Una Empanada De Bistec Recipe

Prepare steak

Trim any excess fat from the ribeye cap if necessary. Slice the steak very thin across the grain into strips about 1/8–1/4 inch thick and 1–2 inches long. Pat the slices dry with paper towels.

Season the sliced steak with kosher salt, black pepper, and garlic powder. Toss gently to coat evenly.

Heat 1 tablespoon vegetable oil in a heavy skillet (cast-iron preferred) over medium-high heat until shimmering. Add the seasoned steak in a single layer (work in 2 batches if needed) and sear for 30–60 seconds per side — you only want quick browning, not to overcook. Remove to a plate and let rest for 2 minutes; the steak will remain medium-rare to medium because it will be re-heated in the empanada.

In the same skillet reduce heat to medium, add 1 tablespoon unsalted butter. Add the finely diced onion and sauté 2–3 minutes until translucent and just beginning to brown. Add the matchstick potato sticks and sauté 2–3 minutes until they soften slightly and pick up some color. If using frozen potato sticks, cook until heated through and lightly crisped. Season lightly with a pinch of salt and pepper.

Return the seared steak to the skillet with the onion and potatoes; toss together for 30 seconds just to combine and reheat. Remove from heat and stir in chopped parsley if using. Let filling cool for 5–8 minutes so the empanada dough will not become soggy when assembled.

Slice or tear the white American cheese into pieces sized to fit inside each empanada (about 2/3–1 slice worth per empanada).

Preheat: If you will fry the empanadas, preheat oil in a deep skillet or pot to 350°F (175°C). If baking, preheat oven to 400°F (205°C) and line a baking sheet with parchment paper; lightly brush or spray empanadas with oil before baking.

Prepare egg wash by beating 1 large egg with 1 teaspoon cold water in a small bowl; set aside.

Lightly dust your work surface with a little flour. Place one empanada disc (6-inch) on the surface. Spoon about 2–3 tablespoons of the cooled steak, potato & onion filling onto the center of the disc, leaving a 1/2-inch border. Top the filling with a piece or two of white American cheese so there will be melted cheese inside (use about 2/3 slice or the equivalent volume per empanada).

Brush the edge of the dough with egg wash. Fold the disc over to form a half-moon and gently press the edges to seal. Crimp the edge with a fork or roll and twist to make a sealed edge. Repeat with remaining discs and filling (yields about 6 empanadas).

Brush each empanada lightly with egg wash to promote browning and a shiny finish.

Frying (optional)

Carefully lower 2–3 empanadas into the preheated 350°F oil (do not overcrowd). Fry 2–3 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined rack or plate.

Baking (optional)

Place empanadas on the prepared baking sheet and bake at 400°F (205°C) for 15–18 minutes, or until golden brown. For extra crispness, turn the oven to broil for 1 minute at the end, watching carefully to prevent burning.

Let empanadas rest for 2–3 minutes after cooking so the filling sets slightly. Serve warm.