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