📖 Instructions

1. First, let's tackle the carne asada. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1.5 lbs of thinly sliced flank steak and season generously with salt, pepper, garlic powder, cumin, and chili powder (or your preferred carne asada seasoning). Sear the steak in batches until nicely browned on both sides. Remember, don't overcrowd the pan! That'll lead to steaming instead of searing. Once browned, remove from the skillet and set aside.
2. While the steak rests, let's make our chimichurri. In a food processor or by hand (if you prefer a more rustic texture like me!), combine 1 cup packed fresh parsley, 1/2 cup packed fresh cilantro, 1/4 cup red wine vinegar, 1/4 cup olive oil, 2 cloves garlic, 1 teaspoon red pepper flakes, and salt and pepper to taste. Pulse or chop until finely minced but still with some texture. Taste and adjust seasonings as needed; a touch of sugar can really balance the flavors here.
3. Now, for the dough! In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 cup of shortening (or lard, for a more traditional flavor). Cut the shortening into the flour using a pastry blender or a fork until the mixture resembles coarse crumbs. Gradually add about 3/4 cup of ice water, mixing until a dough forms. You might need a little more or less, depending on the flour you're using. The dough should be soft but not sticky. Wrap it tightly and let it chill for at least 30 minutes. This is crucial for easy handling later!
4. Once the dough is chilled, let's assemble the empanadas. On a lightly floured surface, roll out small portions of the dough into 6-inch circles. Place about 2-3 tablespoons of the shredded carne asada in the center of each circle. Brush the edges of the dough with the egg wash. Fold the dough over to form a half-moon shape, pressing firmly to seal the edges. Crimp using a fork or empanada stamp to make them look pretty. You can also use a knife to create decorative cuts.
5. Place the empanadas on a baking sheet lined with parchment paper. Brush them with the remaining egg wash for a beautiful golden brown finish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is heated through. Keep an eye on them so they don't burn! If the edges are browning too quickly, just tent the pan loosely with foil.
6. Serve immediately with a generous dollop of chimichurri sauce. Enjoy! Seriously, these are addictive... I might have eaten half the batch before they even cooled completely...don't judge!