⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 6 ounces Sirloin steak
• 1 tablespoon Ground Colombian coffee
• 1/2 teaspoon Cumin
• 1/4 teaspoon Smoked paprika
• 1/4 teaspoon Garlic powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 tablespoon Olive oil
• 1 1/2 cups All-purpose flour
• 1/2 teaspoon Salt
• 1/2 cup Cold water
• 2 tablespoons Olive oil
• 1/4 cup, chopped Onion
• 1 tablespoon, chopped Cilantro
• 1/4 cup, crumbled Queso fresco

📖 Instructions

1. First, let's tackle the steak. Pat the steak dry and generously rub it with the coffee-rub mixture. Make sure every inch is coated. Trust me, this step is crucial for amazing flavor!
2. Next, let's sear the steak! Heat your skillet over medium-high heat. Add a tablespoon of oil and once hot, sear the steak for about 2-3 minutes per side, until nicely browned. Then lower the heat and let the steak finish cooking until it reaches your desired level of doneness. Remove from heat and let it rest for atleast 10 minutes before slicing. Don't skip this resting period—it's essential for tender, juicy meat!
3. While the steak rests, let's make the empanada dough. In a large bowl, combine the flour and salt. Gradually add the cold water and olive oil, mixing until a dough forms. Turn it out onto a lightly floured surface and knead for about 5 to 7 minutes until it's smooth and elastic—it should feel soft and pliable like Play-Doh.
4. Roll out the dough and cut into circles using a 4-inch cookie cutter, or cut them by hand. Make sure you have enough circles to make all empanadas. If not, you'll have to roll out more dough.
5. Now for the filling: Once the steak has rested, thinly slice it against the grain. In a bowl, combine the sliced steak with the chopped onions and cilantro. Season with salt and pepper to taste—be generous!
6. Spoon a heaping tablespoon of the steak mixture into the center of each dough circle. Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal it. Make sure there are no gaps or your filling will leak during baking, which is not a happy situation!
7. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they are golden brown and cooked through. Keep a close eye on them so they don't burn!
8. Finally, let the empanadas cool slightly before serving. Enjoy them warm, perhaps with a dollop of chimichurri sauce or a side of your favorite salsa! Mmm mmm!

📝 Notes

• For a richer flavor, use high-quality ground Colombian coffee.
• Adjust the amount of spices to suit your taste.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.
• For a richer flavor, let the steak marinate in the coffee rub for at least 30 minutes before cooking.
• Don't overcrowd the baking sheet, to ensure even baking