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Mendocinean empanadas stuffed with skirt steak and served with criolla sauce

A classic dish of Argentine cuisine but with the variation of the skirt steak as its main ingredient. It is a dish with high fat content that is refreshed by the criolla sauce. The tomato as a component of the filling gives the empanada moisture and sweetness, whereas the olive enhances its flavor. The fruity, fresh and round wine is a great partner for this traditional stuffed pastry that is accompanied by the refreshing touch of the criolla sauce.



  • Skirt steak – 500 g.
  • Onions – 1 kg.
  • Garlic – 4 cloves
  • Green olives – 70 g.
  • Eggs – 2 units
  • Plum tomatoes – 2 units
  • Paprika – 2 teaspoons
  • Cumin – 1 teaspoon
  • Ground chili – 1 teaspoon
  • Olive oil
  • Salt and pepper

For the criolla sauce:

  • Red onion – ½ unit
  • Red bell pepper – ½ unit
  • Green bell pepper – ½ unit
  • Chopped parsley – 2 teaspoons
  • Extra virgin olive oil – 60 cc.
  • Apple vinegar – 20 cc.
  • Salt and pepper


Cook the meat for a few minutes on each side in a large frying pan, at high heat. Remove it once it is seared, and cook the thinly cut onion along with the crushed garlic in the same fat left by the meat in the frying pan. Reduce the heat and cook until the onions start to caramelize.

Meanwhile, cut the skirt steak into small pieces with a knife, taking care to keep all the juice that comes out of the meat. Add the knife-cut meat to the onions and cook for a few more minutes. Season with paprika, cumin, ground chili, salt and pepper. In order to obtain an even juicier filling, a few tablespoons of tomato concasse can be added. Let cool, and then assemble the empanadas.

Paint with egg wash and bake in hot oven.

For the criolla sauce:

Chop the vegetables in brunoise. Add the parsley, the vinegar, and finally the olive oil. Correct the salt and pepper seasoning.

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