1. 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 tsp olive oil; season generously with salt and pepper. Broil, turning once, until a thermometer inserted into the center registers 125 degrees - 130 degrees for medium rare, 4 - 6 min per side, depending on the thickness. Transfer to a cutting board to rest, about 10 min.
2. Meanwhile, combine the kale, basil, garlic, lemon zest, a pinch each of salt and pepper and the remaining 3 tbs plus 2 tsp olive oil in a food processor. Mix, scraping down the food processor occasionally, until mostly smooth, adding 1 - 2 tsp water to thin the pesto as needed. Transfer the pesto to a large bowl and stir in 3 tbs parmesan and the lemon juice; season with salt and pepper.
3. Season the nailing water generously with salt. Add the pierogi and cook as the label directs, adding the peas during the last 2 min of cooking. Reserve 1/2 cup cooking water, then drain. Add the peas and pierogi to the pesto and stir well to coming, adding a few splashes of cooking water as needed to coat the pierogi evenly, season with salt and pepper.
4. Thinly slice the steak against the grain and season with salt. Divide the steak and pierogi among plates. Sprinkle with the remaining 1 tbs parmesan and torn basil.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (64%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 2.8mg||1 %|
|Sodium 131.9mg||5 %|
|Potassium 66.9mg||2 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.6g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 61
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