Arrachera (Flank Steak) and Mushroom Empanadas
Arrachera (Flank Steak) and Mushroom Empanadas might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 750 calories, 50g of protein, and 50g of fat each. For $5.73 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 86 people found this recipe to be tasty and satisfying. It will be a hit at your valentin day event. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 45 minutes. A mixture of egg, roma tomato, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Muy Bueno Cookbook. Overall, this recipe earns a super spoonacular score of 82%. Flank Steak Empanadas, Fajitas - Arrachera - Grilled Skirt Steak, and Flank Steak with Mushroom Sauce are very similar to this recipe.
Servings: 8
Ingredients:
Marcela Valladolid Beef Flank Steak for Arrachera
3 tablespoons butter
1 cup coarsely chopped button mushrooms
1 egg, beaten
¼ cup chopped onion
1 box refrigerated pie crusts, softened as directed on box
1 roma tomato, chopped
Equipment:
frying pan
oven
cookie cutter
rolling pin
baking sheet
Cooking instruction summary:
Preheat cast-iron skillet and cook steak according to the directions on the package. After grilling, dice meat and set aside.In the same skillet with leftover drippings, melt the butter over medium flame; add the onion and sauté for about 3 minutes until translucent. Add the mushrooms and toss until all mushrooms are golden brown and caramelized. Add tomatoes and stir for 1 additional minute. Remove from the heat. Add diced meat and set aside.Preheat oven to 400°F.Remove 1 pie crust from pouch; unroll on work surface. With a rolling pin, roll out crust until 18 inches in diameter. With 4-inch round cookie cutter, cut rounds from pie crust.Place a small dollop of filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.Repeat with remaining dough and filling.Brush each empanadas with beaten egg.Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven, until golden brown.
Step by step:
1. Preheat cast-iron skillet and cook steak according to the directions on the package. After grilling, dice meat and set aside.In the same skillet with leftover drippings, melt the butter over medium flame; add the onion and sauté for about 3 minutes until translucent.
2. Add the mushrooms and toss until all mushrooms are golden brown and caramelized.
3. Add tomatoes and stir for 1 additional minute.
4. Remove from the heat.
5. Add diced meat and set aside.Preheat oven to 400°F.
6. Remove 1 pie crust from pouch; unroll on work surface. With a rolling pin, roll out crust until 18 inches in diameter. With 4-inch round cookie cutter, cut rounds from pie crust.
7. Place a small dollop of filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.Repeat with remaining dough and filling.
8. Brush each empanadas with beaten egg.Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven, until golden brown.
Nutrition Information:
covered percent of daily need
