Country : Argentina

I was SO excited when we picked Argentina! For one, I love wine so much (fun fact: I use to work for a winery!) and who can't get behind steak and meat pies!? I mean come on...

Okay.. this may not be the most plant based friendly week, but it was all delicious and so much fun! There is a decent amount of prep this week to make sure everything is seasoned and set properly, so plan in advance!

Second on our around the world trip: Argentina

Appetizer: Empanadas
Main Course: Chimichurri steak, cold potato salad, and a Argentinian style green salad
Dessert: Alfajores 
Wine: Malbec I used Espuela Del Gaucho Malbec

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Empanadas are essentially meat pies. Handheld pies filled with meat?! WHAT!? Don't hesitate with these.

Ingredients:
​1/2 lb. ground beef
1 green onion, chopped
1 yellow onion, chopped
2 hard boiled eggs, chopped
14 green olives, pitted and finely chopped
1tsp cumin
1/2 tsp salt and pepper
1 package frozen puff pastry sheets, thawed
1 raw egg, lightly beaten

Directions:

1. Preheat oven to 450 degrees and line large baking sheet with parchment paper
2. Cook beef in large skillet over medium-high heat, breaking up as much as possible until fully cooked. Transfer to a small bowl. Sauté onions and green onion in pan using leftover beef fat and cook until tender. Return beef to skillet and stir in hard boiled eggs, olives, cumin, salt, and pepper. Transfer to a shallow bowl and chill until cooled, 10-20 minutes. 
3. Unfold 1 pastry sheet onto a lightly floured surface, and dust lightly with flour to roll out into a 12 inch square. Cut 5 inch rounds from the pastry. On each round, brush a 1/2 inch border around the edges with water, using fingertip. Spoon about 3 tablespoons of filling onto half of a round and fold over creating a half circle and press edges firmly together. Crimp edges with a fork and transfer to baking sheet. Repeat with remaining rounds. 
4. Brush the tops of the empanadas with beaten egg. Bake, until golden brown, about 15 minutes. 

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Steak and potatoes either means we are in Idaho or we are in Argentina! This was such an amazing main course to make! So easy and perfect for a hot summer day with the grill! I left my steak in the marinade for 24 hours, but anything over 2 will do just fine!

Chimichurri Sauce: You will need this for both the steak and the potato salad
Ingredients:
1 c. (packed) parsley, washed and trimmed of thick stems
3 cloves garlic, skin removed
2 tbs dried oregano
1/2 tsp crushed red pepper
1 tsp salt
pepper to taste
2 tsp cumin
1/4 c. red wine vinegar
3/4 c good quality olive oil (I cannot stress this enough)

Directions:

1. Add all ingredients to a food processor or blender and use the pulse button on the machine to chop the ingredients. Make sure not to pulverize the ingredients- we want a chunky sauce. 

Chimichurri Potato Salad:
Ingredients:
1 1/2 lb. little potatoes
3 tbs chimichurri sauce

Directions:

1. Cut the little potatoes in half and boil until cooked through. Once cooked, drain and transfer to a bowl to cool. Once cooled (at least 10 minutes) add the chimichurri sauce and toss to coat. Can be served immediately, but I like to chill for at least an hour and let the flavors intermingle. 

Chimichurri Flank Steak:
Ingredients:
2 lb. flank steak
salt and pepper
1/4 c. chimichurri sauce (plus a little extra for serving)

Directions:

1. Unroll the steak and season generously with salt and pepper on both sides and place in a ziplock bag, or a casserole dish with a lid. 
2. Rub roughly 1/4 c. chimichurri sauce all over all sides of the flank steak and seal. Marinate for at least 2 hours, but up to 24 for that good, good flavor! Make sure to flip the steaks at least once during the marinade process. 
3. When ready to grill, take the steaks out of the fridge and let sit on counter for about 30 minutes before cooking to hit room temperature. 
4. Make sure you have a clean grill and heat to the highest setting (about 450 degrees) You want to let the grill heat for about 15 minutes, you want this thing to be very hot. Place your steak on the grill, shut the lid and cook for 1-2 minutes depending on thickness. Without opening the lid, turn the heat down to medium and grill about 6-10 minutes flipping he steak at the halfway point. Keep an eye on these steaks as they can be temperamental. 
5. Once done to your liking, serve with potato salad and green salad of lettuce, chopped tomato, onion, olive oil and vinegar

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Okay. I think the picture says it all, but these were so freaking good! I even sent some to my bestie over on the opposite coast and she loved them. Whats not to love?! Before you start making these make sure you can find dulce de leech or you feel comfortable making it!

Alfajores
Ingredients:
16 tbs unsalted butter, room temp
2/3 c. granulated sugar
4 egg yolks
1 tsp vanilla
1 tsp lemon zest
1 1/2 c cornstarch
1 2/3 c flour
1/8 tsp salt
1/4 tsp baking powder
1/2 c. powdered sugar, sifted
13 oz Dulce de Leche
grated coconut (optional)

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
2. In a medium bowl, sift the flour, cornstarch, baking powder, and salt, set aside
3. In a large bowl (if you have a stand mixer this will make your arms VERY happy) cream the butter and sugar until smooth. Add one egg yolk at a time, followed by vanilla and lemon zest. 
4. Working in batches, add the sifted dry ingredients and mix until well combined. Transfer the dough to a floured surface and roll into a ball, cover with plastic and chill for at least 1 hour. 
5. Remove from fridge and allow dough to come to room temperature (roughly 10 minutes) and knead until easy to handle
6. Divide dough and roll out, using as little flour as possible to around 1/4 inch thick
7. Cut the dough into small circles and transfer to baking sheet. Bake for 10-12 minutes before transferring to a cooling rack. 
8. Once cooled, spoon dulce de leche into center of one cookie half and sandwich together. If you are adding coconut, make sure to add enough dulce de leche that it spills out on sides to hold coconut when rolled.