Chef Richard Chamberlain from Chamberlain's Steak and Chophouse and Chamberlain's Fish Market makes savory beef empanadas with a chunky chimichurri sauce. He's promoting Taste Addison, a food festival this weekend at Addison Circle Park.
Bar N Ranch Wagyu Beef Empanadas with Chunky Vegetable Chimichurri
1 pound beef tenderloin
½ cup Extra Virgin olive oil
1 cup chopped white onion
2 cloves garlic, finely chopped
½ cup dice red bell pepper
2 teaspoons paprika
¼ teaspoon chili powder
3 green onions, white and green parts sliced crosswise into thin rings
½ cup chopped green olives
Salt and pepper to taste
12 empanada wrappers
Finely chop the beef into ½ inch square pieces. In a sauté pan over medium heat, cook the garlic, bell peppers and onions in the olive oil until tender.
Add the paprika, cumin, salt, and chili pepper, and stir well.
Add the beef and cook until just browned.
Add ½ cup water and simmer for 5-10 minutes, allowing water to boil off. The filling should be juicy but not watery, and the meat should be tender.
Stir in the green onions and sauté 1 minute more.
Stir in green olives.
Season with salt and pepper to taste.
Chill beef mixture for 3 hours.
Chunky Vegetable Chimichurri
2 plum or roma tomatoes halved
1 small red bell pepper; halved
1 medium-sized onion quartered
6 cloves of roasted garlic
½ cup cilantro
¼ cup oregano roughly chopped
1/4-cup white distilled vinegar
2 tablespoons lime juice
1/3-cup neutral-flavored oil
1-teaspoon smoked paprika
Red pepper flakes (optional)
Extra oil for roasting vegetables
Place tomatoes, red bell pepper and onions on a roasting pan. Drizzle oil over. Season with salt and pepper. Toss well to coat.
Arrange tomatoes and peppers so that they are skin side up.
Broil for 4-5 minutes until charred.
Set all of the ingredients aside to cool for about 10 minutes.
Remove the skins from tomatoes, and peppers. Remove seeds and pulp from the tomatoes.
Add ingredients to a food processor along with cilantro, vinegar, water, lime, oregano, salt, and paprika.
Process for 10 seconds. Add oil and pulse a few more times.
Pour mixture into a bowl. Add black pepper, lime juice, red pepper flakes, and salt to taste.
Use immediately or place in the refrigerator overnight.