (51°C) - 130°F (54°C) for medium-rare, 4-6 minutes per side, depending on the thickness of the steak. Transfer the steak to a cutting board and let it rest for about 10 minutes.
- Meanwhile, combine the kale, basil, garlic, lemon zest, a pinch each of salt and black pepper, and the remaining 3 tablespoons + 2 teaspoons olive oil in a food processor. Process, scraping down the sides of the bowl occasionally, until smooth, adding up to 1-2 teaspoons more water as needed to loosen the pesto. Transfer the pesto to a large bowl and stir in 3 tablespoons of Parmesan cheese, lemon juice, and salt and pepper to taste.
- Generously salt the boiling water. Add the vareniki and cook according to package directions, finishing the green peas 2 minutes before they're done. Remove 0.5 cups of the cooking water from the vareniki and discard the rest. Add the peas and vareniki to the pesto and mix well, adding a little of the cooking water if needed to coat evenly. Season with salt and pepper to taste.
- Thinly slice the steak across the grain and season with salt. Divide the meat and vareniki among plates. Sprinkle with the remaining 1 tablespoon of Parmesan and torn basil.
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