Grilled Pierogies with Steak and Chimichurri
If you like the classic combo of steak and potatoes, these Grilled Pierogies with Steak and Chimichurri make for a flavor-packed appetizer.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 people
Tri Tip Steak
- 1 2-3 pound tri tip steak
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup fresh Italian parsley (packed)
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 cup fresh cilantro
- 3-4 garlic cloves peeled
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Preheat grill to 400 degrees for two-zone cooking.
In a food processor, combine all of the ingredients for the chimichurri. Pulse until well combined, but you can still see small pieces of the herbs. Pour into a serving bowl, cover, and set in the fridge until ready to use. Can be made several hours in advance.
Toss Mrs. T's Classic Onion Pierogies in 1-2 tablespoons extra virgin olive oil.
In small bowl combine salt, pepper, onion powder, and garlic powder and season tri-tip on all sides.
Grill tri-tip over direct heat for 3-4 minutes per side.
After you flip the tri-tip the first time, place the pierogies on the indirect heat side of the grill.
Close the lid on the grill and allow to cook an additional 3-4 minutes.
Move the tri-tip to the indirect side of the grill, and move pierogies to the direct side of the grill.
Remove when pierogies are golden brown and when tri tip is cooked to your preferred temperature.
Calories: 189kcal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 783mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 0.7mg | Calcium: 3mg | Iron: 0.3mg