Steak with dumplings in pesto sauce

Ingredients:

• 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

Preparation:

1. Preheat the oven to grill mode. Bring a large saucepan of water to a boil.
2. 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.
3. 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.
4. 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.
5. 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.