Steak Empanada Recipe
House blend mix, onions, potatoes, mediterranean chimichurri
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Ingredients
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Filling
Chimichurri Sauce
Empanada Dough
Method
Filling Preparation
- 1
Cook the Steak
In a skillet over medium-high heat, add 1 tablespoon of olive oil. Season the flank steak with house blend seasoning, salt, and black pepper. Sear the steak for about 5 minutes on each side until browned. Remove from the skillet and let it rest for 10 minutes before slicing it into small pieces.
- 2
Chimichurri Sauce Preparation
- 3
Combine Ingredients
In a bowl, mix together the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir until well combined and let it sit for 15 minutes to allow the flavors to meld.
Dough Preparation
- 4
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Add the chilled cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Assembly and Cooking
- 5
Assemble the Empanadas
Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8-inch thick. Cut out circles (about 4-5 inches in diameter). Place a spoonful of the steak filling and a teaspoon of chimichurri on one half of each circle. Fold the dough over and crimp the edges to seal.
- 6
Bake the Empanadas
Place the assembled empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Serve warm with extra chimichurri on the side.